(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.
Slice beets thinly.
Heat vinegar, sugar and cloves to a simmer. Add water.
6 tablespoons vinegar
2 teaspoons sugar
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
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.
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.