Sweet and Tart (Meatless Monday)

Tis the season of fresh produce, so tonight all the dinner courses have colorful vegetables.  Asparagus Quiche in a Phyllo Crust, Grapefruit Slaw and Pickled Radishes.  The Grapefruit Slaw was inspired by Fine Cooking Magazine.  I used broccoli instead of cabbage, as that's what I have on hand.  We ate every bit of it!

Grapefruit Slaw

(Serves 2)

Shred and combine vegetables.
1/2 cup shredded broccoli stalks, peeled
1 carrot, shredded
1 stalk of celery, shredded (remove threads)
Celery leaves, snipped
Fresh parsley, shipped

Segment grapefruit and mix with vegetables.
1 ruby red grapefruit, segmented and cut in pieces

Mix dressing ingredients.  Pour over salad.
1/2 fresh lime, juiced
1/2 teaspoon lime peel
1/2 teaspoon sugar
1 tablespoon rice wine vinegar
2 tablespoons olive oil

Sprinkle with toasted pepitas.
1 tablespoon (I ground ours in the spice mill)

I purchased the radishes at the local farmers market and was intrigued by the this recipe from Rachael Ray.

Pickled Radishes

(Serves 2)

Slice beets thinly.

6 beets

Heat vinegar, sugar and cloves to a simmer.  Add water.

6 tablespoons vinegar

2 teaspoons sugar

2 cloves

1/4 cup water

Pour over radishes in a jar.

The quiche recipe is inspired by French & Grace in their Kitchen & Co. cookbook.  

Asparagus Phyllo Quiche

(Serves 2)

Spray a 7 inch baking dish with Pam.  Add 1 sheet of phyllo dough.  Sprinkle with Gouda.  Angle the second sheet of phyllo and repeat, making 3 layers in all.

3 sheets of phyllo to fit the baking dish. 

3 tablespoons Gouda cheese, shredded

Cut around rim of phyllo so that it's even with the dish.

Saute shallots in buttery spread for 2 minutes.  Add asparagus and sautee for 2 more minutes.

8 asparagus spears, trimmed and cut in 1-inch pieces

1/2 small shallot, diced

1 tablespoon Earth Balance buttery spread

Beat together eggs and milk.

2 eggs

1/4 cup skim milk

Place asparagus-shallot mix in bottom of prepared tart crust.

Pour over egg-milk mixture.

Sprinkle with feta cheese.

3 tablespoons local feta 

Sprinkle with Mrs. Dash.

Bake at 350 F. for 35 minutes.