70s and Just a Slight Breeze

Last Monday, I lit a fire in the patio fire pot and when Hubs got home, we enjoyed it so much that previous dinner plans were tossed out the window and we roasted hot dogs over the open flames. It was delightful.

Three days later, cold rains started. It rained. And rained. And rained. The wind blew. A few, big, fat snowflakes fell, but melted before they hit the ground. However, in the south central part of the state, we were the lucky ones. To the west, up to 50 inches of snow fell in some areas shutting down roads and knocking out power lines for days. To the east, a tornado and accompanying strong winds leveled a sickening path of destruction.

Today, it was once again in the 70s and sunny with  just a slight breeze. Of course, I lit another fire on the patio. This time it was in the grill. Over the smokey, smoldering coals, zucchini planks and rings of red onion were grilled. A little toss with red wine vinegar, shavings of Parmesan, and freshly chopped flat-leaf parsley and a warm side dish was served along side some cheesy chicken and artichoke sausages.

Grilled Zucchini and Red Onion

(adapted from Cooking Light)

1 tablespoon olive oil

1 large red onion, sliced 1/2-inch thick

2 pounds small zucchini, sliced lengthwise 1/4-inch thick

kosher salt

freshly ground black pepper

2 tablespoons red wine vinegar

1/3 cup fresh Parmesan cheese, shaved

2 tablespoons flat-leaf parsley, chopped

Prepare grill to medium-high heat. (I prefer charcoal for optimum flavor.)
Toss sliced zucchini and onion slices with olive oil and season with salt and pepper.
Grill vegetables until tender and seared with grill marks. (The onion will take a bit longer than the zucchini.)
Drizzle the vinegar over the grilled zucchini and onions; season with additional salt and pepper, if desired.
Toss with Parmesan and parsley. (Serves 6)

Your Pee Will Smell Funny

Over the weekend, we had a couple friends over to grill. With the forecast pointing to the possibility of rain, I planned a simple menu that wouldn't leave me all wet in front of the grill for what would seem like hours. Grilled ribeyes, Spinach Twice-Baked Potatoes, a perfectly awful new recipe for herbed garlic bread that I won't be forcing on anyone else, a fruit salad contributed by a guest, and asparagus were what I planned to fill our plates.

I knew that some people have an aversion to the grassy flavor of asparagus, but with my husband bringing home armfuls of fresh-cut, wild asparagus every day from his travels to and from the farm, my refrigerator crisper drawer was begging for me to use some. I was mildly surprised to learn that one guest had never eaten these amazing green spears.

After I had tossed the asparagus with a little olive oil, salt and pepper and grilled just until starting to be tender, but not soft, she tentatively sampled one stalk. She liked it. She really liked it and loaded up her plate with more. She wasn't even deterred when we warned her that eating asparagus has an interesting reaction with bodily fluids. Score one for the beauty of fresh asparagus.

Super tender, fresh stalks don't even have to cooked to be enjoyed. Hubs carries a salt shaker in his vehicle and readily chomps a few sweet, young spears during his asparagus hunts. Shaving into ribbons is a bit trickier, but I found THIS VIDEO to be loaded with helpful tips for the slender spears. The resulting salad tossed with lemon juice, olive oil, salt, and pepper, and garnished with slivers of Parmesan cheese is an incredible taste of spring. However, be warned...after eating it, your pee will smell funny.

Shaved Asparagus Salad

(adapted from Martha Stewart)

one bunch asparagus

juice of half of a lemon

1/2 tablespoon olive oil...or so

coarse salt

freshly ground black pepper

Parmesan cheese

Snap the tough ends off the spears of asparagus.
Using a vegetable peeler, shave into thin ribbons.
Combine juice of lemon, olive oil, salt and pepper.
Toss asparagus ribbons with dressing.
Garnish with shavings of Parmesan.

