“Laughter is brightest where food is best.” ~ Irish Proverb

Don’t you just love cooking with friends and family? In my opinion, flavors & tastes multiply in the company of others, especially those who appreciate the little details…plating, presentation, market fresh veggies and fragrant fromage

This week I had the pleasure of chopping, cooking & capturing with a dear friend and fellow culinary explorer!

Lauren, a contributing writer for her sister’s blog, Teatime Thoughts joined me for an afternoon of recipes that savor summer’s finest offerings…from crisp carrots to mouthwatering manchego, our dishes came out no less perfect than the produce that inspired them…Enjoy! We sure did :)

A Summer Frisée

Zuchinni & Carrot Quiche

Care for a bite…? Bon Appetite!

Laugh, Love, Share & Savor~ p.e.

Summer Frisée: adapted from Beatrice Peltre’s La Tartine Gourmande

Mixed Frisée salad

1 fennel bulb, thinly sliced

5 radishes, thinly sliced

Feta Cheese (soft, crumbled)

1/3 cup Walnuts (toasted and coarsely chopped)

     *serve with a light vinaigrette (my favorite is a subtle mix of a good Olive Oil (undoubtedly extra virgin), a syrup-thick balsamic vinegar, coarse salt, ground pepper, a dash of honey and sprinkling of whatever fresh herbs you have on hand.

Zucchini Carrot Quiche: adapted from Beatrice Peltre’s La Tartine Gourmande

1 gluten free tart shell

3 eggs

5 tablespoons of heavy cream

3 table spoons of chopped, fresh herbs (we used parsley)

2 cups of packed finely grated carrots

1 finely grated summer squash (we used zucchini)

3 tablespoons of extra virgin olive oil

3 sprigs of fresh Thyme

3 teaspoons of ground Coriander

4 oz thinly sliced manchego cheese

1/4 cup crumbled goat cheese

   Preheat oven to 400 degrees F. Blind bake pie crust for 10 minutes. Decrease oven temperature to 350 degrees.

   Combine eggs, cream, herbs, salt and pepper in a large mixing bowl.

   Sautée 2 tablespoons of oil with thyme and coriander in a pan until fragrant. Add carrots and stir for 2-3 minutes until softened. Turn heat to low and cover, cooking for 5-7 minutes more. Remove from pan and set aside to cool, removing thyme sprigs. Add 1 tablespoon of oil to the same pan and add zucchini, cook for 5 minutes until softened.

   Add cooked carrots and zucchini to the egg mixture. Meanwhile, place manchego slices along the bottom of your pie crust. Pour your egg & vegetable mixture into the shell, topping with sprinkled goat cheese.

   Bake for 20-25 minutes until an inserted knife comes out clean and the middle looks “set”. Let cool for 10 minutes before serving, garnish with fresh parsley or herb of your choice!