Wednesday, March 7, 2007


  • bunch kale, spinach, Swiss chard or collard greens
  • 1/2 onion, chopped
  • dill & other spices of your choice
  • 1 whole grain pastry shell (9-inch)
  • shredded cheese, to taste, your choice
  • 1 cup sour or plain yogurt
  • 3 eggs

Chop kale or other greens and saute with onion and spices. Into pastry shell, layer the shredded cheese, then sauteed vegetables. Whip sour cream with eggs and pour over vegetables. Bake at 350F until set, approximately 30-40 minutes (test center of quiche with a skewer).

1 comment:

LBSkier said...

I found you can eat the radish pods raw (yummy) or cook with them in stir fry or using this delicious recipe:

The effect of this preparation is analogous to the use of horseradish in simple butter sauces with rich fish such as swordfish, tuna or salmon. It even works well with beef.

To serve four:
4 6 oz. fresh salmon filet sections
2 Tb olive oil
Salt and milled black pepper to taste
2 medium shallots, diced
1 cup off-dry white wine, such as a California Riesling
1/2 cup white wine vinegar
1/2 tsp fresh lemon juice
1 tsp grainy mustard
2 Tb cream
6 oz. soft butter
1/2 cup edible-pod radishes, sliced thin, then chopped fine
2 Tb flat-leaf parsley leaves, chopped fine

Prepare the grill. Rub the salmon filet section with a little olive oil, season with salt and pepper to taste, and reserve.

In non-reacting skillet, toss the diced shallot for fifteen seconds without browning. Add the wine and vinegar, boil up for a few seconds, reduce the heat slightly, and simmer to reduce to 1/3 cup. Add the diced radishes, and simmer for one minute. By tablespoons, whisk in the butter to make a smooth emulsion. Add the mustard and lemon juice, whisking to combine. Taste and season with salt and milled pepper. Grill the salmon four minutes on each side, or according to your own preference. Divide among serving plates. Add the parsley to the sauce at the last moment, and spoon over the fish.