Double Dog Dare You

i double dog dare you

to do something unexpectedly kind

for someone else

maybe someone you don't even know

just do it

don't hesitate

do it today

do it tomorrow

do it always

be kind

our world needs more love

a lot more love

Zucchini and Red Onion Flatbread

(Adapted from Bon Appetit)

1 11-ounce tube refrigerated pizza dough

3/4 cup garlic and herb cream cheese spread (premade or make your own)

3/4 cup finely grated Parmesan cheese

3 tablespoons chopped fresh parsley

1 small red onion, sliced thinly

1 small zucchini, sliced thinly

Preheat oven to 400 degrees.
Line a baking sheet with parchment; spray with baking spray.
Unroll dough onto parchment.
Spread HALF of the cream cheese spread over HALF of the dough, leaving a half-inch border.
Sprinkle with HALF of the Parmesan and 2 tablespoons of the parsley.
Using the parchment as an aid, fold the plain half of the dough over the side spread with cheeses.
Spread remaining cream cheese on the top.
Arrange one row of zucchini down one long side of the dough.
Arrange one row of red onion slices beside the zucchini in the middle of the flatbread.
Arrange a final layer of zucchini on the other side of the onions.
Sprinkle with the remaining Parmesan and parsley; season with salt and pepper.
Bake about 24 minutes, until bread is puffed and golden brown on edges.
(Serves 4-6 as a meal or 12 or more as an appetizer.)

Snobbery, Salad, and Bread Sticks

This past week a restaurant review from Grand Forks, ND became an internet sensation. 85-year-old Marilyn Hagerty submitted an earnest look at a newly opened and very popular hot spot, The Olive Garden.

I have to admit that my first response was to snark. Chain restaurants are not my thing. I honestly try to avoid them. There was a time that I was all about Red Lobster, Olive Garden, and Applebee's. Over time, I have evolved and my tastes have shifted. My snarky, snobby side wanted to claim that I was now better than all that.

Bullsh*t. (sorry, if that seems too bluntly harsh for you) 

Nobody is "better than all that." Some people are snobs, but that doesn't make them better. Ever.

I don't want to be a snob. Ever.

We all come from different backgrounds, have different tastes, experiences, abilities, finances, and even desires. Snobbery about food is, in a word, ridiculous. Of course, we all want healthy options that taste great, but snarking about a restaurant review doesn't do anything positive to accomplish that. There is nothing wrong with an enthusiastic review for The Olive Garden. There is nothing wrong with enjoying a meal out, even at a chain restaurant.

While it won't be my first choice, I will more than likely visit an Olive Garden again some day. I seriously do enjoy their salad and bread sticks. The vinaigrette is perfect with the crisp greens. The bread sticks are soft, warm, and garlicky without making you feel like a you have the breath of the dead after eating them.

Caesar Salad Pizza reminds me a bit of an Olive Garden salad and bread sticks. Brushing the golden, grilled pizza crust with homemade Caesar dressing imparts great flavor. Topping that grilled crust with a light and fresh salad makes a delectable, simple meal.

Use a dough recipe that you love. A soft and chewy crust can be folded over the salad like a taco (or a New York slice). A crispy crust can be held like a cracker with a garden topping. Thicker crusts might need a knife and fork.

Make Caesar Salad Pizza your own based on your own tastes, experiences, abilities, and desires. Enjoy what you love. Forget the critics and the snarks. Don't be a snob. Ever.

Caesar Salad Pizzas

(adapted from Everyday with Rachael Ray)

1/2 cup grated Parmesan cheese

1/4 cup olive oil

1 clove garlic

juice of 1/2 of lemon

1 canned anchovy fillet

1 pound refrigerated pizza dough (or your favorite recipe)

4 cups romaine lettuce, shredded

1/2 - 3/4 cup cherry tomatoes, halved

Preheat grill to medium-high (we love charcoal, but gas is good, too).

In a food processor or blender, puree the Parmesan, olive oil, garlic, lemon juice, and anchovy.

Divide the pizza dough into 4 portions.

Rub the dough with a little (additional) olive oil, and press to a uniform thickness.

Place dough on the grill, cover, and cook until browned on one side (about 3-4 minutes).

Turn dough and grill until cooked through (about 3 more minutes).

Brush one side of each pizza with the anchovy dressing.

Toss the lettuce and tomato with remaining dressing.

Top the pizza crusts with the salad. (Serves 4.)

I Won't Be Able to Button My Jeans by Spring

After a couple of sunny and relatively warm days, it is once again snowy/icy/freezing rain-y and cold. I guess it is still winter. I guess I still have excuses to make luxurious comfort food. I guess I won't be able to button my jeans by spring. *Oink.*

Oh yes. Oink. The creamy, cheesy pasta dish On My Plate today is oinking with bacon. Cauliflower also swirls around in the garlic sauce, but trust me, telling yourself that the cauliflower cancels out the bacon only works until you try to button your jeans. 

