Gluten Free Spinach and Mushroom Quiche with Fresh Mozzarella

Quiche Crust:

2 1/2 C cornmeal flour
1 stick cold butter
1 tsp salt
7 Tbs vegetable shortening
2-4 Tbs water

Mix all ingredients together and chill for 20 min. Roll out into disc and put in well-greased pie tin. Place second pie tin, weighted with dry beans, on top and bake for 15-20 min at 350 degrees (until edges begin to brown.) Remove from heat and let cool.

Filling:

1 C spinach
1 C sliced mushrooms
1 C fresh shredded mozzarella
4 Tbs chopped fresh parsley
6 eggs
1 1/2 C cream
1/2 tsp salt
Freshly ground pepper

Line pie crust with spinach and mushrooms. Cover with cheese. In seperate bowl combine all other ingredients and pour over veggies and cheese. Bake for 45 min at 425 degrees, or until quiche solidifies. Enjoy!

Crockpot Vegetable Lasagne

Ingredients:
1/2 medium onion
2 C diced zucchini
3 cloves garlic
1 red bell pepper
2 C diced mushrooms
8-10 large lasagne noodles, uncooked
3 C shredded mozzarella
2 1/2 C marinara sauce
1/4 C water
1/4 C chopped basil
1/2 tsp salt
Freshly ground pepper

Grill or broil the zucchini, pepper, onion, mushrooms, and garlic until they begin to blacken and become soft. Place into food processor with basil and blend until everything is finely chopped. Add to bowl with marinara, water, salt and pepper. Mix together. Coat inside of crockpot with oil or nonstick spray and pour in 1/3 of the sauce mixture. Cover the sauce with 1/4 of the cheese. Place lasagne noodles over the cheese, breaking them to make them fit evenly. Repeat process 2 more times and cover the last noodle layer with the last of the cheese. Put the crockpot lid on and cook on low for 6-7 hours.

Grilled Squash Pesto

Fantastic on pizza or pasta. Put extra squash to good use with this easy recipe.

Ingredients:
1 lb squash
1/4 C fresh basil leaves
1/2 of a medium onion
3 cloves garlic
1/2 tsp salt (or more to taste)
1 Tbs olive oil
Freshly ground pepper

Grill squash on the grill, about 5 min per side or until the skin begins to darken all over. If you choose to broil, dice squash into 1" cubes and cook for 12-15 min.
Slice onion and heat olive oil in sauce pan. Add onions and saute on low until they turn translucent. Let cool then add onions, garlic, basil and cooked squash to food processor and blend until smooth. Return to sauce pan, add salt and pepper and cook over medium-low heat for 5 min. Use hot over pasta or let cool and use on pizza dough.

Eggs Benedict with Egg Whites and Fresh "Buttermilk" Biscuits

I don't usually keep buttermilk on hand so I made these amazing biscuits with regular milk and lemon; Topped with this five minute hollandaise sauce it's a fantastic breakfast!

Biscuits:
1 C milk
3 Tbs lemon juice
2 C flour
2 tsp baking powder
1 tsp raw sugar
1 tsp salt
1/2 C vegetable shortening

Combine fresh lemon juice with milk and let sit for 10 min or until slightly thick. Mix dry ingredients in a seperate bowl and cut in shortening. Add milk mixture until dough is formed. Roll out to about 1/2" thickness and use biscuit/cookie cutter to cut biscuits. Place on greased cookie sheet and bake at 400 degrees for about 20 min (until biscuits are golden.)

Five Minute Hollandaise Sauce:
4 eggs
1 stick butter
3 Tbs lemon juice
1/2 tsp parsley
1/2 tsp basil
2 cloves garlic
1 tsp salt

Melt butter in sauce pan. Seperate egg yolks and set aside whites. Put yolks and all other ingredients (aside from whites) in blender and blend until smooth. Slowly add in butter while blending. Scramble egg whites. Slice biscuits, top with scrambled whites and hollandaise sauce. Enjoy!