Photos of the Week

Last week, my sister and I were trying to find things to occupy ourselves on yet another beautiful summer night. We ended up driving to the top of Schenley Park and were welcomed by a spectacular sunset over a lovely view of downtown. These pictures were all taken within a span of 5 minutes. Needless to say, before I edited them, they all looked nearly identical to one another. I intentionally edited them so that each picture would look different from the one before. To challenge myself to see the picture in a multitude of ways. (And also, guiltily, to kill more time.) I’m pretty please with the variety I came up with. The last one is my favorite. Enjoy!

Photos of the Week

I have entered summer mode and have officially lost track of time. Days and nights float by. I am incredibly relaxed and  soaking in the sun and warm temperatures. Sometimes so much so that the day slips away and is gone before I have accomplished anything. That is one reason why I have been absent from my blog for so long. Other contributors are last weekend’s travels and that I have been quite caught up in a book I am reading. But I’m back now. With photos. Inspired from the fresh rhubarb we got in our weekly CSA box, I spontaneously whipped together a few personal size rhubarb crisps. Served with vanilla frozen yogurt that was on hand in the freezer. Enjoy!


Summer quiche and carrot salad

I have some delicious recipes to share! Inspired by what I hope is the legitimate and unfaltering arrival of warmer weather, I made a tasty summery meal. A light, fluffy quiche and a lemony carrot salad. They were easy to prepare (aside from the carrot grating) and easy to enjoy. First off… the quiche.

Summer Quiche

1 sheet pie crust (I used Pillsbury but you can get whatever brand if your favorite. Or if you are ambitious make your own crust!)

1/2 lb ramps

1/2 lb broccoli (feel free to use any veggie you like)

2 tbsp. extra-virgin olive oil

1 c. skim milk

7 eggs

1 tsp freshly grated lemon zest

1 tsp kosher salt

a pinch of freshly ground black pepper

2 1/2 oz fresh feta cheese

Preheat oven to 375 degrees and thaw the pie crust as described on the package.

Prepare the ramps and broccoli by chopping it into small pieces. Heat up the oil in a skillet over medium heat. Once it’s hot, add the chopped ramps and broccoli and let it cook gently until the ramps become transparent and the broccoli gets a nice bright green color. Be careful not to over cook though because they will cook more while in the oven. Turn off the heat and let them rest.

In a bowl whisk together the eggs, milk, lemon zest, salt, and pepper until fully combined. Pay attention to the size of your pie pan when determining the correct number of eggs to use. I used a 9 in. baking dish with rather high sides so I had a lot of room to accommodate that much filling. It will rise just a tiny bit when cooking so If you have extra filling just leave it aside. You bake it in a small ramekin and use it to make a delicious egg sandwich for breakfast someday!

Once your pie crust is full thawed, lay it in your pie pan. Give the rim a little decorative pinch if you feel inclined to make it a little fancier. Distribute the veggies evenly around the bottom of the dish. Gently pour the filling over the veggies. Cut or crumble your feta cheese (I crumbled mine) and drop it into the filling as evenly spaced as you can make it. And again, feel free to adjust the amount of cheese you want in your quiche. I love cheese, and the feta I had was super fresh, made on a nearby farm, so I put lots in my quiche!

Bake for 30-40 minutes. The center should be solid and the crust and top should have a light golden brown color to them. Once it’s done, let it sit out to cool or a few minutes before you dig in and enjoy. Quiche tastes great at any temperature so this is a wonderful dish to make ahead for a party or for a nice brunch the following morning.

While the quiche was in the oven I prepared a lovely carrot salad, adapted from a recipe by (my favorite) Mark Bittman. This is also a dish that can be made ahead. If you do make it ahead though be sure you stir it every so often because the vinaigrette will settle to the bottom.

Carrot Salad

1 lb. carrots, grated

juice of 1 lemon

2 tbsp extra-virgin olive oil

2 tsp ground cumin, or to taste

about 1 tsp honey, optional

freshly ground black pepper and salt

Grate those carrots. To make things faster you could buy pre-grated carrots…

Whisk together the lemon juice, oil, and spices. Toss all the ingredients together and serve. So simple yet so scrumptious!

I hope you enjoy this lovely taste of summer!