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For The Love of Rhubarb!
As soon as the ground warms up and we have a good spell of warm days, the rhubarb starts to grow. It’s a perennial and comes up every year whether we notice it or not. You can prolong the harvest by cutting back the flower stalk. As the season moves on into June, the stalks become smaller and thinner. It’s time to let the plant rest and let it go to flower.
A cup of rhubarb will provide 10% of your daily fiber, 11% of vitamin C, 27% of calcium, and 40% of vitamin K.
To harvest rhubarb, cut the stalks at ground level, remove and discard the leaves, and wash the stalks to remove any dirt. Stalks can be stored in a plastic bag in the refrigerator for up to two weeks. Freeze rhubarb by cutting into 1 inch slices and packing in freezer bags..
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Simple Rhubarb Sauce
4 cups washed, chopped rhubarb
¾ cup sugar
¼ cup water
Place all ingredients in a saucepan, cover and simmer over medium heat until rhubarb has melted down. For a different flavor add a teaspoon of ground cinnamon or a slice of fresh ginger root while simmering. Cool and enjoy over ice cream, or on its own as a nice alternative to apple sauce. Keeps about a week in the refrigerator or freeze. For many more interesting rhubarb recipes, both sweet and savory, check out this website: www.rhubarbinfo.com/recipe-sauce.html. It’s part of the Rhubarb Compendium with everything you might want to know about rhubarb.
Strawberry Rhubarb Crisp
1 ½ cups sugar
4 tablespoons flour
4 cups rhubarb, washed and cut in ½ pieces
4 cups strawberries, washed and cut in half
3 cups oatmeal
1 ½ cups brown sugar
¾ cup melted butter
Combine sugar and flour. Add rhubarb and strawberries, stir together to coat with flour/sugar mixture. Put in 9x13 pan. Combine rest of ingredients and sprinkle over top. Bake at 350° for 40 minutes. Good warm with a scoop of vanilla ice cream.
Recipes
from the
Farmers Market
from the
Farmers Market
For the Love of Asparagus
“As quick as cooking asparagus” was an old Roman saying meaning something was accomplished rapidly.
The sugar in the plant quickly converts to starch after harvesting, causing a loss in flavor and development of woody texture.
Select firm, straight, smooth, rich green stalks with tightly-closed tops. Ridges in the stems and a dull green color are an indication of old age. The stalks should not be limp or dry at the cut.
For storage, do not wash asparagus before storing and never soak it. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a plastic bag and store spears in the refrigerator for up to 2 days.
Cooking tips: Snap off the bottom most woody part of the spear.
Cooked Asparagus
Asparagus is best cooked simply. Arrange spears loosely in a skillet with an inch of slightly salted boiling water. Simmer for 3-5 minutes or until bright green and tender, but not mushy. Remove from heat and run under cold water to stop the cooking process.
Serve warm with butter, lemon and a sprinkle of Parmesan cheese.
Serve cold with a simple vinegarette OR olive oil with fresh squeezed lemon and a sprinkle of salt OR drizzle with
Balsamic vinegar.
Parmesan Roasted Asparagus
2 1/2 lbs. fresh asparagus (about 30 stalks)
2 tbls. good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Preheat the oven to 400 degrees F.
Lay the asparagus in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minutes. Serve with lemon wedges.
“As quick as cooking asparagus” was an old Roman saying meaning something was accomplished rapidly.
The sugar in the plant quickly converts to starch after harvesting, causing a loss in flavor and development of woody texture.
Select firm, straight, smooth, rich green stalks with tightly-closed tops. Ridges in the stems and a dull green color are an indication of old age. The stalks should not be limp or dry at the cut.
For storage, do not wash asparagus before storing and never soak it. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a plastic bag and store spears in the refrigerator for up to 2 days.
Cooking tips: Snap off the bottom most woody part of the spear.
