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Westfield NJ 07090
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1500 Larger Cross Road N.
Far Hills, NJ 07931
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Crispy Roasted Kalettes
Ingredients
Instructions
Risotto with Scallions (or spring garlic), Mushrooms and Spinach
Risotto with Scallions, Mushrooms and Spinach
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 3 to 5 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano. Meanwhile, heat the remaining 2 tablespoons oil in a second large skillet over medium-high heat. Add the mushrooms, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, about 5 minutes. Fold the mushrooms into the risotto along with the spinach and scallions. Top with additional Romano, if desired.
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Roasted Beet, Spinach and Goat Cheese Quiche
FOR THE CRUST:
2 Tablespoons Toasted Sesame Seeds, Divided
1 cup Plus 2 Tablespoons Stone Ground Whole Wheat Flour
½ teaspoons Salt
6 Tablespoons Cold Butter, Cut In Cubes
2 ounces, fluid Cold Water
FOR THE FILLING:
3 Medium Beets, Sliced
1 Sweet Onion, Sliced
2 Tablespoons Olive Oil
¼ cups Balsamic Vinegar
Salt And Pepper
1 cup Spinach
3 Eggs
½ cups Greek Yogurt
½ cups Milk
½ Tablespoons Dried Rosemary
Salt And Pepper
6 ounces, weight Goat Cheese
¼ cups Grated Parmesan
For the crust:
Gently grease quiche pan and sprinkle with 1 tablespoon toasted sesame seeds.
In a food processor, add flour, salt, and cold butter. Pulse until crumbly. Add water and pulse until dough forms. Add remaining 1 tablespoon toasted sesame seeds and pulse 2-3 times, until combined.
Remove pastry and form into a ball. Using a rolling pin, roll out pastry on a lightly floured surface. Line prepared quiche pan with the pastry and set aside.
For the filling:
Preheat oven to 375°F.
Add beets and onions to a baking sheet in a single layer. Drizzle with olive oil, balsamic vinegar. Season with salt and pepper. Roast 30 minutes. Remove from oven and add baby spinach to baking sheet. Roast an additional 5 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.
In a mixing bowl, whisk eggs, yogurt, milk, rosemary, salt, and pepper. Add roasted beets, onions, and spinach to quiche crust. Sprinkle in crumbled goat cheese. Pour egg mixture into the quiche crust.
Bake 50 minutes.
Sprinkle grated Parmesan over quiche and bake another 5 minutes. Remove from oven and let sit 10 minutes before slicing.