Author: Dana & Nancy

Dana & Nancy are part of a food-loving family of four living in northern Westchester County, New York.
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Spinach Quiche

**Please note that Dana made the quiche in a 12-inch quiche pan, while the original recipe called for a 9-inch pan.

Spinach Quiche
Recipe from Smitten Kitchen, adapted from Bon Appetit, October 1991

Dough Recipe (Pate Brisee):
From Martha Stewart

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Directions:
1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

2.  Turn the dough out onto a floured work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using. Can be refrigerated overnight.

For the Quiche:

Ingredients:
1 3-ounce package cream cheese, room temperature
1/3 cup half and half
3 eggs
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 cup grated cheddar
1/4 cup shredded Parmesan
4 to 6 green onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Evenly press one round of the dough into a quiche pan or similar low metal or glass baking dish. Pour filling mixture into unbaked crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool at least 10 minutes before serving. Can be served at room temperature.

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Vegetable Bowls with Yogurt-Lime Dressing

Vegetable Bowls with Yogurt-Lime Dressing
Recipe from Better Homes and Gardens

Servings:  4

Ingredients:
Yogurt-Lime Dressing, recipe below
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon fresh oregano, snipped, or 1/2 tsp. dried oregano, crushed
1 teaspoon olive oil
1 pound sweet potatoes (2 to 3 medium), peeled and cut in 1-inch cubes
1 15 ounce can black beans, rinsed and drained
1 cup cherry or grape tomatoes, halved
1 medium avocado, halved, seeded, peeled, and chopped
1/4 cup thinly sliced green onions

Yogurt-Lime Dressing

Ingredients:
1/2 cup plain low-fat yogurt
2 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon chili powder
1 clove minced garlic
1/4 cup olive oil

Directions:
1. Prepare Yogurt-Lime Dressing by mixing in small bowl the yogurt, lime juice, soy sauce, chili powder, and garlic. Whisk in 1/4 cup olive oil until well combined. ; set aside.

2. In small bowl stir together soy sauce, lime juice, chili powder, oregano, and olive oil; set aside. Place sweet potatoes in medium microwave-safe bowl. Place beans in small microwave-safe bowl. Evenly spoon half the soy sauce mixture on potatoes, and half on beans; toss to coat. Cover bowls with vented plastic wrap. Microcook sweet potatoes on 100 percent power (high) 9 minutes or until tender, stirring occasionally; set aside. Microcook beans on 100 percent power (high) 1 to 2 minutes or until heated through, stirring once.

3. Divide potatoes, beans, tomatoes, and avocado among cabbage leaves. Sprinkle with green onions. Pass Yogurt-Lime Dressing and lime wedges.

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Coconut Key Lime Pie

Coconut Key Lime Pie
Recipe from blog A Cozy Kitchen

Ingredients:
1 cup finely ground graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt
6 tablespoon butter, melted
1 (15-ounce) can full-fat unsweetened coconut milk
1 1/2 teaspoons finely grated key lime zest (from about 4 key limes)
1/3 cup fresh key lime juice (from about 6 key limes)
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon salt
2 tablespoons sweetened or unsweetened coconut flakes
2 tablespoons powdered sugar
1 cup heavy cream

Directions:
1.  For the crust:  Preheat the oven to 350 degrees F. In a medium bowl, mix together the graham cracker crumbs, sugar, salt and butter. Pour the mixture into a standard 9-inch pie dish, making sure to press the crumbs up the sides and all over the bottom of the dish until you have a nice, even layer of crust.  Bake in the oven for 10 to 12 minutes, until lightly golden brown. Remove and set aside, letting the crust cool completely. Turn the oven down to 325 degrees F.

2. For the filling:  In a small bowl, set aside three tablespoons of the coconut cream that’s sitting at the top of the can of coconut milk. Place the bowl of coconut cream in the refrigerator to be used later as part of the topping. Stir the remaining coconut cream and coconut milk together, making sure to break up any large clumps. In a large bowl, whisk together the coconut milk, key lime zest, key lime juice, egg yolks, sweetened condensed milk and salt.

3. Place the cooled pie dish on a baking sheet and transfer to the middle rack of the oven. Pour in the filling and allow to bake for 45 to 50 minutes, until the top is firm to the touch yet still a wobbly. Once done, remove from the oven and let cool for approximately 10 minutes. Transfer the pie to the fridge letting it set for at least 2 hours. While the oven is still on, place the coconut flakes on a baking sheet and toast for about 5 minutes in the oven, until lightly golden brown. Set aside and turn oven off.

4. For the topping:   Right before serving add the reserved, refrigerated coconut cream and powdered sugar to the bowl of a stand-up mixer with the whisk attachment; beating approximately 2 minutes until smooth. With the mixer running, pour in about 2 tablespoons of heavy cream beating until incorporated. Slowly pour in the rest of the heavy cream until smooth and medium peaks form, about 2 minutes.

5. Spread the whipped cream on top of the pie, sprinkle the toasted coconut flakes on top, slice and serve.