Green Chile & Pepper Jack Cheese Quiche

When you need a make ahead breakfast or lunch, quiche is the way to go. This one is the epitome of ease. The only thing you have to chop is green onions, and I certainly won’t tell if you use a store-bought pie crust (as long as you don’t tell anyone that I did that, too 😉).

I am a big fan of green chiles—as a stew, stuffed, or otherwise. I almost always have a can of roasted green chiles in the pantry, but you could also use freshly roasted or even frozen (and thawed) green chiles. They taste very summery, though many recipes using them feel wintery (like stew). This quiche, on the other hand, doesn’t really care what season it is. Serve with a simple side salad to make a complete lunch.

Green Chile & Pepper Jack Cheese Quiche

Published June 19, 2019 by Caitlin Sherwood

   Print This Recipe

Serves: 6-8   |    Active Time: 60 minutes

---

Ingredients:

1 deep-dish pie crust 

5 eggs

1/2 cup heavy cream

1 cup shredded pepper jack cheese

1 4-oz can green chiles 

2 green onions, white and dark green parts removed

1/4 teaspoon ground black pepper 

1/4 teaspoon salt

2 dashes paprika, plus more for topping 

Directions:

1. Bake pie crust according to directions.
2. Meanwhile, whisk together eggs and cream in a large bowl until frothy. Add cheese and green chiles. Chop the green onion, and add to egg mixture. Add salt, pepper, and two dashes of paprika and stir to combine.
3. Pour egg mixture into prepared pie crust. Sprinkle top of pie with a dash of paprika.
4. Bake quiche at 400°F for 25-35 minutes, until center of quiche has puffed, and the filling is set. Note: if the edges of your crust are browning too quickly, you can cover them using thin strips of foil (leave the quiche filling uncovered).
5. Allow quiche to cool 10 minutes before slicing.
6. Store leftovers in an airtight container in the fridge.

Roasted Corn Salad with Fresh Herbs

Real summer is still a ways off, but we’ve been eating like it’s already here. An over-sized watermelon eaten in wedges, grilling every evening for dinner, and lots of fresh greens and herbs. This roasted corn salad includes a lot of quintessential summer ingredients. I wanted to publish it early in the season so you could take advantage of the first corn at the market. Grilling the corn and red bell pepper give a great toasted/caramelized flavor, while using a mix of herbs—basil, cilantro and parsley—add freshness to every bite. I used queso fresco, but if you’re unable to find that at your local grocery store, try feta or goat cheese crumbles.

Roasted Corn Salad with Fresh Herbs

Published June 4, 2019 by Caitlin Sherwood

   Print This Recipe

Serves: 4-5   |    Active Time: 30 minutes

---

Ingredients:

4 corn cobs

1 large red bell pepper

1/2 cup queso fresco, crumbled

1/4 heaping cup cilantro leaves

1/4 heaping cup parsley leaves

1/4 heaping cup basil leaves

1/4 of a red onion, sliced thin

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar 

Salt to taste

Ground black pepper to taste

Directions:

1. Preheat grill to medium-high heat.
2. Remove husks and silk from corn. Cut bell pepper in half and remove stem and seeds.
3. Place corn and pepper on grill. Cook for 15-20 minutes, turning occasionally, until outside is brown in spots. Remove from heat.
4. Allow pepper and corn to cool enough to handle (you can speed up the cooling process by placing them in a bowl with cool water).
5. Dice roasted pepper, and place in serving bowl. Cut corn kernels from cobs, and place in bowl.
6. Add queso fresco, herbs, red onion, olive oil, and vinegar to bowl, and toss. Season to taste with salt and pepper to taste.
7. Serve.

Roasted Summer Veggies with Parmesan Polenta

Ina Garten’s recipe for parmesan polenta got me over my aversion for all things polenta. I had never been a fan of the gooey textured stuff before, but I had been missing something key: enough butter, cream, and parmesan. That, and the right toppings. This meal brings it all together—a creamy polenta base, which serves a two-part role as sauce and substance; and roasted summer veggies, which benefit from (and compliment) the creaminess of the rest of the dish; pine nuts, which add much-needed crunch. I’ve made it four times in the last month, a testament to how well I’ve been converted from polenta-hater to lover. Maybe it will convert someone you know, too.

Roasted Summer Veggies with Parmesan Polenta

Published May 30, 2019 by Caitlin Sherwood

   Print This Recipe

Serves: 4   |    Active Time: 45 minutes

---

Ingredients:

For Roasted Summer Veggies:

1 medium eggplant

1-2 small to medium zucchini

2 red bell peppers

1 cup cherry tomatoes

1/2 medium red onion

Leaves from 2 sprigs thyme or 1 teaspoon dried thyme

2-3 tablespoons olive oil or avocado oil

Salt & Pepper

For Parmesan Polenta:

4 cups water

1 clove garlic, minced

1 teaspoon salt

1 cup coarsely ground or stone ground cornmeal

3 tablespoons butter

1/2 heaping cup finely shredded Parmesan cheese

1-2 tablespoon heavy cream (or milk)

Ground black pepper to taste

For Serving:

2 tablespoons toasted pine nuts

Garnish: additional shredded Parmesan cheese, additional sprigs of thyme

Directions:

1. Preheat oven to 475°F. Prepare veggies: dice eggplant into 1/2-inch cubes. Slice zucchini into half moons. Slice bell peppers into strips. Slice red onion into wedges.
2. Place chopped veggies and cherry tomatoes on a sheet pan in a single layer. Use two sheet pans if veggies are over-crowding the pan. Drizzle liberally with oil, and toss to coat. Sprinkle with salt, pepper and thyme leaves.
3. Place veggies in oven and roast for 30 minutes, stirring after 15 minutes to ensure even cooking.
4. When the veggies have 15 minutes left to cook, begin preparing the polenta. Bring 4 cups of water in a pot to a boil. Add salt and garlic.
5. When water is boiling, add cornmeal, whisking immediately to prevent clumps from forming. After a few minutes, polenta should begin to thicken. Continue whisking, and remove from heat. Continue stirring almost constantly for about 10 minutes.
6. Add butter, Parmesan cheese, and cream to polenta, stirring to incorporate. Polenta should become thick and creamy, and will continue to set as it cools. Season to taste with pepper.
7. Serve: scoop polenta into serving bowls, and top with roasted veggies. Sprinkle with pine nuts and parmesan and a garnish with a sprig of thyme. Serve hot.