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August 20, 2012



8 Servings

**Note: This recipe has not been tested in or styled by the Bon Appetit Test Kitchen.**

1 tablespoon butter
16 stalks of asparagus, bottoms trimmed
5 eggs
1/2 cup half-and-half
1/2 cup lowfat sour cream
1/2 teaspoon ground white pepper
1/4 teaspoon salt (plus more for seasoning)
Pinch of black pepper (plus more for seasoning)
Pinch of nutmeg
3/4 cup crumbled feta cheese (sheep or goat milk feta is preferable)
1/2 cup chopped scallions (both green and white parts)
1/2 cup chopped parsley
Nonstick vegetable oil spray

Preheat oven to 350°F. Cut 2 inches off the thick ends of the asparagus spears, discard those tough ends. Chop the asparagus into 1/2-inch pieces. Melt butter in a skillet over medium heat. Add the asparagus pieces to the skillet. Season them with salt and pepper, then sauté them for about 5 minutes until tender-crisp. Remove from heat and allow asparagus to cool.

In a large mixing bowl beat the eggs. Whisk in the half and half, sour cream, white pepper, salt, black pepper, and nutmeg. Incorporate the crumbled feta, scallions, parsley and asparagus pieces into the mixture with a large spoon.

Liberally grease a 9-inch pie plate with cooking spray. Pour the quiche mixture directly into the pie plate. Bake for 30-40 minutes until the quiche is nicely browned. Stick a sharp knife or toothpick in the center of the quiche to test for doneness--if it comes out clean, it's done. Let quiche settle at least 10 minutes before serving.

Serve warm, at room temperature, or chilled depending on your preference. DO AHEAD: Once it has cooled, quiche can be stored covered with plastic wrap up to 5 days in the refrigerator. To reheat, place it in a 350°F oven for 10-15 minutes. Quiche will warm up more evenly if you cut it into individual pieces prior to reheating.


8 Servings (side salad portions)

 **Note: This recipe has not been tested in or styled by the Bon Appetit Test Kitchen.**

My family has been making this salad for years; it's a mainstay dish at our family gatherings. It's perfect for the Break-Fast meal because the flavors improve as the salad marinates. Prepare it before the holiday and store it in the fridge. It will taste even better the next day.  INGREDIENTS
32 ounces broccoli florets (about 4 heads of broccoli)
1/2 cup sunflower seeds
8 scallions chopped into small rings (green part only)
1/2 cup craisins (sweetened dried cranberries)
3/4 cup mayonnaise
1 tablespoon white sugar
1 1/2 tablespoon white balsamic vinegar

Chop broccoli florets into smaller bite-size pieces. Pour 1/2 cup of water into a medium pot and bring to a boil. Add broccoli pieces to the pot and cover. Steam the broccoli for 4 minutes until bright green and tender-crisp. Remove broccoli pieces from the pot with a slotted spoon and place them on two layers of paper towel, allow them to drain and cool completely.

Toast the sunflower seeds in a skillet over medium heat until lightly browned. Place the toasted seeds in a large salad bowl. Add the broccoli florets, scallions and craisins to the mixing bowl.

In a small mixing bowl, whisk together the mayonnaise, sugar, and vinegar. Pour dressing over the broccoli mixture. Toss to coat the broccoli evenly with the dressing. Refrigerate for at least 2 hours to allow flavors to marinate. Flavors improve with time. Serve chilled.


12-15 Servings

 **Note: This recipe has not been tested in or styled by the Bon Appetit Test Kitchen.**

1 16-ounce bag of wide egg noodles
3 tablespoons of unsalted butter
3/4 cup raisins
4 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
3/4 cup sugar
16 ounces lowfat cream cheese
1/2 cup lowfat cottage cheese
1/4 cup lowfat sour cream
1 16-ounce can pineapple chunks
6 egg whites

1 1/2 cups honey graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
2 teaspoons cinnamon

Preheat oven to 350°F. Bring a large pot of water to a boil. Add egg noodles, stir, and boil until tender. Drain. Melt 3 tablespoons of butter in the hot noodles and stir to coat.

Place raisins in a small pot and cover with water. Bring to a boil, then turn off the heat and let the raisins soak for 10 minutes. Drain.

In a food processor or blender, combine eggs, vanilla, cinnamon, sugar, cream cheese, cottage cheese and sour cream. Blend the ingredients until creamy. Add creamy mixture and soaked raisins to the noodles in the pot. Drain the pineapple chunks and dice them into small pieces, then add them to the pot. Stir all ingredients until thoroughly mixed.

In a separate bowl, whip 6 egg whites till white and frothy. Fold the egg whites into the noodle mixture. Pour the noodles into a greased 9x13 baking dish. Combine graham cracker crumbs, melted butter, sugar and cinnamon in a small mixing bowl to form a crumbly topping. Sprinkle the topping evenly over the top of the kugel. Cover dish with foil and place in the oven. Bake the kugel for 40 minutes. Remove the foil and bake for 20 minutes more, until the top is golden brown.

May be served warm or cold; refrigerate if you don't plan on serving it the same day you make it. If you want to reheat your kugel, place it in a 350°F oven for 15-20 minutes; it will warm up more evenly if you cut it into individual pieces prior to reheating.

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