The End of Summer: Meals from the Garden

First I must apologize that it has been a long while since I have written anything for my blog. I have missed it, and missed sharing food and thoughts with you all. I have been trying to create more balance and joy in my life and staying off my computer and spending more time with family and doing things like art and dance have been key to that shift. Writing and blogging about food also bring me so much joy, so now, I am getting started again so stay tuned for more posts and let me know if there is anything you are wanting to hear/learn about. 

Since it has been a while, I thought it would be nice to share what has gone in my garden all summer. As usually it is an over crowded and weedy (but productive) bunch of raised beds and a beautiful tangle of tomato plants I generally refer to as the "Tomato Forest". In spring I can never believe that the tomato plants will actually get as large as they do, and want to plant as many of them as possible. 

Mostly we eat copious amounts of salad from our garden, fresh greens, cucumbers, numerous kinds of tomatoes and herbs, but there are occasional zucchini heavy cooked recipes and many kinds of raw or cooked kale dishes like the Pumpkin Seed Pesto Pasta below and the Pizza from the Garden here. I hope you all have had a rejuvenating summer and gotten to eat some delicious food along the way. It is nice to be back. - Tagan

 

Dinner on the front stoop: in the summer our dinning table grows into a family game table/paper collection spot, and all meals take place outside. At dusk the backyard often has too many mosquitos (yes there are mosquitos in the city) so we often eat on the front stoop, dragging out big bowls of food and cold bottles of water, on occasion our cutting board makes it out there piled with fresh sliced deliciousness from the garden, making us feel rich in it's abundance. 

Sliced Tomatoes with Crispy Onions and Garlic: cook onions over medium low heat in plenty of oil and salt until light golden, add garlic cook until tender and onions are nicely browned, drizzle over fresh cut tomatoes, serve with anything.

 Pumpkinseed Pesto (below with Kale and Pasta): Finely chop or puree toasted pumpkin seeds, good olive oil and a little salt, add basil and any other greens you have (kale is good but has a strong flavor, spinach is great as it has a mild flavor and makes a bright green pesto), pulse or chop until you have a fine paste. Add either finely grated cheese (Romano is my favorite) or miso if you don't want dairy, add a little lemon zest and adjust the salt and pepper and you are done. Obviously pesto is great on pasta, but it's also great with eggs and on toast.

One last gem are the little pumpkins and gourds that volunteered themselves from our compost this year. We spread the seedlings around the garden in spring and wondered what kind of squash would appear, amazingly we got little oval pumpkins, ghost white gourds and carnival squash.

A gift from the garden, and pure joy for the family. When I look out the window onto my backyard garden I am overcome with gratitude for the food it provides and the blessing of this little piece of land in my life. 

If you have a garden or dream of one, please share your favorite foods...

Sunday Supper Remixed w/Bryant Terry April 13th 3-5pm

Hope you can join us for this exciting event! The talented Chef, activist and artist Bryant Terry will be with us to launch his new book AFRO-VEGAN- Farm Fresh African, Caribbean & Southern Flavors Remixed. There will be a fabulous community pot-luck, a cooking demo, music, a Feast For the Future Visioning activity and so much more. It's s chance to gather and build positive community, celebrate culture, eat, learn and be together!!! Bryant will be cooking up his Tofu Curry with Mustard Greens, and there will be lots of great dishes from community members to share. I'm planning to make Bryant Terry's Cocoa Spice Cake (probably a mini cupcake version), and maybe an Afro-Brazilian Moqueca (coconut milk stew).  The Fabulous Nadine Nelson of Global Local Gourmet will be making some Black Eyed Pea Caviar from Afro-Vegan as well.

Photo credit to Paige Green, all pix from Afro-Vegan. From top right, clockwise: Cocoa Spice Cake, Glazed Carrot Salad, Summer Kebabs with Pomegranate Peach Sauce, and Tofu Curry with Mustard Greens.

The photo above is from Bryant's Feast for the Future installation at the Chicago conference of the International Association of Culinary Professionals. We will be building our local Feast for the Future altar. If you are planning to attend on Sunday, you can contribute something personal that connects to your culinary history or traditions, a cooking tool, or even a blessing or wish that you are inspired to add when you arrive (all items will be returned to you at 5pm). It will be beautiful. 

New Haven area folks, if you plan to attend and would like to cook one of Bryant's recipes, I'll post one below, and you can also google many of his recipes online!

