Home Improvement Wins

Home improvement projects can sometimes take not always for the worse. We want to hear some DIY success stories! Share photos and stories from home improvement projects that went as (or better than) expected. We will pay $50 for each photo or story published in our May 2023 issue.

Rules

Deadline: March 15, 2023

One entry per household

Submit high resolution digital photos online; prints a minimum of 4 x 6 inches.

Include your name, electric co-op, mailing address and email address or phone number with your entry.

Text should not exceed 200 words.

We retain reprint and online rights. Payment will be limited to those entries appearing in print, not entries featured solely on carolinacountry.com

If you would like us to return your photo print, include a self-addressed, stamped envelope. (We will not return others.)

Pear Salad

With arugula and smoked gouda

The combination of smoky cheese, sweet pear and honey-mustard dressing gives this salad big flavor. If you don’t like arugula, replace some or all of it with baby spinach. Quickly crush pistachios by putting them in a plastic bag and mashing with a rolling pin.

3 tablespoons olive oil

3 tablespoons white balsamic vinegar (see note)

2 teaspoons Dijon mustard

2 teaspoons honey

¼ teaspoon salt

¼ teaspoon black pepper

1 medium-sized fresh pear

Lemon juice

4 cups fresh baby arugula

½ cup julienne-cut carrots

¼ cup thinly sliced red onion

¹⁄₃ cup julienne-cut or shredded smoked gouda

¹⁄₃ cup coarsely crushed roasted and salted shelled pistachios

Put the olive oil, vinegar, mustard, honey, salt and pepper in a small bowl. Whisk until smooth. Set aside.

Peel, core and thinly slice the pear. Use your finger to lightly brush each slice with lemon juice to prevent browning.

Place the arugula in a medium-sized serving bowl. Add the carrots and onion, and gently toss with your hands. Arrange the pear slices on top, then add the smoked gouda. Drizzle the dressing lightly on the salad. Sprinkle with the pistachios and serve immediately.

Refrigerate leftover dressing in a covered jar for up to 5 days. Let come to room temperature and shake before using. Note: If you can’t find white balsamic vinegar, substitute white wine vinegar. Do not use regular balsamic.

Yield: 4 side-dish servings

Recipes by Debbie Moose unless otherwise noted. Learn more about Debbie at debbiemoose.com

Roasted Vegetable and Herb Crustless Quiche

Roasting the vegetables helps remove moisture, concentrates the flavor and reduces the chances of a soggy quiche. Going no-crust makes a lighter dish that’s also good for those who are avoiding gluten.

½ cup halved cherry tomatoes

1 cup squash in ½-inch cubes

1 cup zucchini in ½-inch cubes

½ teaspoon thyme

½ teaspoon salt, divided

2 cups milk

4 eggs

1 tablespoon cornstarch

2 teaspoons chopped fresh basil

4 tablespoons grated Parmesan cheese

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spread the tomatoes, squash and zucchini evenly over it. Sprinkle with thyme and ¼ teaspoon salt. Roast for 15–20 minutes, or until the squash and zucchini are lightly brown and the tomatoes are wilted. Let cool to room temperature. These can be prepared a day ahead, covered and refrigerated, then brought to room temperature before making the quiche.

When ready to make the quiche, preheat the oven to 375 degrees. In a large bowl, whisk together the milk, eggs, ¼ teaspoon salt, cornstarch and fresh basil until well combined. Stir in the Parmesan and the roasted vegetables.

Coat an 8- or 9-inch pie pan well with nonstick cooking spray. Pour the milk mixture into the pan. Bake for 30–35 minutes, or until the top is lightly brown and the center is set. Reduce the heat to 350 degrees if the quiche browns too quickly before the center is cooked. Let cool to room temperature before serving to allow it to firm up.

Yield: 8 servings

From Your Kitchen

Fresh Apple Cookies

Chunky, appley, oaty deliciousness. Bet you could get away with calling a couple of these breakfast! The tart apple offsets the sweet glaze while the oats lend that familiar oatmeal-like flavor.

1 cup plain flour

½ teaspoon salt

½ teaspoon baking soda

2 cups rolled oats (old fashioned)

1 teaspoon ground cinnamon

½ teaspoon apple pie spice

½ cup softened butter

¾ cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 medium tart apple, peeled, cored and chopped

½ cup chopped walnuts (optional)

½ cup powdered sugar

½ teaspoon vanilla extract

Preheat oven to 375 degrees.

Mix flour, salt, baking soda, oats and spices in a bowl and set aside.

Beat together butter and sugar until fluffy. Blend in eggs and vanilla. Add dry ingredients and stir until well blended. Stir in chopped apples. Add walnuts if desired.

Drop by rounded tablespoons onto cookie sheet. Bake 9–12 minutes.

Whisk the last three ingredients — powdered sugar, vanilla and milk — together to make a glaze and drizzle over cooled cookies.

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1 tablespoon milk

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Yield: 30 cookies