Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

2. In a large bowl, whisk eggs, milk and salt until frothy. Spoon the broccoli-shallot mixture over the cheese in the pie tin. Pour the custard over the vegetables. Sprinkle the remaining cheese on top.

3. Bake for 30 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes, or overnight.

TIP: Quiche will keep, refrigerated, tightly covered, up to 3 days. To reheat, cover with foil and warm in a 325°F oven for about 15 minutes.

SUMMER

Eggplant Parmesan Pizza

Pizza is so much more delicious when you bake it yourself. And super-easy when you start with a prepared pizza crust.

Serves 4

Oil and cornmeal, for pan

1 clove garlic, smashed

4 tablespoons olive oil

1 medium eggplant, trimmed and cut into ¼-inch slices

Salt and black pepper

1 cup ricotta cheese

1 cup Parmesan cheese, grated, and divided

1 pound prepared pizza dough

½ cup marinara sauce

1 cup mozzarella cheese, shredded

Fresh basil, thinly sliced

1. Preheat oven to 425°F. Lightly oil a large baking sheet; sprinkle with cornmeal.

2. Preheat grill or grill pan over high heat. In a small cup, combine smashed garlic and oil. Brush eggplant with the garlic oil; grill 4 minutes per side, until soft and golden. Season with salt and pepper.

3. In a small bowl, whisk ricotta and ¼ cup of the Parmesan until combined.

4. Roll out pizza dough on a lightly floured surface to a 9-by-13-inch rectangle. Transfer to the prepared sheet. Spread marinara sauce over the dough. Drop ricotta mixture over the sauce. Lay eggplant slices over the ricotta; sprinkle with mozzarella and the remaining Parmesan. Bake 16 to 18 minutes, until crust is crisp and the bottom of the pizza is lightly browned. Sprinkle basil over pizza. Let the pizza sit 5 minutes before slicing.

TIP: You may need more oil as the eggplant cooks.

SUMMER

Life-Changing Guacamole

Guacamole is always the first thing to go at a party—especially when it’s homemade.

Makes 2 cups

2 ripe avocados, diced

2 tablespoons red onion, minced

1 clove garlic, minced

2 tablespoons fresh lime juice, or as needed

1 tablespoon extra-virgin olive oil

2 tablespoons fresh cilantro, minced

½ small tomato, diced

½ fresh jalapeño pepper, seeded and finely chopped

Salt

1. In a medium serving bowl, combine avocados, onions, garlic, lime juice and oil. Using a fork or potato masher, mash until the mixture turns into a thick purée. Stir in cilantro, tomatoes and jalapeños. Season to taste with salt and additional lime juice, if desired.

TIP: Remember to make the dip as close to serving time as possible.

SUMMER

SUMMER

Roasted Potato Salad

No summer picnic is complete without potato salad. This one is deliciously different because the potatoes are roasted.

Serves 8

Nonstick cooking spray

6 baking potatoes, peeled and cut into ¾-inch chunks

2 tablespoons olive oil

Salt and black pepper

1½ cups mayonnaise

1 tablespoon Dijon mustard

½ teaspoon celery seed, optional

4 hard-boiled eggs, peeled and diced

2 scallions, thinly sliced

2 stalks celery, thinly sliced

1 kosher pickle, diced

¼ cup fresh Italian parsley, chopped

Paprika, for garnish

1. Preheat oven to 400°F. Coat two baking sheets with nonstick cooking spray. In a large bowl, toss chopped potato with oil, salt and pepper. Spread potatoes in a single layer onto the prepared sheets. Bake 30 minutes, until lightly golden and tender, but still with some bite. Remove the baking sheets from the oven and allow potatoes to cool slightly.

2. In a medium bowl, whisk mayonnaise and mustard until combined. Add cooled potatoes, celery seed (if desired), eggs, scallions, celery, pickle and parsley. Fold mixture to coat with mayonnaise and combine flavors. Season to taste with salt and pepper. Garnish with paprika.

TIP: Feel free to use reduced-fat or light mayonnaise.

SUMMER

Black Bean and Corn Confetti Salad

Serve this August classic either as a salad or as a hearty dip with chops.

Serves 4

¼ cup extra-virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon ground cumin

1 clove garlic, minced

Dash hot pepper sauce

Salt and black pepper

3 ears corn

1 can (15 ounces) black beans, drained and rinsed

1 can (4½ ounces) minced green chilies, if desired

4 ounces Monterey Jack cheese, cut into small chunks

1 small red onion, finely chopped

¼ cup fresh cilantro, chopped

1. In a large serving bowl, whisk oil, lime juice, cumin, garlic, pepper sauce, salt and pepper until combined.

2. Using a serrated knife, scrape kernels off ears of corn. Add to bowl. Add remaining ingredients; toss until combined. Add more lime juice, cumin, salt and pepper as desired.

TIP: When corn is fresh, there’s no need to cook it for a salad.

SUMMER

Tomato Salad with Molasses Vinaigrette

A simple plate of tomatoes becomes much more interesting when drizzled with a sweet-tart molasses vinaigrette.

Serves 4

2 tablespoons extra-virgin olive oil

2 tablespoons red-wine vinegar

1½ teaspoons molasses

1 clove garlic, minced

Salt and black pepper