A free form caramelized onion tart robust with potatoes and brightened with crème fraiche and thyme.
Tender, flaky scones with slightly caramelized spring onions and sharp cheddar.
Asparagus and favas in a warm farro base, tossed with some mint and lemon for a light meal highlighting the best in early spring vegetables.
A versatile sauce made from any leftover greens you have, with a hint of garlic and spring onion. Ever wonder what to do with radish, turnip, or even carrot greens? You could certainly make pesto variations, and I suppose this is one – with a few tweaks. What greens can be used for this? Almost any. I haven’t tried a significant portion of kale or beet greens, and I’m guessing those would change the texture and processing time given their thicker cuticle (that’s the exterior part that makes a leaf stiff – not in reference to a nail bed), but…Continue Reading
Herbed chicken roasted with fresh turnips and spring onions for an easy but flavorful spring supper. Well, I’m almost keeping to my promise of recipes on Tuesdays and Saturdays. It counts if it’s before midnight (my time) right? Unfortunately life was really trying to get in the way this week. I’ll get better about it. But it’s spring; still early enough to have a limited number of vegetables, but herbs and some root crops are nice and fresh. I really enjoy Tokyo turnips, the little, sweet, white ones. Fortunately we got some in our CSA box a couple weeks ago,…Continue Reading
A chewy focaccia-like flatbread with creamy cheeses, sweet onions, and seasoned radicchio. I have a love hate relationship with radicchio. I really enjoy eating it when I am out, but every time I try to cook with it, my dish becomes intolerably bitter. Recently I came across a recipe on SugarLoveSpices for a radicchio pizza and a recipe for a caramelized onion focaccia on The Candid Appetite and thought that the combination would be great. And for once, it was. The sweetness of the caramelized onions balances out the bitter of the radicchio with creamy cheeses to cut it further.…Continue Reading
A couple of months ago, I gave you a multitude of ways to make pita/flatbread, but no serving ideas. So now I’m remedying that with some lightly roasted vegetables, seasoned with olive oil and paprika for a Mediterranean flair. I hate to use the terms easy or quick too frequently as others might associate dishes with a different difficult level than I do, but this is something that can be put together in under 30 minutes (assuming you already have the bread made or bought). When we ate this it was without any extras, but there are certainly things you…Continue Reading
The second farm stand in the area has opened this week! And unlike my earlier prediction, snap peas actually came before asparagus this year. I always love snap peas from farm stands. These aren’t the anemic things from the grocery store that are just a vehicle to ferry dip to your mouth when they sit on vegetable platters, these are the full bodied perfection of snap peas. Sweet and filling, I almost always buy multiple bags at a time. They make great snacks to munch on while doing computer work. But the other available produce includes the requisite spring onions.…Continue Reading