Last year around this time, I was regaling you all with my Christmastime sausage habits. Don’t worry, the sausage addiction is very much alive and well – I made kale and sausage stew on Sunday night and I have several varieties in the freezer, ready to be broken out at a moment’s notice.
You’re probably thinking, “Welp, Tory’s off the blogging again, what a flake. In the summer she travels, in the fall she travels, and I guess in the winter, she travels. What she doesn’t do is blog. This blog is dead. I’m over it.”
I have a great Easter brunch for you. How ‘bout that? This may be the first time I’ve had the forethought to share something with you that is seasonally relevant while also being published in a timely manner before a holiday. After a year plus, I’ve learned some things about the blogging world.
Looking back at all my previous blog posts, I realize that I can come across as a little one-dimensional. This post will both reinforce that idea while also dispelling it. I can be a bit of a Vermont-loving, comfort food-makin’ one trick pony. I can’t help but be inspired by Vermont and I can’t help loving warm, comforting food. But I do, in fact, branch out. With the arrival of spring (or so I’m told. It’s currently snowing in NYC), comes my craving for fresh and healthy foods. What better way to welcome the spring than by making a big ole salad inspired by my trip to Vermont last weekend (is anyone really surprised)?
This right here is a perfect leftover dish. You can use almost any leftovers you have in a quiche, and quiche itself makes for great, no-fuss leftovers. I went so far as to use a leftover store-bought, pre-made pie crust (we’re not getting super fancy here – we’re cooking with what we have on a weeknight). Or, at least, I tried to use a leftover pre-made crust. It was from a year and a half ago (from that French week of cooking that I somehow keep talking about) and when I unrolled it, it crumbled everywhere. UGH. What I had hoped would be an easy evening was, like the pie crust, crumbling around me.
Let me begin at the beginning.
A Pinch of This 