GARDEN QUICHE WITH POTATO CRUST

More Main Meal Recipes Solutions By Cait Johnson, Author of Witch In the Kitchen (Inner Traditions, 2001).This satisfying peasant pie is perfect for those of us who want to avoid wheat, since it features a tender potato crust rather than conventional pastry. Lower in fat than most quiches but still flavorful, with plenty of heart-healthy olive oil and garlic, this quiche is a quick throw-together for a late-summer meal that makes us grateful to the Earth Mother for the bounty and nourishment she provides.

• 5 small potatoes, cut into 1/2-inch thick slices
• 1 tablespoon olive oil
• 2 small summer squash or zucchini, cut in half lengthwise, then cut into 1/4-inch slices
• 2 medium red, orange, or yellow bell peppers, seeded and sliced in thin strips
• 1 bunch fresh greens, such as spinach, arugula, kale, chard, or turnip greens, well washed, leaves torn into 1-inch pieces, and stems chopped
• 2 cloves garlic, minced
• 1 4-ounce log soft goat cheese, crumbled
• 1 cup low-fat milk
• 3 eggs
• Salt and freshly-ground black pepper, to taste

Preheat oven to 350F. Boil potato slices in salted water for about 8 minutes, until just tender. Drain and set aside. In a large saucepan over medium heat, heat the oil and add the squash and peppers, cooking about 5 minutes until softened. Add greens and stems and continue cooking about 4 minutes until wilted. Add garlic and cook another minute until softened and fragrant. Season with salt and pepper and set vegetables aside. Oil a 10-inch pie plate, and place potatoes evenly in the bottom. Spread vegetables on top and sprinkle with crumbled goat cheese. In a medium bowl, whisk together the milk, eggs, and salt and pepper to taste and pour over the veggies. Cover with foil and bake 45 minutes or until a knife inserted in the middle comes out clean. Cool 5 minutes before slicing and serving. Serves 6.

Roasted Red Pepper & Fennel Salad

• 1 medium red bell pepper
• 1/3 cup pine nuts, toasted
• 3 tablespoons sesame seeds, toasted
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 1/2 bulb fennel, diced
• 2 tablespoons soy sauce
• 1/4 cup vegetable oil
• black pepper to taste

Preheat broiler. Grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. Place pepper in a paper bag or resealable plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers easily now). Slice into strips.
Set oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. They'll smell great! Combine lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl, whisk together soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.

Roasted Red Pepper & Fennel Salad

• 1 medium red bell pepper
• 1/3 cup pine nuts, toasted
• 3 tablespoons sesame seeds, toasted
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 1/2 bulb fennel, diced
• 2 tablespoons soy sauce
• 1/4 cup vegetable oil
• black pepper to taste
  Preheat broiler. Grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. Place pepper in a paper bag or resealable plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers easily now). Slice into strips.
  Set oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. They'll smell great!
  Combine lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl, whisk together soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.

Greens & White Cheddar Polenta

Shared by Whole Earth CSA member Anne, Thanks Anne!
Polenta

• 6 cups water
• 1 t sea salt
• 1 cup polenta or corn meal
• 2 T butter
• 4 oz white cheddar cheese, grated
• 1/2 t sea salt
• 1/2 t ground pepper

Greens

• 1 to 3 bunches spinach, Swiss chard, mustard, turnip or beet greens or any greens
• 3 red, yellow or orange or any sweet bell peppers
• 2 T olive oil
• 2 cloves garlic, chopped
• 1/2 t sea salt

Bring water and 1 teaspoon salt to boil in saucepan. Add polenta or corn meal in a slow steady stream, stirring as you pour. Cook 45 minutes, stirring frequently. Polenta is done when it pulls slightly away from sides of pan. While polenta is cooking, wash greens, dry off excess water and cut into 2 inch strips. Cut peppers into thin slices. Just before polenta is ready, heat olive oil in skillet, add garlic, then sweet peppers and saute for 2 to 3 minutes then add greens, sprinkle with salr, cover and cook for 3 to 4 minutes. Remove cover and continue to cook until greens are tender but still green about 5 minutes. When polenta is done, stir in cheddar, salt, pepper. Pour polenta onto serving platter and top with greens and peppers.