It’s Wednesday again!
Congratulations to our latest winner, who has been contacted! We’ll definitely be saving that Sausage Ragu recipe for later!
This week, we would have been serving Asparagus Quiche!
Just like last week, tag us or comment on our Facebook with reviews, pictures, and modifications that you made to your version of this dish! This week, the winner will walk away with a Mother’s Day themed prize: A Swarovski Crystal Necklace and Earring Set! This contest closes next Wednesday, May 13, 2020.
We have also started a new Facebook group dedicated to sharing and discussing what everyone has been cooking during social isolation. This group is called TNDF What’s Cooking? Here’s a message from our Community Kitchen Coordinator:
Welcome friends! What a crazy time we find ourselves in! Who would have thought a few months ago that everything would be shut down and that life would present itself so differently? We all know and understand the reality of the situation the world is in and this group is intended to be a little escape. My hope is to find the good in the chaos by focusing on the surge of cooking and interest in home grown food. I know a few of you are using this down time to cook and garden with your children, some are taking this time to learn to cook and others are using this opportunity to get a little creative and try out some new foods and recipes. Whichever it is for you, let Spring and the availability of local food be the silver lining. Food is love. Celebrate it, especially in its simplest form. From planting a seed and watching it grow, to preparing dishes for our families with love, food nurtures the souls of those we feed it to. Hopefully we will all find some inspiration, information and understanding about feeling closer to nature and bringing delicious food to the table with those we love.
Asparagus quiche Recipe
1 partially baked pie shell (10 or 11 inch)
1 tbs dijon mustard
2 tbs butter
1 onion, finely chopped
1/4 cup fresh dill, finely chopped
(or 1 tsp. dried dill)
1 lb cooked asparagus, roughly chopped
1 1/2 cups cheddar cheese, grated
1 cup milk
1 tsp salt
1/4 tsp pepper
pinch cayenne pepper
- Preheat oven to 375°F
- Brush the partially baked pie shell with mustard and set aside.
- Melt butter in a pan over medium heat. Cook onion until tender but do not brown.
- Add dill, asparagus, and cheese to the pan.
- Spoon this mixture evenly into the pie shell.
- Beat eggs with milk, salt, pepper, nutmeg and cayenne.
- Pour the mixture over the asparagus and cheese.
- Bake 35 to 45 minutes or until just set.
- Cool 10 minutes before serving.
Recipe adapted from Food.