Spinach Tart

Spinach Quiche Delight

1/2 recipe of Martha Stewart’s Pâte Brisée, rolled and pressed into a tart or pie dish

1 pack (3 oz) cream cheese, softened at room temperature

1/3 cup half-and-half cream

3 large eggs

1 pack (10 oz) frozen chopped spinach, defrosted and thoroughly drained

1/2 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

4 to 6 green onions, sliced thin

1/4 teaspoon salt

1/4 teaspoon black pepper

Start by preheating your oven to a sizzling 425°F. In a medium mixing bowl, whisk the cream cheese until it reaches a creamy, smooth consistency. Gradually add in the half-and-half and eggs, continuing to beat until well combined. Next, fold in the remaining ingredients, ensuring everything is evenly distributed.

Pour this luscious mixture into your prepared crust and bake for around 25 minutes, or until the crust turns golden brown and the filling is firm. Allow the quiche to cool for 10 minutes before serving to ensure a perfect slice every time.

Flavorful Dominican Beans

2 cans (14-15 oz) pink or pinto beans, rinsed and drained

4 cups fresh water

1 bunch (2 oz) cilantro, without roots

1 large onion, finely chopped

2 large garlic cloves, minced

2 tablespoons olive oil

3 tablespoons tomato paste

1 tablespoon distilled white vinegar

1 Cubanelle or Italian frying pepper, halved

2 Turkish bay leaves (or 1 California bay leaf)

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon black pepper

Begin by blending half of the beans with 1 cup of water in a food processor until smooth. Prepare your cilantro by tying it into a tight bundle with string for easy removal later.

In a large heavy pot, heat the olive oil over moderate heat and sauté the onions and garlic until softened, about 8 minutes. Stir in the tomato paste and vinegar, then add the pureed and whole beans along with the Cubanelle pepper, cilantro bundle, bay leaves, salt, oregano, black pepper, and the remaining 2 cups of water. Let it simmer uncovered for about 1.5 hours, stirring occasionally, until the mixture thickens and reduces. Once finished, discard the pepper halves, cilantro, and bay leaves before serving this heartwarming dish.

Homemade Granola Bliss

3 cups old-fashioned rolled oats

1 cup sweetened flaked coconut

1/2 cup vegetable oil*

1/3 cup sliced almonds (approx. 1 oz)

1/2 cup chopped walnuts

1/3 cup hulled pumpkin seeds (pepitas) (approx. 1.5 oz; not roasted)

1/3 cup dark brown sugar, packed

1/4 cup mild honey

Pinch of cinnamon

Pinch of salt

1 cup tart dried cherries

1/2 cup dried blueberries

1/2 cup diced dried pears (1/4-inch pieces)

1/2 cup diced dried apricots (1/4-inch pieces)

1/3 cup golden raisins

Next, preheat your oven to 375°F and adjust the rack to the middle position. In a large bowl, mix all the ingredients, except for the dried fruits, until they're thoroughly combined. Spread the mixture evenly onto a large baking sheet and bake for 30 to 35 minutes, stirring occasionally until it's deliciously golden brown. Once out of the oven, allow it to cool on a rack, continuing to stir occasionally, for about 45 minutes. Toss in your dried fruits before serving.

Store any leftovers in an airtight container in the freezer for freshness, where they'll stay good for a month. Just note that this granola becomes softer when the fruit's moisture comes into contact unless it's frozen!