When my husband and I were first married, I used to make quiche several times a year. I am not sure why I have not made it in recent years but am happy I made some today!

If you are not a fan of asparagus, you can substitute spinach, broccoli, or cauliflower. This recipe comes together in about 30 minutes and can be made ahead and served at room temperature, heated in the microwave, or cold.

It is always great with a side salad or some freshly sliced tomatoes. You can also use any pie crust recipe or the refrigerated version.

This recipe makes 2 pie dishes and is good in the refrigerator for about a week. You can also slice it and freeze individual portions that can be defrosted and reheated in the microwave.

ENJOY!

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Eggplant is an amazingly versatile veggie and these stacks make quite an impression when plated.

You can make this recipe gluten free by substituting Arrowroot Powder or a gluten free flour in the sauce.

This dish works well alone or on a bed of pasta or greens.

ENJOY!

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Pasta! A staple in my household. I always have at least 6 packages on hand, both regular and gluten-free.

This Italian version of a traditionally French dish is loosely-based on a dinner my mom used to make when I was growing up.

You can also eliminate the Kite Hill Ricotta which makes it a little less decadent.

I hope you enjoy this dish and invite you to leave your comments below.

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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