Welcome to the Health and Fitness News, a weekly diary which is cross-posted from The Stars Hollow Gazette. It is open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.
My quiches are delicious vehicles for vegetables. Right now this means fat spears of asparagus and sweet spring onions, green garlic and lush bunches of spinach. I also slipped in a few other vegetables that we can get year-round in the supermarket, like cabbage and red peppers. I used lots of scallions too, but they were fat ones from the farmers’ market, not the thin scallions from the supermarket, though they work too; you just need more of them.
These tarts have everything necessary for a satisfying main dish – protein from the dairy, delicious vegetables cooked in olive oil with fresh herbs, and a little bit of indulgence in the presence of an almost classic French pastry (though with a nutty whole-wheat twist).
Martha Rose Shulman
This dough, made with half whole-wheat flour, has a nutty, rich flavor that works well for a savory tart.
Spinach is plentiful and gorgeous this time of year, and slow cooking makes even the blandest red peppers sweet.
Seasonal onions and a winter stalwart, cabbage, make a deliciously sweet filling.
An underappreciated vegetable, celery, is the star of this tart.
Roasting asparagus makes it succulent even when it’s hidden inside a quiche.