Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
It’s another busy week in the Portland food world! New places are opening, we’re celebrating Oregon Wine Month and the Portland Culinary alliance had our annual networking event! Dave and I have barely been home to cook this week – today was the first day since…. Sunday? where we made ourselves dinner. That happens sometimes! It’s a lot of fun to be all over town, but eventually you get really excited about cooking in your own kitchen. And when you finally get back into the kitchen, it’s time to cook up some healthy whole grains and veggies!
I’m so glad that spring produce is back. I missed … basically everything that wasn’t a root vegetable 🙂 I’m even buying cherry tomatoes at the store. A few, anyway. I know it’s not the same as what we’ll have in a few short weeks! We’re using them all the ways we can think of – stir fries, pizzas and dinners like this one!
It’s recipes like this grain bowl that pull double duty for me – they’re easy enough that you can make them when your brain is totally dead. But they’re nourishing and healthy in addition to being convenient – they’re not exactly chicken nuggets! So I tend to cook like this even on the days when I don’t “need” something easy.
And of course, there’s endless combinations. We’re using asparagus now, but in a month, it will be something totally different! What do you like to put in your grain bowls?