However, PLEASE (pretty please with bacon on top) don't let that stop you from comforting yourself on a cold evening with some Cauliflower Rigatoni. You can forget about the falling snow and icy streets and frigid temperatures when this Alfredo-like pasta dish warms you. It is rich and hearty and the kind of comfort food that you can even share with guests. This is why they make sweat pants, right?

 

Cauliflower Rigatoni

(adapted from Food and Wine)

3 ounces bacon, cut into 1" pieces (or more if you are an oinker like me)

3 1/2 tablespoon olive oil

1 large garlic clove, thinly sliced

1 cup heavy cream

Kosher salt

freshly ground pepper

3/4 pound rigatoni

One 1 3/4-pound head of cauliflower, cut into 1-inch florets

1 cup panko (Japanese bread crumbs)

1/2 cup freshly grated Parmesan cheese

Preheat broiler.
Bring a large pot of salted water to boil.
In a medium skillet, fry the bacon until crispy.
Remove to a paper towel lined plate and set aside.
To the bacon drippings add 1 tablespoon of the olive oil.
Add the garlic and cook over moderate heat until lightly golden.
Add the cream and simmer until thickened slightly.
Season with salt and pepper.
Meanwhile, add the rigatoni to the boiling water and cook the until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. (This is a bit of a multi-tasking dish, but nothing is too difficult.)
Drain, reserving 2 tablespoons of the pasta cooking water.
Meanwhile, in a medium bowl, toss the panko bread crumbs with the Parmesan cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
Return the rigatoni and cauliflower to the pot.
Add the garlic cream, the bacon and the reserved pasta water and toss until the pasta is coated.
Pour the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. (Serves 4)

That's a Wrap

The other day someone told me that I was obsessed with scarves. This may be true. When reorganizing my closet, I had to finally move my scarves from the overflowing hanger and dedicate a separate shelf for them. This colorful, folded pile of fabric begs for me to sift through it and wrap one around myself to top off my daily wardrobe. They are fun. They are easy. Wrapping one in a certain way can help conceal my tummy. Scarves are a good wrapping.

Bacon is a good wrapping, too. Wrap a beef tenderloin with bacon and make a perfect filet mignon. Wrap asparagus spears or bundles of green beans with bacon for an extra special side dish. Wrap water chestnuts with bacon and drown in a spicy-sweet glaze for Rumaki that is lick-your-fingers-good. Wrap shrimp with bacon and and grill while brushing with a garlic butter for skewers that can bring summer to mind in the dead of winter. Bacon wrapping possibilities are endless, and I haven't met a single one that I haven't liked. (Which might explain why I need to conceal my tummy...)

It is no surprise that I was all over a salad that featured bacon-wrapped pears. Salty, crispy bacon highlights the sweetness of roasted pears so well.  I just love a sweet and salty combo, don't you? Toss in the earthiness of pecans with fresh greens and drizzle with a light, savory dressing and you have wrapped up an incredible salad. Roasted Bacon-Wrapped Pears with Greens and Mustard Dressing is a beautiful (and impressive...but oh so easy!) starter to a meal, but is hearty enough to be the meal itself.

That's a wrap On My Plate.

Roasted Bacon-Wrapped Pears with Greens and Mustard Dressing

12 slices bacon

3 large pears, quartered

6 cups mixed salad greens

2/3 cup pecans, toasted

2/3 cup Parmesan cheese, shaved

Dressing:

2 tablespoons honey or agave nectar

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar (or apple cider vinegar)

2-3 tablespoons olive oil

Preheat oven to 350.

Mustard Dressing: 

Whisk all dressing ingredients together. Set aside for flavors to meld while preparing the rest of the salad.

Meanwhile, between layers of paper toweling on a plate, heat bacon in a microwave until partially cooked. It should still be "bendy" and not crispy. (I hesitate to give exact cook times, because all microwaves cook differently.)

Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. 

Place pear quarters on a wire rack over a jelly-roll pan.

Bake bacon-wrapped pears for 10 minutes, or until fruit is juicy and bacon is crispy.

Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. 

Place 3 pear quarters on each salad.

Drizzle with Mustard Dressing before serving. (Serves 4)

Kiss My Grits

Reading a recent blog post from MamaStephF's Blog, set off a craving for me. I wanted NEEDED some grits. You could kiss my whatever, but I had to have a bowl of that creamy ground corn porridge.

