Spring Vegetable Tart

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)

Rather than cooking potatoes, use mashed potatoes if you have them available.  This tart can be whatever flavor you’d like to to be, some substitutes/additions can be: mushrooms, shallots, prosciutto or parsley.

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
2 eggs
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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Corn & Black Bean Burger with a Fresh Carrot Salad

As I’ve mentioned (probably numerous times) we don’t have a grill here.  I like burgers.  There is something amazing about a fresh bun, tomato and an onion.  Although it’s unfortunate that we don’t have a grill, it is fantastic that it forces us to make different kinds of burgers.  There are so many to choose from, and there are different variations.  Some might not be very pretty to look at, but they are all full of flavor.

Now, when you think of a burger, the side that goes with it is usually fries.  Trying to be healthy, and take advantage of all of the fresh vegetables that are around, I try to find other options.  This was very colorful and light carrot salad, so perfect to go with a filling burger!

And remember, this is great for any friends that are vegetarians!

Corn & Black Bean Burger
Adapted from: Eat, Live, Run

1-2 jalapeños, roughly chopped
4 garlic cloves, minced
2 cans of black beans, rinsed & drained
2 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp ground pepper
1 tbsp flaxseeds
1/2 cup Panko breadcrumbs
2 tbsp tomato sauce
1/2 cup of frozen corn, defrosted
2 tbsp olive oil
4-6 burger buns
4-6 slices of onion
4-6 tomato slices
1 avocado, sliced
burger condiments of your choice

Add the jalapeños and garlic to a food processor and mince finely.  Add 1 can of beans, cumin, salt, chili powder and ground pepper, pulse the processor some more until the mixture looks like a bean dip.

Transfer the bean mixture to a bowl, then add: flaxseeds, Panko breadcrumbs, tomato sauce, corn and the second can of beans.  Stir everything until it is well blended.  Make patties out of the mixture, we made 4 (very) large one’s.  I think 6 is actually the more appropriate size.

Heat the olive oil in a skillet over medium heat.  Add the burgers (we had 2 at a time) and fry for about 5 minutes on each side.

We served the burgers on a fresh bun, with onion slices, tomato slices avocado slices.  Feel free to add ketchup, mustard or other condiments.

Fresh Carrot Salad
Adapted from: So Good and Tasty

4-6 carrots, peeled and shaved
3 tbsp olive oil
4 garlic cloves, minced
2 tsp cilantro, minced
3 tbsp parsley, minced
1 tsp salt
juice of 1 lemon
1 tsp cayenne pepper

Combine all of the ingredients, but the carrots.  Whisk together.  Then pour over the shaved carrots.  Toss well, and then put into the fridge for at least 30 minutes.  Enjoy when chilled.