Spring Recipes

Quinoa Taboulleh

Apr 21, 2015
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Serves 4-6




1 cup quinoa, rinsed

3 tablespoons lemon juice

¼ cup olive oil

2 garlic cloves, minced

1 large bunch parsley, minced

1 bunch mint, minced

1 pint cherry tomatoes, quartered






  1. Bring 2 cups of salted water to a boil. Add quinoa and reduce to a simmer. Cover and cook until water has been absorbed and quinoa is fluffy and chewy.
  2. Combine lemon juice, olive oil and garlic in a small bowl, whisk thoroughly.
  3. Combine quinoa, parsley, mint and tomatoes in salad bowl, add dressing and toss to coat. Season to taste with salt and pepper.



Maki Sushi with Cucumber and Avocado

Apr 21, 2015
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Serves 6-8




2 cups sushi rice- $1.50

2 cups water (plus extra for rinsing)

2 tablespoons rice vinegar- $0.16

2 tablespoons sugar

1 tablespoon salt

12 sheets of nori- $2.50

1 cucumber, peeled, seeded and thinly sliced- $0.75

1 avocado, thinly sliced- $1.50

Soy sauce

Pickled ginger







  1. Place rice in mixing bowl and cover with cold water. Swirl the rice in water and repeat 2-3 times or until water is clear.
  2. Place the rice and two cups of water in medium sauce pan. Bring to boil uncovered. Reduce to simmer and cover. Allow to cook for 15 minutes. Remove from heat and let rice sit for 10 minutes still covered.
  3. Combine rice vinegar, salt and sugar in small sauce pan. Heat briefly, so salt and sugar dissolve.
  4. Transfer rice to large mixing bowl and combine with vinegar mixture. Combine thoroughly.
  5. Allow rice to cool for 10 minutes.
  6. Layer plastic wrap on top of a clean dish towel or bamboo sushi mat. Place nori on top of plastic wrap. Spread rice evenly on bottom 2/3 of nori. Place salmon, cucumber, and avocado in the middle of the rice.  Roll from bottom to top and moisten the ends.
  7. Repeat until all of the rice and filling has been used.
  8. Carefully slice rolls in 1 ½ inch pieces, and serve with soy sauce, wasabi and pickled ginger.




Asparagus and Feta Quiche

Apr 14, 2015
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Serves 6



1 stick cold butter, cut into cubes

¾ cups whole wheat flour

¾ all-purpose flour

3-4 tablespoons water

½ teaspoon salt

2 tablespoons olive oil

4 scallions, thinly sliced

1 bunch asparagus, ends removed and cut into 1-inch pieces



1/3 cup crumbled feta cheese

1/3 cup milk

4 eggs


TOTAL: $8.22




1. Preheat oven to 375F.

2. Make the crust dough. In a food processor, pulse the flour, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.

3. Turn out onto a clean surface. Use your hands to form into a disc. Do not over knead.

4. Roll out dough and fit it into 9-inch pie pan. Bake for 10 minutes or until golden.

5. While crust is baking, heat olive oil in skillet and add scallions and sauté for 2 minutes. Add asparagus and cook for another 5-6 minutes. Season with salt and pepper.

6. Sprinkle feta on bottom of pie crust and spread asparagus mixture on top.

7. Whisk together eggs and milk and pour into pie crust.  Bake for 30 minutes or until golden on top.


Late Spring Quiche

Jun 24, 2014
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Makes one 9-inch pie or about 8 servings



1 9-inch crust (see recipe below)

1-2 cups filling ingredients, like greens, onions, scallions, asparagus

1-2 cups (3 oz – 6 oz) grated cheese, like Gruyere, Swiss, or Cheddar

3 large eggs

1 cup (8 oz) milk

1/2 cup (4 oz) cream

1 teaspoon salt



1. Blind-Bake the Crust: See crust recipe instructions below.


2. Prepare the Filling: While the crust is baking, prepare your quiche filling. Chop the vegetables you will be using.  Sauté them starting with your onions and finishing up with your greens.  Make sure all ingredients are cooked through.


3. Prepare the Quiche Filling: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.


4. Prepare the Custard Filling: Whisk together the eggs, milk, cream, and salt until frothy. Pour the custard into the pie crust.


5. Bake the Quiche: Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes, but ideally overnight.


Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.


Quiche Crust

Makes one 9-inch crust



1 stick cold, salted butter

1 ½ cups all-purpose flour

1/8 cup cold water

Special equipment: Dried beans for blind-baking, pie plate



1. Chop butter into small pieces


2. In a bowl, combine flour and butter pieces. Break butter into the flour using finger tips. Work quickly and gently.


3. When flour and butter look like coarse meal, add water and blend everything together with a fork. Add more water if necessary but be careful not to make dough too wet.


4. Using your hands, gently knead the dough until smooth. DO NOT OVERWORK!


5. Let dough rest in the refrigerator at least an hour.


6. While preparing the quiche filling, preheat the oven to 400º F.


7. Roll out dough to 1/8th of an inch. Line the pie plate with the dough. Trim excess.


8. Prick dough all over with the tines of a fork.


9. Line dough with foil and place dried beans on top to weigh it down.


10. Place pie plate in the oven and blind-bake for 10 minutes.


11. Remove from oven, remove foil and beans, and fill and bake quiche.