How is quiche like a sundae? There are an endless variety of mix-ins, toppings and garnishes — and nothing is EVER wrong. Don’t cha just love that? This quiche brings together some of my personal favorites and I’m betting they’re some of yours as well. Slowly caramelized onions, fresh ripe tomatoes, gruyere cheese and BACON.
Caramelizing onions isn’t hard. It’s just a labor of love.
Lately, I’ve found myself craving the sweet, savory unctuousness of caramelized onions. Part of it is their versatility — I use them in everything from breakfast omelets to a topping for crostini or as the crowning glory on a dish of haricots vert. But if I’m honest, it’s the flavor — that slightly honeyed jamminess in every spoonful that makes me want more.
reinventing leftovers – curried carrot and parsnip soup
creamy without the cream with curried carrot and parsnip soup satisfies
Remember those oven roasted carrots and parsnips from earlier in the week? It made enough to feed 6 or maybe 8 depending on appetites. Well, we’re only 2 in this house and I’m a waste-not-want-not kinda gal. That veg was destined for reincarnation.
Coleslaw and St. Patty’s Day corned beef dinners not withstanding, cabbage is probably one of the most underutilized vegetables in the market. I don’t know why they are so often overlooked. Not so sexy as a green bean? Perhaps. Not as snappy as a bell pepper? Maybe.
How often do you find yourself in this situation? Your fridge is full of a weird assortment of disparate odds and ends. You know, those special ingredients purchased for other recipes. But the recipe only called for a portion of that special ingredient and the remnants are now shoved to the back of the fridge. Waiting — searching for inspiration. Like these crunchy salmon cakes.
vibrant, sweet and tangy with a warm glow at the end.
In case it’s escaped your attention, citrus is in season. We’ve been enjoying their bright pops of sweet and tangy bursts of fruit in everything from salads to hot sides. And yes, I may have revisited my former eight year old self by cutting an orange into wedges to pop in my mouth for that telltale orange smile. I know, I’m easily amused.
Even though it’s still more than a week away, I thought I’d get a head-start on St. Patty’s Day. Not that there’s much prep to do. St. Patty’s is one of those glorious holidays that really doesn’t require much effort.
a balanced blend of basil, garlic and pistachios with lots of parmesan!
Why now is the time for pistachio basil pesto –
I know most of the country is still shivering from the onslaught of snow and ice, but this time of year is gorgeous for us in South Florida. And it’s prime time for the farmer’s markets! The sheer volume of local citrus is daunting! The tomatoes are heavy, perfumed and ripe! The fresh herbs are full and fragrant. Time for pistachio basil pesto.