MUSHROOM QUICHE

Light and savory Mushroom Quiche. Not just for special occasions, easy to make and versatile enough for everyday. The basic quiche recipe remains constant, but you can add your own twist to it. This time, I had lots of mushrooms so that's what I made. Next time, who knows? Maybe asparagus...

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable version of this recipe without photos, click here.

CRUNCHY CONFETTI SALAD

Fresh, crisp vegetables with a tangy vinegar dressing all mixed with a surprise of crunchy ramen noodles. Easy, economical and zero fat! Makes an easy summer side dish and is a great choice for potlucks. It travels well and you can double this recipe for a crowd.

For a printable version of this recipe without photos, click here.

Ingredients:

1/2 head green cabbage

1/4 head red cabbage

2 green onions

1/4 red bell pepper

1 carrot

1 package ramen noodles, uncooked

1 cup rice wine vinegar

1 Tablespoon sugar

Directions:

Open the package of ramen noodles. Put the uncooked noodles into a zip lock baggie. Use a rolling pin or mallet to crush the noodles into small pieces, but not into dust. Set aside.

In a bowl, mix together the rice wine vinegar, the sugar and ramen noodle seasoning packet. Stir well to combine. Set aside.

Remove any damaged outer leaves and the core of the cabbages. Thinly slice the cabbage and then cut crosswise into bite-size pieces. Put all the cut cabbage into a large bowl.

Wash, dry and chop the green onion. Slice the bell pepper into strips and then across into small pieces.

Peel and grate the carrot. I use a standard box grater. Throw all the chopped vegetables into the bowl with the cabbage. It looks colorful already!

Now add the broken, uncooked noodles to the bowl.

Pour the dressing over all and mix well to coat everything.

Serve chilled. This recipe can be doubled for a larger crowd. Enjoy!

SALAD DAYS

Fresh, crisp and full of flavor! Salads just seem to taste better in the summer. Take a trip to your local Farmers Market and pick up some beautiful greens, ripe tomatoes and succulent vegetables. Put them all together and enjoy a salad you create yourself.

For this salad, prepare and assemble your ingredients:

• lettuce and other greens (spinach, arugula, etc.)
• 
  
  red or green onions
• 
  
  cherry or grape tomatoes
• 
  
  avocado

Add protein:

• 
  
  hard boiled eggs
• grated cheeses
• ham, turkey, chicken, etc.
• crisp, crumbled bacon

Add other vegetables and toppings depending on your preferences:

• 
  
  cauliflower, broccoli
• cucumber
• sprouts
• sesame seeds
• edamame
• tofu
• croutons

Dressing:

Use any dressing you prefer or offer a selection if you are serving to guests.

What is your favorite salad topping? Which dressing do you prefer for a mixed salad like this one? Leave a comment below, I'd love to hear from you!

MINESTRONE SOUP

Freshly made hearty soup filled with vegetables and flavored with simple herbs and spices. So easy and very tasty. If you have never attempted to make soup from scratch, start with this one. You can make this and enjoy lovely hot soup for several meals. I made a double batch and put some in the freezer.

For a printable version of this recipe (with an itemized ingredient list and without photos) click here.

Use whatever leftover meat and vegetables you have in your kitchen. I used about a cup of chopped ham, some carrots, celery, potato, cabbage, beans, peas and onion.

QUICHE with HAM and MUSHROOMS

QUICHE with HAM & MUSHROOMS

Here's another way to use your leftover baked ham. If you don't want to use ham, just leave it out. It will still taste delicious. This recipe makes two 9-inch pies. As long as I'm going to the trouble of making something I know I like, I like to make extra for another meal or to share.

If you have not attempted a quiche before because you thought it was tricky or too difficult, you will be surprised at how simple this dish really is. Just get everything together before you start and follow the steps and you will enjoy your own homemade quiche today. I like to pair it with a fruit salad and a croissant for lunch. You can enjoy this for breakfast too. It's even good cold!

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable version of this recipe without photos, click here.

SPLIT PEA SOUP

SPLIT PEA SOUP w/HAM

Put this easy recipe together in your slow cooker in the morning and come home to a rich, hearty soup at the end of your day. So easy and delicious! This recipe is a good way to use the leftovers from the baked ham you made for dinner. If you didn't bake a ham, just buy a slice of ham at the grocery store. Get a piece that has a bone. This recipe is almost fool proof and a good recipe for a beginner.

To make shopping easier, use my handy printed shopping list. Click on the Shopping List tab above and you can print the pdf document.

For a printable verison of this recipe without photos, click here.

COLESLAW

Cool, creamy, crunchy. How good is this? So simple to make and so much better than the limp, watery, bland stuff you get in restaurants. Prep your vegetables ahead of time and add the dressing right before the meal. You will love this! Start with this basic recipe then change the ingredients to make it all your own. Good for barbecues, potlucks, summer meals or any time. Serve on the side or add to a barbecued chicken, pork or beef sandwich, yummy!

For a printable version of this recipe without photos, click here.

REUBEN SANDWICHES

There's nothing like a Reuben Sandwich! Hot, crunchy, savory, melty, what a treat. This is such a good way to use your corned beef leftovers. This sandwich is built, not just slapped together. There is the right way to make it and then you can always modify it to your liking. I'll show you what I like and how to build it.