Cooked Asparagus
Asparagus is best cooked simply. Arrange spears loosely in a skillet with an inch of slightly salted boiling water. Simmer for 3-5 minutes or until bright green and tender, but not mushy. Remove from heat and run under cold water to stop the cooking process.
Serve warm with butter, lemon and a sprinkle of Parmesan cheese.
Serve cold with a simple vinegarette OR olive oil with fresh squeezed lemon and a sprinkle of salt OR drizzle with
Balsamic vinegar.
Parmesan Roasted Asparagus
2 1/2 lbs. fresh asparagus (about 30 stalks)
2 tbls. good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Preheat the oven to 400 degrees F.
Lay the asparagus in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minutes. Serve with lemon wedges.
For the Love of Beets
When selecting this nutritious vegetable, look for small/medium bulbs that are firm & smooth and a deep rich color with the fresh greens still attached.
To store, take off all but an inch or so of the greens before you store each (the roots and the tops) in separate plastic bags in the vegetable drawer in your refrigerator. Make sure the roots are dry and don’t wash them until you’re about to cook them. Moisten a paper towel and wrap the greens in it before placing them in the plastic bag. Beets can keep for quite a while (3 weeks) but you have to use the tops within a few days.
Peel beets AFTER they are cooked. If you’re careful not to break the skin while washing, you won’t lose too much of the beautiful color (and nutritional value) when cooling. Rub cooked beets in a paper towel or peel under cool water.
Beets with Orange Marmalade
4 medium beets, cooked, peeled, and diced
1/2 onion, diced
1 tbls. orange marmalade
1 tbls. olive oil
1 tbls. butter
salt and pepper
In a skillet, heat olive oil with butter (careful not to burn).
Add onion and saute until soft. Add diced beets and cook
until heated through. Add orange marmalade; stir gently
until beets are coated. Season to taste with salt and pepper.
Summer Borscht
5 medium fresh beets (about 2 lbs. without tops)
Kosher salt
2 cups chicken stock
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream yogurt, sugar, lemon juice vinegar, 1 tbls. salt and the pepper. Peel the cooled beets. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the sop. Cover with plastic wrap and chill for at least 4 hours or overnight. Season to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
When selecting this nutritious vegetable, look for small/medium bulbs that are firm & smooth and a deep rich color with the fresh greens still attached.
To store, take off all but an inch or so of the greens before you store each (the roots and the tops) in separate plastic bags in the vegetable drawer in your refrigerator. Make sure the roots are dry and don’t wash them until you’re about to cook them. Moisten a paper towel and wrap the greens in it before placing them in the plastic bag. Beets can keep for quite a while (3 weeks) but you have to use the tops within a few days.
Peel beets AFTER they are cooked. If you’re careful not to break the skin while washing, you won’t lose too much of the beautiful color (and nutritional value) when cooling. Rub cooked beets in a paper towel or peel under cool water.
Beets with Orange Marmalade
4 medium beets, cooked, peeled, and diced
1/2 onion, diced
1 tbls. orange marmalade
1 tbls. olive oil
1 tbls. butter
salt and pepper
In a skillet, heat olive oil with butter (careful not to burn).
Add onion and saute until soft. Add diced beets and cook
until heated through. Add orange marmalade; stir gently
until beets are coated. Season to taste with salt and pepper.
Summer Borscht
5 medium fresh beets (about 2 lbs. without tops)
Kosher salt
2 cups chicken stock
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream yogurt, sugar, lemon juice vinegar, 1 tbls. salt and the pepper. Peel the cooled beets. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the sop. Cover with plastic wrap and chill for at least 4 hours or overnight. Season to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
2 tbls. freshly squeezed lemon juice
2 tsp. white wine vinegar
1 1/2 tsp. freshly ground black pepper
2 cups medium diced cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tbls. chopped fresh dill, plus extra for serving
2 tsp. white wine vinegar
1 1/2 tsp. freshly ground black pepper
2 cups medium diced cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tbls. chopped fresh dill, plus extra for serving
THE BERRIES ARE COMING………..
