Sauteed Broccoli with White Beans

Versatile broccoli starts in the spring, and then keeps on going throughout the growing season. The plant is a culinary marvel - the leaves, the stems, and of course the crowns, can all be enjoyed in many ways. This version features fresh broccoli, cooked tender crisp in garlic and olive oil, and tossed with white beans.

Prep time: 5 minutes
Cook time: 10 minutes

Serves: 4 as a side dish

3 TB olive oil
1 TB chopped garlic (or more if you like garlic)
12-16 oz. broccoli crowns, coarsely chopped
1 can (15 oz) white ("Cannellini") beans
Shredded parmesan
Salt and pepper to taste

Heat the olive oil in a large skillet over medium heat and saute the garlic, stirring, for about 3 minutes or until the garlic begins to turn light brown. Add the chopped garlic and cook, stirring, for about 5 minutes or until the texture you like. Add the Cannellini beans and their liquid and heat for a minute, stirring. Distribute to serving plates, top with parmesan cheese, and season to taste with salt and pepper.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

Healthy meals on the quick

These days, we are all interested in eating as healthy, locally and seasonally as possible even when we don't feel like shopping and preparing the meal. Healthy Habits Kitchen owner Sue Schochet tries to use as much seasonal and locally sourced ingredients as she can when she is creating the complete dinner kits that get cooked at home. Last night we tried the pork tenderloins with black bean pico de gallo, and Barry was pleased that he only had to cook the meal not prepare it!

Asparagus-Parmesan Quiche

Herbed, green asparagus flavors framed creamy, custard-like quiche. Yum.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4-6

2 TB olive oil
1 pound fresh asparagus, cleaned, woody section of the stem snapped off, and sliced into 2-inch sections
4 eggs
½ cup nonfat cottage cheese
1/3 cup low fat sour cream
½ cup shredded part skim mozzarella cheese
1/3 cup shredded Parmesan cheese
1/3 cup skim milk
½ tsp dried oregano
¼ tsp freshly ground black pepper
Dash pepper sauce (optional)
Salt to taste

Preheat your oven to 350F. Place a large baking pan with 1“ of water in the oven. This pan should be large enough to hold your pie plate in the water bath.
Lightly spray a pie plate with canola oil

Heat the olive oil in a large skillet over medium heat and sauté the asparagus until tender, about 5 minutes.

While asparagus is cooking, whisk the eggs in a mixing bowl, then whisk in the sour cream and cottage cheese. Mix in the mozzarella, Parmesan, milk, oregano, pepper, crushed red pepper, and salt. When the asparagus is done, stir it in to the egg mixture, and scrape the mixture into the pie plate. Gently settle pie plate into the water bath in the oven, and cook for 20 minutes. At this point, test to make sure the quiche has set (the middle will be just firm). If it is still liquid, give it another 3-5 minutes, or until done.

Remove quiche from the oven, and let cool for 5 minutes. Slice, serve, and enjoy. If it’s breakfast, toasted sourdough bread and black coffee are perfect alongside. If it’s for lunch or dinner, swap that coffee for a glass of dry rose.

Alternate cooking method: This can be cooked in the oven without the water bath – it will brown more, and cook more quickly. To do this, omit the water bath and test for doneness after 15 minutes instead of 20.

Options: Quiche is the quintessential flexible dish. Add diced ham, prosciutto, or bacon. Caramelized onions and/or chives. Diced red peppers. You name it!

By Tod Dimmick, cookbook author and editor of www.tastingtimes.com