Heat a skillet over medium-low heat, and add olive oil and onions. Let them caramelize for about 15 minutes, and then turn the heat up a bit for the last few minutes to get them a bit crispy.
Spread mayonnaise on the slices of bread. Add a slice (or slices) of tomato to cover one half.
Sprinkle the tomato with salt and pepper.
Stack a few crunchy pieces of lettuce atop the tomato, then add onion, and put the lid bread on.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-07 12:40:012014-05-07 12:40:01Caramelized Onion, Lettuce and Tomato Sandwich
Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.
RAMP PESTO: (see ramp pesto pasta recipe for one version) Take 2 bunches washed and trimmed ramps and pulse in a food processor with ¼ cup Italian parsley, ¼ cup toasted pine nuts, ¼ cup asiago cheese and ¼ cup lemon juice. With machine running stream in ¼ cup olive oil and season with salt and pepper. Recipe can be halved or doubled
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-07 12:38:492014-05-07 12:38:49Radish, Pesto and Sea Salt Crostini
This easy macrobiotic, vegan recipe for scalloped sweet potatoes and ramps is low fat, dairy-free, and delicious.
INGREDIENTS:
1 tablespoon olive oil
4 medium sweet potatoes, sliced thin (about 6 cups)
¼-½ pound ramps, chopped
1 teaspoon chopped fresh rosemary or thyme
Sea salt
1 ¼ cups vegetable broth
DIRECTIONS:
Preheat oven to 375 degrees. Lightly oil a 1 ½ quart baking dish with half of the olive oil. Place a layer of sweet potatoes in the bottom of the dish, followed by some ramps. Sprinkle with sea salt and herbs. Repeat layers, ending with sweet potatoes. Pour broth over the sweet potatoes, sprinkle with sea salt, cover, and bake for 30 minutes. Uncover, drizzle with remaining olive oil, and bake, uncovered, for an additional 15-20 minutes, until sweet potatoes are lightly browned and tender.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-07 12:37:322014-05-07 12:37:32(Macrobiotic) Scalloped Sweet Potatoes and Ramps
Caramelized Onion, Lettuce and Tomato Sandwich
Caramelized Onion, Lettuce and Tomato Sandwich
INGREDIENTS:
DIRECTIONS:
Heat a skillet over medium-low heat, and add olive oil and onions. Let them caramelize for about 15 minutes, and then turn the heat up a bit for the last few minutes to get them a bit crispy.
Spread mayonnaise on the slices of bread. Add a slice (or slices) of tomato to cover one half.
Sprinkle the tomato with salt and pepper.
Stack a few crunchy pieces of lettuce atop the tomato, then add onion, and put the lid bread on.
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Radish, Pesto and Sea Salt Crostini
Radish, Pesto and Sea Salt Crostini
INGREDIENTS:
DIRECTIONS:
Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.
RAMP PESTO: (see ramp pesto pasta recipe for one version) Take 2 bunches washed and trimmed ramps and pulse in a food processor with ¼ cup Italian parsley, ¼ cup toasted pine nuts, ¼ cup asiago cheese and ¼ cup lemon juice. With machine running stream in ¼ cup olive oil and season with salt and pepper. Recipe can be halved or doubled
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(Macrobiotic) Scalloped Sweet Potatoes and Ramps
(Macrobiotic) Scalloped Sweet Potatoes and Ramps
This easy macrobiotic, vegan recipe for scalloped sweet potatoes and ramps is low fat, dairy-free, and delicious.
INGREDIENTS:
DIRECTIONS:
Preheat oven to 375 degrees. Lightly oil a 1 ½ quart baking dish with half of the olive oil. Place a layer of sweet potatoes in the bottom of the dish, followed by some ramps. Sprinkle with sea salt and herbs. Repeat layers, ending with sweet potatoes. Pour broth over the sweet potatoes, sprinkle with sea salt, cover, and bake for 30 minutes. Uncover, drizzle with remaining olive oil, and bake, uncovered, for an additional 15-20 minutes, until sweet potatoes are lightly browned and tender.
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