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Crustless Spinach Quiche

2/25/2026

Ingredients
1 tablespoon olive oil
1 medium onion (finely chopped)
2 cloves garlic (minced)
10 ounces fresh spinach (roughly chopped)
4 large eggs
½ cup milk
1½ cups Gruyere cheese (shredded)
½ cup feta cheese (crumbled)
½ cup Pamesan cheese (grated)
salt and pepper (to taste)
1 pinch nutmeg

Preparation

Preheat your oven to 375°F. Generously spray a 9-inch pie dish with cooking spray.
Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until they’re soft, just a couple of minutes. Add the spinach to the skillet and cook until wilted, which should take about 3-4 minutes.
In a mixing bowl, beat together eggs and milk. Stir in the Gruyère, feta, and Parmesan cheeses, along with a pinch of nutmeg. Season with salt and pepper, and whisk it all together.
Spread your spinach mixture in the prepared pie dish. Pour the egg and cheese mixture over the spinach. Give it a gentle stir in the dish to make sure the ingredients are evenly distributed.
Pop your dish into the preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
Let it cool for a few minutes before slicing. This helps everything set nicely.

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Easy Blender Cheese Souffle

2/18/2026

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Ingredients
1 tablespoon butter
6 eggs
½ cup heavy cream (or ½ and ½)
1/4 cup grated Parmesan cheese
1/2 teaspoon prepared mustard
½ teaspoon salt
¼ teaspoon pepper
½ lb. sharp cheddar cheese (see substitutes note below)
11 ounces cream cheese (or reduced calorie Neufchatel)

Preparation

Preheat oven to 375 degrees.
Butter a 5-cup soufflé dish or casserole or 5-6 individual baking dishes.
Place eggs, cream, Parmesan, mustard, salt and pepper in container of electric blender. Whirl until smooth.
Cut Cheddar cheese into pieces and add piece by piece, to mixture in container while motor is running.
Cut cream cheese into cubes and add to container while motor is running.
Pour mixture into soufflé dish.
Bake in a moderate oven (375 degrees) for 45 minutes for a soft, liquidy center. 50 minutes for a firm soufflé.
Bake individual soufflés for 15 to 20 minutes.
Serve immediately

MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time.

SUBSTITUTES: For the 1/2 pound of cheddar cheese you can substitute almost any semi-moist ingredient: another cheese, cubed ham, combination of cheese and ham, froxen spinach thawed and squeezed dry, cooked carrots, chopped up chocolate, chopped up pears. For some you might want to eliminate the mustard, salt and pepper. This is a very forgiving recipe. The worst result with substitutes is it won't rise as high. But it will still taste absolutely yummy.

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Stuffed Acorn Squash

2/11/2026

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INGREDIENTS

3 acorn squash washed, cut in half, seeds scooped out
2 tablespoons extra virgin olive oil divided
1 pound ground meat or sausage
1 1/4 cups cooked white rice
1 medium yellow onion diced
3 stalks celery diced
1 medium Honeycrisp apple diced
3 cloves garlic minced
1/3 - 1/2 cup craisins
1/4 cup fresh flat leaf parsley minced
2 tablespoons chives minced
1/2 cup grated parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper

PREPARATION

Preheat oven to 425 degrees.
Trim stem off acorn squash before slicing in half lengthwise. Use a spoon to scoop out the seeds. Drizzle the squash with a tablespoon of olive oil, using clean hands, to gently massage the oil into the inside of the squash. Sprinkle with salt and pepper.
Place the squash flesh side down on a baking sheet and roast in the oven for 20 minutes. After the 20 minutes, remove the tray from the oven and carefully flip the squash over. The vegetable should be slightly golden brown in places and the flesh is easily pierced with a fork. Set aside to cool slightly and turn oven down to 350 degrees.
While the squash is cooking, brown meat in a large sauté pan over medium heat. Use a wooden spoon or spatula to break the meat up into small crumbles. When the meat is cooked through and no pink remains, about 8 to 9 minutes, turn the heat off to the pan and transfer the to a paper-towel lined plate. Set aside.
Return the pan to the stove, adding the remaining tablespoon of olive oil along with the diced onions, apple and celery. Cook the mixture on medium-low heat, scraping up any little brown bits, sprinkling with kosher salt and black pepper, stirring often until the onions are translucent and fragrant, about 6 minutes.
Add the garlic to the pan and cook for an additional 2 minutes.
Turn the heat to a simmer and add the meat, cooked rice and craisins to the pan. Stir to combine. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
Add the fresh parsley and chives along with the parmesan cheese to the pan, giving one last stir to combine. Turn the heat off to the pan.
Scoop the meat mixture into the acorn squash. Each half will hold a little over a cup of filling. The squash should have a mounded scoop of filling. Bake in the 350 degree oven for 15 minutes.
Remove the stuffed squash from the oven and garnish with a little leftover minced parsley and small sprinkle of parmesan cheese.
To serve, place a half acorn squash on individual plates. Serve alongside a simple green salad.
Recipe makes 6 halves.

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Savory Roasted Rutabaga, Carrots and Onions

2/4/2026

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Ingredients:

2 medium rutabagas
3 large carrots
1 large onion, sliced
3 tablespoons olive oil
2 teaspoons fresh thyme leaves
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional)

Instructions:

Preheat the oven to 400°F.
Peel and dice the rutabagas and carrots into equal size chunks
In a large bowl, combine the diced rutabaga and carrots, and sliced onion.
Drizzle the olive oil over the vegetables and sprinkle with thyme, garlic powder, salt, and pepper. Toss until well coated.
Spread the vegetable mixture evenly on a baking sheet lined with parchment paper or foil.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
If using, drizzle balsamic vinegar over the roasted vegetables before serving for an extra layer of flavor.

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Crustless Spinach Quiche

Easy Blender Cheese Souffle

Stuffed Acorn Squash

Savory Roasted Rutabaga, Carrots and Onions

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