SPRING GREENS PIE
This is the perfect way to get healthy beet greens into your diet — a crustless quiche for a lovely brunch or simple supper. Substitute chopped green garlic scapes (the sprouted tops of spring garlic) for the leeks and garlic if available.
M O D E R N KO R E A N C U I S I N E • 1 1/2 pounds shredded greens (beet greens, Swiss chard, dandelion greens, arugula, mustard greens), about 16 cups • 1 medium zucchini, shredded
AUTHENTIC KOREAN FLAVOURS THROUGH MODERN COOKING TECHNIQUES Bibim Bab / Stone Pot Kimchi Fried Rice / Marinated Short Rib Crispy Dumpling / Bulgogi / Ramen / Kimchi Stew
• 1/4 cup olive oil, divided • 2 cloves garlic, minced • 2 cups sliced leeks or chopped white onion
WINTER HOURS
• 1/2 red or yellow bell pepper, finely chopped
Lunch 11:30am-2:30pm Dinner 4:30-8:30pm
• Salt and freshly ground black pepper • 1/2 cup chopped fresh parsley
P E R S I M M ON
TREE
193-2401 Millstream Road, Langford PersimmonTreeRestaurant.com
• 1/4 cup chopped fresh basil or dill • 4 large eggs • 1/4 cup heavy cream • 1/2 cup grated Parmesan, divided • 1/4 cup grated Swiss cheese • 1/2 cup fresh bread crumbs Remove the stems from the beet greens and chard and chop, then set aside. Roll the leaves tightly and slice into thin ribbons. Repeat with remaining greens. Heat 2 tablespoons of the oil in a large nonstick sauté pan and cook the shredded greens and zucchini over medium-high heat until tender and most of the liquid is gone, about 10 minutes. Transfer to a strainer and set over a bowl (or sink) to drain for 15 minutes. Place in a large bowl. In the same sauté pan, heat another tablespoon of the olive oil over medium heat and sauté the garlic, leeks (or onion), beet and chard stems and bell pepper until tender, about 10 to 15 minutes. Season with salt and freshly ground black pepper and transfer to bowl with greens. Stir in the chopped fresh herbs. In another bowl, whisk the eggs with the cream and half of the grated Parmesan. When the vegetables have cooled slightly, combine with the egg mixture. Pour into an shallow oiled 10-inch gratin pan. Combine remaining Parmesan, Swiss cheese, bread crumbs and remaining tablespoon of olive oil in a bowl. Sprinkle evenly over the pie. Bake in a preheated 350°F oven for 40 to 45 minutes, or until pie is set and browned. Let stand 10 minutes before cutting into wedges. Makes six servings.
BELGIAN EYEWEAR THAT SUBTLY CASTS A NEW LIGHT ON DESIGN
CLIENT: MAYCOCK EYECARE YAM MAGAZINE MAR/APR 2018 PUBLICATION: YAM MAGAZINE SHIPPING DATE: JAN 29, 2018; AD SIZE: 4.94” x 4.7”
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