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Zucchini Tomato Quiche


Zucchini Tomato Quiche

Course Breakfast
Cuisine French
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8


  • 1 Pie Crust see The Perfect Pie Crust recipe
  • 3 cups onion thinly sliced
  • 2 tbsp butter
  • 1 tsp organic thyme dried
  • 1/2 cup zucchini 1/4 inch sliced
  • 1/8 tsp fine sea salt
  • 2 Tomatoes 1/4 inch sliced
  • 1/8 tsp fine sea salt
  • 6 eggs at room temperature
  • 1 cup cream heated just until warm
  • 1 cup milk heated just until warm
  • basil fresh
  • 4 oz goat cheese


  1. Preheat the oven to 425° F.
  2. Prick the crust with a fork. Line it with tin foil and place a pie weight in the center. Bake 12 minutes. Remove from the oven and remove the weight and foil; turn the oven to 325° F.
  3. Toss zucchini with sea salt in a colander and let stand until they release at least 1 teaspoon of liquid, about 45 minutes.
  4. Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
  5. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  6. Once the zucchini is done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  7. Sauté the onions in butter and salt and pepper over medium heat until the onions are soft, approx. 20 minutes. Add thyme and remove from heat.
  8. Beat the eggs with the milk and cream. Stir in the onions and zucchini.
  9. Pour mixture into the crust and top with the tomatoes. Bake 30 to 40 minutes. The center should be slightly loose when done. After the quiche has cooled slightly, sprinkle with fresh basil and dollops of goat cheese.

Kimmie’s Radish Dip


Radish Dip


  • 1 8 oz pkg cream cheese
  • 1/4 tsp organic dill weed
  • 1 clove garlic crushed
  • 1/4 tsp fine sea salt
  • 1 cup shredded radishes
  • 1 bag Bugles (original General Mills)


  1. Thoroughly mix cream cheese, garlic, dill weed, salt and radishes.

  2. Serve with Bugles!

Baked Penne with Sausage, Fennel and Basil


This had been one of my family dinner favorites for some years, but when I replaced the store bought ricotta with Maria Helm Sinskey's Creamy Ricotta recipe (page 126 of Food & Wine November 2008 issue), it raised the rating from delicious to divine. The fresh and fluffy ricotta, together with the fresh herbs, perfectly balances the hearty sausage and tomato sauce.
Course Main
Cuisine Italian


  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves smashed
  • 1 pound spicy and or sweet Italian sausage
  • 1 teaspoon basil
  • 1 teaspoon fennel
  • salt and pepper to taste
  • 2 28- ounce cans of plum tomatoes blended in food processor or blender
  • 1 bunch fresh basil chopped
  • 1/4 cup fresh Italian parsely chopped
  • 1/2 pound mozzerella cut into small cubes, plus about 1/2 cup shredded for topping
  • 3 cups Homemade Creamy Ricotta or store bought ricotta recommended!
  • 1/4 cup grated Parmesan cheese plus extra to sprinkle on top
  • 1 pound penne


  1. Preheat oven to 375.
  2. Saute sausage and smashed garlic in olive oil, breaking up sausage as it browns.
  3. Add tomatoes, fennel, basil, salt and pepper and simmer about 30 minutes.
  4. In the meantime, boil water and cook the penne until al dente, and drain but do not rinse, saving about 1/4 cup of the pasta water. Pour the pasta water into the tomato sauce and stir in. {This will help the sauce cling to the pasta.)
  5. In large bowl, mix ricotta, mozzerella, parmesan, fresh basil and fresh parsley. Season with salt and pepper to taste.
  6. Combine penne, sauce and cheese mixture.
  7. Spoon into glass casserole or ceramic pie pans. Sprinkle extra mozzerella and paremesan on top.
  8. Bake for 20 minutes, turning up to broil for last few minutes until top is golden and bubbly.

Spiced Mexican Chocolate with Sea Salt


Spiced Mexican Chocolate with Sea Salt

Course Dessert
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 6 oz dark chocolate
  • 3 oz semi-sweet chocolate
  • 1/2 teaspoon organic ground cinnamon
  • 1/2 teaspoon organic ground cayenne
  • 1/4 teaspoon course sea salt
  • 2 tablespoons dry roasted peanuts


  1. Prepare a 7"x11" baking pan, by lining it with parchment paper or wax paper. (Taping the paper to the pan will make your life easier when you go to spread chocolate!)

