Servings: 1 quiche, 8 slices

Fresh
1 Pie Crust
3 eggs
2 large leeks, yielding approximately 2 cups chopped leeks
1 medium onion, yielding approximately 1 cup chopped onion
1/2 cup heavy cream
1 cup sour cream
1-1/2 cup diced ham from approximately 1/2 lbs. ham
3 oz. grated Jarlsberg cheese (substitute with any Swiss variety) from approximately

Pantry
1 Tbsp. olive oil
1 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. ground nutmeg

Prepare and chill crust
Make the pie crust and roll into a 10-inch diameter circle. Line a glass pie plate with the crust and crimp edges. Transfer to the refrigerator to chill while preparing the rest of the ingredients.

Caramelize onions
Heat the olive oil in a large saute pan and cook the chopped leeks and onions over low heat. Stir occasionally and continue to cook until browned and caramelized, approximately 30 minutes.  Set aside when done.

Prepare egg filling
Preheat oven to 350 degrees-F. In a medium mixing bowl, lightly whisk the eggs. Add the heavy cream, sour cream, nutmeg, and pepper, and stir until combined.

Assemble quiche
Spread the caramelized onions on the bottom of the chilled pie crust. Top with the diced ham. Sprinkle on cheese, retaining 2 Tbsp. to add to the top. Pour egg filling into the pie crust.  Top with remaining 2 Tbsp. of cheese.

Bake quiche
Place quiche in the middle rack in the oven and bake until crust is browned and filling is set, approximately 40 minutes. Remove from oven and let cool to room temperature before slicing and serving. Store leftovers in the refrigerator.

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Servings: 6

Fresh
2 carrots
2 stalks celery
1/2 large onion
2 cloves garlic
20 oz. white mushrooms
6 cups Chicken Stock

Pantry
2 Tbsp. olive oil
3/4 cup uncooked barley
2 tsp. salt
1/2 tsp. ground black pepper

Prepare vegetables
Chop carrots and celery into a small dice (brunoise) and set aside. Chop onions finely and set aside with the other vegetables. Mince or crush the garlic and add to the vegetables. Clean mushrooms with a dry cloth and slice thinly, set aside separately from the other vegetables.

Saute vegetables
Heat oil in a large Dutch oven over medium heat. Saute carrots, celery, onions, and garlic for 5 to 7 minutes or until onions are translucent. Add mushrooms and continue to cook for 3 minutes.

Simmer soup
Add stock and barley to the Dutch oven and stir. Increase heat to medium-high, cover partially and bring to a boil. Reduce heat to a simmer and cook until barley is tender, approximately 45 minutes.

Serve
Season with salt and pepper just before serving, adjust a needed. Serve warm with bread or crackers.

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Servings: 4 (2 tomatoes each)

Fresh
8 medium vine-ripe tomatoes

Pantry
1 Tbsp. vegetable stock
2 tsp. Worcestershire sauce
1 tsp. granulated white sugar
1/4 tsp. salt
1/4 tsp. ground black pepper

Peel tomatoes
Peel the tomatoes by placing in boiling water in a stock pot for 2 to 3 minutes or until skins start to separate. Remove tomatoes from water and let cool. Pull skin off tomatoes and discard skins.

Stew tomatoes
In the same stock pot used to boil the tomatoes, heat the vegetable stock over medium heat, this will only take a minute. Add the tomatoes, Worcestershire, and sugar to the stock pot. Turn the heat down to low and stew tomatoes for 15 minutes uncovered. Add salt and pepper just before serving.

Serve
Use a slotted spoon to transfer tomatoes to a serving dish. Serve warm as a side dish.

