as i previously mentioned, i am going to start some serious menu planning so that we are eating better food around here.
our menu for the week:
melons w/ mint
southwestern quiche with roasted corn (from the greens cookbook…see below)
baby greens with strawberries (from the garden!), blue cheese, and walnuts
fried cheese with salsa verde (Sunset)
halibut tacos with mango salsa (Sunset)
black bean burgers
rosemary herb bread (made in the bread maker)
bass with salsa verde (Sunset)
roasted corn, black bean and mango salad
Southwestern Corn Tart (i’ve been making this for years, and it’s one of the easiest quiches to make)
1 recipe pie crust
1 tablespoon light olive oil
1/2 small red onion, diced, about 1/2 cup
2 ears of corn, shaved, about 2 cups kernels
2 jalapeno chilies, seeded and thinly sliced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh marjoram
1 1/2 cups half and half or 1 cup half and half plus 1/2 cup creme fraiche
1 ounce vermont or other flavorful cheddar cheese, grated, about 1/2 cup
Line a quiche pan with the pie crust.
Heat the olive oil in a large saute pan and saute the onion over medium heat with 1/2 teaspoon salt until soft, 3 to 4 minutes. Add the corn, 1/2 teaspoon salt, and 1/8 teaspoon cayenne; saute until the corn is tender, about 5 minutes. Transfer to a bowl and toss with the jalapenos and herbs. Set aside to cool.
Preheat the oven to 375 F. In a separate bowl, beat the eggs. Add the half and half, 1/2 teaspoon salt, and pinch of cayenne.
Spread the cheese on the bottom of the tart dough, followed by the corn and onion. Pour the custard over and bake for 35 to 40 minutes, until the top is golden and the custard is set.
Makes one 9-inch tart; serves six.
Serving suggestion from the cookbook: Serve with grilled onions, summer squash, and thick strips of sweet pepper brushed with cinnamon-chipotle butter.