 Recipe by Anna Gill
Serves: 3-4 3 tablespoons softened butter Panko bread crumbs Kosher salt 2 medium yellow squash, sliced in ½ inch rounds 1 medium green zucchini, sliced in ½ inch rounds (for color or use 3 yellow squash) 2 small or 1 large red onion, sliced paper thin ¾ to 1 cup grated Gruyere Cheese ¼ cup plain, non-fat yogurt ¼ cup milk 2 to 3 tablespoons fresh thyme leaves 1 teaspoon sea salt Freshly ground pepper 1. If you have the time, place the squash and zucchini rounds on a dish towel or paper towels and sprinkle with kosher salt and add another towel. Lay a large cutting board or a flat dish on top of the top towel. Place something weighty, like canned goods, on top of the cutting board to press the excess water from the squash, about 20 minutes. 2. Meanwhile, take 1 tablespoon of butter and coat a 10 to 12 inch baking dish, any shape will work. Dust the buttered dish with panko bread crumbs. 3. Heat the oven to 350o. 4. Working in alternate rounds, layer the squash and the onion slices into the prepared dish. Use the green zucchini in a simple pattern, for an attractive effect. 5. Dot the casserole with the remaining butter. 6. In a small bowl, mix the yogurt and the milk. 7. Gently pour the yogurt and milk into the dish. 8. Season the casserole with the sea salt and fresh pepper. 9. Sprinkle the whole dish with the grated cheese. 10. Sprinkle the entire dish with thyme leaves. 11. Bake for 15 to 25 minutes, until the cheese is melted and slightly browned. VARIATIONS: Add crumbled bacon, thick tomato slices, use cheddar instead of Gruyere cheese.
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Recipe by Anna Gill
Serves: 3 or 4 ½ cup chopped ham 2 medium tomatoes, sliced into ¼ inch wide wedges ½ cup zucchini, sliced in ¼ inch slices and quartered 2 tablespoons melted butter ¼ cup chives, finely chopped 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ¼ to ½ cup shredded gruyere cheese 1 -9 inch or ceramic quiche dish or glass pie plate 1. Preheat to 375o. 2. Spread the melted butter around the dish. 3. Place tomatoes in a circular design in the dish. Likewise, place zucchini in dish. Sprinkle the ham around the dish, distributing it evenly. Place dish in the microwave at HIGH for 2 to 3 minutes. 4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish slowly so as not to disarrange your design. Or just dump it in if you don’t care about the design. 5. Turn the temperature down to 350o. Bake for 10 to 15 minutes. 6. Gently move the rack holding the dish out sufficiently for you to sprinkle cheese atop the half set mixture and return to the oven.* 7. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there. VARIATIONS: Asparagus for zucchini Basil for chives Parsley for chives Monterey Jack for gruyere  Recipe by Anna Gill
Serves: 4 for brunch or a light lunch 5 cups fresh spinach, thoroughly washed and coarsely chopped ¼ teaspoon salt ½ cup grated gruyere cheese ¼ teaspoon grated nutmeg 6 tablespoons heavy cream 4 eggs 2 thick English muffins, split and toasted 2 large ripe tomatoes, thickly sliced 1. Place the spinach in a large sauté pan with only the residual moisture from its washing and ¼ teaspoon salt. Cook over medium high heat, turning quickly, until wilted 2. Drain and set aside. 3. Place the grated cheese in a small saucepan over low heat. Add the nutmeg, the heavy cream and whisk until the cheese is melted well mixed. 4. Poach the eggs. If you are not comfortable with the swirling boiling water method, or feel that the demands of getting it all ready at the same time are challenging, use one of the many handy poachers. There are microwave poachers that work very well (just remember to stick a toothpick through the yolk before you cook in the microwave). 5. Place each toasted half muffin on a serving dish. Top each muffin with a dollop of spinach followed by a slice of tomato. Gently place an egg on each tomato. Drizzle the cheese sauce over the top of the egg and serve.  Recipe by Anna Gill
Serves: 4 to 5 8 large eggs ½ cup skim milk Salt & pepper to taste ½ cup chopped pork sausage, sautéed 2 medium tomatoes, diced 3 tablespoons melted butter ¼ cup ramp stalk & bulb, finely chopped ½ cup ramp greens, chopped ⅓ to ½ cup shredded gruyere cheese 1 -10 inch ceramic/glass quiche dish or pie plate 1. Preheat oven to 350. 2. Spread the melted butter around the quiche dish or pie plate. 3. Add the tomatoes and the chopped ramp stalk and bulbs. Cook in the microwave on high for 3 to 3 minutes. 4. Add the sausage and set aside. 5. In a medium mixing bowl, combine eggs, milk, salt and pepper. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. 6. Add the egg mixture to the quiche dish or pie plate. 7. Bake for 10 to 15 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.* 8. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there.  Recipe by Anna Gill
Serves: 4 to 5 Unsalted butter for pan 2 large potatoes, peeled and sliced thin Salt and freshly ground black pepper 6 thin slices slab bacon, about 6 ounces 8 ounces Gruyere cheese, shredded. 1. Preheat oven to 425 degrees. 2. Lightly butter a 6 inch oven proof dish. 3. Pat potatoes dry on paper towels, place in a bowl and season with salt and pepper. 4. Line the buttered dish with bacon slices. The shape of the dish can determine the way you lay in the bacon. If it is square dish you can make a lattice work like a pie crust (allowing the edges to hang over the top). If the dish is round, you can arrange the bacon like a pinwheel across the bottom (allowing the edges to hang over the edge). Or you can forget the design and simply line the bottom of the dish leaving enough of the slice left hanging over the edge to cover the top when the layering is complete. 5. Arrange one-half of potatoes in pan in an even layer. 6. Top with half the cheese. Add the remaining half of the potatoes, then the rest of the cheese, then the rest of the potatoes. 7. Fold overhanging bacon strips back over top in whatever design you wish. 8. Place on lowest rack in oven and bake for approximately 45 minutes, until potatoes offer no resistance when pierced with point of a sharp knife. 9. Use a spatula to compress cake a few times during baking. 10. Cool cake on a rack for a few minutes. Place serving plate over cake and invert. 11. Serve in slices or wedges as suits the chosen shape. |