Tag Archives: leeks

Provencal Soup

3 Apr

Provencal-Soup-2

With Michael away for the next week, I finally get to eat all of my favorite meals that he hates! Our biggest dispute is over soup. I love soup but Michael doesn’t feel that soup is a real meal. But he’s away so I get to eat all the soup I want!

Ina Garten’s Provencal Vegetable Soup is one of my absolute favorites. I could eat it everyday and never get sick of it. I don’t make any major modifications to the recipe, except that I make extra Pistou and use whole wheat noodles instead of semolina. I find the potato/noodle combination particularly filling so I reduce the amount of noodles.

You can find the recipe on Food Network

Apple-Maple-Salad

This delicious salad accompanied my yummy soup. I was at my sister’s house and she had this amazing salad dressing by Salad Girl in Crisp Apple Maple. You can find it at Whole Foods in the refrigerated area of the produce section. I highly recommend trying it!

Provencal-Soup

As always, enjoy!

Crustless Rainbow Chard, Leek and Tarragon Quiche

13 Mar

Quiche-Side

It is entirely possible that I’ve never had quiche until last night. I spent our entire meal racking my brain trying to figure out if I had ever had quiche before. I couldn’t recall ever having had one. So, this was very exciting for me! I’ll be honest, Michael wasn’t a fan. However, I learned after the fact that he’s not really a “quiche man” as he called it. I, on the other hand, am totally a quiche woman. I thought it was very yummy and will most likely be eating the leftovers for days to come!

Quiche-Top

Ingredients:
Variations to this Crustless Leek, Greens and Herb Quiche recipe
2 leeks, green and white portions halved and sliced
2 cups rainbow chard, cut into ribbons and stems sliced thinly
1 tbsp olive oil
5 eggs
1/4 tsp nutmeg
1 tbsp tarragon, chopped
1/4 cup shredded monterey jack cheese
salt and pepper to taste

Directions:

  1. Preheat oven to 350o and grease a 9″ pie dish.
  2. Heat olive oil in a skillet over medium heat. Saute the leeks and chard until the leeks are slightly golden brown. Remove from heat.
  3. Whisk eggs in a large bowl. Stir in the tarragon, nutmeg, cheese, salt, and pepper.
  4. Stir the chard-leek mixture into the eggs and pour into the pie dish.
  5. Bake for 30 minutes or until the eggs are set up.
  6. Cool for 10 minutes before serving.
  7. As always, enjoy!