Early July in Northern California, and a variety of fresh fruits and vegetables are in season—everything from almonds to nectarines to rhubarb—making it a great time to eat local! There are some great combinations, too—the classic pairing of juicy ripe tomatoes and tender fresh basil forms the basis of a delicious vegetarian quiche, and the abundance of fresh fruits makes for a fabulous fruit salad.
Tomato Basil Quiche
INGREDIENTS (for six to eight servings)
2 medium or 1 large tomato, sliced 1/4 inch thick
2 cups shredded sharp white Cheddar (or you may use Gruyere)
1-2 cloves garlic, finely chopped
1 unbaked 9-inch pie shell
1 small onion, thinly sliced
Leaves from 3 small stems fresh basil, torn if large
1 2/3 cups light cream (may substitute canned evaporated milk)
1/2 teaspoon freshly ground black pepper
Preheat oven to 425°F. Place tomatoes on a paper towel to absorb excess moisture. In a small bowl, toss the cheese with the garlic. Sprinkle 1½ cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining ½ cup of cheese mixture on top. In a medium bowl, beat the eggs thoroughly, then add the cream and pepper and beat well. Slowly pour the egg mixture into the pie shell. Bake for 20 minutes. Lower the oven temperature to 350°F and bake for 30 minutes longer, or until the quiche is lightly browned on top. Let the quiche cool on a wire rack for a few minutes before serving. Delectable!
Fabulous fruit salad
INGREDIENTS (serves eight)
¾ cup orange juice
½ cup honey
1-½ pints fresh strawberries, halved
1-½ cups fresh raspberries
1-½ cups fresh blueberries
2 oranges, peeled and sectioned
1-½ cup honeydew melon balls
1/3 cup fresh mint leaves
Whisk together orange juice and honey. Add fruit and mint, tossing to coat. Cover and chill one hour to let flavors meld.