veggies

KNR, p. 54 “Kerrian’s Summer Quiche.”

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We had a bumper crop of tomatoes in July. We gave away a couple of bushels to the neighbors, but they stopped answering their doorbells. We were getting buried under Beefsteaks, so the mailman got a bag or two. Ditto the guys down at the precinct.

Sheila canned, sliced, stewed, and diced tomatoes for weeks. We were running out of ways to serve up the big guys and still they kept popping off the vines. That is, up until my buddy across the street harvested his zucchini. We traded zucchini for tomatoes and gave him Sheila’s recipe for Summer Quiche. Great deal! She made a dozen pies and froze them for later. I used to be a meat and potatoes guy, but after Jamaica, I’ll eat almost anything. And, to my surprise, nobody ever died from eating quiche. Or a salad.

Summer Quiche

Charlie & Sheila Kerrian
easy quiche with summer veggies
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Lunch
Cuisine American
Servings 6

Ingredients
  

  • 1 9" Deep-dish pie shell
  • 1 stick margarine
  • 1 Tablespoon onion powder
  • 4 cups thinly sliced zucchini (chopped broccoli crowns also work well)
  • 1 Tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt (or to taste)
  • 2 jumbo eggs, beaten
  • 1 1/4 cups low skim, shredded mozzarella
  • 1 3/4 cups shredded cheddar
  • 2 ripe, sliced medium tomatoes

Instructions
 

  • Pre-bake deep-dish pie shell for 6-8 minutes in 350 oven. Remove.
  • Melt margarine in large non-stick frying pan. Add onion powder and zucchini, sauté 10 minutes, stirring until zucchini is heated through.
  • Add parsley, oregano, and basil, stir briefly. Add garlic powder and salt to taste. Saute briefly, take off heat.
  • In medium bowl, mix eggs, mozzarella and sharp cheddar.
  • Add to mixture in pan, heat for 5 minutes on low heat, stirring until well blended.
  • Pour into deep-dish pie shell. Arrange tomato slices on top.
  • Bake 30-40 minutes at 350 until firm in center and cheese is light golden brown on top.
  • Let cool for 10 minutes, then slice and serve with salad.
Keyword Cheese, Vegetable

 

 

 

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KNR, p. 303 “Roasted Cauliflower”

The store had a boatload of fresh cauliflower last week, so we got busy cooking batch after batch. This version of roasted cauliflower is so easy that even I can serve up a tasty bowl of it, without killing anyone in the process.  🙂

 

Roasted Cauliflower

Sheila & Charlie Kerrian
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 2

Equipment

  • 2-quart pot
  • colander
  • large bowl
  • cookie sheet with sides
  • parchment paper

Ingredients
  

  • 4 cups cauliflower florets
  • 3 Tablespoons melted butter or margarine
  • 1 teaspoon spicy brown mustard (Gulden's)
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon fine sea salt

Instructions
 

  • Heat oven to 400.
  • Bring water to boil in two-quart pot.
  • Prep cauliflower by removing outer leaves and any discolored florets.
  • Remove core and divide head into two inch sized florets, about 4 cups.
  • Place florets into boiling water and boil for 3-4 minutes, until just fork tender.
  • Immediately remove florets from water with slotted spoon, place in colander, and drain.
  • Place drained florets into large bowl.
  • Toss with butter, mustard, garlic, and sea salt until evenly coated.
  • Place parchment paper on cookie sheet with sides.
  • Evenly distribute coated florets in single layer on the parchment paper and bake for 5-6 minutes.
  • Flip florets and bake for another 5-6 minutes or until golden brown on edges.
  • Serve hot.

Notes

Bonus: Sheila uses this recipe as a base for making cauliflower soup. Stay tuned for that one!
Keyword Vegetable

 

Enjoy!

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KNR, p. 175 “Kerrian’s Summer Salad Platter”

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We do a lot of grilling when the temperature rises, but every once in a while, it’s too hot to even turn on the grill. Who wants to stand over hot coals when the heat index is over 100 degrees? Not me, thanks.

So we came up with a sure-fire, never fail summer salad platter. It takes about 10 minutes for the prep, requires no cooking and it’s pretty tasty. And, it’s a definite plus when there are no bodies found on the deck because of the heat.

 

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"Kerrian's Favorite Summer Salad Platter"
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • 2 cups mix of red and green butter lettuces
  • Whole large tomato - it should fill your hand
  • One 5 oz. can tuna, Albacore or Tongol packed in water
  • 1/3 cup diced celery
  • 1/4 cup Hellman’s mayo
  • One small yellow squash - washed, but not peeled
  • One small zucchini - washed, but not peeled
  • English seedless cucumber, washed and peeled
  • Slices of yellow and red bell peppers
  • Russian, Thousand Island, or Ranch salad dressing
Instructions
  1. Arrange the lettuce leaves on a dinner plate, covering the entire plate.
  2. Core the tomato, then slice it from top to bottom into eight sections - not quite cutting through, so that the sections are still attached at the bottom. Place in center of plate.
  3. Thoroughly mix tuna, celery and mayo together and place in center of the tomato.
  4. Slice yellow squash and place on dinner plate.
  5. Slice zucchini and place on dinner plate.
  6. Cut cucumber into bite-sized chunks and place on dinner plate.
  7. Cut red and yellow bell peppers into bite-sized pieces and place on dinner plate.

 

Serve with your favorite salad dressing and stay cool.

SummerSaladPlatterIMG_5542_2
The recipe is for one hearty appetite, but can serve two if you add bread to the menu.  🙂

 

*Photos by Patti Phillips

 

 

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