This vegan quiche is gorgeous and full of summery tomato-basil-olive flavor.
During the summer when the local farmers' markets are in full swing, our chefs reach out to area farmers to take advantage of the natural bounty of the season. We have a brief but amazing growing season here in the Northeast, with irresistible produce making an appearance for just a few short months. Chef Corey created this delightfully fresh and simple salad from a mismatched box of produce that arrived with our regular vegetable order one day. He wanted to highlight the crispy, crunchy vegetables with a light, tangy classic dressing. This makes a terrific salad for a light lunch or brunch; it is beautiful and simple to put together. Feel free to vary the vegetables to suit what is in season near you and what appeals to your taste. To turn this salad into a heartier meal, crumble some blue cheese and/or some crispy bacon slices over the top and serve with crusty bread.
We came up with this soup years ago simply by using two things we always have plenty of at Thanksgiving: turkey stock and leftover mashed potatoes. Now we make even this when we don’t have leftover potatoes. This soup is quite delicate and soothing after all the Thanksgiving gluttony.
Ingredients
I love hash so much I've even served this diner staple at The French Laundry. It's a great Sunday brunch dish, with poached eggs, but could also be served as a side dish at dinner. Don't hold the cubed potatoes in water—cut them just before cooking so that they are very dry and will become very crisp. The cooked potatoes are tossed with bacon and melted onions.
Here is a remarkable dish that comes together in minutes yet still looks and tastes so elegant it's appropriate for serving at the fanciest dinner party you can imagine.
This is hardly a recipe! But this beautifully flavored elixir is well worth the trouble. If you are making the aspic variation, use the ratio of 1 packet gelatin to 3 cups tomato-cucumber water. It will be soft and delicate, cool and refreshing with the flavor of an ethereal gazpacho.
This combination of sorrel, smoked salmon, and eggs makes one of the best brunch dishes I've ever eaten. When sorrel leaves are shredded and cooked in butter, they wilt dramatically and quickly turn into a puree, almost as if they melted. Add some cream, and you have a lemony sauce that complements the smoked salmon more keenly than a rich hollandaise. Just remember it takes a lot of sorrel leaves to make a little bit of sauce, so make this dish when you have plenty to harvest or can buy big bunches at the market, usually in the spring or early fall.
A wonderful onion tart variation of quiche Lorraine that is full off flavor Trust me, you won't miss the bacon.