Spanakopita (Spinach) Quiche

Spinach Quiche | Rookery

If you’re stumped for what to cook for dinner, might I suggest the lowly quiche? It’s easy, you can make it ahead of time, it’s great left over, and if you add enough veggies you can sort of forget about the hidden doses of milk and cheese.

I had always dismissed quiches as kind of stodgy, but in the past few weeks I’ve been on a quiche honeymoon. I’ve made four of them – four! February will do weird things to people.

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Beet and Fennel Soup with Kefir

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This soup proves that it’s possible to eat something pink on Valentine’s Day and not feel like an idiot.

Jesse and I always cook at home on Valentine’s Day, avoiding restaurants at all costs. But so many Valentine’s Day menus and recipes are way too filling. Nothing says “I love you but I need to pass out on the couch right now” like steak, creamy potatoes and chocolate mousse.

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Other recipes are so complicated and fussy that by the time you are done cooking, you are exhausted and cranky (and, once again, likely to end up passed out on the couch…)

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It’s not like hairy root vegetables are particularly romantic, either. But what this recipe lacks in glamor it makes up for by being light and surprisingly easy. It was earthy and savory and the tartness of the kefir kept the beets from being too sweet and monotonous. With some bread and cheese and a salad, it was the perfect meal. Even if it is bright pink.

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Sauteed Mushrooms with Thyme

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In this recipe, mushrooms aren’t stuck lending their flavor to lackluster main ingredients. Here they are the main event.

There are some superfoods I’m not that into, but I’ll purposefully eat because they are supposedly so good (here’s looking at you, kale). Then there are the superfoods that are so delicious, so un-chore-like to eat, that you would scarf them down even if they were bad for you (hello, blueberries). I put mushrooms in that category.

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But mushrooms don’t get the glory that I think their taste and superfood status deserve. That’s why I love this recipe. It puts the mushrooms front and center. They aren’t taken advantage of to add flavor to other lackluster ingredients. They are the ingredient.

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