Laurel Reufner
There is something about spring that makes me start to change my eating habits for the year. We’re starting to get more fresh things in and the warmer weather makes me want to eat lighter fare. The main dish for this menu features a couple of predominant symbols of the holiday—chicks and eggs!
Chicken Pot Pie à la Quiche
Quiche takes a little bit of time to put together, but it’s really not difficult to make. And this one helps save on chopping time by making use of frozen vegetables. If you want to use fresh vegetables, just be sure to chop them to about ½" cubes. Also, this has an easy vegetarian workaround by simply omitting the chicken.
Prep time: 20 minutes
Bake time: 35 minutes plus 10 minutes to rest
Servings: 8
Pie crust
3 eggs, beaten
1½ cups milk
¼ cup pearl onions, frozen
1 cup cooked chicken, cubed
1 cup mixed veggies, frozen
Salt and pepper, to taste
1 tablespoon flour
You want a nice deep-dish pie pan for this quiche. Put the pie crust in the bottom of the pan and cover with a double layer of aluminum foil. Bake in a 450 degrees F oven for 5 minutes. Remove the foil and bake another 5 to 7 minutes. While the crust is baking, stir together the eggs, milk, onions, chicken, veggies, salt and pepper, and flour and mix well.
Once the pie crust is baked, turn the oven down to 325 degrees F and take the crust out to cool while you finish assembling the quiche. To do so, pour the egg mixture into your hot pie crust and bake at 325 degrees F for about 35 minutes. You’ll know it’s ready when a knife inserted into the middle comes out clean. If the crust starts to over brown, cover the edges in aluminum foil. Let stand for 10 minutes before serving. Cut into eighths to serve. (Just a hint, but you might want to make two while you’re at it. I always need to.)
Spring Salad
This salad makes a nice accompaniment to the quiche. The spinach makes for a heartier salad than many other greens, while the strawberry makes for a refreshing bit of sweetness.
Prep time: 15 minutes
Servings: 6
12–16 ounces of fresh spinach
1 cup pecans and walnuts, toasted
1 cup fresh strawberries, sliced
Strawberry vinaigrette dressing
Start by rinsing the spinach well and patting it dry with a towel. While it finishes drying, toast the pecans and walnuts by placing them on a baking pan in a 325 degrees F oven for 6–7 minutes. Watch them closely, tasting if necessary, as they can quickly burn.
Assemble the salad in a large bowl by roughly tearing the spinach leaves into smaller pieces. Toss in the strawberries and nuts and top with a strawberry vinaigrette just before serving.
Strawberry Vinaigrette
This vinaigrette helps really bring out the flavors of the spring salad. You could also use it for, well, any dish where you might want a nice splash of flavor.
Prep time: 5 minutes
Servings: at least 6
4 or 5 strawberries mashed into a puree
1 cup balsamic vinegar
1 tablespoon olive oil
Pinch of salt
Place all of the ingredients into a bottle, close the lid, and shake the heck out of it. Shake again before using. If you really want the ingredients well blended, pop it all into a blender and give it a whir for a few seconds until you’re satisfied with it.
Will keep for about a week in the refrigerator.
Lemon-Rosemary Infused Water
If you are new to infused waters, then you’re in for a taste treat. I’ll be honest here—I don’t like the taste of plain water. And sometimes it upsets my stomach. But add in some fresh flavor infusions and it’s something totally different.
Prep time: 10 minutes
Chill time: 1 hour
Servings: 8
1 lemon
3 sprigs fresh rosemary, each 5–6 inches long
Ice cubes
1 gallon cold water
Cut the lemon into about ¼" slices. I usually discard the very ends. Place the slices into either a larger jar or a pitcher. Add the rosemary and top with the ice cubes. (They’ll help keep everything from floating to the top.) Slowly pour in the water.
You’ll want to let this sit for at least an hour before serving. If you want to make it look fancy, add a half-slice of lemon and a small sprig of rosemary to each glass.
Spiced Carrot Cake
My family’s love affair with this cake recipe goes back nearly two decades, to when I was pregnant with our first child. All of a sudden I craved it strongly enough to decide on making one from scratch, complete with grating all those carrots by hand. Now its creation is made even easier with the acquisition of our food processor.
Prep time: 15 minutes
Bake time: 35 minutes plus 30 to cool
Servings: 12
2 cups flour
½ cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
3 cups carrots, finely shredded
4 eggs
1 cup cooking oil
Combine the flour, sugar, baking soda and baking powder, and spices in a large mixing bowl. Add the carrots, eggs, and oil, then beat with a mixer until it’s all combined.
Pour into a 13" × 9" greased and floured baking pan and bake at 350 degrees F for about 35 minutes. To test for doneness, insert a toothpick near the center of the cake. If it comes out clean, the cake is done. Cool for at least a half hour before serving.
If you want, you can finish your cake with the traditional cream cheese icing or perhaps a dollop of whipped cream to the side, but we’re happy just sprinkling some powdered sugar on top and then gobbling it up.