I must admit that I am a relative new-comer to grits. I first sampled them during a trip to Texas to visit a dear friend. After a night of oh-so-much fun, we hit the Waffle House for some fortification. I only had eyes for the grits on the menu, and sprinkled with a little sugar and a pat of butter, I scarfed them down with record speed. I was head over heels in love. Fast-forward to my return home and I bought a tub of grits during my next shopping excursion. However, they sat in the pantry for a very long time before I took the plunge to make them myself. The first time was as a base for a pan-seared tilapia and veggie dish. I could have kissed the pot I boiled them in. It really was love.

So of course, I wanted to try the Creamy Parmesan Grits with Rosemary Bacon that I discovered while flipping through an old issue of Gourmet magazine (R.I.P.). The bacon is baked in the oven to crisp perfection with the rosemary offering a woody tone to the smokey meat. Grits are simmered with half and half for optimum creaminess, and Parmesan cheese is stirred in at the finish for salty, nutty depth of flavor. Topping it all with a runny egg completes an absolutely outstanding breakfast plate. Trust me. You will want to kiss me for some Creamy Parmesan Grits with Rosemary Bacon On My Plate.

Creamy Parmesan Grits with Rosemary Bacon

1 tablespoon rosemary leaves

8 thick-cut bacon slices

2 1/2 cups water

1 1/2 cups half and half

1 tablespoon unsalted butter

1 cup quick-cooking grits

kosher salt

freshly ground black pepper

1/4 cup grated Parmesan cheese

4 eggs

Preheat oven to 450°F with rack in middle.
Place bacon on a rack that fits over a sided cookie sheet. 
Sprinkle rosemary over bacon.
Roast, turning once, until bacon is golden, 12 to 14 minutes. 
Drain on paper towels.
Meanwhile, bring water, cream, butter, salt, and pepper to a simmer in a heavy medium saucepan.
Add grits in a slow stream, whisking constantly. 
Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes.
Remove from heat and stir in cheese. 
While grits are simmering, fry or poach eggs to your liking. (Runny yolks are the best.)
Serve grits topped with the egg and bacon on the side. (Serves 4)

Channeling Mr. Rogers

Even in small towns where everyone knows everyone (and probably can even report what kind of toilet paper you use), we don't often take the time we should to be good neighbors. We rush and hurry through our days and get inside our homes and hibernate. We sit inside our fenced-in yards and pull into ourselves. We forget to reach out.

When was the last time you invited a neighbor over? I honestly couldn't remember...until a few weeks ago. A neighbor was making homemade Chokecherry Jelly and was kind enough to offer to share some with me. I took the opportunity to whip up a simple snack of Spinach Puffs and also to polish my Mojito making skills. We sipped the refreshing drink and nibbled the bite-sized snacks and chatted about our families, gardening, life in general, and yes...other neighbors. :) It was a nice little break in the day, and something that I look forward to doing again. Next time, I won't wait for Chokecherry Jelly (although it is FABULOUS and I am working on getting the recipe to share) to invite a neighbor or two over on a beautiful day and share whatever is On My Plate.

Spinach Puffs

1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup Parmesan cheese, grated (plus 1 tablespoon for garnish)
2 cups fresh spinach, chopped
fresh cracked pepper

Preheat oven to 350 degrees.
Roughly chop fresh spinach and combine with Parmesan cheese.
Unroll dough into 4 long rectangles.
Firmly press diagonal perforations to seal.
Spread the spinach/parm mixture on each rectangle.
Press into the dough slightly to adhere and keep filling from spilling out when rolling.
Starting at the shortest side, roll up each rectangle, press and seal.
Cut each of the 4 rolls into 5 slices forming 20 slices.
Place cut side down on an ungreased cookie sheet.
Sprinkle with remaining tablespoon of Parmesan cheese and coarse black pepper.
Bake 15-20 minutes or until golden brown. (20 appetizers)

It's a beautiful day in this neighborhood,
A beautiful day for a neighbor,
Would you be mine?
Could you be mine?

Picky Eaters Need Not Apply

I like to think that I am pretty open minded about food choices. I like stuff; you like stuff; we don't have to like the same things. It is all OK. But, then the reality of cooking for someone day in and day out hits...

