One of the fun things I did this early spring was to attend the local "Farm to Table Conference" in Pittsburgh. I learned a lot about local farmers and things to do with local produce and food products. I may have mentioned before that I buy all my meat from Schnur's Custom Meats on Bonniebrook road in Butler. They are a local butcher/packer/farm. They make their own products like seasoned beef and buffalo patties, beef sticks, and my favorite, Larry's Chipped Ham. They are friendly, open Saturday mornings, and they sell everything vacuum packed and pre frozen, which is perfect for my lifestyle. I can pop the packages in warm water and they are thawed and ready to cook in no time.
At the Farm to Table event I attended a talk by David Eson of Isodore Foods and decided to give his service a try. Isodore foods is a CSA sort of organization that delivers pre-ordered produce to a central location once a week for customers to take home You can learn more here http://www.isidorefoods.com/. This is great for me as one of their drop-offs is located in my building at work. It's kind of like a surprise present every Thursday afternoon.
This week kale greens and green onions were among my veggies. This morning I fixed a few recipes with these and some other stuff I got from Isodore (I will mark the Isodore stuff with an asterisk.)*
Cheddar Bacon Quiche with Kale Greens
On a side note, I really have to start wearing my glasses when I take the pictures.
1) Line a pie pan with a prepared pie crust and bake 20 min at 350. If you are a perfectionist you may want to line the crust with parchment paper and fill with beans or rice so that the crust stays in shape while it bakes. I just poked it a few times with a fork.
2) Combine 3 eggs and 1/2 cup cream* and wisk together. Add 1/2 c bacon crumbles and 1/2 c shredded cheddar cheese*, mix and pour into the pre-baked pie crust.
3) Place the quiche in the oven and bake at 350 until set and browned on top, about 30 minutes or so, I confess, I did not time it.
4) While the quiche was baking, I combined 4 c chopped kale*, 2c chopped spinach*, and 1/2 c green onions* with 2T olive oil and sauteed until tender.
5) I suppose you could add the greens to the quiche before you cooked it, but my children have a tendency to be green-a-phobic, so I served it on top.
George initially balked at quiche for lunch so I made him a manly hot sausage sandwich. When he went for seconds though, he came back with a healthy serving of girly food. 2 out of 3 girls loved the quiche. The odd one out said she didn't like french food and wouldn't even taste it. She was on her own for lunch.
Pasta with Salmon and Kale
I was rooting around in the freezer today and I found some salmon which was in danger of going bad, so I decided to make some salmon cakes. When I unwrapped it, though, I was only able to salvage a little, so I decided to do this instead. It utilizes the leftover stir-fried kale from above.
1) Stir fry the Kale (see above).
2) Boil water for penne pasta. I double dutied by poaching the salmon in the water that I used to boil the pasta. I added two frozen salmon fillets to the cold water and when it came to a boil added 2 c uncooked penne. After 5 minutes I removed the salmon and continued to cook the pasta until done.
3) Flake the poached salmon and combine with the cooked pasta, 1 c of the stir fried kale, and 1 c halved cherry tomatoes. Add 1/2 c shredded asiago cheese and 1/4 c olive oil and toss.
This is going in the fridge to be my lunch for the week. If I am going to pack, I am going to eat well.