Along with sunshine and fresh blooms, the month of May brings an opportunity to celebrate the people we love. This Mother’s Day, share the gratitude for family and friends by hosting them at home with a menu that includes an abundance of fresh, healthy ingredients and color. These simple recipes create dishes as lovely to look at as they are to eat.
GARDEN QUICHE
Makes: One 9” Quiche
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
INGREDIENTS
1 9-inch round Pie Dough (homemade or store-bought)
1 Tbs. Olive Oil
2 cups Mixed Veggies, like Spinach Leaves, Cooked Broccoli or Asparagus
7 Eggs, lightly beaten
1 1/4 cups Light Cream
1 Tbs. chopped Fresh Herbs (Parsley or Thyme)
1/4 tsp. ground Nutmeg
1/4 tsp. Kosher Salt
1/4 tsp. fresh Pepper
3/4 cup grated Gruyere or White Cheddar Cheese
1/4 cup grated Parmigiano-Reggiano Cheese
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. Transfer dough to a 9-inch pie plate and press it into shape. Crimp the edges if desired. Place a sheet of parchment paper or foil into the pie shell and fill with pie weights, uncooked rice or dried beans. Bake until the edges are very lightly golden, about 25 minutes. Remove the pie crust but keep the oven on. If edges start getting too brown, cover with a pie cover or foil.
3. In a large bowl, combine the eggs, cream, herbs, nutmeg, salt and pepper in a large bowl and lightly whisk.
4. Sprinkle half of the gruyere or cheddar and Parmigiano-Reggiano on the crust, followed by the veggies, and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.
STRAWBERRY BRUSCHETTA
Makes: 12 pieces
Prep Time: 15 minutes
Cook Time: Less than 5 minutes
Total Time: 30 minutes
INGREDIENTS
1 lb. Strawberries, washed and sliced
1 Tbs. Sugar
1 Tbs. Olive Oil
Kosher salt
1 loaf Italian or French Bread, cut into 12 slices
1 cup Goat or Mascarpone Cheese, room temperature
2 tsp. fresh Thyme, Basil or Mint leaves
Balsamic Vinegar or Balsamic Glaze
Salt and ground Pepper to taste
DIRECTIONS
1. Combine strawberries and sugar in a small bowl and set aside.
2. Brush bread with olive oil and a sprinkle of kosher salt.
3. Position oven rack a few inches below broil coils and preheat broiler. Align bread slices on a baking sheet. Broil first side until golden brown, about one minute, then flip bread slices to the opposite side and broil opposite sides until golden brown.
4. Spread cheese on toasted bread. Add a pinch of black pepper, salt, and the herbs to the strawberry mixture. Spoon the strawberry mixture over the cheese-topped bruschetta. Garnish with additional herbs. Drizzle lightly with balsamic vinegar.
Substitute peaches for strawberries in the summer.
SPRING GREENS SALAD
Makes: 6 side servings
Prep Time: 20 minutes
Cook Time: 10 minutes to roast asparagus
Total Time: 55 minutes
INGREDIENTS
8 ounces Spring Greens, Baby Arugula, or Butter Lettuce
1/3 cup Pine Nuts, toasted
1 cup fresh Fava Beans, shelled, blanched and peeled, or frozen Lima Beans, thawed
4-6 Radishes, thinly sliced
6-8 stalks of Roasted Asparagus, tossed in olive oil
4 ounces Goat Cheese or Feta
DRESSING
1/4 cup Lemon Juice, freshly squeezed
1/2 cup Olive Oil
Kosher salt and ground Black pepper
2 tsp. Honey
Kosher salt and freshly ground black pepper
DIRECTIONS
1. In a small bowl, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, and honey.
2.) Roast asparagus at 425 degrees for 10-12 minutes. Cut into two-inch pieces.
2. Place the lettuce in a separate bowl and toss it with enough vinaigrette to just moisten. Place the lettuce on a serving platter or bowl and arrange the rest of the ingredients on top.
3. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper.
Add spring peas, artichokes, sliced avocado, or cucumbers as an option.