Skillet Vegetable Quiche
Submitted
by: CajunSue |
1
tablespoon unsalted butter
1/4 cup finely chopped onion
2 tablespoons chopped green pepper
1 clove garlic, finely chopped
1/2 pound summer squash, sliced 1/8th-inch thick
1/2 pound broccoli, stems chopped and florets
(cut into small sections) |
1 egg
1/4 cup 2-percent milk
1/8 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 teaspoon marjoram
1/2 cup grated Swiss cheese
2 tablespoons grated Parmesan |
| In 12-inch
nonstick skillet, melt butter; add onion and green pepper and
cook over medium heat until onions are softened but not browned.
Stir in chopped garlic, squash and broccoli; cover and cook 3-5
minutes until lightly steamed in its own liquid. Whisk together
egg, milk, cayenne pepper, dry mustard and marjoram. Stir in
grated Swiss cheese. Pour over partially cooked vegetables in
skillet. Sprinkle Parmesan over everything in skillet. Reduce
heat to low; cover and cook 5 minutes or just until cheese has
melted and custard has set. To serve, cut into wedges with
spatula and lift out of skillet onto plate. Makes 2 servings. |
Butter Lettuce with Blood
Orange, Fennel and Cilantro Cumin Vinaigrette
Submitted
by: Cricket |
1head butter lettuce
1 blood orange, peeled and sliced in thin slices |
1/2
bulb fresh fennel, dicedts
Cilantro Cumin Vinaigrette (recipe below) |
Cilantro Cumin
Vinaigrette:
1/2 cup cider vinegar
1 tablespoons grainy Dijon mustard
1.5 teaspoon ground cumin
1 teaspoon minced garlic
1.5 cup virgin olive oil
several sprigs minced cilantro
salt and pepper to taste
Combine all vinaigrette ingredients, except olive oil, in a food
processor. Slowly drizzle in the olive oil to form dressing.
Season to taste. Using dinner plate, place washed greens onto
plate, arrange blood orange slices and diced fennel in a
pleasing pattern. Gently dress salad with vinaigrette. Serves 2. |
Sugar Snap Peas with Basil and
Lemon
Submitted
by: Cricket |
1 teaspoon olive oil
3/4 pound Sugar Snap peas
1/4 cup coarsely chopped fresh basil
1/2 teaspoon grated lemon rind |
1/4
teaspoon salt
1/4 teaspoon gound white pepper
lemon wedges
|
| Heat oil in a
nonstick skillet over medium heat. Add peas; stir-fry 3 minutes
or until crisp-tender. Sprinkle with basil and next 3
ingredients; Stir and fry for 1 minute. Serve immediately with
lemon wedges. Makes 2 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|