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Spring Quiche Trio

There are two versions of this satisfying spring quiche from Simply in Season cookbook and both are absolutely delicious. Fresh shiitakes from HNG farm would be a great addition to either filling!

Ingredients:

Crust:
3 cups uncooked potated, coarsely grated
3 T oil
(Mix togethr. Press into bottom and sides of a 9 inch pie pan. Bake at 425 F until just starting to brown, about 15 minutes.

Egg-Milk Mixture:
3 farm fresh eggs
1 cup evaporated milk (whole milk can be substituted)
1/4 teaspoon salt
1/4 teaspoon pepper
(mix together and set aside)

Asparagus Filling:
1-1.5 cups asparagus, cooked and chopped
1 cup cheese (swiss is suggested)
1/2 cup HNG bacon, fried and crumbled
1/4 green onion or onion, chopped
1 T fresh Rosemary, chopped
(mix together and add to egg-milk mixture)

Leek-Spinach-Broccoli Filling:
1 cup leeks, thinly sliced
1 cup broccoli, chopped
2 cups spinach, chopped
1 cup cheese
1/2 cup HNG bacon, fried and crumbled
(sautee leeks and broccoli in a greased pan, 5-10 minutes. Add spinach and cook till wilted. Place bacon and cheese in bottom of crus then stop with vegetable mixture and egg-milk mixture)

Add filling to already baked crust. Bake 425 F for 15 minutes, reduce heat to 350 F and bake until browned on top and set int the middle (25-30 minutes). Allow to cool 10-15 minutes before serving. Enjoy!

Lind, M. & Hockman-Wert, C. (2009). Simply in Season. Scottsdale,          PA: Herald Press.

 

 

Carmelized Cabbage Rolls with Beef and Pork

This recipe, from Heartland The Cookbook, interprets the Turkish version of stuffed cabbage which uses syrup to carmelize the rolls.

Ingredients:
1 medium head green cabbage
3/4 cup plus 1/3 cup milk
1/4 cup short ggrain or arborio rice
4 ounces grassfed ground beef
4 ounces pasture raised ground pork
1 large egg, beaten
1 medium yellow onion, sliced
2 T Rosy Rhubarb Syrup or any tart red fruit syrup
3 T unsalted butter, melted
3/4 cup beef broth

Cut out the core of the cabbage. Bring a large pot of water to a boil and plunge the cabbage head into the water. Lower the heat and simmer, covered, 20 minutes, ,or until the cabbage is tender and wilted.

While the cabbage is cooking, pour 3/4 cup milk into a medium saucepan and brin to a boil. Add the rice, lower the heat, and simmer, covered, for 20 minutes, or until the rice is tender.

Preheat the oven to 425 F. Grease a rectaingular baking dish. Transfer the cabbage to a draining board or colander until cool enough to handle. Ina  medium bowl, mix together the cooked rice, beef, pork, egg, onion, and the remaining 1/3 cup milk. Separate the cabbage leaves, pat dry, and trim away andy thick parts with a pairing knife. Place about 1 tablespoon of filling on the rounded bottom part of each cabbage leaf. Fold inthe sides adn roll up. Place each cabbage roll in the prepared baking dish. Drizzle the rolls with the syrup and the melted butter.

Bake for 20 minutes, then add the veef vroth. Baste the rolls with the broth every 5 minutes for the next 15 mintes, or until the rolls are browned adn caramelized. Serve hot.

Fertig, J. (2011). Heartland. Kansas City, MO: Andrews McMeel Publishing LLC.

Stuffed Flank Steak

Want to do something a little different with your Flank Steak? Try stuffing it! Here is what you need:

1 Grassfed Beef Flank Steak (1.3-1.8 lbs)
1 oz. Dry beef rub (I used the Butcher’s Rub from Asheville Spice and Tea Exchange, but a little salt and pepper will also do the trick)
1 cup bread crumbs (I used half leftover cornbread crumbs and half old bread ripped up into cubes as if you were making stuffing)
1 egg
1 T spices (fresh oregano for ex.)
4 cloves Garlic minced
1/4 cup onion finely chopped (carmelize for extra flavor)

Tenderize the Flank Steak either with a meat tenderizer or simply by working the meat with your fingers while its still in the bag. Massage the dry rub onto both sides of the Flank Steak. Mix your stuffing ingredients and lay them out like a log along the center of the Flank Steak (the stuffing “log” should be parallel with the grain of the meat so you cut against the grain when serving). Roll up your Flank Steak, tuck in the ends and tie it up with Butcher’s twine.

Grill on medium High Heat for 10-15 minutes, or Bake at 400 for 10 minutes for medium rare. Let the meat rest for 5 minutes before serving (remember the meat keeps cooking as it rests!)

Enjoy!