Weekly Menu for January 16, 2012

onionSweetPotatoTomatoTart.JPG

We just received another Farm Share Delivery. We have lots of squash, beets and parsnips leading us to this week's menu...

Monday: Farmhouse Butternut Squash Soup & Cornbread

We get a lot of delicata squash from our farm share, this is another favorite squash recipe. Serve with your favorite cornbread.


Tuesday: Pork Chops with Roasted Carrots, Beets & Cauliflower

Beets are the One Vegetable, One Community Veggie of the Year. Enjoy some beets!


Wednesday: Peace Noodles

In Japan, it is tradition to start the New Year with noodles, we’ve started a tradition of “PEACE” noodles and ring a bell for Peace in the New Year


Thursday: Shangi Stir-fried Pork with Cabbage


Friday: Roasted Vegetable Tart

Bon Appetit’s January cover recipe inspired me to combine my prize winning tomato-tart recipe with pan-roasted veggies. I used cauliflower, sweet potato, parsnips, tomatoes, and onions but you could choose other winter vegetables.

Ingredients:

1 c All-Purpose Flour

3/4 c Yellow Cornmeal

3/4 t Salt

1 stick Cold Local Unsalted Butter, cut into 1/2-inch pieces

4 - 5 T Iced Water

3 T Local Cheddar Cheese, shredded

Olive Oil

3-4 c Thinly Sliced Local Onion

2 Sweet Potatoes, Peeled & Chopped ½ inch cubes

2 Parsnips, Peeled & Chopped ½ inch cubes

½ Cauliflower, Chopped ½ inch pieces

14 oz. Canned Diced Tomatoes

Salt

Black Pepper

1-2 t Chopped, Fresh Thyme

Make the crust:

Pulse the flour, cornmeal and salt in a food processor to combine. Add the butter and 3 tablespoons cheese; pulse until the mixture is crumbly. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap, forming a ball. Wrap and refrigerate until firm, about 45 minutes.

Place dough on Silpat or parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.

Line the crust with foil and fill with dried beans. Bake 15 minutes (firm to touch). Remove the foil and beans and then add the filling.

Filling:

Toss the cauliflower, sweet potatoes, and parsnips with 3-4 T olive oil and roast in 400 degree oven for 25-30 minutes until slightly browned.

On parchment paper add canned diced tomatoes and dash balsamic vinegar and roast for approximately 20 minutes.

Heat olive oil in nonstick skillet over medium heat. Add the onion, cover and cook for 20 minutes or until golden brown, stirring occasionally.

Layer the onions, roasted vegetables, tomatoes, goat cheese in the crust. Whisk eggs and cream, season with salt and pepper. Pour over the vegetables and top with thyme. Bake tart until the filling is set about 40 minutes. Let set for 5-10 minutes.

User login

Recent comments

Find us on Facebook

Laptop Lunches