|Radish Quiche with a side of glazed potatoes and a glass of Village White from Bet the Farm Winery.|
Adapted from Joy of Cooking
1 bunch cherry belle radishes
8 ounces Ivory lace cheese (can substitute havarti), cubed
1 cup milk
1 small yellow onion, chopped small
9-inch pie crust
Chop radishes, both the roots and greens, and steam for 2 or 3 minutes. Place radishes in bottom of pie crust with cheese. Whisk together other ingredients and then pour over radishes and cheese. Bake 30-40 minutes, until quiche is set and knife comes out clean.
I've been inundated with potatoes in my CSA boxes - every week I get a couple more pounds!! It's a good thing they last awhile because even someone that loves potatoes as much as I do can't keep up with them. These potatoes taste sweet, but there's only one teaspoon of sugar in them. Other root vegetables like carrots or sweet potatoes would probably do well with this glaze, too.
Adapted from Glazed Root Vegetables in Joy of Cooking
2 cups fingerling potatoes, cut into thick rounds
2/3 cup vegetable or light chicken stock
1/3 cup Dawson's apple cider
2 T butter
1 tsp. sugar
Simmer all ingredients, covered, until potatoes are tender. Uncover and stir mixture until liquid thickens to a glaze.