For local folks, see you Sunday!

For those of you around the country, Bryant Terry is on a book tour and may be headed your way, check out his schedule here.

From AFRO-VEGAN by, Bryant Terry

All-Green Spring Slaw: 

green cabbage, green peas, sugar snap peas, celery, pumpkin seeds, parsley, chives

Soundtrack: “Mobius Streak” by Hiatus Kaiyote (Dufrane Remix) from TAWK TAKEOUT (Tawk Tomahawk Remixed)

This dish is my modern take on classic coleslaw. The delicate flavor of the green peas and sugar snap peas make this an exceptional dish, and the crunch from the celery and pumpkin seeds is extremely satisfying. The tangy dressing is top-notch too, so reserve any extra to use on another salad.

Dressing
1/4 cup silken tofu
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 clove garlic, minced
1/2 teaspoon coarse sea salt sea salt
2 tablespoons extra-virgin olive oil

Slaw
3 cups very thinly sliced green cabbage
2 teaspoons coarse sea salt
1/2 cup shelled peas (about 8 ounces peas in pods)
8 ounces sugar snap peas, trimmed and thinly sliced lengthwise
2 stalks celery, strings removed and thinly sliced diagonally (see note)
1/4 cup raw pumpkin seeds, toasted (see sidebar, page xx)
1/2 cup packed chopped parsley
2 tablespoons chopped chives
1 tablespoon finely grated lime zest

To make the dressing, put the tofu, lemon juice, mustard, vinegar, garlic, and salt in a blender and process until somewhat mixed. With the motor running, slowly pour in the oil and process until creamy. Taste and season with more salt if desired.

To make the slaw, put the cabbage in a large bowl and sprinkle with the salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer to a colander and rinse the bowl. Put the colander in the sink, put a plate atop the cabbage, and weight it (a 28-ounce can of tomatoes works well). Let sit for 1 hour.

Rinse the cabbage under cold water, then squeeze with clean hands to extract as much liquid as possible. Transfer back into the bowl and add the shelled peas, sugar snap peas, celery, and pumpkin seeds. Pour in enough dressing to lightly coat the vegetables. (start with 3 tablespoons). Toss with clean hands, then taste and add more dressing as desired (reserve any extra for another use).

To serve, with clean hands transfer the slaw into a serving bowl, leaving any juices behind. Garnish with the parsley, chives, and lime zest.

Yield: 4 to 6 servings

SO EXCITED FOR SUNDAY!! 

SEE YOU AT BEULAH HEIGHTS CHURCH 782 ORCHARD ST 3-5PM!!

Brazilian Countryside Breakfast: Avocado, Oats & Molasses

 I know this looks and sounds crazy, but trust me it is delicious! Take 1/2 a ripe avocado, mash it with a fork and scoop it into a small bowl. Add 1/2 cup RAW rolled oats, drizzle with molasses. Mix molasses into oats and enjoy the molasses covered oats and the rich creamy avocado together in each bite. I first ate this in Brazil deep in the countryside of Bahia in 1994. Avocados are eaten primarily as a sweet food there, the whole left by the pit filled with condensed milk, or fresh molasses; or blended into milk shakes called "vitaminas". Do yourself a favor and try this combination for breakfast, it is a huge favorite in our house!

 Have you come across other fun and unusual breakfasts abroad?

Salad with Strawberries, Goat Cheese and Salt & Pepper Almonds

Sweet is usually the direction I go when it comes to strawberries, but these gorgeous berries are also delicious with herbs, cheese or just on a simple salad. As my contribution to a four family picnic I tossed together this salad with some beautiful strawberries, fresh goat cheese, salt and pepper almonds and a basil tarragon vinaigrette. The flavors and textures in this salad are wonderful, and it's a little healthier than strawberry shortcake....

Salad with Strawberries, Goat Cheese and Salt & Pepper Almonds
with Basil Tarragon Vinaigrette

One large head red leaf lettuce washed, dried and torn
1 pint strawberries, cleaned and sliced
4 oz of fresh chevre goat cheese (or feta)
1/2 cup whole raw almonds
1 tablespoon butter
salt and peppe

To make Salt & Pepper Almonds:
Heat a heavy bottomed skillet, add butter. Over medium heat toss in almonds, salt and freshly ground pepper. Cook, stirring occasionally until almonds are starting to brown, but not burn. Let cool.

