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Swiss Chard and Mushroom Quiche

For the Pine Nut Crust 1⁄2 cup whole wheat pastry flour 3⁄4 cup unbleached white flour 1⁄2 teaspoon sea salt 1⁄4 teaspoon baking powder 1⁄2 cup pine nuts 1⁄4 cup ice-cold olive oil 1⁄2 cup ice-cold water For the Filling 7…

Spinach and Red Bell Pepper Frittata

Spinach and Red Bell Pepper Frittata 6 oz spinach, or 1 bunch spinach, washed and stemmed 2 tablespoons extra virgin olive oil 2 red bell peppers, seeded and cut in small dice 1 to 2 garlic cloves (to taste), minced 10 fresh…

Roasted Potatoes and Broccoli

Roasted Potatoes and Broccoli 1 medium head broccoli or bunch broccoli crowns 1-2 large or 3 small potatoes, cut into 1-inch chunks 3 large cloves garlic, minced 1 teaspoon dried marjoram leaves Salt and pepper to taste 2 tablespoons…

Grilled Balsamic Portobello Mushrooms with Soft Polenta

GRILLED BALSAMIC PORTOBELLO MUSHROOMS with SOFT POLENTA INGREDIENTS: 6 Portobello Caps (ribs removed, stems removed and reserved) 1/4 cup Balsamic Vinegar 1/2 cup Marjoram (chopped) 2 Cloves Garlic (finely grated) pinch Red Pepper…