Mushroom and Sun-dried Tomato Quiche, Asparagus and Greens Salad

by Jennifer

The quiche serves 4 – 6;  the salad serves 4.

Mushroom and Sun-dried Tomato Quiche – adapted from the quiche recipe in the Moosewood Cookbook by Mollie Katzen

  • 1 single unbaked pie crust, store-bought or homemade (I used the Fool-Proof Pie Dough recipe)
  • 1 TBS unsalted butter
  • 8 oz. sliced white mushrooms
  • salt and freshly ground black pepper to taste
  • 1/2 cup chopped sun-dried tomatoes
  • 1 1/2 cups shredded Gouda cheese
  • 3 scallions, thinly sliced
  • 4 eggs
  • 1 1/2 cups skim milk
  • 3 TBS flour
  • 1/4 tsp dry mustard
  • Paprika for sprinkling

Preheat oven to 375 degrees.  Prepare a 9” or 10” pan with pie crust dough, crimping edges.

In a small bowl, cover the tomatoes with hot water and let sit until softened, about 15 minutes.  Drain and squeeze the tomatoes dry.

Heat butter in a skillet over medium heat;  cook mushrooms until

they’ve given off their liquid and are golden brown, about 10 – 15 minutes.  Season with salt and pepper to taste.

Whisk together the eggs, milk, flour and mustard.

Scatter cheese over the pie crust;

then scatter the mushrooms and tomatoes.

Sprinkle the scallions over the mushrooms and tomatoes.

Pour the egg mixture over everything,

then sprinkle generously with paprika.

Bake for 50 minutes or until puffed, golden, and the center is solid when the pan is jiggled.

Asparagus and Greens Salad

  • 1 lb. asparagus, trimmed, cut into 2” long pieces
  • 7 cups gourmet salad greens, washed and spun dry
  • 5 TBS extra-virgin olive oil
  • 3 TBS white wine vinegar
  • 1 TBS Dijon mustard
  • salt and freshly ground black pepper to taste

Bring a skillet filled halfway with salted water to a strong simmer;  add asparagus and simmer for 4 minutes.  Drain and rinse the asparagus with cool water;  set aside.

Whisk together the oil, vinegar, mustard, salt and pepper.

Place salad greens in a serving bowl;

add the asparagus, then the dressing, tossing well to combine.

Spanish White Beans with Spinach, Olive and Red Onion Bread

by Jennifer

This adaptation from Gourmet magazine is fast and delicious.  I had another loaf of Olive and Red Onion Bread in the freezer and defrosted it;  feel free substitute your favorite crusty bread.

Serves 4.

  • 2 onions, chopped
  • 1/2 cup (packed) oil-packed sun-dried tomatoes, drained and chopped
  • 6 TBS extra-virgin olive oil, divided
  • 4 garlic cloves, chopped
  • 1/2 tsp sweet smoked paprika
  • 29 oz. can cannellini beans, rinsed and drained
  • 1 cup water
  • 10 oz. baby spinach

Heat 1/4 cup oil in a large pot over medium heat;  add onions, sun-dried tomatoes, salt and freshly ground black pepper to taste and cook, stirring occasionally, until onions are golden, 6 – 8 minutes.

Add garlic and paprika and cook, stirring, for a minute.

Add beans, water, spinach, and salt and pepper to taste, stir, and cook, covered, over low heat for 5 minutes, stirring once, or until spinach is wilted.

Serve with remaining 2 TBS olive oil drizzled on top.

Garlicky Shrimp Pasta, Roasted Pepper and Broccoli Salad with Sun-dried Tomato and Olive Vinaigrette

By Jennifer

Serves 4 adults.

Garlicky Shrimp Pasta – adapted from Cook’s Illustrated

  • 9 garlic cloves – 5 minced, and 4 smashed
  • 1 lb. shrimp (preferably US-farmed or wild-caught), cleaned, each shrimp cut into 2 – 3 pieces depending on size
  • 3 TBS olive oil
  • Salt and freshly ground black pepper
  • 1 lb. short pasta of your choosing
  • 1/4 – 1/2 tsp. red pepper flakes
  • 2 tsp unbleached all-purpose flour
  • 1/2 cup white wine
  • 3/4 cup clam juice
  • 1/2 cup chopped parsley
  • 3 TBS unsalted butter
  • juice of 1/2 lemon

Combine 2 tsp. minced garlic, 1 TBS olive oil, shrimp, and salt and pepper to taste in a bowl and let marinate at room temperature for 15 minutes.  Bring a pot of salted water to a boil. 