  2. Coarsely chop the chocolate.

  3. Chop/crush peanuts. (I put the peanuts in a bag and use a rolling pin to crush them.)

  4. Melt chocolate in a double boiler, stirring until completely smooth. Stir in cinnamon and cayenne until completely mixed.

  5. Using a spatula, spread chocolate mixture evenly on the parchment paper.

  6. Sprinkle with sea salt, and then crushed peanuts.

  7. Allow to set for 1-2 hours. For best results, place them in the refrigerator.

  8. Cut into pieces, and store in a sealed container in the fridge.

French Apple Pie with Custard


French Apple Pie with Custard Recipe

Prep time:  30 mins Cook time:  35-40 mins Serves: 8
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8


  • 2 9-inch pie crusts prepared, or your own recipe
  • 1/3 cup + 2 tablespoons sugar divided
  • 2 tablespoons flour
  • 1 cup milk
  • 4 egg yolks divided
  • 3 tablespoons butter divided
  • 1/2 teaspoon vanilla extract
  • 2 pounds tart cooking apples I use Cortland apples
  • 1 tablespoon lemon juice
  • 1/2 teaspoon organic ground cinnamon
  • 1/4 teaspoon organic ground nutmeg
  • 1/2 cup apricot preserves


  1. Prepare pie pastry. Set aside.
  2. Preheat oven to 425°.

Custard Filling

  1. Combine 1/3 cup sugar and 2 tablespoons flour in a saucepan and mix well. Turn heat to medium and stir in milk. Bring to a boil, stirring. Reduce heat and simmer, stirring, until thickened, about 1 minute.
  2. In a separate bowl, beat 3 of the egg yolks. Then, beat in a few tablespoons of the hot mixture in to the egg yolks to temper. Then pour egg yolks into saucepan, stirring continuously. Cook about 1 minute. Add 1 tablespoon of butter and the vanilla. Turn off heat and turn in to a bowl to cool.
  3. Core, pare, and slice the apples. Sprinkle with lemon juice. In a skillet, heat remaining 2 tablespoons butter with the remaining 2 tablespoons of sugar and the spices. Add apples and sauté until tender, about 5 minutes, stirring occasionally. Remove from heat.
  4. Heat 1/2 cup of apricot preserves in a saucepan on medium heat until warmed, about 2 minutes. This will thin the mixture and make it easier to spread.

Assemble the Pie

  1. Roll out half of the pie crust and place in pie pan. Spread custard filling evenly over the bottom, then top with apples, and then the warmed apricot preserves.
  2. Roll out the 2nd half of the pie crust and cut into 12 strips, approx. 1/2” wide. Slightly moisten rim of pie shell with cold water. Arrange six strips across the pie and press to rim of shell. Then arrange the remaining strips in the opposite direction to form a lattice. Tuck and trim edges and then crimp edges.
  3. Mix remaining egg yolk with 1 tablespoon water. Brush lightly on lattice strips, but NOT the edge of the pie crust.

  4. Bake in preheated oven until golden brown – check at 35 minutes.
  5. Serve warm and enjoy!

Fuel’s Chocolate Chip Cookies


Fuel's Chocolate Chip Cookies

Fuel Cafe is one of my favorite lunch spaces. They have a nice, quiet outdoor patio, and fabulous, fresh creative food, that is perfectly seasoned with unique sauces. It's tucked away in the Taxi development in North Denver. A little off the beaten path, but well worth the trip. Also, parking is much easier than downtown.

One time they ran out of cookies before I ordered dessert. I was so disappointed. Now, I always ask for a chocolate chip oatmeal cookie on the way to my table before my meal. I guess I must talk about them (the cookies) a lot, as John called me at work when he saw the recipe for Fuel's chocolate chip oatmeal cookies recipe published in 5280 Magazine. It made my day!

Course Dessert
Cuisine American


  • 1/2 pound softened butter
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 2 cups flour
  • 2 cups old fashioned oatmeal
  • 2 cup mini chocolate chips
  • 2 cups pecans chopped


  1. Preheat oven 375°F
  2. Cream together butter and sugars for about 5 minutes
  3. Add salt and baking soda.
  4. On low speed, add eggs one at a time until incorporated.
  5. And vanilla and mix lightly.
  6. Stir in flour until just mixed. Add nuts, oats, chocolate chips, and pecans and mix only until combined.
  7. Drop cookies by the heaping 2 tablespoons onto a baking sheet. (At the restaurant, they use 1/4 cup scoops, and the cookies are really big. I like to make them a little smaller... so I can have two.)
  8. Bake for 11-12 minutes and cool on a wire rack.