Last Tuesday on your evening news, you may have seen semi trucks flying through the sky as if they were feathers. That's spring in Texas! As sad as the footage is from Tuesday and all of the communities trying to process the damage and loss and move on, another less newsworthy storm passed through yesterday. While this storm didn't yield horrific pictures splattered across your evening news, it did cause damage and loss right in my neighborhood. Our very new neighbors had their home struck by lightning yesterday. This lightning strike caused a fire that rendered their home unliveable. It is a true reminder of how powerful storms can be, as well as how quickly and unexpectedly life can change.
Every year during spring, I try and mentally prepare for the "what ifs" the weather may bring. For instance, I try and have an extra frozen pizza in the freezer just in case the weather is too dangerous and we must remain home for the day. I also try and have candles on hand and my weather radio with fresh batteries. However this year, this week even, has brought weather that my preparation can't even touch. Nonetheless, if you've ever spent a July day in the Dallas-Fort Worth area, you know that spring weather besides being horrific, it can be the best you're gonna get!
With that in mind, I try and enjoy the good things about spring when the weather's right. I did this just last week. I made two spring time dishes to end one of those lovely spring days.
Both recipes come from the Rachael Ray magazine. Even though they were presented as brunch food, I prepared them as dinner. I guess what's perfect about them, is that they can be enjoyed at any time of the day!
|Green Bean & Shallot Salad on the left.|
Crustless Leek Quiche on the right.
I highly recommend Rachael Ray's Green Bean & Shallot Salad paired with her Crustless Leek Quiche. What a light and wonderful meal for spring! Even better, is that both can be prepared ahead of time. This makes it ideal for entertaining...or for those of us with small kids who try and make the most of the beloved institution of "nap time."
I've never cooked with leeks before. I honestly didn't even know if I would like a leek. My opinion of them is that they remind me of really big green onions in look, texture, and even taste. I also love the cheeses in the quiche, both goat cheese and brie. As for the green bean salad, the green beans hold a wonderful crunch. This offers a nice contrast to the mushiness of the quiche. Although the best part is the dressing that the beans and shallots are tossed in. DIVINE!!
If you find yourself enjoying a wonderful spring day this week, I urge you to prepare this meal. If you are a goat cheese and brie fan, you are going to especially LOVE the quiche! Enjoy!