Spinach Quiche

Quiche is quick to make, and freezes easily. Just wrap leftovers in foil or plastic, then defrost and reheat in the microwave.

¾ cup of shredded Swiss cheese

¾ cup shredded cheddar cheese

¼ cup of finely chopped onion

1 bunch of spinach, rinsed and chopped

4 eggs

1 cup of half&half or milk

1 tbsp flour

½ tsp salt

½ tsp pepper

1 prepared 9-inch pie crust (or try the all butter pie crust recipe under “pie”)

Preheat oven to 375 degrees. Sprinkle spinach and onion in pie crust. Toss cheese with flour and sprinkle in the pie crust. In a large bowl, gently whisk together eggs, half & half (or milk), salt and pepper. Pour the mixture over all the other ingrediants in the cust. Bake 50-60 minutes, or until knife inserted in the middle comes out clean.

Let stand 10 to 12 minutes before serving.

Butternut Squash, Rosemary, and Blue Cheese Risotto

7 cups (or more) low-salt chicken broth (or veggie stock)
3 tablespoons butter
1 1/4 cups finely chopped onion1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups) (You can pre-cook this a bit in the oven or microwave)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups (packed) baby spinach leaves (about 4 ounces)
1/2 cup whipping cream (or less, to taste)
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

Green Salad with Fried Shallots

For the salad, use whatever small young greens (baby spinach, arugula, or watercress, for example) and other fresh goodies you find.

1/2 pound shallots
1 1/2 cups vegetable oil for frying
6 ounces mixed greens; about 6 cups loosely packed)
1/3 cup sprouts
1 tablespoon white-wine vinegar
sea salt to taste

Cut shallots into 1/8-inch-thick slices. In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15 to 20 minutes. With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.

Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt. Sprinkle shallots over salad. Serves 6.

Sautéed Komatsuna with Basil

Komatsuna is a typical Japanese leafy vegetable. It is often called Japanese Mustard Spinach in the US supermarkets. Young leaves, stalks and flower shoots are used in salad and stir-fry.

2 tsp olive oil

4 cloves garlic, thinly sliced

1/3 cup (2 ounces) pine nuts

10 ounces komatsuna leaves

½ tsp kosher salt

¼ tsp pepper

2 cups basil leaves

Heat the oil in a large skillet over medium-low heat. Add garlic and cook for 2 minutes. Add the pine nuts and cook until lightly golden, about 3 minutes. Increase heat to medium and add the spinach, salt, pepper, and 2 tablespoons of water. Cover and cook, tossing occasionally with tongs, until spinach wilts, about 4 minutes. Remove from heat. Add the basil and toss until it wilts, about 1 minute. Serve immediately. Serves 4.