Tag Archives: onions

Recipe: Pizza with Dandelion Greens, Caramelized Onions and Ricotta

21 Feb

It’s almost impossible to go wrong with pizza.  This dough was topped with mixed Italian cheese, caramelized onions and garlic (be patient, cook your onions for AT LEAST an hour on low, don’t cheat and raise the heat, patience makes a virtuous pizza), dandelion greens, (chopped and wilted with the onions and garlic), ricotta, goat cheese, and lots of little red pepper flakes from peppers we grew last summer and dried in the window.  Served with a salad with a shallot-balsamic vinaigrette.  YUM!

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Recipe: Creamy Carrot Soup and Amazing Sandwiches

1 Feb

It’s soup and sandwich night and we made a simple carrot soup served with a veggie sandwich with the most amazing green garlic aioli.  The soup recipe is from an old Food & Wine magazine.  It was very simple and light – if I were to do it again, I would add less water (maybe a quart of stock and 2 cups of water) and perhaps some more herbs.  The green garlic aioli (from Epicurious) really makes the sandwich and is completely addictive.  The recipe makes plenty and you’ll find yourself putting it on anything you can – eggs, burgers, chocolate…

Ingredients for the soup (makes a lot, plenty for lunch all week)

  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 quart low-sodium vegetable broth
  • 1 quart water
  • 2 pounds carrots, sliced 1/3 inch thick
  • 2 negi (if you still have them from last week’s CSA) or 6 large scallions, thinly sliced crosswise
  • 2 teaspoons poppy seeds
  • 1 cup half & half
  • Salt and freshly ground pepper

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.

Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.

Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the half & half and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

Ingredients for the sandwich (makes 2)

  • 4 sliced whole grain bread, toasted
  • hummus
  • 2 radishes, thinly sliced
  • 1 avocado, sliced
  • robusto cheese, sliced
  • several leaves red oak leaf lettuce
  • amazing green garlic aoli

Assemble sandwich as you like and dig in.

Ingredients for amazing green garlic aioli

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
  • 1/4 teaspoon fleur de sel or coarse kosher salt
  • 3/4 cup mayonnaise, divided
  • 2 teaspoons fresh lemon juice

Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice