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Sage Hill Quiche (Appetizer)
About 1 gallon uncooked Swiss Chard, chopped 1 zucchini, chopped
1/2 onion or 1/2 bunch leeks, chopped
3 whole yard eggs (free range)
1 ½ c grated Swiss or Mozzarella
½ t sea salt
Freshly ground pepper-corns to taste
1/2 tsp each-Basil and Oregano (fresh or dried)
Steam greens, squash, or a combination with onions until tender. Set aside to cool slightly, preheat oven to 375*
Beat eggs thoroughly then add milk, grated cheese, salt, pepper, and herbs.
Blend in steamed vegetables and mix together well.
Pour into medium-sized oiled casserole dish and bake, covered, until set – approximately 30 to 40 minutes.
Top with any favorites such as; Dill, cilantro or arugula.
Cheese and Carrot Tea Sandwiches
1/2 cup grated carrots
1/2 cup shredded cheddar cheese
4 tbsp mayonnaise
8 slices of whole wheat bread
Salt and fresh ground black pepper
A pinch of dill
In a bowl, toss the carrots and cheese
Divide and spread the mayo on the bread slices
Sprinkle with salt, pepper, and dill
Top with cheese and carrot mix
Put sandwiches together and trim off the crust
Cut into squares, or any shape you like.
Black Olive and Rosemary Scones
These add punch to a light lunch.
3 cups all purpose flour ( I use Coconut flour )
1 Tablespoon pure cane sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups real butter-chilled and cut into small slices
1/2 cup pitted Kalamata olives, cut into thirds crosswise
2 teaspoons finely chopped rosemary
2 teaspoons grated lemon zest
1 cup buttermilk
1 egg beaten with 1 Tablespoon cold water-for egg wash
2 teaspoons course sea salt
Preheat oven to 400*-Lightly grease a baking sheet and set aside.
In a mixing bowl, stir together the flour, sugar, soda, baking powder, and salt.
With your fingers, blend the butter into the flour mix until it is coarse, like cornmeal.
Stir in olives, rosemary and lemon zest.
Form a well in the center and add buttermilk.
With a fork, mix until blended well.
Gather the dough into a ball and divide in half.
On a lightly floured board roll into 2 circles1/2 inch thick.
Brush each circle with the egg wash and sprinkle with 1 teaspoon of the sea salt.
With a sharp knife, cut each circle into 6 triangle-shaped wedges.
Bake for 20 to 25 minutes or until golden brown.
Makes 12 scones.
PS: These are delicious served with a Tomato Tapenda.
Ricotta Griddle Cakes
Serves 4-easy to double recipe
1/2 cake of compressed yeast
2-1/4 cups Rice or Almond milk
1-3/4 cups Ricotta-cheese
3/4 cups all-purpose flour
Sea salt
2 tablespoons Grape seed oil for frying
Dissolve the yeast in 3 tablespoons of the milk.
Put the Ricotta in a bowl and gradually add the remaining milk, stirring constantly.
Stir in enough flour to make a smooth paste.
Mix in the yeast and add salt to taste
Heat a griddle pan then add a small amount of oil.
Pour in 2 tablespoons of the mixture and fry until golden brown on both sides-turning once.
Remove from the pan and keep hot while frying remaining cakes.
* These are good served with a meal or with an assortment of cold meats.
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Navy Bean and Roasted Red Pepper Dip (Appetizer)
15 ounces Organic Navy Beans, 1 can, drained
12 ounce roasted red peppers, drained, reserve 1/4 cup liquid
1 Tablespoon Extra Virgin Olive Oil
1 clove garlic, chopped
1/4 cup scallion greens, chopped
1/4 teaspoon Sea Salt, or to taste
1/2 teaspoon dried rosemary
Place all ingredients in a blender or food processor and puree. Serve with Vegetable Chips, Pita Bread or Vegetable sticks.
Serves 6
Prep Time-10 min.
Hot Herbed Turkey Sandwiches
6 slices of buttered whole-wheat bread
Sliced cold, cooked turkey
6 slices Swiss cheese
6 slices crisp bacon
6 large hard-cooked eggs, sliced
Salt to taste ( real or pink salt)
Freshly ground black pepper
Herbed Mayonnaise (Sage Hill Farms own recipe)
Have all ingredients cold.
Place on each slice of buttered bread in the order listed.
Turkey, cheese, bacon, 1 sliced hard cooked egg.
Sprinkle to taste with salt and pepper.
Top each with 1 TBSP Herbed Mayonnaise.
Brown under the broiler
Serve piping hot.
Herbed Mayonnaise
Mix 1/2 cup real mayonnaise with 1/2 tsp Sage Hill Farms Poultry seasoning
1 TBSP capers
1/2 tsp dried minced onion
( makes 1-3/4 cups-store in the frig.)
Tomato Tapenade
1/4 cup(packed) sun dried tomatoes
1/4 cup pitted Kalamata olives
1/4 cup (packed ) fresh basil or parsley leaves
1/2 teaspoon Worcestershire sauce
1 teaspoon anchovy paste
2 Tablespoons extra virgin olive oil
1 clove garlic-minced
salt and fresh ground black pepper to taste
Chopped fresh basil or parsley for garnish
Place the tomatoes in a bowl and cover with boiling water.
Let stand 15 minutes or until soft.
Drain well and transfer to a blender or food processor fitted with the metal blade.
Add olives, basil, worcestershire, anchovy and oil.
Puree to form a fairly smooth paste, scraping down the sides of the container frequently, stir in the garlic and season with salt and pepper.
Transfer to a small bowl for serving and garnish with basil or parsley...or both.
Makes about 3/4 of a cup.
Roasted Olives
2 cups assorted brine-cured olives-rinsed/drained
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
pinch of freshly ground black-pepper
2 bay leaves
3 rosemary sprigs
4 teaspoons orange zest
Pre-heat oven to 400*
Stir all ingredients in an 8-inch square baking dish.
Cover with foil; bake until fragrant and heated through, 20 to 30 minutes.
These make a great side dish for pizza, most Italian meals and delicious with many egg recipes.
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