Page 19 - News On 7 August 2021

VEGGIE CRUSTLESS QUICHE
INGREDIENTS

1 tbsp. butter
8 oz. cremini mushrooms, thinly sliced
1 shallot, minced
2 c. loosely packed spinach
Kosher salt
Freshly ground black pepper
8 large eggs
1/4 c. whole milk
1/4 c. oil-packed sun-dried tomatoes, finely chopped
1/4 c. freshly grated Parmesan
DIRECTIONS

1. Preheat oven to 375°. In a medium skillet over medium heat, melt butter. Add mushrooms and let cook, undisturbed, for 2
minutes. Stir and continue to cook until mushrooms are tender and golden, 5 to 6 minutes. Add shallot and cook until
fragrant, 1 minute. Add spinach and cook until wilted, 1 minute more. Season with salt and pepper and remove from heat.
2. In a large bowl, whisk together eggs, milk, tomatoes, and Parmesan. Fold in the mushroom mixture and season again with
salt and pepper. Pour into a 8" to 9" pie dish and bake until eggs are just set, 18 to 20 minutes. Let cool 3 minutes before
slicing and serving.

MOROCCAN CARROT SALAD
INGREDIENTS

1 lb. carrots, peeled and grated (about 3 cups)
3/4 c. golden raisins
3/4 c. peanuts DIRECTIONS
1/4 c. freshly chopped cilantro
2 green onions, thinly sliced 1. In a large bowl, toss together carrots, raisins,
1/4 c. extra-virgin olive oil peanuts, cilantro, and green onions.
2 tbsp. harissa 2. In a medium bowl, whisk together oil, harissa,
1 tbsp. honey honey, lime juice and zest, garlic, ginger, and
Juice and zest of 1 lime cumin. Pour dressing over carrots and toss to
2 cloves garlic, minced coat. Season with salt and pepper.
2 tsp. freshly grated ginger
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper

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