The GSWA staff has been cooking up a storm during quarantine, and we’re not alone! This lovingly compiled cookbook of our very favorite recipes is now available to you with recipes like tasty vegetable quiche, chocolate chip espresso cookies, pumpkin gnocchi, vegan chocolate cake, and more. The book contains over 65 tested recipes submitted by GSWA staff, volunteers, and friends with photos and clear instructions. We even have something from our local 11th district Congresswoman, Mikie Sherrill!
Most recipes have lockdown-friendly substitutions for using on hand ingredients to make cooking easier. You’ll also find illustrations and facts about the Passaic River from source-to-sea. Each purchase supports the work of the Great Swamp Watershed Association, so pick up yours today! Cookbooks are expected to be published shortly and will mail to you directly. These make great gifts for the holidays, too!
Price: $30. Email info@greatswamp.org to pre-order your copy in time for the holidays. Get one for yourself and one to give away.
Sample recipe:
Fun Flexible Quiche
Recipe by Sandra La Vigne
Quiche, in some form or another has been around since at least the Roman times. The basis for this recipe comes from early English cookbooks circa 1300. The crust is a family recipe that has been handed down to me from my Grandfather who was a baker. The example I give here uses a mix of fresh herbs but I have used mushrooms and broccoli, asparagus, and corn and all taste great. So have fun, experiment and enjoy! Bake at 450°F for 20 then reduce oven temperature to 350°F for an additional 20 to 30 minutes or until the filling is lightly browned and firm in the middle. Serves 8.
Ingredients: 1 – 8 or 9 inch pie plate 1 pie crust – to make your own look up recipe in ”What can I make with flour…” section of the cook book. Filling 1 C shredded cheese of choice (I usually use cheddar) 1 tsp chopped fresh basil or 1/2 t dry basil 1/2 tsp fresh or dry thyme 1/2 tsp parsley 4 eggs 1/2 C cream or milk Alternate Fillings 1/2 C chopped steamed broccoli 1/2 C sautéed mushrooms 1/4 tsp crushed rosemary.
Here’s how: Preheat the oven to 450°F Line pie pan with uncooked pie crust Filling – 1. Spread the shredded cheese of your choice out in the bottom of your pie crust. 2. (If using other fillings i.e., broccoli/mushrooms etc., these should be cooked then spread out on top of the cheese) 3. In a large bowl whisk eggs until frothy 4. Add cream and herbs to eggs and whisk until well mixed 5. Pour egg mixture over cheese (and other fillings) 6. Place quiche on the middle rack of oven and cook at 450°F for 20 minutes. 7. Reduce oven temperature to 350°F and cook for an additional 20 to 30 minutes or until filling is lightly brown and firm in the center.
Helpful notes: