Seared Mushroom and Spinach Crustless Quiche with Grilled Vegetable Salad

Preheat oven to 350 degrees. Coat two 2-cup soufflé dishes with cooking spray. Set aside.

Ingredients:
• 1 tablespoon butter
• Kosher salt
• ½ cup mushrooms, torn into small pieces
• ¼ cup Drambuie
• 4 cloves braised garlic*
• 10 fresh spinach leaves
• ¼ cup shredded Jarlsburg cheese
• 4 eggs
• 2 cup heavy cream
• ½ cup sour cream

Melt butter over high flame in sauté pan. Add a dash of salt. Once butter turns brown and smells nutty, add mushrooms and cook for 2 minutes. Add Drambuie, ignite by tipping pan and cook until flame disappears and all cooking liquid is absorbed and mushrooms are golden brown. Turn off flame, add garlic, mashing it as you incorporate it into the mushrooms.
Once cooled, divide mushrooms into two soufflé dishes. Layer each dish with ½ of the spinach and cheese. Whisk eggs, cream and sour cream until well incorporated, then pour mixture into dishes.

Bake until mixture puffs up-about 30 minutes. Serve hot or at room temperature.
*Make garlic ahead of time as it will take some time. Place 1 cup peeled garlic, ½ cup olive oil and ½ cup water in small, oven proof sauce pan. Bring to a boil, then cover with lid and place into 325 degree oven for 2 hours or until butter-soft. Store in refrigerator and use it on everything from omelettes to sauces, as a spread for bread-the uses are endless.

Pesto Ham Salad
• w/Blakely Farm's Ham, Yer Moua's Haricots Verts, Fresh Country Produce's Scallion & Three Springs Farm's Basil
Pesto should be done in with a mortar and pestle for optimum flavor, though many chefs use food processors for larger quantities.
• ¼ cup pine nuts, roasted at 350 degrees until golden-about 5 to 10 minutes-then cooled
• 1 ½ cup fresh basil leaves
• 2 cloves garlic
• ¾ cup shredded parmesan
• 5 tablespoons olive oil
• 8 ounces ham steak, cubed
• 8 ounces haricots verts, steamed in salted water, then quickly refreshed in ice water and drained
• 2 tablespoons sliced scallion

Mash nuts, basil leaves, garlic & parmesan in mortar with pestle until a paste is formed. Gradually add oil while mashing mixture until well combined. Toss everything in a bowl and serve.

Grilled Vegetable Salad
• w/Debbie Shanks Farm's Zephyr Zucchini, McClain's Farm's Golden Zucchini, Field's Farm Zucchini,
• Grilled Onion & Spice Market's Greek Seasoning in White Truffle Balsamic Onion Vinaigrette
For your grill vegetables, use a mandolin set at 1/8 inch wide so that your zucchini is uniform. Cut onions with a sharp knife into rings. Remember when grilling to turn the vegetables once and give them time to get some grill marks on them.

• 1 each Zephyr, golden and green zucchini, uniformly sliced
• 1 onion, sliced in the same manner as the zucchini
• cooking spray, as needed
• Greek seasoning
• balsamic onions*
• olive oil, as needed
• white truffle oil, as needed
• kosher salt & pepper

Get your grill HOT, then coat with cooking spray. Immediately lay out vegetables, coating them with vegetable spray as well. Sprinkle with Greek seasoning and once you have nice grill marks, flip and cook until a bit wilted.

Julienne vegetables and place into bowl. Toss with vinaigrette and serve.

*Cook balsamic onions in advance as they take some time. Slice 1 medium-sized onion and place into sauce pan with 1 cup balsamic vinegar and 1 cup brown sugar. Bring to a boil, then cook covered over low heat until onions turn black-about 1 hour. Cook another 15 minutes uncovered over medium heat to reduce liquid in pan. Set onions and liquid aside to cool. This will be the base for vinaigrette.

Place onions and liquid into food processor with metal blade attachment and whiz until onions are very fine. With machine still on, slowly add olive oil until liquid has doubled in volume. Add at least 1 teaspoon of truffle oil and salt and pepper to taste.