Dreaming Of Summer

Lately it's been rather cold and dreary here in the Northwest.  I enjoy all the seasons, but so many days of cold has left me dreaming a bit of warmth and the joys that summer brings.   One of those joys is fresh vegetables from the garden.  In my early growing up years, we lived out in the country in Southern Illinois and we had a huge garden.  One of our staple summer meals was spinach salad.  Really, this salad can be a side, but we loved it as a main dish.  Nothing is better on a hot summer evening than a big bowl of fresh, cool salad.  This salad can be tweaked however you need it to be; healthy, meatier, meatless......  I love it just the way my mom used to make it for us.  Be aware, you must eat this the same night, it's not nearly as good the next day.

Bring some summer dreams into your home tonight.

Spinach Salad 
Ingredients: 
2 bunches fresh spinach, washed & stems removed
4-5 boiled eggs, sliced
1/2 lb of bacon, cooked and sliced or broken up
1-2 bunches of green onions, sliced (depending on your love for onions)
For the dressing:
1/2 cup olive oil
1/4 cup vinegar (your favorite kind, but not balsamic)
1/4 cup sugar
1 Tbsp Worcestershire Sauce 
3 Tbsp. ketchup
dash of garlic salt/powder

Method:

• Mix together ingredients for the dressing and shake well.  I usually use a mason jar.
• Lightly toss all ingredients for the salad.
• Either drizzle dressing over whole salad, or individual salads.

**Roasted sunflower seeds make an excellent substitution for the bacon if you are looking for a meatless alternative!
 
Enjoy!!!

Click here for printable recipe   
 

Eggcellent!

Since we've gone, "mostly meatless", quiche has become a favorite meal for us.  I love any dish that combines main dish and sides all in one.  I also love quiche because you can use whatever is on hand, whatever is in season and make it differently each and every time.  My boys love it when I add bacon or sausage and broccoli, spinach are ALWAYS part of the mix.  Now when it comes to pie crust I have difficulty.  Many nights my husband has come home to mess and tears because I can't get the crust to roll out and stay together.  It falls apart on me, crumbles, rips, tears and any number or terrible things.  Until now!  I've found a recipe that uses cream cheese and it not only tastes divine, it rolls and out beautifully and doesn't fall apart on me!  Feel free to use whatever your favorite flaky crust is, but I'll share my new favorite with you just the same.

Try some!  It's eggcellent!

Herby Quiche  
Ingredients:
Crust:
1 cup plus 2 Tbsp flour (I used pastry flour for a flakier crust)
1 Tbsp white sugar
¼ tsp. salt
6 Tbsp. cold unsalted butter
3 ounces cold cream cheese
2-3 Tbsp. cold ½ & ½

Quiche:
2 Tbsp. Olive Oil
1 medium sweet onion, chopped
3-4 cups vegetables - any combination you love - mushrooms, zucchini, red & green bell peppers, broccoli, spinach, etc.
2 cloves garlic, minced
¼ cup cream cheese or sour cream (or combination)
3 large eggs
½ cup shredded cheese (whatever your favorite is)
1 tsp. marjoram
½ tsp. salt
¼ tsp. rosemary
¼ tsp. thyme

Method:
Crust:
1.)  Whisk together flour, sugar & salt in a large bowl.
2.)  With pastry cutter, 2 knives or a fork, cut in butter and cream cheese

3.)  Drizzle 2-3 Tbsp. ½ & ½ over and mix with fork until dough begins to gather.
4.)  Roll out and place into a 9 inch pie pan, flute the edges

                            
5.)  Bake at 375 degrees for 10 minutes.

Quiche:
1.)  Saute medium onion in olive oil.
2.)  Add prepared vegetables and garlic, saute until tender
3.)  Pour cooked vegetables into pie shell.

4.)  Sprinkle with shredded cheese
5.)  Whisk together cream cheese/sour cream & eggs & spices.
6.)  Pour egg mixture over cheese and vegetables.

7.)  Cook for 25 minutes, or until eggs are set and quiche is golden brown.

Click here for printable recipe