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Servings: 4

Fresh
New England Boiled Dinner leftovers: 
- 3 oz. beets
- 2 oz. cabbage
- 4 oz. carrots
- 4 oz. turnip
- 8 oz. potatoes
- 12 oz. Corned Beef
2 oz. onions
3 Tbsp. butter, divided
4 eggs

Pantry
1 tsp. salt, additional to taste

Prepare hash
In a food processor, chop the onion, beets and cabbage until fine. Add the Corned Beef and pulse until coarsley chopped. Place the contents of the food processor into a large mixing bowl. Then pulse the remaining vegetables individually until coarsely chopped and add to the mixing bowl. Mix the chopped corned beef and vegetables and add salt if needed. 

Cook hash
Separate the hash into four portions. Heat 1 Tbsp. butter in  a large skillet over medium heat. Add the hash to the skillet and flatten with a spatula to approximately 1-inch thick and cook until browned, approximately 4 minutes. Flip hash and cook until second side is browned. Remove from skillet and keep warm.

Poach egg
While the patties are cooking, poach four eggs.

Serve
Transfer poached eggs to the top of each hash pattie and serve warm.

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Servings: 6

Fresh
3 to 4 lbs. Corned Beef
3 medium beets
1 head cabbage
2 large carrots
1 large turnip
3 boiling potatoes

Pantry
2 tsp. olive oil
1 tsp. salt

Prepare beets
Preheat the oven to 400-degrees F. Wash beets and place together on a large sheet of aluminum foil. Pour olive oil over beets. Wrap foil around beets to close. Roast beets for one hour or until done. While beets roast, prepare the remaining vegetables. To test the beets for doneness, remove from oven, open foil package, and pierce beet with a fork. The fork should enter the beet easily and the skin should break away. Once beets are sufficiently roasted, remove package from oven and let cool slightly, until beets can be handled. Rub the beet skin away from the vegetable, skin should come off easily. A vegetable peeler can also be used to clean the beets. Slice beets in half and wrap in foil to keep warm until the rest of the meal is ready to serve.

Prepare vegetables
Peel and slice the turnips, approximately 3/4-inch thick, and put aside. Peel the carrots and cut into 3-inch lengths and put aside. Wash the cabbage and remove any browned outer leaves. Cut cabbage into quarters and core then set aside. Peel the potatoes and cut in half horizontally.

Cook vegetables
Because of their different cooking times, each vegetables is boiled separately until tender. To flavor the vegetable cooking water, approximately 1 to 2 cups of the cooking liquid from the corned beef is added with a little salt. Add fresh water back to the beef as needed to keep covered. The potatoes need to cook the longest, followed by the turnip, carrots and cabbage.

Serve
Divide the boiled vegetables and roasted beets among six plates and serve with sliced Corned Beef.

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 Servings: 4 cups

Fresh
1 lb. small cucumbers, such as Kirby
1 large onion

Pantry
1 Tbsp. kosher salt
1 cup apple cider vinegar
1/2 cup granulated sugar
1 Tbsp. pickling spice, or substitute with mustard seeds, celery seeds, whole cloves and ground turmeric
Ice for chilling

Prepare vegetables
Slice cucumbers into thin rounds, approximately 1/8-inch thin. Place in a large colander placed over a large mixing bowl. Thinly slice the onion and add to the cucumbers. Add salt and toss to coat. Cover with a thin dish cloth and several layers of ice. Set aside on the counter for 2 hours.

Prepare pickling liquid
In a medium stock pot, combine vinegar, sugar, and pickling spice. Bring to a boil and stir to dissolve sugar.

Pickle vegetables
Discard liquid collected in the mixing bowl and add cucumbers and onions to the pickling liquid. Reduce heat and press vegetables down to submerge in the liquid. Cook over low heat for 5 to 8 minutes or until the cucumber skins brown.

Chill and serve
Use a slotted spoon to transfer cucumbers and onions in small batches to a large glass jar, shaking the spoon to knock off pickling spice before placing in the jar. Pour pickling liquid through a strainer and into the glass jar and discard strained pickling spice. Chill for 2 hours before serving. Serve cucumbers and onions without pickling liquid. Store in the refrigerator for up to 3 weeks.

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