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Asparagus and Bell Pepper Quiche

by Renee Russel

asparagus bell pepper quiche with tomatoes

The fresh taste of asparagus shines in this irresistible quiche!

Total Time: 40 minutes
Servings: 4-6 slices

INGREDIENTS

Filling

  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/3 cup red pepper, diced
  • 1/2 cup shredded cheddar cheese
  • 1 pre-made 9-inch pie crust

Quiche

  • 6 eggs
  • 2 cups half and half
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried thyme
METHOD
  1. Preheat oven to 325°F.
  2. Bring a small pot of salted water to a boil, and gently steam or blanch the asparagus and peppers
    until al dente, roughly 3 minutes. Drain and cool.
  3. In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling
    into the pie shell.
  4. Crack the eggs and add them to the bowl. Beat them slightly, then whisk in the half and half and spices.
    Pour the mixture into the pie shell, over the vegetable filling.
  5. Bake on a center rack in the preheated oven until completely set.

Recipe by Renee Russel for Welcome to the Table. Reprinted by permission from WelcometotheTable.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop.

Nutritional Information

674 calories, 51 g. fat, 62 mg. cholesterol, 836 mg. sodium, 44 g. carbohydrate, 9 g. fiber, 17 g. protein

Chocolate Strawberry Fool

by Co+op welcome to the table

strawberry whipped cream chocolate treat

This easy and elegant parfait makes any meal or occasion just a little more special.

Total Time: 50 minutes total; 20 minutes active
Servings: 4

INGREDIENTS
  • 2 cups sliced fresh strawberries, divided
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, very cold
  • 2 ounces semisweet chocolate, finely chopped
METHOD
  1. Place 1 cup of strawberries in a small bowl and add the sugar and vanilla extract. Mash the strawberries into small pieces using a fork. Refrigerate for
    30 minutes.
  2. Pour the cold whipping cream into a cold, medium-sized bowl. Using a beater, whip the cream until it holds stiff peaks. Fold the mashed strawberries and 3/4 of the chocolate into the whipped cream.
  3. Using a tablespoon, fill a wide-mouth glass (such as a martini glass or tumbler) 1/3 full with the whipped cream, then top with a layer of sliced strawberries. Repeat with more whipped cream and another layer of strawberries. Top with remaining whipped cream and garnish with chocolate shavings.

Posted by permission from welcometothetable.coop. Find recipes and articles about your food and where it comes from at www.welcometothetable.coop.

Nutritional Information

Calories: 244, Fat: 15 g, Cholesterol: 41 mg, Sodium: 14 mg, Carbohydrate: 28 g, Dietary Fiber: 2 g, Protein: 2 g

Baked Crab and Asparagus Spread

by Co+op welcome to the table

baked crab and asparagus spread

When you want an elegant appetizer that will inspire raves, this delightful spread delivers. 

Total Time: 45 minutes; 20 minutes active
Servings: 6-8

INGREDIENTS
  • 1 tablespoon olive oil
  • 1 bunch asparagus, trimmed and cut into 1/2-inch pieces
  • 1 cup chopped canned artichoke hearts
  • 1 cup chopped fresh tomatoes
  • 3 cloves garlic, chopped
  • 1 6-ounce can lump crab meat, drained
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 2 eggs
  • 1 8-ounce package Neufchâtel or cream cheese, softened
  • 1/2 cup milk
  • 1/3 cup grated Parmesan
  • 2 large pinches smoked paprika
  • 1/4 cup slivered almonds
METHOD
  1. Heat oven to 375°F. Heat the olive oil in a sauté pan, then add the asparagus, artichokes, tomatoes and garlic. Sauté for about 5 minutes until asparagus is just tender. Remove from the skillet and place in a small, oiled baking dish. Stir in the crabmeat, and add salt and pepper.
  2. In a food processor, blend together the eggs, Neufchâtel and milk until fully incorporated. Pour the egg and cheese mixture over the crab and veggies, then top with Parmesan, smoked paprika and almonds. Bake uncovered on the middle rack in the oven for 25 minutes. Remove from the oven and serve hot with toasted baguette slices or crackers.

Reprinted by permission from www.welcometothetable.coop/recipes. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Nutritional Information

210 calories, 14 g. fat, 100 mg. cholesterol, 440 mg. sodium, 10 g. carbohydrate, 4 g. fiber, 14 g. protein

Spring Asparagus Salad

Every spring the appearance of fresh, seasonal asparagus coincides with the popularity of eggs during the Easter season. These two seasonal favorites combine in this delicious vegetarian recipe.

Thai Vegetable Stew

This beautifully flavored vegan stew is brimming with vegetables and tofu in a creamy peanut-coconut sauce that is not too rich or heavy. Sure to become a favorite! Vegan and gluten-free.

Welcome to Kimchi Nirvana: Kimchi Stew

The recipe comes together particularly easily using leftover shredded chicken, or leave out the meat (but not the flavorful marinade ingredients) for a vegetarian main dish.

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