Archive for the ‘Spring onion’ Category

Food in a Pot with Kale, spring onion, tomatoes and pork sausage

As you may have noticed we can get really really busy at the store.   Not to get graphic, but there are some days where I have to hold a pee for 3 hours before I can find the time to go.  The phone is always ringing, orders are always being delivered, customers and staff always have questions that need an answer, and disasters always need averting.  This makes cooking a meal very challenging.   I see lots of busy working Moms and Dads at the store whose  lives must be as hectic as mine.  THIS is the meal for you.  It’s just food in a pot, and it is DELICIOUS and EASY!

Look in your fridge.  Have some green onions that are going wilty?  A yellow or red onion that is going soft?

Clean it up, chop it up and put it at the bottom of a heavy pot.

Chuck in a few cloves of garlic.  Sometimes I peel them, sometimes I don’t have the time.

Sometimes I then put a layer of baby potatoes, if I don’t have the time to wash potatoes, I leave out the potatoes.  But if you can, add them next, they are very tasty at the end.

I make my next layer Kale or Swiss Chard.  If I don’t have the time, I don’t de stem either the kale or chard.  Sometimes life is just too busy to destem things.

On top of the kale and/or Swiss chard I place whatever soft veg we have kicking around.  It could be zucchini, sweet peppers, whatever you have lying around that is looking a little less than prime.  Prime veg is great too, but this meal in a pot is also a great fridge clean out method.  Chop it up and layer it on top of your greens.

The next layer should be a pork sausage.  Bison and grass fed Beef are just too lean for this dish.  I used our Berkshire hot italian sausage, but any pork sausage will do.  We’re busy here at the market, so I just usually chuck them in the pot frozen.  I use 2 packs of sausage.

On top of the sausage, I pour 1-2 pints of cherry tomatoes.  This should bring your big pot to heaping full.  I drizzle a bit of olive oil on top of it all, add whatever herbs I have kicking around put the lid on and pop the pot in the oven at 350 degrees for about and hour and a half.  (At the store we have a convection oven, so this cuts down our cooking time to about 45 minutes)  After 45 minutes, I take the lid off of the pot, move my once frozen sausages into a better less clumped together position, and put it back in the oven, for another 30 minutes.  Then I remove the lid, and put it back into the oven until the tomatoes and sausages are slightly browned, about 10-15 minutes.

The tomatoes burst and drizzle down over everything, the sausage does the same thing.  At the end you end up with tasty potatoes in sauce at the bottom, delicious braised kale in the middle, veggies and meat!

It’s food in a pot.  It’s always delicious but especially so if you haven’t eaten for 13 hours that day.

Enjoy!

Erin

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Spring salad with new potatoes

Shamelessly copied from smittenkitchen.com  If you love good food and recipes that you can actually make, please go to this wonderful resource and try out a recipe!

Salad with New Potatoes and Pickled Spring Onion

2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
1 pound asparagus
1/4 pound sugar snap peas, green beans or other spring pea
4 small-to-medium radishes, thinly sliced

Pickled spring onions
3 spring onions (about 6 ounces)
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
1 1/2 teaspoons sugar

Sharp mustard vinaigrette
1/4 cup olive oil
2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.

Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, o taste. Eat and enjoy!.

Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.

Spring onion (Green onion) and potato patties

1 tbsp butter

1 cup chopped spring onion

2 eggs

1.5 cups cold mashed potatoes

.25 c dry bread crumbs

.5 tsp salt

.25 tsp grated nutmeg

.25 tsp ground black pepper

3 tbsp oil

Melt butter in pan over medium heat.  When hot, add onion and saute until tender (about 5 minutes)

Beat eggs, add sauteed onions, mashed potatoes, bread crumbs, salt, nutmeg and pepper.  Stir until combined.

Place a baking pan in oven and preheat oven to 250

Heat oil in a pan over medium high heat.  Shape potato onion mixture into patties.  Sautee the patties, turning once, until brown on both sides.  Transfer cooked patties to the baking pan in the oven to keep them warm while the next batch is cooking.