Tuesday, November 16, 2010

Take 5 Tuesday

It IS Tuesday isn't it?  The past few days have been a blur; we're expecting our daughter and her family tomorrow, I'm teaching tomorrow night at Great News and doing a Farmer's Market Bag class on Friday morning where I find out what's in the Farmer's Market Bag from Specialty Produce on Monday and then develop recipes for the class on Friday.  I also had a chat with a reporter today who wanted me to come up with some ideas for a bag that was given to her from the local Food Bank, and she needed serious help to make this bag into something that would be special for a family.  All in a days' work, but I sure didn't realize it was Take 5 Tuesday till I began to think about dinner; oooh, what's in the fridge?  Eggs, leftover broccoli, spinach, Cabot Farms sharp white cheddar.................so here's what I came up with --it's really two Take 5 recipes because next week I'll be Maui on vacation with the entire family and may not get to a Take 5 -I'll be busy building sand castles with our granddaughter!  

Broccoli Cheddar Quiche
Serves 4 to 6

One 9-inch pastry crust (either homemade or store bought---Marie Callender's deep dish are great)
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped

  1. Preheat the oven to 350 degrees.  
  2. In a large bowl, whisk the eggs and cream, and add the Tabasco.  
  3. Stir in the cheese and broccoli, and transfer the mixture to the pastry crust.  
  4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.  
 Warm Spinach Salad 
Serves 3 to 4

One 10-ounce bag or box of baby spinach
4 strips bacon, cut into 1/2-inch pieces
One small shallot, finely chopped
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar 

  1. Wash the spinach and spin dry in a salad spinner. Place the spinach into a salad bowl and set aside. 
  2. In a small skillet, cook the bacon until crisp, add the shallot and saute for 2 to 3 minutes, until the shallot is softened.  
  3. Add the sugar and mustard and stir until the sugar is melted.  
  4. Add the vinegar and bring to a boil.  (at this point, the dressing can be set aside for up to 2 hours, reheat before serving)  Pour the dressing over the spinach, toss and serve.    

I'll be back with more ideas for the holidays tomorrow, until then, enjoy your evening. 

1 comment:

  1. I love all of your recipes, Diane! Keep them coming, we appreciate your support!