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Easy weeknight meals: Smoked Salmon and Boursin Quiche and more

Mon | Meatless Monday

A simple Creamy Tomato and Tarragon Soup goes perfectly with a grilled cheese sandwich (type of bread and cheese your choice). To make the soup, saute 1 medium diced onion in olive oil until soft. Add 28-ounce and 15-ounce cans of diced tomatoes and ¼ cup water. Simmer for 10 minutes and then puree in a blender or use an immersion blender in pan. Return to pan over low heat and whisk in ⅓ cup sour cream and 1 tablespoon chopped fresh tarragon or 1 ½ teaspoons dried. Season with salt and pepper.

Tues | On the light side

Serve Smoked Salmon and Boursin Quiche (recipe below) with a green side salad for a light dinner on a hot night. If you've got some fresh dill on hand, chop a couple of teaspoons fine and add to the egg mixture. Make sure to follow the recipe and add the salmon and cheese last so that they don't sink to the bottom.

Wed | Rotisserie chicken

Make a big bowl of Asian Chicken Salad using shredded white meat from your store-bought bird. Mix it with a bag of broccoli slaw and shredded Napa cabbage and carrots. Dress with an Asian Sesame dressing (Ken's has a good one). Sprinkle with chopped peanuts and you're good to go. If you want more substance, bake egg rolls to serve alongside.

Thurs | Not suffering at all

Don't like succotash? Transform the beleaguered vegetable medley into a comforting Ham and Veggie Bowl. In a large skillet, saute diced onion in vegetable oil. Add half a pound of cubed ham and heat through, then dump in a bag of frozen lima beans and corn and ½ teaspoon of dried thyme (or 1 teaspoon of chopped fresh). Season with pepper (it probably doesn't need salt because of the ham) and a splash of wine vinegar. Serve in bowls with corn muffins on the side.

Fri | Handy meal

Seafood Taquitos can be the centerpiece of a finger-food meal. In a bowl, combine canned shrimp or crab with sour cream, shredded cheese and a bit of chili powder and ground cumin. Roll the mixture into corn tortillas, secure with a toothpick and fry in vegetable oil until golden. Drain on paper towels. Serve salsa and guacamole for dunking. Alongside: jicama, melon and watermelon slices.

Janet K. Keeler can be reached at or (727) 893-8586. Follow @roadeats on Twitter.


Smoked Salmon and Boursin Quiche

3 eggs

1 ¾ cups heavy cream or half and half

½ teaspoon salt

¼ teaspoon white pepper

1 store-bought 9-inch frozen deep-dish pie shell

¼ pound Nova or Scottish-style smoked salmon, diced

1 (5.2-ounce) Boursin garlic and herb cheese (see note)

Preheat oven to 375 degrees.

In a medium bowl, whisk the eggs vigorously, until fluffy. Whisk in the cream, salt and pepper until fully incorporated.

Pour the mixture into the pie shell. Sprinkle the salmon evenly over the egg mixture and top with dollops of Boursin.

Bake for 40 minutes, until just set. If the quiche is not lightly set, bake 5 minutes more. Let stand for 20 minutes before serving.

Serves 6 to 8.

Note: Boursin is a soft, creamy cow's milk cheese that's sold in tubs and stocked with block and shredded cheeses in most grocery stores.

Source: The Preppy Cookbook by Christine Nunn (New Harvest, 2013)

Easy weeknight meals: Smoked Salmon and Boursin Quiche and more 07/02/13 [Last modified: Monday, July 1, 2013 5:00pm]
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