Sweet Onion Pie

April 16, 2014

• 4 thinly sliced sweet onions – Vidalia or Walla Wallas
• 1 stick butter
• 3 eggs
• 1 cup sour cream
• ½ cup Parmesan
• Salt and pepper to taste
• Pie crust

Sauté sliced onions in butter until translucent and caramelized. Combine the eggs, sour cream, Parmesan, salt and pepper in a bowl and mix well. Line a pie plate with pie crust, add the caramelized onions and pour filling over them. Sprinkle with Parmesan and bake at 390° for 50 minutes.

Variations:

Inlay asparagus spears in a fan shape before baking.
Add mushrooms to the onions as they caramelize.
Add cooked and drained sweet Italian sausage to the filling

Baked Beans – Shelly Jensen

April 16, 2014

• 46 oz. pork and beans
• 2 cans red kidney beans – drained and rinsed
• 1 pound pork sausage – cooked and drained
• 1 pound lean hamburger – cooked and drained
• 1 cup molasses
• 1 1/2 cup brown sugar
• splash of Worcestershire sauce
• Salt and pepper to taste
• 1 teaspoon thyme

Combine all ingredients and bake in a casserole or crock pot

Caprese Tart

April 16, 2014

• Pie crust or puff pastry
• 1 ½ cups shredded or sliced fresh mozzarella
• 5 Roma tomatoes – sliced
• 1 cup loosely packed fresh basil leaves
• 1 tablespoon minced garlic
• 2 tablespoons balsamic vinegar
• ½ cup mayo or Greek yogurt
• ½ Parmesan
• Pinch of white pepper

Line a pie or baking dish with whichever crust you choose and bake until golden. In a food processor, pulse the mayo or yogurt with the garlic, balsamic vinegar, Parmesan and basil. Layer the filling, mozzarella, tomatoes and sprinkle with Parmesan. Bake at 375° for 25-30 minutes. Serve hot or cold. Garnish with fresh basil bouquet.

Lemon Thyme Orzo

April 16, 2014

• 1 cup orzo
• ½ cup chicken stock
• 1 tablespoon freshly squeezed Meyer lemon juice
• 1 ½ teaspoons finely chopped Meyer lemon zest
• 1 teaspoon dried thyme OR
• 1 Tablespoon fresh thyme
• ⅓ cup Parmesan

Cook orzo to al dente, drain and rinse. Return it to the pan and add the butter, lemon juice and zest, thyme, salt and pepper. Slowly add stock, cook and stir until the liquid is absorbed. Add Parmesan and serve hot. This dish resembles risotto.