Serves: 3 or 4
3-4 garlic scapes, diced ¼ to ½ cup chopped ham 2 medium tomatoes, diced 4 stalks asparagus, sliced into ½ inch pieces 2 tablespoons melted butter 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ⅓ to ½ cup shredded Swiss cheese 1 -9 to 10 inch ceramic/glass quiche dish or pie plate
* If the cheese is put on too early it sinks to the bottom and stays there.
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Serves 6 as appetizer
Ingredients 2 Tbsp unsalted butter 3 cups chopped leeks, including pale green portion 1 lb. potatoes, peeled and thinly sliced 4 cups vegetable stock 4 cups fresh roughly chopped sorrel 2 Tbsp tomato paste 1 Tbsp dried rosemary (or fresh equivalent) ½ cup half-and-half Salt and pepper to taste Preparation
Serves 2
½ lb. young arugula, cleaned as needed ¼ lb. of fresh market Feta cheese, diced 4 tablespoons dried cranberries ¼ cup good green olive oil 1½ teaspoons balsamic vinegar 2 teaspoons honey 1 teaspoon lemon juice ¼ teaspoon salt Freshly ground pepper to taste
Yield: 4 servings
Ingredients
Serves 2
8 to 10 whole ramps, cleaned, roots removed, bulb and stem separated from leaf 10 medium to large stalks of asparagus 2 tablespoons sweet butter 1cup dry white wine ½ teaspoon lemon zest Salt and fresh pepper to taste 1 whole Buratta ball (fresh ricotta can be substituted) ½ lb. fettuccini
NOTE: Additional Parmesan cheese does not serve this dish well. |
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June 2025
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