Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
How is it already almost April? It’s been the busiest quarter ever, it seems like. And possibly the most beautiful.
Dave and I spent part of the weekend making our backyard beautiful – it’s one of our favorite things to do! We headed out to a nursery and bought two rose bushes, a blueberry bush and a Meyer lemon tree! I’m so excited to see them all grow! Before this year, we’ve added a few flowers to the yard, but mostly it’s been vegetable gardening. This year we’ve really done what we want. We’ve gotten rid of some plants that weren’t doing well (or were taking over the place, AHEM, bamboo that wasn’t planted in a pot!) Dave has totally transformed the yard over the course of a few weeks from a total moss invasion to a healthy carpet of fresh green grass. Everything looks great and is only going to be better as it grows in!
And on Sunday, we joined our friends Bee and Kevin for the Wild Ale Fest at Saraveza, where I was totally stoked to have an ale from Boulevard Brewing Co. in Kansas City! It was definitely my favorite of the day, but we didn’t have a bad glass and we followed it up with a hearty brunch at the Hop & Vine, we relaxed hard all day before grilling a butterflied whole chicken for dinner. It was some epic summer-style enjoyment. I’m looking forward to many more days like that.
This salad was another fabulous weekend weather food. I wanted a way to use the tiny sprouts that I thinned from the garden. But I think the avocado dressing is the real highlight. We’ll definitely be finding more uses for it.
Here’s what you need:
For the salad:
1/2 cup peeled and VERY thinly sliced watermelon radish
1/2 ripe avocado, cubed
1 1/2 cups microgreens such as radish sprouts
1 Cara Cara orange, peeled, cut into rounds and then halves
1 Belgian endive, leaves separated and roughly chopped
For the dressing:
1 shallot, finely diced
1/2 very ripe avocado
1/4 cup best quality olive oil
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white vinegar
Salt and pepper
Toss all ingredients under “for the salad” in a large mixing bowl.
Add all dressing ingredients to a bowl and use the back of a spoon to smash up the avocado as much as you can. Then, whisk until the mixture emulsifies. Between these two segments, you should have almost no avocado chunks left.
Toss the salad ingredients with the dressing, season with salt and serve.