As the garden starts to come into full production, would you want to try some new and different recipes? A friend passed on some of her cooking magazines for me to look through. I found three new interesting recipes I wanted to try. They were a hit with the family and with me. I made a few adjustments and changes to fit our family’s tastes. You can mix things up to fit your family as well. I found all three recipes in the January/February 2018 issue of “Eating Well.”
    In my favorite John Wayne movie “The Cowboys,” he hollers at the boys to get moving. They’re burning daylight. Well, we seem to take that same mentality in the summer. If the sun is up, so are we. Some mornings, you never know when you’ll be back in the house to eat, so here is something quick to grab on the way out the door. I store the individual egg bakes in a gallon zip-lock bag in the freezer for the guys to grab on the way out the door because they don’t want to be burning daylight.     
Muffin tin quiches
2 Tbsp. olive oil
1 1/2 cups finely diced red-skinned potatoes
1 cup diced red onion
3/4 tsp. salt, divided
8 large eggs
1 cup shredded smoked Cheddar cheese
1/2 cup milk
1/2 tsp. ground pepper
1 1/2 cups chopped fresh spinach
    Preheat oven to 325 degrees. Coat 12-cup muffin tin with cooking spray. Heat oil in large skillet over medium heat. Add potatoes, onion and 1/4 tsp. salt and cook, stirring until potatoes are cooked through, about 5 minutes. Remove from heat and let cool 5 minutes
    Whisk eggs, cheese, milk, pepper and the remaining 1/2 tsp. salt in large bowl. Stir spinach and potato mixture into beaten eggs. Divide the quiche mixture among the prepared muffin cups. I use a large spoon to ladle the mixture into the muffin cups. Do not use paper liners. Make sure you spray the muffin tin with cooking spray. Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
    To make ahead: Individually wrap in plastic and refrigerate for up to three days or freeze for up to a month. To reheat, remove plastic, wrap in a paper towel and microwave on high for 30 to 60 seconds. Great for a snack out the door in the morning when you know it will be a while before you get back in.

Cauliflower rice pilaf
6 cups cauliflower florets, about one head
3 carrots, peeled
1/2 to 1 cup chopped mushrooms
1/2 cup chopped red, green or yellow pepper
3 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. salt
1/4 cup toasted sliced almonds
1/4 cup chopped fresh herbs, such as chives, parsley, cilantro and/or basil
2 tsp. lemon zest
    Pulse cauliflower florets 2 cups at a time in a food processor until chopped into rice-size pieces. Do the same to the carrots. Heat oil in large skillet over medium-high heat. Sauté mushrooms and peppers for a few minutes. Add garlic. Cook for 30 seconds, then add cauliflower and carrots. Sprinkle with salt and cook, stirring until softened 3 to 5 minutes. Remove from heat. Stir in almonds, herbs and lemon zest. You can refrigerate raw cauliflower rice for up to three days.

Kielbasa and cabbage soup
8 ounces kielbasa
2 Tbsp. olive oil
2 cups chopped onion
2 cups diced carrot
3/4 cup diced celery
2 large garlic cloves, minced
8 cups quartered and thinly sliced cabbage, about 1 pound
8 cups low-sodium chicken broth
4 cups diced, peeled russet potatoes
1/4 cup chopped fresh dill
3/4 tsp. ground pepper
1 1/2 tsp. smoked paprika
1/2 tsp. salt
2 Tbsp. white wine vinegar
    Cut kielbasa in half lengthwise, then crosswise into 1/4-inch thick slices. Cook in a large pot over medium-high heat, stirring until browned and the fat has rendered, about 5 minutes. Transfer to a plate with a slotted spoon. Add oil, onion, carrot and celery to the pot and cook, stirring often until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often until the vegetables are soft, about 4 minutes more. Add garlic and cook, stirring for 1 minute. Add cabbage and cook, stirring occasionally until slightly wilted, about 3 minutes. Add broth, potatoes, dill, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered until the potatoes are tender, about 30 minutes. Stir in vinegar and the kielbasa. Serve topped with sauerkraut and/or sour cream if desired.
    Natalie, Mark and his brother, Al, Schmitt farm together near Rice, Minn. They milk 100 registered Holsteins under the RALMA prefix. Their four children are great help around the farm and are pushing Natalie out of several jobs. Therefore she is thankful to have something else to do. For questions or comments please e-mail Natalie at