A Fresh, Green Spring Meal

We had the most fantastic linner the other night (lunch+dinner).  In fact, I should probably call it a blinner (brunch+lunch+dinner).  This meal could definitely be served for your next brunch gathering.  I'm one of those that can eat anything breakfast related or light meal anytime of the day.

No questions asked.  Serve and I shall eat.

Foodbuzz has partnered up with Frigidaire, Jennifer Garner and award-winner chef Suzanne Goin to share spectacular spring time recipes.  They asked me to join in on the fun and to think up a fun, fresh spring meal and showcase it on my blog.  This is what I came up with (I sure hope they like it!).

• Crustless quiche with mushrooms, sausage and fresh green onions
• Asparagus and brie stuffed phyllo sticks
• Spinach salad with buttermilk dressing

Are you noticing the green theme?  I wanted each dish to have something fresh, tasty and green in it.  Spring is all about the great weather, starting your garden and farmer's markets.  It makes you want to eat better and healthier.

To assemble the quiche, I went to my go-to recipe.  Really, the only part that requires a little planning, is making it the night before so the flavors can merry overnight.  Other than that?  Just a dump and mix dish.

Crustless Quiche with Mushrooms, Sausage & Green Onion

Cook 1/2 lb. sausage of your choice until juices run clear.  Add in mushrooms to heat through and soften.  In a bowl crack 7 eggs and whisk.  Add in 1/4 c. cream or milk, 1 t. salt, 1 t. pepper, 1 t. dry mustard, mix.  In a greased pie dish, layer in sausage and mushrooms.  Pour in egg mixture.  Shred cheddar cheese over eggs and sprinkle on 1/2 c. chopped green onion.

Chill overnight.  Remove from refrigerator 30 minutes prior to baking.  Bake at 375 degrees for 35 minutes or until eggs are set.

Asparagus and Brie Stuffed Phyllo Sticks

Thaw prepared phyllo dough on the counter for 1 hour.  Lay down wax paper, then phyllo dough, another sheet of wax paper, then a damp towel to cover.  Have asparagus cleaned and trimmed.  Cut brie into small chunks.  Melt one stick of butter to have ready in a bowl for brushing.  Once all ingredients are ready, on a clean work surface, take one sheet of phyllo, brush with butter and repeat this process with 3 sheets, working quickly.  Place two asparagus spears and 4 chunks of brie on one side of the dough and roll.  Brush outside with more butter and place on a baking sheet.

Bake at 375 degrees for 15 minutes, flip, then another 10 minutes until both sides are golden.  Cut into pieces when slightly cooled.

Spinach Salad with Buttermilk Dressing

Wash spinach leaves (or any combination of fresh greens) and toss with your favorite buttermilk dressing.

                                  

All in all, our linner was a success.  A big thanks to Foodbuzz for choosing me to showcase a fun spring meal.  Now, if only Foodbuzz could guarantee that this spring weather is here to stay!

Which dish calls out spring to you?

This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at http://www.maketimeforchange.com/, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.