TASTE: Very Berry-licios Salad

 I have never been a huge fan of salads. I'm a woman, so apparently I should love salad and rightfully gorge myself on it. As if it's some badge of honor. This is one of the huge disappointments I've found with being a member of my gender. Apparently all self-respecting women should just eat lettuce as a meal. This proves you're "taking care of yourself" or something. Ew. I am just not one of those rabbit-like salad eaters. I like protein. I like fruit. I like cheese. And throw in a little wine. So sue me. No don't. But for REAL throw in some bread and I'm a happy girl.

Here's the Deal.
I decided to create a GOOD salad. I'm gonna go ahead and tell you that this is a success story. Read on.

My delicious tasty oh-so-yummy salad consists of:
- A handful of Romaine Lettuce
- Another handful of Spinach
- 1/4 sliced avocado
- 1/4 cup blueberries
- 1/4 cup sliced cucumbers
- 1/4 cup sliced kiwi
- A smattering of sunflower seeds
- A sprinkling of sliced almonds
- A light shower of grated Parmesan cheese
- A pinch-ful of fresh Rosemary
- Salt and Pepper to taste

Lets Dress* it up:
- 1/2 cup fresh strawberries, quartered
- 1/2 cup fresh blueberries
- 1 tbsp. olive oil
- 1 tbsp. agave nectar
- 1/2 tbsp. balsamic vinegar

*This dressing has been adapted from the Gluten-Free Goddess recipe for "Berry Dressing"

Method:
1. Combine all the "salad stuff."
2. Combine all the "dressing fixings" into a food processor. Blend until mostly smooth (it will be textured) and then toss delightfully over the delicious yummy salad. Bring on the taste.

// I canned my dressing in ball jars. Just a bit of my Southern roots coming out. And yes, that is my specialty quiche, as well. //

My friends agreed. I may or may not have made this in honor of a ladies lunch and bridge club session. I would normally feel embarrassed of what you think of me for saying that, but for some surprising reason I just don't. I'm learning to play bridge and learning to love salad. And this was a goooooooooood salad. Enjoy your taste buds again, ladies. And eat your heart out. You're welcome.

TASTE: Bacon-Nutmeg Quiche

Yum yum yum.
Happy Saturday! I hope you're enjoying this lovely weekend. Brunch is a weekend staple, so I thought I would share one of my favorite recipes. No matter what season, quiche is always an appropriate go-to. I got this particular recipe from my dazzling mother. Once you get the hang of quiche, you can pretty much whip anything together with eggs and a pie crust and it will turn out hot and delicious. Mmm I love brunch. Especially when my mom makes it. I sit at her kitchen bar and drink coffee and she scolds me for putting my feet up on the counter. It's a marvelous tradition.

Ingredients:
- A 9-inch unbaked pie crust
- 1 tsp. unsalted butter or olive oil
- 1 small yellow onion, chopped
- 2 cups shredded swiss cheese
- 6 slices lean bacon, cooked, crumbled
- 2 tbsp. all-purpose flour
- 3 large eggs
- 1 cup low-fat milk
- 1/4 tsp. salt, to taste
- 1/8 tsp. ground nutmeg

Directions:
1. Heat oven to 400 degrees.
2. In a 6-inch non-stick skillet melt the butter (or olive oil) over moderately high heat. Add onion* and saute for 5 minutes or until soft, then transfer to a medium bowl.
3. Toss onion with cheese, bacon and flour. Spread this mixture in pie crust.
4. In the medium bowl, whisk together the eggs, milk, salt and nutmeg.
5. Pour mixture over the cheese, bacon and flour in the pie crust.
6. Bake uncovered for 35 minutes or until center is set.

*Sometimes I add mushrooms and green pepper. The more veggies, the more fun!

Bon Appetit! My husband tends to scarf this down within a day. Hopefully you will be equally as endeared to the tastiness of it. Let me know how yours turns out! Happy brunching!