'OCTOBER SYMPHONY' ~ CHICKEN PECAN QUICHE SPINACH, BASIL & PLUM SALAD

"October is a symphony

of permanence and change."

~ Bonaro W. Overstreet

Autumn Abstract

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CHICKEN PECAN QUICHE

~ Symphony of flavors, perfect for an autumn brunch

(adapted from Jan. 1999 Southern Living)

1 cup flour

1 cup shredded Cheddar cheese

3/4 cup chopped pecans

1/2 tsp. coarse salt

1/4 tsp. Hungarian paprika

1/3 cup vegetable oil

1 cup sour cream

1/2 cup organic chicken broth

1/4 cup good mayonnaise

3 large lightly beaten organic eggs

2 - 2 1/2 cups finely chopped cooked chicken

1/2 - 3/4 cup shredded Cheddar cheese

1/4 cup minced onion

3 drops Tabasco sauce

1/4-1/2 cup pecan halves

• Preheat oven to 350-degrees.
• Combine flour, cheese, pecans, salt, and paprika. Add oil and stir well. Press mixture firmly in bottom and up sides of 9-inch deep dish quiche or pie plate. Bake for 12 minutes. Cool completely.
• Combine sour cream, chicken broth, mayonnaise, and eggs. Stir in chicken, cheese, onion, and Tabasco. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350-degrees for 55 minutes or until set. Allow to rest 10 minutes before serving. (8 servings)
  
  
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  SPINACH, BASIL & PLUM SALAD

  ~ Memorable salad from June 2007 Food & Wine

  
  

  2 Tbsp. extra-virgin olive oil

  2 Tbsp. fresh lemon juice

  2 Tbsp. fresh orange juice

  1 Tbsp. balsamic vinegar

  1 tsp. grated orange juice

  1 tsp. grated lime zest

  coarse sea salt (preferabley red)

  freshly ground black pepper

  2 5-oz. bags baby spinach

  2 cups torn fresh basil leaves

  2 halved, pitted and thinly sliced black or red plums

  
  

  • In small bowl whisk olive oil with lemon & orange juices, vinegar, and orange and lime zest. Season lightly with salt and pepper.
  • In large bowl, toss spinach, basil and plums. Add dressing and toss well. Sprinkle with sea salt & black pepper and serve immediately.