To make Basil Tarragon Vinaigrette:
1/2 cup extra virgin olive oil
3 tablespoons vinegar (white, white balsamic or apple cider is fine)
Salt and pepper to taste
1 teaspoon sugar, honey or agave
handful each of basil and tarragon, finely chopped

Whisk all ingredients together or shake well in a jar.

To assemble salad:
Toss lettuce with dressing. Top with almonds, strawberries and crumbled goat cheese.

Enjoy!!!  

If you want to go pick some berries, check out: pickyourown.org or in CT try: buyctgrown.com
My favorite strawberry picking spot is: jonesfamilyfarms.com in Shelton, CT

What savory dishes do you make with strawberries?

Quick Yellow Rice & Beans

This dish is one of my favorite quick standby meals. I love rice and beans because it's delicious, inexpensive, healthy and easy. It's also versitile. Sometimes I make it with chicken, sometimes with olives or peppers if I have them. The yellow can come from saffron or saffron powder, but more often I use a little tumeric, as it is cheaper and I always have it around. This meal literally takes 3 minutes to put in the rice cooker and is great on it's own or topped with a fried egg and salad. The bowl above was a batch I made for one of my kids birthday parties, when I suddenly realized that I had not planned much food for the adults, so quickly threw the ingredients into the cooker, flipped the switch and presto... a quickly meal.

Of course you can make this in a pot or frying pan, but I do love my rice cooker that I got at a tag sale about 15 years ago. Now rice cookers are sold just about everywhere, including pharmacies, like Wallgreens!

You don't really need much of a recipe for this dish. Just remember the parts: rice, liquid, seasoning, beans and fun additions like olives, peas, broccoli, spinach, peppers, curry&raisins etc....If you like your veggies bright green you can add them at the very end or cook them separately and mix them in at the end.

For this batch I used:
2 cups jasmine rice*
3 cups water
1 can beans ( I think I used half black and half kidney in this batch)
1/2 teaspoon turmeric (or saffron or achiote)
1 teaspoon salt or adobo seasoning (or make your own using salt, garlic powder, salt and pepper)**
handful of pitted green olives (optional)
half a red pepper finely diced (optional)
1 cup peas (optional)

*If using brown rice, use 2 Cups rice to 4 Cups water or stock
** you can taste the liquid before cooking and adjust seasoning as needed.
Add all the ingredients into a rice cooker. Click it on to cook, wait and then enjoy!

A few weeks ago I made this version of chicken with yellow rice and beans. Season and sear skinless chicken thighs in a little oil in a deep frying pan, remove and add onion. Saute until translucent, add rice  and saute for one minute. Add beans, chicken, seasoning and water or stock. Bring to a simmer, reduce heat to low, cover and cook for 20 minutes or until rice is tender. Add a touch more water if needed.

If you feel like making this even more special and delicious, finely chop or puree lots of onion, garlic and any herbs you like (cilantro is nice). Saute this mixture in a bit of olive oil, add rice and saute until opaque, then add the liquid or the rest of your ingredients.

How do you like to make rice and beans?

Sweet Potato Fries

I love sweet potatoes, they're like nature candy. I remember in high school bringing baked sweet potatoes to school for lunch (split with a little butter and a pinch of salt). I'm sure I got funny looks from other kids...but that was a normal occurrence anyway. Roasting sweet potatoes is simple and very delicious. We often call these "fries" even though they are baked not fried. All you do is slice sweet potatoes (skin on) into wedges or any other shape you like. Toss them with a little oil, salt and pepper, spread them onto a lined baking sheet or roasting pan and roast at 450 degrees until lightly brown. About 45 minutes for large wedges, shorter if you cut them smaller.  Sweet potato fries are a great addition to any meal, but good luck getting them to the table, this pan was eaten before we even started dinner.

This recipe is also in the New Haven Cooks Cookbook, available at CitySeed (my employer). The recipe was submitted by the Fair Haven Community Health Center, where they teach this recipe as part of the nutrition counseling and cooking classes in their WIC office.

Sweet Potato Fries

Four servings

2 pounds sweet potatoes            

3 tablespoons oil, safflower, canola or olive            

Salt            

Pepper           

1. Scrub sweet potatoes and dry.  Cut into long wedges, place in a large bowl and toss with oil, salt and pepper.
2. Lay potatoes in a single layer on a foil or parchment paper lined baking sheet.
3. Bake in a 400 degree oven for 40-50 minutes, or until golden brown and cooked through.  Check half way through and rotate if necessary.

