Cooking With Spring Produce

Asparagus and Potato Quiche

Ingredients

• 2 large Russet potatoes (750g)
• 1 tsp salt
• 3/4 cup grated parmesan
• 1 egg, lightly beaten
• 2 tbsp butter
• 300g Asparagus, trimmed and cut into 1” pieces
• ½ red onion, sliced
• 8 eggs
• ¾ cup cream
• 1 tablespoon minced tarragaon
• ½ tsp salt
• 1/8 tsp cayenne pepper
• 100g goat’s cheese

Directions

1. Preheat the oven to 400F and spray a 9-inch spring form pan with non-stick spray.
2. Grate the potato with a box grater or by using the shredder attachment of a food processor. Place the grated potatoes in a strainer in the sink. Season with salt and toss. Let the potatoes rest for 5 minutes. Press and squeeze as much liquid out of the potatoes as possible.
3. Transfer the potatoes to a bowl and mix in the grated parmesan and egg. Add this mixture to the spring form pan and press the potato mixture firmly into the bottom and up the sides evenly. Place the springform pan on a baking sheet and cook for 20 minutes.
4. Melt the butter in a skillet set over medium heat. Add the onion and cook for 3 minutes. Stir in the asparagus and cook for another 5 minutes until the asparagus is bright green and tender crisp. Turn off the heat and set aside.
5. Whisk together the eggs, cream, tarragon, salt and cayenne pepper.
6. Remove the potato crust from the oven and turn the oven down to 350F.
7. Add the onion and asparagus mixture to the potato crust and distribute it evenly over the bottom. Pour the egg mixture over the top. Dot with the crumbled goat cheese.
8. Bake for 35-40 minutes or until the egg is set. Cool for 10 minutes.
9. Remove the sides of the pan. Slice the quiche and serve.

Miso-Butter Roasted Radishes

Ingredients

• 2 lbs radishes, trimmed and halved
• 1 tablespoon olive oil
• 2 tablespoons white miso paste
• 2 tablespoons white wine vinegar
• 2 tablespoons melted butter
• ¼ cup thinly sliced chives
• Salt and Pepper

Directions

1. Toss the radishes with olive oil and season with a little bit of salt and pepper.
2. Roast them in the oven for 20 minutes, tossing half way through.
3. Stir together the miso, vinegar and melted butter.
4. Remove the radishes from the oven. Pour the miso mixture over the radish and toss to combine. Return the radishes to the oven and cook for another 5-6 minutes.
5. Transfer to a serving bowl and garnish with chives.

Strawberry Cake with Cream Cheese Frosting

Ingredients

• ⅓ cup vegetable oil
• ¾ cup granulated sugar
• 2 eggs
• ¾ cup mashed strawberries
• 1 teaspoon vanilla extract
• 1 ⅓ cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Ingredients for the Frosting

• ½ cup cream cheese, room temperature
• ¼ cup butter, room temperature
• 1 ½ cups icing sugar
• 2 ripe strawberries, mashed

Ingredients for Garnish

• Fresh sliced strawberries for garnish

Directions

1. Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper.
2. Add the vegetable oil and sugar to a mixing bowl. Use a hand mixer to beat on medium for 30 seconds until well combined. Add the eggs, mashed strawberries and vanilla and beat on medium for another 30 seconds, until well combined.
3. Add the flour, baking powder, baking soda and salt to a separate bowl and whisk to combine. Add the dry ingredients to the wet ingredients and beat on low for another 30 seconds or so until no streaks of flour remain.
4. Bake for 25-30 minutes until golden brown and or a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let it cool completely.
5. In the meantime, add the cream cheese and butter into a bowl and beat with a hand mixer until well combined and fluffy. Add the icing sugar in one third increments, beating after each addition until smooth and creamy. Add the mashed strawberries and beat on low until just combined.
6. Once the cake is cool, spread a generous amount of icing on the cake, garnish with strawberries and serve.