I was 32 when I started cooking; up until then, I just ate. --Julia Child
Look at this gorgeous head of organic green lettuce! I couldn't wait to make a salad out it.
I made a dressing out of 3 parts oil (my new favorite is walnut oil), 1 part balsamic vinegar, 1 TBS of Dijon mustard, and a tsp of herbs and tossed these lovely leaves with olives, diced roasted red pepper, chopped artichoke hearts, and fresh mozzarella. It was Spring in a bowl.
I also had an overabundance of farm fresh eggs in my fridge and decided to make a quick quiche, too. I buttered a pie plate and in a large bowl whisked together 4 eggs, 1 1/2 cups of whole milk, a dash of salt, a pinch of garlic powder, and some cracked pepper. I also chopped up some bacon, some kale leaves (I was looking for spinach, but thought kale would give it a nice flavor, too), and a mix of cheddar and American cheese (for extra creaminess) and placed in the bottom of the pan.
I poured the egg mixture into the pie pan and baked at 375 degrees for about 30-40 minutes until it was set and lightly browned (keep an eye on it).
Served with the green salad above, it makes for a wonderful dinner...and great leftovers for brunch the next day...if there are any!
xoxoxo
