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Spinach & Cheese Quiche


  • 4 ripe plantains (black)
  • 6 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons dark brown sugar
  • 1 tablespoon grated fresh ginger
  • 1 lemon, zested and juiced, plus more as needed
  • cups or 15-ounce can drained cooked beans, (black, cannellini, black-eyed peas)
  • ¼ cup minced red onion
  • ½ teaspoon ground cayenne
  • 10 scallions, chopped
  • Salt
  • ¼ cup fresh dill
  • ¼ cup fresh cilantro leaves

Step by Step Instructions


Heat the oven to 350 degrees. Peel and cut each plantain in half, lengthwise down the middle. Place the plantains cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil, cover with foil and bake until tender, and a skewer or knife inserted goes all the way through, about 40 minutes. Remove the plantains and set the broiler to high with a rack 6 to 8 inches from the heat source.


Combine the brown sugar, ginger and 2 tablespoons of lemon juice. Whisk to dissolve the brown sugar, then stir in 2 tablespoons of olive oil.


In a large bowl, combine the beans, minced onion and cayenne with 2 tablespoons olive oil, 2 tablespoons lemon juice and 1 tablespoon lemon zest. Toss and set aside.


Break each plantain into pieces, about 2 to 3 inches long, and place back on the baking sheet. Drizzle the plantains with the brown sugar mixture and toss to coat. Lay the scallions on the empty side of the sheet and drizzle with the remaining 1 tablespoon of olive oil. Season the entire sheet with salt.


Broil the plantains and scallions until the glaze is set and deeply caramelized in spots, about 5 to 10 minutes, rotating halfway through.


Top the beans with the glazed plantains. Garnish with fresh dill, cilantro and serve with green salad.

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