There are things that my husband claims to not like. Some, he refuses to eat at all. Some, he doesn't know that he eats on a regular basis. No, I am not that evil, I just don't always feel like catering to every one of his whims. (Tomatoes won't kill him, and in fact, have been proven to be very healthful in a man's diet.) It isn't that I don't want to create meals centered on his preferences. I want those who sample my cooking to enjoy it. But, I have my own likes and dislikes, and sometimes, I just want what I want.

So is the case with pesto. I love it. I hover over my basil plantings and eagerly await the time that they are full enough for a harvest. Fresh pesto is so fragrant, flavorful, and just plain good. Picky pants Hubby isn't sold. However, his point of reference is some nasty bottled stuff that I had once purchased many years ago while still learning and exploring food options. It was nasty. I don't blame him for not liking it, but basing all pesto on that first foul taste couldn't be more wrong.

Still, Hubby stood steadfast with his claim of not liking pesto until one Sunday afternoon of snacking. It was that twilight zone of time when it was too late for lunch and too early for dinner, but I was starving. A partial loaf of crusty, artisan-style Asiago Garlic Bread was resting in the kitchen and my basil plants were flourishing. A quick whirl in the food processor produced some Fresh Pesto while I sliced a ripe tomato (not yet from my garden...they are all still green) and grated a bit of Parmesan. Smeared it all together, threw it under the broiler to toast the slices of dense bread, and mmmmmmm.


Even Hubby couldn't resist this decadent treat. In an attempt to assert his anti-pesto stance, he called it "Fancy Garlic Bread," but we all know it was the smear of Pesto that made it great On My Plate.

Pesto Smeared Garlic Bread

sliced French bread (or similar artisan-style bread)
sliced ripe tomato
Pesto (see below)
grated Parmesan cheese

Slice bread thinly or thickly to your own liking.
Toast in oven until crispy, but not crunchy (unless you like crunchy).
Spread one side of each slice with Pesto. Top with slices of ripe tomatoes.
Grate a bit of Parmesan over the tomatoes.
Place on a foil covered baking sheet and slide under the broiler just until cheese melts and bread is toasted. (Will be hot upon removal from the oven...take care not to burn the roof of your mouth with broiled tomato.)

Fresh Basil Pesto

2 cups fresh basil
1 cup Italian parsley
1/2 cup grated Parmesan cheese
1/2 cup toasted pine nuts
4 cloves garlic, chopped
1/4 teaspoon kosher salt
1 tablespoon lemon juice (fresh is best)
1/2 cup olive oil

Combine all ingredients in food processor.
Blend until mixture forms a smooth paste.
Can store leftovers in fridge for 2-3 days.

Eeny, Meeny, Zucchini, Panini

There are a lot of days that I just don't know what to cook. My fridge, freezer, and pantry are overstocked, but nothing will jump at me from their depths. Nothing will scream at me to be prepared and enjoyed. I am hungry, but don't have a clue what I am hungry for. It is like a game of Eeny, Meeny, Miny, Moe to chose what's for dinner.

On one of those recent days, I had been busy working at home all day and followed it up with a late afternoon dental appointment. Sitting in the chair in my little paper bib waiting for the dentist, I was doing a mental inventory of the groceries stuffed into my fridge and remembered purchasing some zucchini. Mmm. Zucchini Oven Fries would be good. They would be excellent with Paninis. Yum. What a great pairing. Ding. Ding. We have a winner.

Or, rather, I had a winner until I sent a text to Hubby announcing the menu. He wasn't feeling it. He wanted something else, but didn't know what. I was back at square one. Ugh.

I think that I gave up that night and let Hubby create some concoction with leftover Chipotle Pork. I know that I didn't starve, but whatever we had for dinner wasn't memorable, and certainly wasn't crispy with Parmesan on the outside while moist and tender on the inside Zucchini Oven Fries or layers of deli meat and melted, cheesy goodness inside the crunch of a perfectly grilled Panini. A craving had developed, and there was no need for Eeny, Meeny, Miny, Moe the next night. I had to have Zucchini Oven Fries and Our Favorite Paninis On My Plate.

