Quiche with grilled trout

Quiche with grilled trout

Ingredients
1/2 cup chopped onion (I used red)
2 small minced garlic cloves
2 T butter
~1 cup grilled trout, torn up into small pieces (can also use sliced mushrooms)
1 10-oz package frozen chopped spinach (or steamed fresh greens would work just fine), drained of
            water
1 1/2 cup grated cheddar

3 eggs, lightly beaten
3/4 cup whole milk (or half and half or cream, depending on how rich you want it)
1 1/2 t salt
1 T fresh rosemary, finely chopped

1 large tomato, sliced
2 T parmesan or pecorino romano

Directions
1. Butter or oil a 9 inch pie pan. Heat oven to 425 degrees.
2. Saute onion and garlic in the butter until softened. Turn off heat and stir in trout.
3. Place onion mixture in the bottom of 9 inch pie pan. Next distribute spinach on top. Then sprinkle cheddar atop spinach.
4. Mix together eggs, milk, salt, and rosemary. Pour mixture into pie pan, over other ingredients.
5. Arrange tomato slices on top to cover the surface area.
6. Bake for 15 minutes at 425 degrees. Then turn down heat to 350 and bake for another 20 minutes. 7. Sprinkle parmesan on top. Bake another 10 minutes. Let it stand 5 minutes before serving, to set up.

Fermented foods

Fermented foods

Fermented beets

chocolate frozen yogurt

Chocolate frozen yogurt
The way to go, in terms of creamy texture, appears to be using tangy Greek whole milk yogurt.

https://www.handletheheat.com/chocolate-frozen-yogurt/
problem: relies on cocoa powder vs. actual chocolate

https://cnz.to/recipes/ice-cream-sorbets/chocolate-frozen-yogurt-recipe/
problem: uses creme fraiche, which I rarely have on hand

https://www.chelseasmessyapron.com/breakfast-chocolate-frozen-yogurt/#_a5y_p=2103394
problem: uses Nesquik, which just seems weird to me.

agave lime ice cream

Agave Lime Coconut Ice Cream

This ice cream evolved from an agave lime sherbet in Leslie Bilderback's cookbook, No-churn Ice Cream. However, my version is ice cream -- because it has cream in it -- and it involves churning in an ice cream maker.  Heavenly on a hot evening! 

Ingredients
1 C agave nectar
5 C canned coconut milk, unsweetened
1 C heavy whipping cream*
zest of 6 limes**
juice of 7 ordinary, out-of-season limes (or six juicy limes)
zest of 1 orange
1/2 t orange blossom water
2 pinches kosher salt

Instructions
1. Using stand mixer, whisk agave, milk, and cream until thoroughly blended and a bit thick.
2. Combine mixture with orange and lime zest, lime juice, orange blossom water, and salt.
3. Cover mixture with wax paper. Place bowl in refrigerator for 4-8 hours, until thoroughly chilled.
4. Churn it in an ice cream maker. It will still be quite soft.
5. Chill for 4 or more hours after churning to firm up.

*This recipe could be vegan with coconut cream, but I haven't (yet) tried that.
**note on zesting: I boil citrus for 1-2 minutes before zesting, to remove wax and other preservatives from the skin. This process does make zesting a bit more difficult, though.