Quick & Easy French Summer Recipes
When summer comes, I love going to the farmers market. It’s super colorful, and there are so many different fruits and vegetables to choose from!
I’m French and I LOVE food. But not whatever food. I’m a food snob (I said I was French, right?). I’m also a health coach, so browsing recipes and cooking is like breathing to me.
These 2 summer recipes I chose to share with you are staples in French cuisine AND they won’t take you more than 20 min of active cooking!
This one is more for the moms than the kids but you never know!
Ingredients (serves 2):
4 cups mixed salad greens
1 cup green beans
1 can water packed tuna or salmon
2 Tbsp black olives
- Bring a large amount of water to a boil. Cook eggs for 6 min. Cool them under cold water. Peel and cut in quarters.
- In a different saucepan, bring water to a gentle boil. Add trimmed green beans and potatoes (cut in 4). Cook, uncovered, for 8 minutes. Remove potatoes. Immediately drain the green beans in a colander and plunge them into ice cold water to bring the temperature down.
- Divide greens between individual plates. Top with an equal amount of potatoes, green beans, eggs, tuna, sliced tomatoes and olives.
- Season with salt and pepper. Drizzle with olive oil and serve!
Zucchini and goat cheese crust-less quiche
This recipe is definitely kid-friendly! My son can’t have enough quiche. He honestly likes them better than pizza.
I choose to make my quiche with no crust because it simplifies the cooking a lot! You also end up with a meal low in carbs (any mom watching her carbs?). Double bonus.
Ingredients (serves 4 to 6)
1 tablespoon softened butter
2 tablespoons all purpose flour
1 cup whole milk
1 onion, chopped
1/2 cup heavy cream or crème fraîche
2 medium sized zucchinis
6 ounces crumbled goat cheese
1/2 teaspoon salt
1/4 teaspoon pepper
dash of nutmeg
Preheat the oven to 400°F (200°C). Use butter to generously grease the sides and bottom of a 10 inch quiche pan.
Melt the butter in a pan and add onions. Cook for about 5 minutes. Add zucchini and cook for 10 more minutes. Add salt and pepper according to taste. Remove from heat and spread evenly into the bottom of the quiche pan. Sprinkle evenly with goat cheese.
Whisk the eggs together with the flour, just until the eggs are blended and there are not too many clumps of flour. Then, whisk in the milk. Whisk in the salt, pepper and nutmeg.
Pour on top of vegetables and cheese and bake for 30 minutes.
Use whatever you wish as a substitute for the zucchini and goat cheese.
To make this quiche gluten-free, substitute an equal amount of cornstarch for the 2 tablespoons of flour.
I hope I gave you new ideas for summer meal time. Happy cooking!
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