Heat the 4 smashed cloves in 2 TBS oil in a large skillet over medium-low heat until golden, about 5 – 7 minutes.  Remove the garlic and discard.

While the pasta is cooking according to package directions, heat the oil in the skillet over medium heat and add the shrimp, with marinade, in a single layer.  Cook for 2 – 3 minutes, stirring occasionally, until the shrimp is just cooked through.  Transfer the shrimp to a clean bowl.

Cook the remaining minced garlic and the red pepper flakes in the skillet for a minute;

add the flour and cook, stirring, for a minute.

Add the white wine and cook, stirring, for a minute.  Add the clam juice and parsley and cook for a few minutes, until the mixture becomes slightly thickened.

Turn off the heat and add the butter and lemon juice.

Drain the pasta;  return it to the pot.  Add the shrimp and garlic sauce and toss well.

Roasted Pepper and Broccoli Salad with Sun-dried Tomato and Olive Vinaigrette – adapted from Vegetarian Cooking for Everyone by Deborah Madison


  • 2 TBS red wine vinegar
  • 2 tsp. balsamic vinegar
  • 4 TBS extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1/4 cup Kalamata olives, pitted and chopped

Combine vinegars, oil, salt and pepper and whisk well.  Stir in tomatoes and olives.

  • 2 peppers, yellow and/or red
  • 1 1/2 lb. broccoli, and cut into florets, stems chopped

Roast peppers by placing them on a foil-lined baking sheet under the broiler for 20 – 30 minutes, turning occasionally, until they are blackened.

Immediately place peppers into a plastic bag and seal;  the steam contained within the bag helps release the skins and makes them easy to peel.

When they are cool, peel off the skins and chop.

Cook the broccoli, florets and stems, in a pot of boiling salted water, for 2 minutes, then drain.

Combine peppers, broccoli and vinaigrette, and toss well.

Mediterranean Penne Pasta, Green Salad

By Jennifer

Mediterranean Penne Pasta, Green Salad

Serves 3 – 4 adults, depending on appetite.

  • 13.25 oz whole wheat penne
  • 15.5 oz. can butter beans, rinsed and drained (you can use cannellini beans, too)
  • 1 large or 2-3 small leeks, cut length-wise, then chopped, then rinsed in a strainer
  • 1/2 cup pitted kalamata olives, cut in half length-wise
  • 1/2 cup oil-packed sun-dried tomatoes, drained well, chopped
  • good handful of parsley, chopped
  • 3 garlic cloves, chopped
  • 4 TBS olive oil, divided
  • freshly ground black pepper
  • 4 oz. queso fresco or ricotta salata cheese, crumbled

Bring a large pot of salted water to a boil;  cook penne until al dente according to package directions.


Slice leeks lengthwise, then chop

Then rinse leeks well in a fine-meshed sieve

Meanwhile, heat 2 TBS in a large saucepan over medium-low heat and saute the leeks for about 5 minutes.  Add the garlic;  when fragrant, add the beans, olives, tomatoes, parsley, and black pepper.  Saute for a few minutes while the pasta finishes cooking.

Sauteeing everything

Reserve a little cooking water before draining the pasta.  Put the pasta back into the pot along with the bean mixture, 2 TBS olive oil and a little pasta cooking water to moisten.  Add the crumbled cheese, tossing to combine.

Serve with a simple green salad dressed with good balsamic vinegar.

Mediterranean Penne Pasta, Green Salad

Romaine Salad with Grilled Salmon and Lemon-Parmesan Dressing, Crusty Whole-Grain Rolls

By Jennifer

Romaine Salad with Grilled Salmon and Lemon-Parmesan Dressing, Crusty Whole-Grain Rolls

This is my adaptation of a Cooking Light recipe;  feel free to substitute grilled chicken breast or grilled shrimp for the salmon.

  • 1 lb. salmon, preferably wild and with skin-on
  • 1 large head Romaine lettuce, torn into bite-size pieces, washed and spun-dry
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 TBS fresh lemon juice
  • 1 TBS extra-virgin olive oil
  • 1 TBS Dijon mustard
  • 1/8 tsp. salt
  • freshly ground black pepper
  • 1/3 cup sun-dried tomatoes in oil, drained well
  • 1 small can sliced black olives, drained

Salmon on the grill

Prepare grill;  grill salmon until just cooked through, about 10 minutes depending on the thickness.

Salmon’s finished

Remove from grill and set aside.

Whisking the dressing

In a small bowl whisk together the lemon juice, olive oil, mustard, salt and pepper.

In a large salad bowl toss the lettuce, cheese, sun-dried tomatoes and olives.  Add the dressing and toss again.  Serve with whole-grain rolls.

Salad is ready