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Creamy Triple Onion Dip

5/31/2023

Ingredients

1 shallot, minced
1 container (16 oz.) sour cream
1 envelope Onion Soup Mix
¼ cup chopped fresh chives, plus extra for garnish

Preparation

1. Cook and stir shallots in nonstick skillet on medium heat 4 min. or until tender; spoon into medium bowl.

2. Add remaining ingredients; mix well.

3. Garnish with remaining chives.

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Roasted Beets in Foil

5/24/2023

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Ingredients

6-8 beets, about 2 lbs.
Salt

Preparation

Preheat oven to 425 degrees
Cut off beet greens and save for other use.
Scrub the beets, leaving skin in tact.
Place foil on baking sheet, sized to hold as many beets as you are preparing, allowing for enough to close and seal the packet. Up to 2 lbs. of beets can go in one packet, or you can cook them individually, one to a packet.
Sprinkle salt on foil, enough to roll the beets in it so it covers the outside of the beet.
Seal the foil packet. Place the baking sheet on a rack in the middle of the oven.
Bake 40-50 minutes, until beets are roasted.
Put beets aside to cool enough to handle. Then peel the skin, which will come off easily.
Served immediately or refrigerate for future use.

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Spinach, Asparagus Crustless Quiche

5/9/2023

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Ingredients

1 Tbsp olive oil
½ cup chopped yellow onion
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups packed baby spinach
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
6 large eggs
½ cup half-and-half (or whole milk)
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Swiss or Gruyère cheese

Preparation

Preheat oven to 375°F. Lightly grease a 9-inch deep-dish pie pan.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes.
Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes.
Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.
Whisk eggs, half-and-half, mustard, salt and pepper in a medium bowl. Gently stir in the cooled asparagus mixture and cheese; spoon into the prepared pie pan.
Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.

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Creamy Triple Onion Dip

Roasted Beets in Foil

Spinach, Asparagus Crustless Quiche

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