Tag Archives: Bottom Pie

Kale and Zucchini Pie


Kale is a leafy green vegetable related to mustards, broccoli and collards. It is incredibly packed with vitamins A , C and K, and is considered a great anti-inflammatory. It’s glycemic load is 3 ,This means it will not make your blood sugar spike .
But how does it taste?
It’s zippy and simply yummy in traditional soups and stews but, did you know it can take full center stage in a pie? Well it can! We added thin slices of yellow zucchini and cheese instead of a  pie crust top and presto!  A delicious , nutritious and figure friendly  is born . So from our kitchen to yours to enjoy : Kale and zucchini pie.


3 cups chopped kale
1 onion , chopped
2 eggs, lightly beaten
1/4 cup part skim ricotta
2 tbls olive oil
freshly grated nutmeg to taste
salt and pepper to taste
1 yellow zucchini or 2 yellow crooked neck squash , thinly sliced
1 pie crust ( bottom only)
1/4 cup grated parmesan cheese

Preheat oven to 320 degrees. Meanwhile in a large skillet, saute the onions with the oil, salt and pepper over medium heat  till slightly brown. Add the chopped kale and saute till slightly wilted. Turn off the heat and add the nutmeg, ricotta and the eggs. Mix lightly till incorporated.

Place the mixture in the bottom pie shell, distributing evenly, sprinkle  with the grated cheese, then top with the thin zucchini slices till all the mixture is covered. You can get as fancy or as simple as you like, stacking in a fan-like fashion or randomly.

Place in the middle rack of the oven and let bake for 40 minutes. Remove from oven , let cool slightly, slice and enjoy!

Variation: you can also make individual pies, just adjust cooking time to 25 minutes.

Maple Pumpkin Pie

We love pumpkins! Jack o Lanterns are up and burning and pumpkin patches will soon do their “two for the price of one” offers. Just in time to prepare an all time favorite!  Nothing greets the season better that the sweet aroma of our pumpkin pie flavored with sweet maple syrup. 

Its easy to make! either use 2 cups of home cooked pumpkin, or use a can for a shortcut


Ingredients: for one pie

1 16 oz can of pumpkin or 2 cups of mashed cooked pumpkin
1 8 oz package of cream cheese, softened
1 tsp ground ginger
1 tsp ground cinnamon
3 eggs beaten
1/2 cup maple syrup
1 pie crust ( Single if you want a classic pie or double if you want a lattice top)

Heat oven to 375 degrees. Poke bottom crust with a fork, place in oven and bake for 15 minutes.  Meanwhile, in a food processor, beat the cream cheese with the spices and the maple syrup, add pumpkin and the eggs and continue to mix till uniform.

Pour mixture into semi-baked bottom pie crust. If you like, make a lattice top as in the picture by cutting the other pie crust with a knife to an even number of strips and interweaving them. Bush top with milk and bake for 30 to 35 minutes.

Let cool before serving, enjoy with spiced wine.