Note: Try roasting other vegetables this way as well: carrots, parsnips, pumpkin, onion and even apple or pear, can be tossed with oil, salt and pepper and placed in a glass baking dish or lined baking sheet to roast. You can add herbs and spices as well. 

Have you been roasting anything interesting this winter? Please share....

Delicata - The Best Winter Squash

Aside from being absolutely delicious, my favorite winter squash (the delicata variety, pictured on the left above) stand out among all winter varieties because you do not have to peel them! The skin of a delicata squash is so thin it is edible, making preparation of it very easy. I thinly slice these, tossed with olive oil, salt and pepper and roast them. The roasted squash can be added to anything you like! One of my favorite combinations is a green salad with roasted delicata squash, quick pickled red onions, toasted nuts (walnuts, peanuts or pumpkin seeds) and a curry vinaigrette.

Delicata squash are available at most farmers' markets right now, and in some local grocery stores.

Roasted Delicata Squash

2 baking sheets

3 delicata squash - cut in half lengthwise, seeds removed

3 tablespoons olive oil

salt and pepper to taste

you can also add spices such as curry, chili pepper, or cumin

Preheat oven to 425 degrees

1. Slice squash into 1/4inch thick half circle slices
2. Toss with olive oil until evenly coated
3. Toss with salt and pepper to taste, adding other spices if desired
4. Place in an even layer on a foil or parchment lined baking sheet.
5. Roast in the oven until lightly browned, about 40 minutes. Rotate part way through and checking for browning on the bottom side. 

Salad with Roasted Delicata Squash, Pickled Red Onions and Peanuts

If you want to try out this salad:

1. Pickled Red Onions 

(in this recipe use red onions, they will turn a gorgeous pink color and omit the basil)

2. Make a basic Vinaigrette and add some curry powder and a drizzle of honey

3. Wash and dry some delicious salad greens: a variety of lettuces, dandelion or mustard greens.

4. Toast nuts or pumpkin seeds in the oven or in a frying pan until fragrant. 

5. Toss the greens with dressing and pickled onions. Top with roasted squash and nuts, enjoy!

While you have the oven on, you might as well go ahead and roast an acorn squash (shown above, split, seeded and placed face down on a baking sheet with 1/2 cup of water. Or, roast some sweet potato wedges or anything else you have in the fridge, make the most of having the oven on and get a jump on your next meal. 

What do you like to roast?

Thanksgiving Food Musings and a Beautiful Bird

I have been hosting Thanksgiving for the past few years, which means that I have been in charge of the Turkey. Each year I have tried a different type of bird, and a few different cooking techniques, but for the last two years, I used the same technique and ended up with a deliciously moist bird cooked in only 2 hours. Two tricks that I think made all the difference: slather tons of garlic pureed with butter or oil and herbs under the skin and on top of the skin, and start with a high heat to brown the bird (in the bottom part of the oven, and then turn the temperature down a bit to cook the rest of the bird, draping the breast with foil if it is getting too dark before the rest of the turkey is done. For the last two years, my turkey has cooked in half the time I had calculated based on it's weigh, and I've had to scramble to get the rest of the meal on the table before the bird was cold. I write this in hopes that I will remember for this year!

I never posted my pictures from last year, so I thought this might be a good time to share. It was a fairly traditional year as far as side dishes and seasoning goes. I'm including links to some good recipes on my blog and in other locations:

Garlic and Herb Roasted Turkey (below)
Mashed Potatoes*
Buttermilk Biscuits
Kale Salad
Roasted Squash and Brussel Sprouts with Pecans
Caraway Roasted Rainbow Carrots (harvested that morning from my own garden!!)