The strawberry plant is a member of the rose family. A single berry contains 200 seeds, and all of them reside on the outside. The strawberry is loaded with nutritious components of vitamins and minerals beside ellagic acid which carries the responsibility for much of the Berries antioxidant activity.
Berries are generally available during June and July. Preservation of the berries can be done by freezing and making jams and sauces.
Strawberry Spinach Salad
Paired with spinach, strawberries make a colorful salad, packed with vitamins:
1 pint fresh strawberries
1/2 tsp. paprika
2 bunches fresh spinach
1/2 c. olive oil
1/2 cup sugar
1/2 c. balsamic vinegar
1 1/2 tbs. minced green onion
2 Tbs. sesame or sunfower seeds
1/2 tsp. Worcestershire sauce
Slice strawberries and tear spinach leaves if too large. Arrange in bowl. Mix the rest of the ingredients and pour over the salad.
FOR THE LOVE OF KALE
Kale is a descendent of the wild cabbage plant. It is loaded with nutrients, especially vitamins K, A, and C and magnesium. Kale is considered to be one of the most highly nutritious vegetables with powerful antioxidant properties and is anti-inflamatory. In the United Kingdom during WWII, growing kale was encouraged because it was so easy to grow and provided so many nutrients.
Kale is easy to store (wrap it in a damp towel and refrigerate) and keeps very well up to a week or more.
Sauteéd Kale
Remove stem of the kale, and rough chop.
Heat olive oil in a skillet, saute 2 cloves of diced garlic
Add kale to the skillet with the 2 tbls. lemon juice
Cook until tender. Season with salt and pepper.
Kale and Roasted Vegetable Soup
3 medium carrots
2 large tomatoes, quartered
1 large onion
1/2 small butternut squash
6 garlic cloves
1 Tbsp olive oil
6 cups of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of white beans
Roasted vegetables, puréed and then cooked with broth, kale, and white beans make up this hearty soup. Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes. Cut squash (peeled, seeded) and carrots (peeled) cut lengthwise into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes. Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead. Serves six.
Kale is a descendent of the wild cabbage plant. It is loaded with nutrients, especially vitamins K, A, and C and magnesium. Kale is considered to be one of the most highly nutritious vegetables with powerful antioxidant properties and is anti-inflamatory. In the United Kingdom during WWII, growing kale was encouraged because it was so easy to grow and provided so many nutrients.
Kale is easy to store (wrap it in a damp towel and refrigerate) and keeps very well up to a week or more.
Sauteéd Kale
Remove stem of the kale, and rough chop.
Heat olive oil in a skillet, saute 2 cloves of diced garlic
Add kale to the skillet with the 2 tbls. lemon juice
Cook until tender. Season with salt and pepper.
Kale and Roasted Vegetable Soup
3 medium carrots
2 large tomatoes, quartered
1 large onion
1/2 small butternut squash
6 garlic cloves
1 Tbsp olive oil
6 cups of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of white beans
Roasted vegetables, puréed and then cooked with broth, kale, and white beans make up this hearty soup. Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes. Cut squash (peeled, seeded) and carrots (peeled) cut lengthwise into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes. Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead. Serves six.
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GETTING BACK TO OUR ROOTS
Roots are easy to define; they are the part of the plant growing under the ground. Carrots, parsnips, rutabagas, beets, and potatoes are familiar to most folks.
Nutritionally, root vegetables have plenty to offer. Roots function as the storehouse of the energy collected by the leaves of the plant. Eating the root portion provides us with a concentrated source of vitamins, minerals, phytonutrients (including free radical-fighting antioxidants) and carbohydrates. Roots are also a source of iron and calcium.
