March 19, 2017

Pumpkin Lasagna Rolls

Pumpkin in March? That's right. But tomorrow is the first day of spring; winter is over. I said, THAT'S RIGHT.

Poor punkin gets a bad rap due to the "pumpkin spice" mania each fall. But true pumpkin sans spice is really delicious and won't remind you of a jar candle. Its flesh tastes similar to a sweet potato and can should be eaten all year long. Even in March. Plus, it's good for you.

This is one of my favorite dishes lately. The recipe makes six lasagna rolls, which is perfect for my dinner one night (with a mixed green salad) and lunch the next day. Multiple as needed and enjoy pumpkin. Especially in March.

Pumpkin Lasagna Rolls

March 5, 2017

Gruyère-Pancetta Quiche with Hashbrown Crust

In my last post, I mentioned that I retired from teaching cooking classes at the end of December. As I'm cleaning up my computer files, I'm finding lots of pictures from the past 8 or so years of classes...of my fun students, of my awesome coworkers, and of all the great food we made.

I'll miss Kitchen Conservatory, but Nick's older daughter Jordan will be carrying on my legacy there. ;-) More on that soon...

This recipe was the showstopper during my Mother's Day brunch last year. The class was skeptical that the grated potato crust would work...but when we removed the sides of the springform pan, there were audible oohs and aahs. I mean LOOK AT IT.

And it was delicious to boot.

Gruyère-Pancetta Quiche with Hashbrown Crust
recipe from Sassy Radish