I went a little nuts on dessert:
Raspberry Pie
Cardamom Buttermilk Pie (I topped mine with whipped cream just before serving)
Coconut Cream Pie
Apple Pear Pie
Pumpkin Pie (using a fresh pumpkin)

*Note on Mashed Potatoes: this linked recipe is a basic starting point. I would add a total of 4 tablespoons of butter and I boil my potatoes in the skin and peel them hot using a dish towel, then place them directly in the mixer or ricer, adding salt, hot mik and butter until they are fluffy. 1 

Perfect Roasted Turkey
1 Turkey (about 15-18 pounds)- at room temperature
1 stick butter or 1/4 cup olive oil
8 cloves garlic
1 small onion
salt and pepper
herbs or spices of your choosing

1. Preheat oven to 450 degrees.
2. Puree garlic, onion, salt and pepper with butter or olive oil.
3. Loosen the skin on the turkey with your hands or a spoon.
4. Smear garlic puree under the skin, reserving a few tablespoons to rub on the outside of the turkey skin.
5. Tie turkey legs together with twin or string
6. Place turkey in a large roasting pan breast side up and place in the oven on the bottom rack. 
7. Roast at 450 until the skin is nicely browned, roughly 45 minutes to 1 hour. Turn oven down to 350 and continue roasting until turkey meat reaches 170 degrees when tested with a thermometer, approximately 1 more hour. 

This year I am thinking of going a little lighter all around. Contemplating poached pears and fruit based desserts rather than so many pies (the picture above is missing a few pies form our meal last year), and a lot of vegetables again....we'll see if people let me skip the biscuits or not....

I came across this paragraph I wrote last year about the joys of growing and eating my own food. It was an incredible experience to have a large harvest of one crop from my tiny backyard garden and get to share it with my family.

"Growing food in my backyard is an absolutely thrilling experience. To think that I put these tiny little seeds in dirt, let the sun shine on them, give them a little water, and try to keep the squirrels, stray cats and children from destroying them, and a few weeks or months later I have food. Such was the case with 2 raised beds of carrots. Now, carrots take a heck of a long time to grow (70-90 days), so it is amazing to me that they are so inexpensive in the grocery store. This crop took up two halves of raised beds; some precious garden real estate. The great thing is that I planted them so long ago that I'd almost forgotten about them. I'd been saving them for our Thanksgiving meal, and almost forgot to pick them. I sent the kids out on Thanksgiving morning to pull some of the carrots we'd been eyeing for months. The next 30 minutes was filled with kids racing in and out of the house showing us the fat danvers orange carrots, and the assortment of rainbow carrots, skinny white ones, stumpy purples, golden yellows and oranges. The kitchen floor was covered in dirt and brown leaves, the picnic table outside was piled high with carrots (greens and all), and I was filled with an inexplicable joy, both that my kids were taking such pleasure in a vegetable, and that I actually managed to grow something so beautiful and delicious. There was no need to remind myself to be thankful on this Thanksgiving."

 Any Favorite Thanksgiving Recipes you want to share?

Kale Crazy

Among the healthy/ local food focused community there seems to be a bit of a recent infatuation with kale: cooked, raw or turned into chips. It's a leafy green, and is very green, so therefore really good for you, and it's also easy to prepare, you don't even have to cook it. I know, I didn't really believe it would taste good raw either, until I tried it. Kale, chopped and  "massaged" with a little olive oil, salt and lemon juice....and anything else you'd like is tender and delicious. My recent favorite version was kale tossed with a creamy avocado dressing made by blending an avocado with the juice and zest of a lemon, and some salt and pepper, topped with some toasted almonds. Simple and delicious, and nutritious, because it actually tasted great, so people ate it!

For the salad pictured above, I tossed the kale with olive oil, lemon juice and a pinch of salt and pepper, then topped it with diced avocado and roasted pumpkin seeds. 

To prepare the salad, take one large bunch of kale and remove the thick part of the stems.  Roughly chop or tear the kale into 2-inch pieces. Toss with your favorite dressing or just a squeeze of lemon juice, oil and a pinch of salt which helps to tenderize the greens. Gently squeeze the greens with your hands as you toss. This salad is delicious with nuts or seeds, cheese, or other vegetables such as bell peppers or thinly sliced red onion. 

Enjoy!

Any favorite kale recipes? Please Share!

Blistered Smoked Potatoes

I finally got a grill.

Six years ago I got a backyard, but it took me a little while to fill in this important component: a place to cook over a fire.  My family opted for a basic fire pit with a grill top, which means we have to build a pretty big fire to cook over, but lucky for us there is a big pile of logs and tree cuttings in a pile next door, that need to be burned, so our food is getting flavored with real wood smoke, and it tastes a lot better than charcoal!

 One of my favorite grill top treats has been smokey roasted potatoes. I steam the potatoes in the kitchen while I'm making a marinade or salad, then heat my large cast iron skillet over the fire and toss the tender potatoes in with some olive oil, salt and pepper and herbs. The skins blister and brown, and the wood smoke infuses the whole potato. It really doesn't get much better than this. 

