FALL BRUNCH ~ SPINACH, PEAR and WATERCRESS SALAD / MUSHROOM ARTICHOKE QUICHE

FALL SATURDAY BRUNCH ~

SPINACH, PEAR and WATERCRESS SALAD

with HONEY-MUSTARD DRESSING

(from the old Pike Street Restaurant)

*

Dressing:

1/2 cup Peanut Oil

1/4 cup Honey

1 tsp. Hungarian Paprika

5 Tbsp. Cider vinegar

1/4 cup Dijon Mustard

2 1/2 Tbsp. Chopped Garlic

2 tsp. Grated Fresh Ginger Root

Juice of 1 Large Lemon

Salad:

1 Lb. Fresh Spinach Leaves

2 Ripe Bosch or D'Anjou Pears

2 Bunches Fresh Watercress

Procedure: Wash spinach well, remove all stems.

Make dressing. Cut pears in half, core and julienne.

Place pears in some of the dressing so they don't brown.

Wash watercress, remove long part of stem.

Put spinach leaves in bowl, coat leaves with a bit

of dressing. Place on plates, garnish with pears

and watercress.

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MUSHROOM ARTICHOKE QUICHE

(also good crustless)

*

1 unbaked prepared pie shell

3 Tbsp. Unsalted Butter

1 Lb. Thickly Sliced Mushrooms

2 Cups Drained and Chopped Artichoke Hearts

2 Cups Cubed Danish Havarti Cheese

4 Large Eggs

1 Cup Sour Cream

Couple Dashes Lea & Perrins' Worcestershire Sauce

2 Heaping tsp. Dried Dill

1 tsp. garlic powder

Cracked Pepper

Additional dill and dried parsley flakes

Saute mushroom in butter. Season with dashes of Worcestershire,

dill, garlic and pepper. Add artichokes and cook until liquid

is reduced. Set aside to cool.

Whisk eggs, sour cream and Worcestershire sauce.

In prepared pie shell, add mushroom and artichokes.

Pour egg mixture over. Top with Havarti cheese.

Sprinkle top with additional dill and dried parsley flakes.

Bake at 350 degrees for 45 minutes or until set and

top slightly brown.

Cool 10 minutes before serving.

(Freezes well)