Early Summer Seasonal Menu | Feeding My Family | Cook With Me!

Today I’m cooking with seasonal ingredients from our farm, creating an early summer menu. Join me in this “cook with me” as I make meals to feed my family.
Here is a link to the
HASHBROWN CASSEROLE Recipe (Pinterest):
pin.it/5spboGTN8
SPINACH QUICHE - 3 pies
• 3 pie shells
• 1 lbs spinach, blanched & squeezed of liquid
• 3 bunches of green onions, sliced
• 1 dozen eggs, beaten thoroughly
• 1 cup milk, or 1 can evaporated milk
• 1 container ricotta cheese
• salt & pepper to taste
Prepare pie shells and preheat oven to 375 degrees F.
Blanch spinach and remove excess liquid (I use a nut milk bag to do this). Cut up spinach and transfer to a large mixing bowl. Add green onions, eggs, milk, ricotta and season with salt and pepper. Mix thoroughly. Pour into prepared pie shells and bake for 50-55 minutes. Eat warm, or at room temperature.
Here is my sour cream & crème fraiche video:
• Homemade SOUR CREAM & ...
Here is my master baking mix video. You can use the biscuit recipe for the strawberry shortcake (I am working on a scone recipe using the mix):
• DIY BAKING MIX for Pan...
Thank you so much for joining me today!