Zucchini Oven Fries

1/3 cup seasoned bread crumbs
(I usually combine plain bread crumbs with garlic powder, onion powder, and Italian seasoning, all to taste.)
1/4 cup grated Parmesan cheese
(Honestly, the green can does work well for this, even though I prefer fresh grated.)
4-5 small zucchini
1 beaten egg

Preheat oven to 450 degrees.
Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries.
Combine bread crumbs and grated cheese in a shallow bowl.
Beat egg in a 2nd shallow bowl and dip zucchini fries into egg, then into crumb mixture.
Place on baking sheet coated with nonstick cooking spray.
Bake at 450 degrees for 20-25 minutes or until golden brown and tender. (Serves 4)

Our Favorite Paninis

8 slices sourdough bread
2 tablespoons mayo
1 tablespoon Dijon mustard
4 slices Swiss cheese
4 slices provolone (or mozzarella) cheese
4 slices cheddar cheese
1/2 lb deli turkey
1/2 lb deli ham
1/2 lb sandwich pepperoni
1/2 lb Genoa salami
pepperoncini peppers, cut

Preheat the panini grill.
Combine mayo and mustard together and spread on each slice of bread.
Layer remaining ingredients on each of 4 slices of the bread.
Start with Swiss cheese, then ham, cheddar cheese, then turkey, provolone (or mozzarella) cheese, then salami and pepperoni, and finally peppers before topping with remaining 4 slices of bread.
Brush the outside of each sandwich with butter and grill until crispy on the outside and melty on the inside. (Serves 4)

Mother's Day Fantasy

I am only the mother to our 2 pups. Ace and Sissy aren't big on recognizing commercial holidays, and therefore, Mother's Day is mostly ignored for me. However, if we were going to fall into a fantasy world of puppy mothers having anything that they wanted today (instead of the Quaker Oats Weight Control oatmeal that I am snarfing as I type this), my mind runs to a leisurely brunch.

In a conversation on a recipe site message board, I promoted an Onion Tart. A friend piped up that it would be a great Mother's Day Brunch. I agree, wholeheartedly. It spurred fantasies of someone else preparing this combination of onions sauteed in butter, cream, Parmesan, and a flaky crust. I imagine it served with a crisp, fresh salad. Green Salad with Pomegranate and Mandarin would fit the bill nicely with its combination of greens and the bright flavors of the fruit.

Yep. My mind is going to wander to fantasies of a Mother's Day Brunch of Onion Tart and Green Salad with Pomegranate and Mandarin On My Plate. Now...if only the dogs could cook.

Onion Tart
12 tablespoons unsalted butter, cold, cut into small pieces, plus more for tart pan
2 cups all-purpose flour, plus more for dusting
1 ½ teaspoons salt
½ cup ice water
1 ½ pounds onions, finely chopped
1 large egg, lightly beaten
½ cup heavy cream
¼ teaspoon fresh ground pepper
1 pinch nutmeg, freshly grated
¼ cup Parmesan cheese, freshly grated

Butter a 10-inch tart pan with removable bottom; set aside.
Make the crust: In a medium bowl, combine flour and 1/2 teaspoon salt.
Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal.
Add 1/2 cup ice water, and stir just until a dough forms.
Form into a disk, and wrap in plastic wrap.
Chill for at least 15 minutes.
Preheat oven to 375°.
On a lightly floured surface, roll out dough to 1/8-inch-thick round.
Fit dough into prepared tart pan; trim excess.
Line with a parchment paper round, and fill with pie weights.
Chill for 15 minutes.
Transfer to oven, and bake for 15 minutes.
Remove pie weights and parchment paper.
Bake for 5 minutes more.
Remove from oven, and set aside.
In a large skillet, heat remaining 4 tablespoons butter.
Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 minutes. Remove from heat.
In a small bowl, combine beaten egg, cream, remaining 1 teaspoon salt, pepper, and nutmeg.
Stir in onions.
Sprinkle baked tart shell with cheese.
Spread onion mixture evenly over cheese.
Bake until set, 35 to 40 minutes. (Serves 8)

Green Salad with Pomegranate and Mandarin

2 cups iceberg or romaine lettuce
2 green onions, finely chopped
2 celery ribs, sliced
½ cup pomegranate seeds
1/2 cup mandarin orange section
½ cup balsamic vinaigrette (recipe follows)

Mix all greens together in a large salad bowl, adding more lettuce if need be. Add pomegranate seeds and mandarin orange pieces.
Drizzle with balsamic vinaigrette to taste.
Toss lightly. (Serves 4)

Balsamic Vinaigrette

½ cup olive oil
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and pepper

Whisk all ingredients together and refrigerate until needed.
Re-shake in container or stir before serving. (Yields ¾ cup dressing)

Happy Mother's Day!