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Menu Plan for the week of August 9, 2013:  Sunday's Recipes

Fresh Tomato and Chevre (Goat Cheese) Tart
Cabbage Salad

Cooking time:  60 minutes for menu 25 minute break       Cooking schedule: see below for instructions

      This showcases garden ripened tomatoes - perfect for high summer.  The Cabbage Salad is for 2 meals.

Tomato and Chevre Tart 

Total time: 60 minutes, 45 if rice cooked earlier 

   I use a brown rice crust for this; it's healthier.  But you could certainly use a proper pastry or pie crust if you prefer.  Instead of Prosciutto you could substitute a bit of regular, baked ham or smoked turkey.  And any cheese would work, just don't use too much.... Use the aged goat cheese that comes wit h a thin edible rind.

 Ingredients:

• 1/2 cup quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock
• 1 egg
• 1/4 cup (1 oz, 30gr) shredded cheese
• 1 tsp olive oil
• 4oz (120gr) chevre, (goat cheese), or other semi-soft cheese
• 4oz (120gr) Prosciutto or other dry-cured ham
• 2 tomatoes
• 3 eggs
• 1/2 cup (4oz, 120gr) Greek or plain yogurt
• 1/2 cup basil leaves, loosely packed

 Instructions:

• The crust:
• Cook rice in stock according to package instructions.
• When done, spread out on a plate for 5 minutes to allow to cool a bit.
• Lightly oil a 10" (25 cm) pie or quiche plate. 
• Lightly whisk 1 egg.
• Add 1/4 cup shredded cheese and the cooked rice.  Mix well. 
• Pat into the quiche plate or pie pan, working it up the sides as best you can. 
• Bake in 400F (200C) oven for 5 minutes. 
• Remove.
• The filling:
• Slice goat cheese into 1/4" (.6cm) rounds.
• Slice tomatoes about 3/8 " thick, (.3cm).
• Tear or cut Prosciutto into large pieces.
•  Leave basil leaves whole.
• Whisk eggs and yogurt together.
• To assemble:
• Arrange sliced goat cheese on crust.
• Top with Prosciutto and basil leaves.
• Pour egg mixture over as evenly as you can.
• Top with tomatoes; do not overlap.
• Bake for 30 minutes, until center has set. 
• Remove and let rest 5 minutes.
•   Slice and serve.

Note:  When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling.

Cabbage Salad, traditional, sort of 

Total time: 20 minutes  
    This dressing is a combination of yogurt and mayonnaise, lending it a more traditional flavor.

 Ingredients:

• 2 cups shredded cabbage
• 1/2 orange bell pepper
• 2 tbs fresh, snipped chives
• Yogurt Dressing:
• 4 tbs Greek yogurt or 3 tbs milk
• 3 tbs mayonnaise
• 2 tbs white Balsamic Vinegar
• 1 tbs Dijon-style mustard

 Instructions:

• Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm).  Do not use the core of the cabbage - you'll recognize it when you see it.  
• Slice the pepper into thin strips, then cut the strips in half or thirds. 
• Put cabbage and pepper into a large bowl. 
• Add half of the dressing and toss well to combine. 
• Add more dressing according to taste and the amount of cabbage.
• Yogurt Dressing:
• In small bowl whisk yogurt or milk, mayonnaise, mustard and vinegar.

Cooking Schedule: 60 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, scissors, whisk, medium bowl, small saucepan with lid, plate, quiche or pie plate, baking tray, large bowl, small bowl Start to cook rice Turn oven on, 400F (200C) Slice cheese Slice tomatoes Tear Prosciutto Oil quiche dish Shred cabbage Slice pepper

Spread rice out to cool Whisk eggs and yogurt Add rice, mix Pat into quiche dish Bake crust Make dressing for cabbage salad Whisk eggs, yogurt for quiche Remove crust, assemble quiche Place quiche on baking tray Pour eggs over quiche, bake Finish Cabbage Salad    Go do something for 30 minutes Remove quiche when done and let rest Slice quiche, stir salad, Serve!

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By Katie Zeller

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