I do strange things in my sleep. Once, I made cupcakes. Honest. I woke up and the oven was open (and thankfully OFF) with cooked cupcakes inside. No one else had access to my apartment. Scary right?
Well, what’s not scary is when I dream about cooking and wake up remembering what I made. My dream a couple of nights ago involved an arugula salad and a cheese quiche. I decided to make them for dinner tonight and here are the results!
Arugula Salad with Honey-Mustard Balsamic Dressing:
A whole bunch of arugula mixed with just a little chopped mint, sliced red onion, sliced cucumbers, thinly sliced tomatoes, a few marcona almonds and a couple shavings of a good quality ricotta salata (or parmesan if you can’t find it).
The dressing has about a tsp. of honey, a Tbsp. of dijon mustard and 2 parts olive oil to 1 part balsamic vinegar, salt and pepper to taste.
Four Cheese Quiche:
Either make your own pie dough or buy it. I had some left over from the apple pie I made for Father’s Day, so I used that. This recipe is for a standard 9″ pie. As you can see in my picture, my pie plate is enormous so I used way more. More for us!
1/2 cup chopped onion
1 Tbsp. butter
4 eggs, beaten
2 Tbsp. whole milk
1 cup monterey jack cheese
2 Tbsp. cream cheese
1/4 cup cottage cheese
2 Tbsp. feta cheese
Cook the onions in the butter until very soft and brown. Put in the bottom of the prepared pie crust. Mix all the cheeses together with your hands, squishing them to make a smooth mixture. Then combine well with the beaten eggs and milk. Put the mixture on top of the onions and bake the whole thing at 375F for 50 minutes. Shake it gently and if the center doesn’t jiggle too much, it’s done.