Julie Van Rosendaal - Salvaging leftovers

Gouda, Coleslaw & Caraway Quiche

I swapped caraway Gouda for the gruyere and caraway seed in the recipe - you could of course do either. Adapted from Bon Appétit, December 1990.

4 bacon slices, chopped
1 medium onion, chopped
2-3 cups coleslaw or shredded green cabbage
3 large eggs
1 cup half & half or milk
1 cup grated Gouda or Gruyère cheese (or more, if you like - just wing it)
1/2 tsp. caraway seeds (optional)
salt & pepper

1 9″ deep-dish pie crust

Preheat the oven to 350°F. Line your pastry crust with foil and pie weights (if you have them) and bake for 15-20 minutes, until pale golden. Remove the foil and weights and turn the oven up to 375°F.

Meanwhile, cook the bacon in a large heavy skillet over medium heat, add onion and cook until the bacon is crisp and the onion is tender. Add the coleslaw and cook until it wilts and all excess moisture evaporates, 10-15 minutes

In a medium bowl whisk together the eggs, half & half, cheese, caraway seed (if you're using it) salt and pepper. Spread the cabbage mixture into the crust and pour the egg mixture overtop. Bake until filling puffs and starts to brown, about 40 minutes. Serve warm or at room temperature.

Serves 8-10.

Lettuce Soup

canola or olive oil, for cooking
butter, for cooking,
1 small onion, chopped
2-3 garlic cloves, crushed
1 head leafy green lettuce, or a combo of lettuce, spinach, chard, kale - anything green
1 L chicken or vegetable stock
splash of cream (optional but good)
salt and pepper

In a small pot, heat a drizzle of oil and a dab of butter and saute the onion for a few minutes, until it's soft. Add the garlic and cook for another minute or two. Roughly chop the lettuce and add it (bonus! no need to get it dry after you wash it!) and add the stock and bring to a simmer. Cook for about 20 minutes, until the lettuce is nice and soft. Puree in a blender or using a hand-held immersion blender, stir in a good splash of cream and season with salt and pepper. Serve hot.