Root vegetables have the advantage over the leafy greens because of the ease of storage and length of preservation. A cold basement or non-freezing garage is all they require. Just keep them above freezing and below 50 degrees and most will keep for months. Store them in darkness as light will contribute to spoilage, and will turn the skins of potatoes green. Carrots, beets and parsnips keep best if they are buried in a box of clean, damp sand or sawdust. And, of course, there is always refrigerator for storage. Roots will keep well in the refrigerator in a plastic bag as long as they are not stored with apples which release ethylene gas that will spoil the root vegetables.
Roots are easy to define; they are the part of the plant growing under the ground. Carrots, parsnips, rutabagas, beets, and potatoes are familiar to most folks.
Nutritionally, root vegetables have plenty to offer. Roots function as the storehouse of the energy collected by the leaves of the plant. Eating the root portion provides us with a concentrated source of vitamins, minerals, phytonutrients (including free radical-fighting antioxidants) and carbohydrates. Roots are also a source of iron and calcium.
Root vegetables have the advantage over the leafy greens because of the ease of storage and length of preservation. A cold basement or non-freezing garage is all they require. Just keep them above freezing and below 50 degrees and most will keep for months. Store them in darkness as light will contribute to spoilage, and will turn the skins of potatoes green. Carrots, beets and parsnips keep best if they are buried in a box of clean, damp sand or sawdust. And, of course, there is always refrigerator for storage. Roots will keep well in the refrigerator in a plastic bag as long as they are not stored with apples which release ethylene gas that will spoil the root vegetables.
Root Vegetable and Cranberry Bake
2 cups thinly slice, Yukon gold potatoes (about 3/4 lb.)
2 cups thinly sliced, peeled sweet potatoes (about 3/4 lb.)
1 1/2 cups thinly sliced parsnip (about 1/2 lb.)
1 medium onion, thinly sliced
1/2 cup dried cranberries
1/2 tsp. salt
1/2 tsp freshly ground black pepper
Cooking spray
1 1/4 cups chicken broth (low-sodium)
1/4 cup maple syrup
1 tbls. Chopped fresh or 1 tsp. dried thyme
3 tbls. bourbon
1 1/2 tbls. fresh lemon juice
1 tbls. butter
1. Preheat oven to 375 degrees.
2. Combine the first 7 incredients in a 11 x 17 inch baking
dish coated with cooking spray.
3. Combine broth and remaining ingredients in a medium
saucepan; irnh to a boil. Remove from heat, and pour over
vegetables.
Cover, bake at 375 degrees for 20 minutes. Uncover;
bake an additional 50 minutes.
Yield: 6 servings. Note: Alternative root vegetables
can be used such as turnips, rutabagas, beets, carrots.
Rustic Apple Pie
A quick apple pie recipe that seems to impress the guests:
1 pie dough for crust
A little sugar, flour, cinnamon to sprinkle on pie dough when rolled out
1 squirt of lemon juice
Small Pie - 3 to 4 apples
Large pie - 5 to 6 apples
1 tbls. butter
1 egg
A little more sugar to sprinkle on top of pie
Roll out a crust using Pappy’s Pie dough, either one or two “discs” depending on how many apples you want to use. I recommend Pappy’s because it was developed by a local family years ago here in Red Wing, it’s very good. It has lard; if that’s not to your liking, substitute your favorite pie crust. Anyway, roll out the disc in a roughly round circle. Place it on a cookie sheet and pile peeled apple slices that have been tossed with a little flour, sugar, cinnamon and a squirt of lemon juice. A small pie will take 3-4 apples and larger one 5-8 apples. Dot the slices with little bits of butter, not more than a tablespoon total. Now, just flop the edges of the crust over the apples slices; the edges of he crust won’t meet. Just pat the whole thing lightly to settle the apples a bit. Mix an egg with a little water and brush that over the crust (you can also use milk or cream and no egg). Sprinkle with sugar - I like lots, use your best judgment. Bake in a preheated 375 degree oven for 40 to 50 minutes. It’s done when apples are tender and the crust is nicely brown. If the crust gets too brown before the apples are done, a ring of aluminum foil loosely placed around the edge will help. Cool for a little bit before serving or enjoy at room temperature. You ccall an it a pie or a tart, but I has a nice rustic appeal. And it’s quick!
