Open-Faced Sandwich of Spinach,
Caramelized Onions, and Roasted Peppers
This recipe is from Deborah Madison’s book “Vegetable Literacy.” It would make a simple and delicious lunch. I suspect that using the best ingredients will really enhance this open-faced sandwich, so get a good ciabatta or whole grain levain and high quality ricotta salata.
11/3 cup caramelized onions (2 lbs. onions sauteed in 3 Tbsp. butter, salt and pepper to taste)
1 lb. clean spinach, stems removed
2 meaty roasted red peppers
1 piece bread per person, ciabatta or whole grain levain
1 garlic clove, halved
Manouri or ricotta salata cheese, thinly sliced
Salt and pepper
Olive oil, to finish
Warm the caramelized onions over low heat.
In another pan, quickly wilt the spinach in water left on leaves from washing. Season with salt and pepper.
Slice peppers into wide strips.
Toast the bread, then rub one side with the garlic. Cover with the onions, followed by spinach, the cheese, then the roasted peppers set diagonally across the top.
Season with salt and pepper and drizzle with olive oil.
Eat with a knife and fork!
Braised Morels With Tarragon
This recipe is from Laurent Tourondel and Charlotte March’s book “Fresh From the Market.”
The morel sauce is meant to go over sweetbreads and gnocchi but would be delicious over chicken.
Enough for six servings.
2 Tbsp. unsalted butter
1 shallot, finely diced
1 fresh sprig thyme
2 garlic cloves, peeled and smashed
1 lb. morel mushrooms, cleaned and halved
1 cup Madeira
2 Tbsp. chopped fresh tarragon, for garnish
Melt the butter in a large saute pan over medium heat until it begins to foam. Add the shallots, thyme, and garlic and saute until fragrant, about one minute. Add the morels and season to taste with salt and pepper. Deglaze with the Madeira and simmer until the liquid has mostly evaporated, about five minutes. Discard the garlic. Add tarragon just before serving.