Onion Tart

Friday Menu – Onion Tart, Mustardy Arugula Salad
Local Produce – Onions, Arugula

Onion Tart
http://www.myrecipes.com/recipe/onion-tart-50400000111147/

I made a couple simple alterations…We hate Swiss cheese, so I used Provolone. I used 1 T of dried thyme instead of fresh. I did not do an egg wash.

Mustardy Arugula Salad
From Cooking Light April 2011

2 T olive oil
1 T red wine vinegar
1 t Dijon mustard
6 T toasted walnuts
¼ cup crumbled feta cheese
4 oz. Arugula

In a large bowl whisk together oil, vinegar, and mustard. Stir in walnuts and cheese. Toss with Arugula.

Potato Soup

Tuesday Menu – Potato Soup, Salad
Farm Share Produce – Potatoes, Onion

The Potato and Onion are now gone from the 40 pound vegetable box.

For the Potato Soup I used this recipe. I halved the recipe. I also didn’t use leeks. I am not a big fan of leeks, I don’t like paying for so much vegetable that gets discarded and I find them a pain to clean. I just used more onions in place of the leeks.

Potato Soup with Caramelized Shallots
http://www.epicurious.com/recipes/food/views/103871


About roasting… This soup recipe called for roasting a head of garlic for one hour. When instructions like that in a recipe, I find a time I’m just hanging around the house and roast the item. Yesterday I also packed up a couple of beets in tin foil and roasted them too. I just keep the items in the refrigerator till I need them.

Roasted Chicken with Curry Leaves and Spices

About a year ago a friend brought me some curry leaves. She thought they looked interesting when she was at the Indian grocery store and gave them to me. She thought I’d be able to find some things to do with them. As it happens, I hate being without curry leaves these days. A favorite that has emerged is this roasted chicken recipe.

Sunday Menu – Roasted Chicken, Dressing, Broccoli
Farm Share Produce – Onion, Carrots, Apple

Roasted Chicken with Curry Leaves and Spices
http://www.grouprecipes.com/64766/roasted-chicken-with-curry-leaves-and-spices.html

Dressing
I used some of the onion, apple, celery mixture from the turkey burgers the other day as a base for a baked dressing for this roasted turkey.

Butternut Squash Meatloaf

I liked this meatloaf. I need to try it again for a couple of reasons, I had only ground turkey breast and I forgot to add the bacon and sausage. It could have used the fat provided by the dark meat turkey or the bacon and sausage. The original recipe suggests pancetta. I also felt like it needed some sort or sauce or gravy. I need to think about what would work nicely with this dish, any ideas?
The Muffin Pan Potato Gratins were fine, a dish that brings out the classic elements of a potato. The picture in the magazine was much cuter. Mine didn’t turn out cute, just like a pile of potato slices baked together.

Wednesday Menu – Butternut Squash Meatloaf, Muffin Pan Potato Gratins, Salad
Farm Share Produce – Butternut Squash, Onion, Potatoes, Salad Mix, Beefsteak Tomato

Butternut Squash Meatloaf
From Everyday Food Issue 77

2 t olive oil
1 small onion, diced
2 cloves garlic, minced
1 1/3 cups butternut squash, diced medium
1 ¾ t chopped fresh sage
1 t crushed red pepper
Salt and pepper
1 ½ pounds ground turkey
1 cup parmesan cheese
1 – 2 slices white sandwich bread, diced
1 large egg
3 oz sausage and bacon


Preheat oven to 350 degrees.

In a skillet heat oil over medium-high. Add onion, garlic, squash. Cook until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red pepper, season with salt and pepper. Cook, stirring 1 minute.

In large bowl combine, turkey, cheese, bread, and egg. Add sausage, bacon and vegetable mixture and season with salt and pepper.

Transfer meat mixture to parchment lined baking sheet. Form 4x10 inch loaf. Bake until cooked through, 40 minutes, rotating sheet half way through. Let rest 15 minutes before slicing.



Muffin Pan Potato Gratins
From Everyday Food Issue 77

Unsalted butter, for greasing muffin tins
2 medium potatoes, thinly sliced
Salt and pepper
6 T heavy cream

Preheat oven to 400 degrees. Lightly brush 6 muffin tins with unsalted butter. Place 2 sliced in each greased tin and season with salt and pepper. Continue adding potato slices, seasoning every few slices until tins are filled. Pour 1 T heavy cream over each potato stack. Bake until potatoes are golden brown, 30-35 minutes. Turn out “muffins” and then flip right side up to serve.