With Mother’s Day just around the corner, many of you have already ordered flowers or presents for their mothers. But for those of you who might be making brunch for them, I’ve got the perfect dish.
A couple of weeks back I was strolling through the Penn Quarter Farmers Market when I saw these giant and gorgeous spring onions:
Spring onions are are bigger than green onions. The bulb is more defined (very round), and the flavor is a little stronger. While green onions are available year-round (you can even grow them in your window sill), spring onions are only available in the spring (now)- find them and cook them, you won’t be disappointed! They can be added to salads, roasted whole, or simmered with meat.
Although Sam and I ate this for dinner, this dish is perfect at any brunch table- it can be a substitute for a frittata or quiche. More vegetables and less cheese!
Spring Vegetable Tart
Adapted from: Cooking Light (April 2009)
1 1/2 lb potatoes (1 big, 1 small or about 3 cups mashed potatoes)
1 tbsp olive oil
1/2 of big onion, chopped
4 garlic cloves, minced
1 jalapeño, minced
1 spring onion, chopped (about 1 cup)
4 cups chopped romaine lettuce
4 cups chopped spinach
1/4 cup Half ‘n Half
1/4 cup shredded fontina cheese
1/2 tsp salt
1/4 tsp pepper
2-3 tbsp breadcrumbs
1/4 cup shredded pecorino cheese
Place peeled potatoes in a pot full of water, bring to a boil. Reduce heat, simmer for 15 minutes or until the potatoes are tender. Drain, allow to cool slightly. Puree potatoes in a food processor, or mash with a potato masher. Add to a large bowl.
Heat olive oil in a large skillet over medium heat. Add the onion, allow to cook until it is translucent. Then add the garlic, jalapeño and spring onion; cook for another 2 minutes. Stir in lettuce and spinach, cook for a couple of minutes until the greens wilt, stirring frequently.
Turn off the heat and pour into the bowl with the potatoes. Then add the half and half, fontina cheese, eggs, salt, and pepper. Stir all of the ingredients together.
Preheat the oven to 375ºF. Coat an 8-inch baking dish with cooking spray, then dust with breadcrumbs. Add the potato mixture to the dish. Bake for 25 minutes, until the top is slightly brown. Remove from the oven, let stand for 10 minutes. Sprinkle with pecorino cheese before serving.
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