Greens and Gruyere Quiche

I riffed off an Eating Well recipe and came up with this – super good for lunch or dinner with a salad.

  • 1 1/2 tbsp olive oul
  • 1 onion, sliced thin
  • 3 tbsp water
  • 12 eggs
  • 1 c ricotta
  • 1 c shredded gruyere
  • 1/4 c pitted, black olives, chopped
  • 3 cloves garlic, minced
  • 1 tsp anchovy padte
  • Salt and pepper to taste
  • 1 lbs kale, chard or spinach, finely chopped

Preheat oven to 350. Spray a 9 inch quiche or pie pan.

Heat oil in a medium skillet over medium heat. Add onion and cook until starting to brown. Add water and reduce heat to low. Cover and cook until very tender.

Whisk eggs in a large bowl, add ricotta, Gruyere, olives, anchovy paste, onions, salt and pepper. Stir in chopped greens and pour into pan.

Bake for 30 – 45 minutes until the center is just set.

Serves 6.

Cucumber and Basil Salad

This is a refreshing and easy summer salad. Patricia Wells never disappoints. Use a mandoline to make quick work of the slicing.

  • 1/2 sweet onion, sliced thin
  • 2 cucumbers, sliced paper thin
  • 1 c fresh basil leaves

Dressing

  • 1/4 c basil oil
  • 1 tbsp lemon juice

Combine the oil and lemon juice in a small jar.

Toss the remaining ingredients in a bowl, then toss with a little dressing, adding a little more to ensure everything is coated. Season with salt and pepper.

Serves 4.

Zucchini and Gruyere Scones

These are so amazing savory scones with veggies!! I might have put in too much zucchini so they were more like savory delicious amazing cookies!

• 3 tablespoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 3 1/4 cups unbleached all-purpose flour, plus more for surface
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
• 1 cup heavy cream, plus more for brushing
• 2 medium zucchini, coarsely grated, excess liquid squeezed out with a kitchen towel
• 6 ounces Gruyère, cut into 1/4-inch pieces
• Flaky sea salt for sprinkling


Preheat oven to 350˚F. Combine baking powder, sugar, kosher salt, pepper, thyme, and 3 1/4 cups flour in the bowl of a food processor. Pulse several times. Add the chilled butter and pulse until the size of small peas. Transfer the mixture to a large bowl. Pour in the cream and mix gently with a wooden spoon to distribute evenly. Add the zucchini and Gruyère and mix into the dough just to distribute. Using your hands, gently knead the mixture until the dough comes together. The less you work the dough, the more tender the scones will be. This dough will be somewhat drier than most scone recipes, but the zucchini will release additional moisture during baking.

Turn the dough out onto a lightly floured surface and pat into a 2-inch thick disk. Place a sheet of plastic wrap on top of the dough and roll out to a 1-inch thick disk. Punch out scones with the biscuit cutter (it helps to brush the inside of the cutter with oil to help release the scones); place on a parchment-lined baking sheet, spacing about 2-inches apart. Brush tops with cream and sprinkle with flaky sea salt (if storing unbaked scones in freezer, wait to finish with the cream and salt until baking).

Bake scones, rotating baking sheet halfway through, until golden brown, 30-40 minutes. Transfer to a wire rack to cool.

Zucchini and Ginger Soup

This is from Patricia Wells. It is perfect for a hot day, just make it in the am and let it chill all day.

  • 2 tbsp olive oil
  • 1 small onion, sliced thin
  • Salt
  • 1 tbsp minced fresh ginger
  • 2 lbs zucchini, sliced thib
  • 1 1/2 quarts chicken or veggie stock
  • Creme fraiche for garnish

Heat the oil in a large pot over medium heat, add the onion and salt and cook for 5 minutes until soft. Add the ginger and cook for 1 minute. Add the zucchini and stock, and bring to a low boil, then reduce to a simmer and cook for 10 minutes.

Use an immersion blender and puree soup.

Serve chilled with a dollop is creme fraiche.

Serves 8.

Zucchini la Ponche

Summer means Patricia Wells and her amazing fresh French recipes! This one is so easy and so taste.

4 small zuks, sliced into thin rounds

12 thinly shaving of parmesay

4 tsp best- quality balsamic vinegar

1/2 tsp salt

Freshly ground pepper

Arrange rounds slightly overlapping on 4 salad plates. Arrange cheese on top, drizzle with vinegar and salt and pepper.

Serves 4. 1 ww pp.

Chilled Beet Gazpacho

This is another Patrica Wells winner, okay all her recipes are amazing! I added a spoonful of sour cream.

1 lb beets, steamed

4 cloves garluc

1 onion peeled

2 tsp dijon mistarr

1 tbsp best quality sherry vinegar

Salt

Chives for a a garnish

Place all ingredients in a large blender with 2 c of water and purée till smooth. Chill for 2 to 24 hours. Garnish with chives.

Serve 4. 0 ww pp

Zucchini Blossom Frittata with Goat Cheese and Basil

This is quick and delicious frittata – perfect of you have a garden with zucchinis. The flowers have a nice subtle flavor.

  • 1 tbsp olive oil
  • 1 small onion, sliced thin and in half lengthwise
  • Saly
  • 12 zuk blossoms
  • 5 oz goat or feta cheese crumbled
  • 2 tbsp parmigiano, grated
  • 6 eggs, lightly beaten
  • 1/4 c basil, chiffonade cut

Preheat oven to 425. Spray a 9 inch pie pan.

In a small skillet heat oil over low heat, add onion, sprinkle with salt and cook until soft and translucent.

Transfer to baking dish. Top with zuk blossoms, I like to do it a wagon wheel patter. Sprinkle cheese over blossoms. Pour eggs over all.

Bake for 20 minutes until top is lightly golden. Sprinkle with basil and serve.

Serves 4.

Avocado and White Bean Sandwich

Such a yummy lunch!!

2 medium avocados, pitted and peeled

1 15 oz can white beans, rinsed

2 tbsp lemon juice

1 tbsp olive oil

1 clove garlic

1/2 tsp chopped fresh thymw

1/2 tsp tarragon, minced

Salt and peoper

4 slices bread, toasted

2 roasted red peppers, halved

4 slices of sharp cheddar cheess

4 c baby lettuce leaves

Combine avocados, beans, lemon juice, olive oil, garlic, herbs and salt and pepper in a food processor and pulse till smooth.

Spread on 4 slices of bread. Top with roasted pepper, cheese and lettuce leaves.

Serves 4. 8 WW Pts

Green Goddess Sandwich

This is adapted from Bon Appetite. It’s so yummy!

  • ¼ c finely chopped chives
  • ¼ c mayonnaise
  • ¼ c basil
  • ¼ c Greek yogurt
  • 1 tbsp lemon juice
  • Salt and pepper
  • ½ head of butter or Bibb lettuce leaves
  • ¼ English hothouse cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • 4 slices bread
  • 8 ozs fresh mozzarella, sliced ¼ inch thick
  • 2 cups sprouts (such as broccoli sprouts or alfalfa)
  • Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half; season with salt and pepper. Purée until smooth.
  • Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.

Serves 2.

Grilled Peppers and Burrata

This is a perfect accompaniment to what ever you are grilling! Quick, easy and oh so tasty!

4 medium bell peppers, quartered

4 oz Burrata or mozzarella

3 tbsp minced herbs – basil, sage, chives, tarragon

Olive oil

Salt and pepper

Balsamic glaze

Toss peppers in oil. Cook on the grill over medium high heat until nicely chard on both sides – about 4 min per side.

In a bowl, season with salt and pepper and toss with herbs and cheese. Drizzle with balsamic.

Serves 4.