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

Video Description

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): https://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: https://youtu.be/up7WGDO6_nI 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): https://youtu.be/Q3imM9Kx1UE Thank you so much for joining me today!