Crustless Broccoli and Cauliflower Quiche

This recipe again makes use of the entire broccoli, nothing is left out. Peel off the skin of the broccoli stems with a vegetable peeler or a very sharp knife, then cut them into slices or chunks.

Ingredients:

- 1 tsp olive oil, plus more for the baking dish

- 1/2 cup finely chopped onion

- 4 large eggs

- 1 cup whole milk

- 1 cup grated sharp Cheddar cheese, divided

- 1/2 cup water

- 1/4 tsp dried thyme

- 1/4 tsp dried oregano

- 1/2 tsp salt

- 1/4 tsp pepper

- 1/4 tsp dried rosemary, chopped

- 1 medium bunch broccoli and cauliflower, cut into florets, broccoli stems peeled and cut 1/3 inch thick

Heat the oven to 375F. Brush a 10-inch pie plate with olive oil.

Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl and let it cool.

Add the eggs to the onion and slightly beat. Whisk in milk, 1/2 cup of the cheese, water, thyme, oregano, salt, pepper and rosemary to blend.

Cover the bottom of the pie plate with the broccoli and cauliflower.

Pour the cream mixture into the pie plate. Sprinkle with the remaining 1/2 cup cheese.

Bake until a knife inserted in the middle comes out clean and quiche is golden brown, 50 to 60 minutes. Enjoy!

Rosemary Pork Tenderloin

A fairly quick and very inexpensive way to prepare a versatile cut of meat such as tenderloin. The recipe calls for:

- 1/3 cup Dijon mustard

- 2 tbsp freshly ground black pepper

- 1 tbsp freshly chopped rosemary leaves, plus 2 sprigs rosemary, with hard woody stems

- 5 large garlic cloves, 2 cloves minced, 3 cloves smashed

- 1 pork tenderloin, about 2 lbs 

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloin and wrap in plastic wrap. Marinate in the refrigerator for 1 hour. 

Lamb Leg with Garlic Lemon Sauce

A recipe in which lemon and garlic easily swap their usual roles. For 4 persons, you'll need:

- 1 leg of lamb, about 2 lbs.

- 2 lemons

- 1 twig of thyme

- 3 tbsp olive oil

- salt and pepper to taste

For the sauce:

- 6 big garlic cloves

- 1 cup vegetable broth

- the juice of 1/2 lemon

- 1 tsp green pepper

- salt

Cosi-style Tomato Basil Soup with Crisp Rosemary Flatbread

I am a fan of the tomato-basil soup at Cosi, I must've had it at least half a dozen times in the past two weeks. The other day I thought I should try and find the recipe on the net, and I came across something that looked promising. However, after I began making it, I discovered it needed adjustments, as the recipe I had found did not have enough liquid for my taste. So, this is what I came up with, for 4 servings:

For soup:

- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (6 oz.) can tomato paste
- 1 (28 oz.) can of diced or crushed tomatoes

- 2 cups chicken broth (can be replaced with vegetable stock if desired)

- 1 cup heavy cream, heated (can be replaced with half and half, or with milk)
- 12-14 leaves fresh basil, chopped

- 1/4 tsp white pepper

- salt