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The Humble Zucchini
Less than thirty years ago, the zucchini, formerly often referred to as green Italian squash, was hardly recognized in the United States. Today, it is not only widely-recognized, but a particular favorite of home gardeners. It’s easy to grow, and can be used in a variety of recipes including breads and desserts.
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Zucchini is a member of the cucumber and melon family. Inhabitants of Central and South America have been eating zucchini for several thousand years, but the zucchini we know today is a variety of summer squash developed in Italy. The prime season for zucchini is May to August. This is why it is often called summer squash. Zucchini fruit grows quickly and is harvested within two to seven days of flowering. Handle zucchini with care as they are easily damaged. Look for a moist stem end and a slightly prickly, yet shiny skin as indicators of freshness. Ideally, green zucchini should be no more than six inches long and one to two inches in diameter, with firm skin free of cuts or bruises and at least one inch of stem still attached. Baby fingerling zucchini can be steamed, sautéed, or pickled whole.
Another favorite with home gardeners is zucchini blossoms, stuffed or not, dipped in egg, spices, and flour, and fried golden. Picking the flowers actually encourages more fruit. Flowers should be sprinkled with water, wrapped gently in paper towels and refrigerated. Use as quickly as possible
Another favorite with home gardeners is zucchini blossoms, stuffed or not, dipped in egg, spices, and flour, and fried golden. Picking the flowers actually encourages more fruit. Flowers should be sprinkled with water, wrapped gently in paper towels and refrigerated. Use as quickly as possible
Zucchini Gratin
Serves 6-8 as a side or 4 as a light main dish.
-6 tablespoons extra-virgin olive oil
-2 pounds zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices
-2 teaspoons table salt
-1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
-2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
-3/4 teaspoon ground black pepper
-2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
-1 tablespoon minced fresh thyme leaves
-1 large slice white sandwich bread, torn into quarters
-2 ounces Parmesan cheese, grated (about 1 cup)
-2 medium shallots, minced (about 1/4 cup)
-1/4 cup chopped fresh basil leaves
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
2. Toss zucchini slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on paper towels; cover with another paper towels. Firmly press each slice to remove as much liquid as possible.
Serves 6-8 as a side or 4 as a light main dish.
-6 tablespoons extra-virgin olive oil
-2 pounds zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices
-2 teaspoons table salt
-1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
-2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
-3/4 teaspoon ground black pepper
-2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
-1 tablespoon minced fresh thyme leaves
-1 large slice white sandwich bread, torn into quarters
-2 ounces Parmesan cheese, grated (about 1 cup)
-2 medium shallots, minced (about 1/4 cup)
-1/4 cup chopped fresh basil leaves
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.
2. Toss zucchini slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on paper towels; cover with another paper towels. Firmly press each slice to remove as much liquid as possible.
3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
4. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
5. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over zucchini. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
6. Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
4. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
5. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over zucchini. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
6. Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
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Spinach Salad
The dressing is quickly made with a little of the bacon fat, cider vinegar, sugar and a little minced onion. Poured warm over the spinach, the dressing slightly 'cooks' the greens and provides the right balance of sweet and tart. A crumble of bacon and a chopped hard boiled egg makes the salad a satisfying meal.
1 lb. fresh spinach
2 hard-cooked eggs, diced
1/4 red onion, minced
Tear spinach into bite size pieces
Toss with eggs and onions in a large salad bowl.
Fry 4 to 6 slices of bacon, diced
Remove bacon crisps
Dressing:
Reserve 2 Tbls. hot bacon drippings and mix with
3 tbls cider vinegar
3 tbls. sugar or honey
1/4 cup salad oil
Mix well in fry pan so dressing is hot.
Drizzle over salad mix.
Sprinkle bacon crisps over salad.
