Weekend Brunch…

We had a vegetable/ham quiche and citrus vinaigrette greens salad. The quiche recipe is from the cookbook “The Enchanted Broccoli Forest”. The custard is from the cookbook but I add my own combination’s- this had asparagus, broccoli, spinach and ham flavored with dry mustard, season all and cayenne pepper. The salad  is a take on Bonefish Citrus Vinaigrette Salad.

  • 2/3 cup extra virgin olive oil
  • 1/4 cup sugar
  • 3 tablespoons water
  • 2 tablespoons white wine vinegar
  • 4 teaspoons garlic, minced
  • 1 tablespoon Grey Poupon Dijon Mustard
  • 2 teaspoons lime juice
  • 2 teaspoons lemon juice
  • 2 teaspoons fresh parsley, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper

I change the sugar to Agave nectar (1 Tbs) and fresh lemon/lime juice. Put this over fresh greens with pine nuts, kalamari olives and tomatoes. YUM and look how many vegetables in one setting.

One Comment

  1. The Carroll's said:

    That looks delicious- wish I could have it this morning instead of my bowl of Special K and Bananas. Might have to try this!!

    February 1, 2010

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