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Ingredients: 4 packs, 8 oz. ea. cream cheese 8 oz. mascarpone cheese 4 oz. goat cheese 5 large eggs ¼ cup heavy …
it is finally that time of year when cool season leafy green crops are coming in waves again. but, even as a mainly herbivorous minded eater, i can only tolerate so many salads. luckily, i have a diffusion process that i call quiche eating. my garden is still inundated with rainbow colored stalks of swiss chard, kale, and spinach. these plants are cold hearty and can tolerate temperatures as low as fifteen degrees which is great news for my belly and lucrative for local farmers. i work with and for farmers- greens are never lacking in my kitchen. while my original recipe is made with spinach, i have been experimenting with the other green things that seem to be reproducing up here in growing zone 6b! think turnip greens, beet greens, and kohlrabi greens. this recipe is versatile and lends itself to experimentation which is one reason that it has been part of my repertoire for a decade.
Salmon Salad
Do you like tuna salad? Well, salmon salad is even better. Whenever I fabricate salmon for grilling or pan-searing, I always have various parts left-over. I never throw this extra salmon away… it’s too valuable!
