Leek & Goat Cheese Quiche

Ingredients
1 prepared pie crust
2 tbsp. unsalted butter
1 lb. leeks (including tender green parts), sliced crosswise 
1/8-inch thick
Salt and pepper, freshly ground
4 whole eggs, plus 2 egg yolks
1 ½ to 2 cups heavy cream, light cream, or half-and-half
Pinch of nutmeg, freshly ground
1 c. Gruyère, Emmenthaler, or Jarlsberg cheese, shredded
3 tbsp. fresh chives, chopped
¼ lb. fresh goat cheese, crumbled 

Directions
In a large, heavy frying pan, melt the butter over medium-low heat. When it foams, add the leeks, reduce the heat to low, and cook slowly until the leeks are soft and golden, about 15 minutes. Season with salt and pepper. Position a rack in the upper third of the oven and preheat the oven to 350 degrees. Place a baking sheet on the rack below to catch drips. 

In a bowl, whisk together the whole egg, egg yolk and cream until well blended. Season with the nutmeg, salt, and pepper. Sprinkle half of the shredded cheese evenly over the bottom of the pastry crust. Top with the leeks, then the chives, and finally the goat cheese. Pour as much of the egg mixture as will fit, stopping within ½ inch of the rim. Sprinkle the remaining shredded cheese evenly over the top. 

Bake the tart until the top is lightly puffed and golden and the filling jiggles only slightly when the pan is gently shaken, about 25 minutes. Remove the tart from the oven and let rest 10 minutes. If using a tart pan with a removable bottom, place the pan on your outstretched palm and let the ring fall away, then slide the tart onto a serving plate. Serve hot or at room temperature.

Asparagus Soup with Poached Eggs

Ingredients
2 tbsp. olive oil
1 large leek, well cleaned and sliced
Salt and pepper, to taste
1 bunch asparagus, trimmed and chopped
1 tsp. paprika
3 c. vegetable stock
1 c. spinach

6 to 12 eggs


Directions
Heat oil, add leek, salt and pepper and cook 10 minutes. Add garlic, paprika, asparagus, spinach, stock and cook until tender. Purée soup. Gently poach one or 2 eggs per person (about 4 minutes each). Season eggs with paprika, salt and pepper. Ladle soup into bowls and slide eggs on top. Garnish with parsley and chives. Serves 6. 

West African Groundnut Stew

Ingredients
2 sweet potatoes, peeled and cubed
2 tbsp. vegetable oil
3 garlic cloves, minced
2 tbsp. fresh ginger, grated
2 tbsp. coriander, ground
1/2 tsp. cayenne
4 c. onions, chopped
2 tomatoes, chopped
4 c. eggplant, peeled and cubed
1/2 c. vegetable stock
1 c. zucchini, chopped
2 bell peppers, chopped
2 c. tomato juice or puree
1/2 c. natural peanut butter
salt to taste

Directions
Boil sweet potatoes for about 7 minutes, or until just tender. Meanwhile, saute the garlic, ginger, and spices in the oil for about a minute. Add the onions and cook until they begin to soften. Add the tomatoes, eggplant, and the vegetable stock and simmer for about 10 minutes. Add the zucchini and peppers and continue to simmer until all vegetables are tender, about 10 to 15 more minutes.

Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Salt to taste. Simmer on very low heat for 5 minutes to warm through, stirring occasionally to prevent sticking.

Serve over rice, millet, or couscous. Serves 6.