The (vegan friendly) salad was insanely easy to make. I just used some organic mixed greens, a handful of green grapes sliced in half, and one medium Gala apple, sliced in slices. After cutting them in slices I would quickly put a light coat of lemon juice on either side of the apple slice to make sure it retained it's white, crisp color and didn't go brown. I then added the remainder of the lemon juice (all of the juice, including the one I used for the apples, was half of a very large, amazing lemon from my fiance's backyard!), and drizzle of some olive oil. Salted it, tossed it, and it was good to go.
The (vegan friendly) bruschetta was a basic recipe. I made a small batch consisting of three medium tomatoes (chopped), a handful of basil (also chopped/sliced), a small piece of crushed/minced garlic, salt, and olive oil. Mixed it and popped the lid on the bowl, letting the garlic marinate the tomatoes a bit until it was ready to eat.
The (pescetarian friendly) quiche was incredibly simple, considering I had never made one before in my life!
1 premade pie shell, frozen
1 1/2 packages of lox
2 cups of fresh, chopped spinach
1 shallot
4 eggs
1/2 cup of manchego cheese (or cheese of choice), save a little to top the quiche with
1/2 cup of coconut milk (you may use half-and-half or milk instead)
1/4 tsp of salt
First, preheat the oven to 375°F. Slice up the shallots into thin pieces and place them into a lightly oiled pan on low to medium heat. Cook until golden or caramelized. I set these aside in a bowl with a paper towel inside to drain any excess oil. We want them to be cool by the time we add them to the eggs. Prep your spinach and lox by roughly chopping them up and setting them aside.
In a mixing bowl, crack the eggs, add the salt and the coconut milk. (I used coconut milk because it is what we usually have at home. The recipe calls for 3/4 cup of half-and-half. I used less because I didn't want to overpower the flavor. Feel free to change your milk of choice and the amount!) Whisk together until smooth. Add the spinach, lox, cheese and shallot, now using a larger spoon to stir and fold the mixture until it is evenly coating the ingredients and it looks fairly uniform.
Remove the pie shell from the freezer and pour the mixture inside. Top with the remaining cheese. The shell I got came inside a foil tin, so I just placed the whole thing on a larger tray and put that into the oven. The tray makes it easier to remove and prevents any mess. If you let the crust thaw, it will return to its dough-like state -- you can take advantage of this to mend any broken areas or cracks before baking if you are nit picky!
Bake the quiche for 35-45 minutes or until a fork/knife pushed through the center comes out clean. Take out of the oven and let sit for about 5 minutes before serving. You're done!
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