Blistered Smoked Potatoes

2 pounds small potatoes (fingerling, yukon golds or red new potatoes work well)

2 tablespoons olive oil

salt and pepper to taste

handful of fresh herbs such as marjoram, thyme, rosemary, etc...

1. Steam whole potatoes in a pot on the stove. Remove from pot when tender.
2. Heat a heavy bottomed skillet with a heat proof handle over a wood fire.
3. Add olive oil to pan and quickly toss in hot tender potatoes and season with salt and pepper.
4. Turn potatoes occasionally so that they brown on all sides.
5. When potatoes are nicely browned, add fresh herbs, toss and serve.

For the rest of the meal I usually add an assortment of grilled vegetables, and some marinated meat or tofu. For this meal we had chicken thighs using a garlicky marinade similar to the one in this recipe, and tofu with the same salty, sour, sweet marinade. 

The joy of building a fire, cooking over it, and watching the coals burn together with my family and friends has brought me incredible joy and made me thankful for all the simple blessings I have. Life can be very challenging at times, but sometimes it's the tiny moments of joy that help me to have perspective and give thanks. I know it seems corny to get all deep and mushy over a backyard BBQ, but  I hope all of you are blessed with more than a few moments of happiness and thanks for good food, family and community this summer.

Are you grilling this summer? Please Share your recipes, thoughts etc....

Eating Wild

Onion grass - picked form my front yard and washed, looks a lot like scallions, but free!

As the weather has turned warm and life has begun to move outside, my urge to eat from the earth right outside my back door has emerged with force. My little garden is not growing much of anything yet, just a few seedlings started indoors, but as I wandered along the sidewalk and yard thinking of dinner, I started to notice food growing wild underfoot. New spring dandelions with their tender green leaves, perfect for a salad, and clusters of potent onion grass just waiting to be dug up from my unkept "lawn".  I hear people talking about foraging for ramps or wild mushrooms, but both of those involve a trip to the woods, (a welcome adventure, don't get me wrong), but not as convenient as my front stoop. So, I rallied my kids and we started digging and cutting, first showing them how to identify the dandelion greens with their distinctive jagged edges, and then the onion grass with it's unmistakable smell. They had a blast picking with me, and were so excited to share the food with our extended family for a special dinner that night.

Dandelion greens - still small and tender - (above)

Onion grass sprouting up in my front yard, the hollow stem and strong onion smell are unmistakable (above + below)

When picking wild plants be sure that you are 100% certain that you know what it is you are harvesting, so that you don't eat something poisonous. These two plants are pretty simple to identify, but please always know what it is you are putting in your mouth before you eat it! Also, be certain that the soil where you are picking is not contaminated or been treated with pesticides or toxic fertilizers.

For dinner we made Broiled Wild Salmon on a bed of french lentils and roasted wild onions, topped with super local dandelion greens and a dijon dressing. Delicious!

Dandelion Greens Salad

Dandelion Greens - large salad spinner full

1 clove garlic

1 teaspoon dijon mustard

3 tablespoons vinegar

1 teaspoon honey or sugar

1/2 teaspooon salt

pepper to taste

1/3 cup olive oil

1. Wash and dry dandelion greens.
2. Finely chop garlic clove. Whisk garlic, mustard, vinegar, honey, salt and pepper together. Slowly drizzle in oil, whisking continuously. 
3. Toss over greens just before serving. Taste and adjust seasoning.

Roasted wild onions

1 handful of wild onion grass, including bulbs.

olive oil

salt and pepper

1. Trim roots from onion bulbs and remove any brown or tough parts of stem and grass. 
2. Toss onions with a drizzle of olive oil. Season with salt and pepper.
3. Place onions in a single layer on a baking sheet directly under the broiler for a very brief time until browned but not burned. 
4. Roughly chop roasted onions and add to any dish.

Note: The french lentils in the photo above were simmered in a large pot of water with a little salt. Once tender, drain the excess water, and toss with roasted onions and a drizzle of olive oil. Adjust seasoning as desired. The salmon was rubbed with olive oil, salt, pepper and lemon juice and cooked under the broiler, until cooked through but still moist. The fish was prepared about one hour before the meal and served at room temperature. 

Have you found any good wild edibles this spring?