One of my favorite weeknight meals is quiche. There are many ways to make a quiche, but this particular recipe is our family’s go-to recipe. The combination of proteins and veggies it will certainly fill you up. This quiche has no crust – crust isn’t a must. We have tried it both ways, with a crust and without, but it is far easier to make without the crust and it also shaves a few unnecessary calories from the nutritional facts.
Langostino Pasta with Herbed Cream Sauce
Langostino is often mistakenly referred to as lobster. While they taste very similar, they are not the same. Langostino is more cost-effective than its counterpart but has the same sweet, delicate flavor.
Pierogi (which is the plural form of the Polish word, pieróg) are one of many great dishes from Poland. Pierogi are the national foods of Poland and are versatile and delicious. It’s basically a stuffed noodle that is boiled, then sautéed (usually in butter).
Mushroom Ragout Pierogi
This pierogi filling is delicious and it can be varied by utilizing a variety of mushrooms. If I am making this with only a single type of mushroom, I prefer the button mushroom. If I use a variety, I typically use shitake, button, and portabella (those are the easiest to find in my location). Go ahead and experiment with different types!