Food, Glorious Food…

We are excited to announce the second finalist in Jovial’s Culinary Getaway Giveaway! Anne received the majority of votes and is one step closer to that dream vacation in Tuscany!

I love food! Most people would say the same thing, but I love everything about food – planning menus, chopping vegetables, canning and preserving, experimenting with ingredients, reading labels, trying new recipes, learning about nutrition, reading cookbooks, taking cooking classes, etc. Grocery shopping is a meditative experience for me. I get into a Zen-like state while roaming the fresh food aisles, where everything in the outside world disappears from my mind. I like to visit organic food stores and farmer’s markets whenever I travel somewhere new. So when my husband discovered he was sensitive to gluten several years ago, it didn’t worry or scare me. I saw it as a wonderful challenge to prepare delicious meals our whole family could enjoy. I also had an advantage because my best friend had been diagnosed with Celiac Disease in 2007, so I had been converting recipes for her a few years before my husband became sensitive.

Variety and color are key words in my cooking vocabulary. My refrigerator is stocked with fruits and vegetables ready to create colorful, healthy meals. I buy organic foods, local and fresh produce when possible, and try to prepare simple, tasty recipes from scratch.

The following recipe for Rainbow Quiche is a family favorite. Both my husband and son enjoy it anytime. We mainly eat it for a dinner entrée, but I will also prepare it for a lazy Sunday morning brunch. It reheats well the next day for a quick breakfast or can be packed for lunch. As with any recipe, it can easily be altered to suit anyone’s tastes. Different vegetables, chopped meat, or seafood could be added, or the spices could be changed. The sliced almond crust is unique and gluten-free. It adds a crunchy texture that compliments the creamy egg and cheese blend. Add some fresh fruit or a small salad on the side for a light, healthy meal. Enjoy!

Rainbow Quiche

Crust:

• 2 Tablespoons Jovial Extra Virgin Olive Oil
• ½ cup sliced almonds
• 1½ cups shredded cheddar cheese

Egg mixture:

• 3 large eggs
• 1 cup milk
• 3 Tablespoons potato starch
•  ¼ teaspoon sea salt
• ¼ teaspoon pepper
• ½ teaspoon dry mustard
• ½ teaspoon curry powder

Vegetable Filling:

• 2 Tablespoons Jovial Extra Virgin Olive Oil
• ½ cup chopped fresh onion
• 2 cups chopped fresh spinach
•  ½ cup shredded fresh carrot
• 1 large fresh tomato, sliced

1. Preheat oven to 375 degrees F. Grease a 9-inch pie plate using Jovial Extra Virgin Olive Oil. Spread sliced almonds on bottom and sides of pie plate. Spread shredded cheese evenly on top of almonds. Set aside.
2. In a medium mixing bowl, beat together all ingredients in egg mixture. Set aside.
3. In a medium saute’ pan, heat 1 Tablespoon of Jovial Extra Virgin Olive Oil over medium heat, add the onions and cook until soft and translucent, about 5 minutes. Spread the onions on top of the cheese in the pie plate.
4. Heat 1 Tablespoon of Jovial Extra Virgin Olive Oil in the same saute’ pan, add the chopped spinach and shredded carrot and cook until slightly soft, 2-3 minutes. Spread the spinach and carrot on top of the onions in the pie plate.
5. Pour the egg mixture over the vegetable filling. Spread the sliced tomatoes on top of the egg mixture. Bake for 40-45 minutes until it is solid in the center when jiggled. Remove from the oven and let cool 5 minutes before cutting. Makes 6 servings.

You have until June 19th to enter to win a fantastic culinary getaway in Lucca with jovial. Learn more!