cauliflower with carmelized onions

http://www.purewow.com/entry_detail/recipe/3380?media=print

INGREDIENTS

3 tablespoons extra-virgin olive oil 1 large yellow onion, thinly sliced (about 2 cups)
Kosher salt
½ cup tahini
3 tablespoons fresh lemon juice (from about 1 lemon)
1 garlic clove, finely chopped
1 head cauliflower (about 1½ to 2 pounds), cut into 1-inch florets
¼ cup flat-leaf parsley leaves, finely chopped

Start to Finish: 50 minutes

DIRECTIONS

1. Preheat the oven to 450˚. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the onions and stir to coat with the oil. Stir in ½ teaspoon of salt. Cook, stirring frequently and reducing the heat if necessary to prevent burning, until the onions are soft and deep golden brown, about 30 minutes. 2. Meanwhile, in a small bowl, whisk the tahini with ½ cup water, ½ teaspoon salt, the lemon juice and the garlic. Set aside.
3. Grease a large baking sheet with the remaining 2 tablespoons olive oil. Add the cauliflower and turn to coat well with the oil. Spread the cauliflower on the baking sheet and season with salt. Roast until browned but not burned on the bottom, about 15 minutes. Turn the cauliflower and continue to roast until tender and browned on the second side, about 5 minutes longer.
4. Arrange the cauliflower on a serving plate. Garnish with the caramelized onions and parsley, and drizzle with the tahini sauce. Serve immediately, passing any remaining tahini sauce at the table.

Read more: http://www.purewow.com/entry_detail/recipe/3380?media=print#ixzz27R6SuZbk

corn, bean and barley salad

http://www.food52.com/recipes/13788_grilled_corn_barley_salad_with_tomato_vinaigrette?utm_source=FOOD52+Subscribers+List&utm_campaign=7250156374-Digest9_9_129_7_2012&utm_medium=email

• 1/2 cup dried pearl barley
• 3 ears of corn (shucked)
• 1 pint grape tomatoes
• 1 cup cooked cannellini beans
• 1 vine ripened tomato
• 1 1/2 teaspoon white wine vinegar
• 1 large garlic clove
• 1/4 cup basil cut into ribbons
• 1 bunch of chives, thinly sliced
• ¼ - ½ cup(s) olive oil

1. Boil barley according to package directions, using a large stock pot. Par boil corn for 5-6 minutes with the barley to impart some of the corn flavor directly into the barley.
2. Remove corn. Brush corn with olive oil and grill on all sides until charred gill marks appear.
3. Meanwhile, halve all of the tomatoes and prep beans (rinse and drain if using canned, prepare in advanced if using dried).
4. Cut kernels off the corn. Merrill was kind enough to share a video on the subject http://www.food52.com/blog/2259_how_to_dekernel_corn. As you cut, collect any of the “milk” that comes from the cutting process, then use the back of the knife to scrape the remaining “milk” from the cleaned cob. The juicier your corn, the better!
5. Next, cut the large tomato in half and grate with a box grater over a dish or wide bowl, discarding the skins, but collecting the juice and pulp.
6. Paste the garlic clove by mincing the garlic, and then adding some salt and rubbing the mixture between your cutting board and the side of your chef’s knife. Add that paste into the tomato mixture. Add a pinch of salt, crushed red pepper to taste, vinegar, and corn milk. Always crush dried herbs in the palm of your hand before adding to release the oils…releasing oils = releasing flavor! Whisk in olive oil slowly. Your goal here is to create an emulsion. This should yield at least a ½ c. of vinaigrette. If you plan on making ahead, make ¼ c. of extra vinaigrette to freshen before serving. Reserve your vinaigrette.
7. Combine barley, tomatoes, corn, beans and fresh herbs in a large bowl and dress with your tomato vinaigrette. Toss to combine.
8. Finish with a drizzle of your best fruity, delicious, olive oil.

pasta with egg and broccoli

http://www.readymade.com/blog/readymade/2010/05/18/pantry-raid-throw-an-egg-on-it

we added lemon, garlic, basil and grated parm. it would also be good with pesto.

Angel Hair Spaghetti with Broccoli, Caramelized Onions & a Fried Egg

1 large onion, sliced thinly

2 tablespoons olive oil.

250 g Angel Hair spaghetti

1 head broccoli, divided into florets

2 eggs, organic & free-run

1 tablespoon butter salt & pepper, to taste

 

1. In a large heavy skillet, heat olive oil and add in onions. Cook slowly over medium heat, tossing often, until they transform into soft and crispy brown bits. Remove from heat and set aside.

 

2. Meanwhile, cook pasta according to package directions. When the pasta about 5 minutes away from being done, add the broccoli florets to the pasta and cook until the pasta is done and the broccoli is bright green. Strain and divide onto 2 plates.

 

3. In the same skillet that you used for the onions, reheat over med-high heat and add in some butter. When the butter starts to bubble, crack in the 2 eggs and cook so that the whites cook and the edges get crispy. Gently add an egg to each plate and sprinkle the caramelized onions over top. Add salt and pepper. Serves 2.