Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

SAUTÉED ONIONS

An enhanced onion garnish with a defi nite
maple flavor. These onions can be served on
their own as a side dish, mixed with other veg­
etables, spooned over rice or pasta, or even
added to baked beans.
SERVES 4

1 teaspoon olive oil
4 medium onions, peeled and sliced
1 tablespoon maple syrup
2 tablespoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil

Heat the oil in a large high-sided skillet over
medium-high. Sauté the onions 2 minutes.
Add the syrup, vinegar, salt, and black pepper.
Continue cooking , stirring often, 20–25 min­
utes or until the onions are golden, tender, and
cooked down. Stir in the basil.

Per serving : 75 calories, 1 g fat, 0 g saturated fat, 15 g
carbohydrate, 1 g protein, 2 g dietary fi ber, 151 mg
sodium. Exchanges: 2 Vegetable, ½ Carbohydrate

EAST VILLAGE POTATO



AND ONION TART

This terrific vegetable tart topped with a rose­

mary glaze was one of the recipes I brought

home from Angelica Kitchen in New York City.

The wonderful combination of potatoes and

caramelized onions is held together by a soft,

luscious chickpea “custard.” The tart can be

made in a deep quiche dish or pie plate.

SERVES 6

For the Chickpea Custard

6 cups cold water

2 cups chickpea fl our

½ teaspoon salt

¼ teaspoon white pepper

Pinch of powdered saff ron

½ teaspoon Southern France Ethmix

(see page 288) or dried thyme

1 teaspoon freshly squeezed lemon juice

2 teaspoons capers

For the Tart

1 teaspoon light olive oil

1 pound sweet onions, cut into ½-inch dice

(yield 3 cups)

½ teaspoon caraway seeds

1 pound Yellow Finn or other waxy

yellow potatoes, peeled and sliced

¼-inch thick

⅛ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon white wine vinegar

3 tablespoons freshly grated Parmesan cheese

1 teaspoon paprika

ONION • 199