European Recipes

Recipe courtesy Ellie Krieger on the Food Network.
For the crust:
* Cooking spray
* 3/4 cup rolled oats
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 3 tablespoons cold, unsalted butter, cut into small pieces
* 3 tablespoons cold, lowfat buttermilk

For the filling:
* 4 teaspoons olive oil
* 1 large onion, sliced thinly into half moons
* 8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon dry mustard
* 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
* 4 large eggs
* 1/2 cup evaporated fat-free milk (not condensed milk)
* 2/3 cup grated Gruyere cheese

Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.

To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.

Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.

To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.

In a medium bowl whisk together the eggs and evaporated milk.
Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

Garlic Scape & Fennel Spread
From Farmer John's Cookbook The Real Dirt on Vegetables
makes 3/4 cup
2 tsp. olive oil
1/2 fennel bulb, finely chopped (about 1 cup)
1/2 cup water, vegetable, or chicken stock
2 tsp. mirin or rice wine
1/4 tsp salt
4 to 5 garlic scapes, quartered (can substitute 1-2 small cloves of garlic)
Heat the oil in a medium skillet over medium heat. Add the fennel and cook until soft,
about 5 minutes. Add the water or stock and mirin or rice wine; bring to a boil, add salt.
Cook until thick, 4 to 5 minutes. During the last 30 seconds of cooking, stir in the garlic
scapes. Transfer the mixture to a bowl. Cove and refrigerate for at least 5 hours to allow
the flavors to develop. Season to taste with more salt.
Great on roasted meats or grilled veggies, or to flavor sandwiches, bean dips, etc.

Beets are so beautiful, and their earthy
flavor pairs fabulously with the tart
creaminess of fresh chevre and a few
salad greens. If your beets have the
greens attached, you can chop them
and add them to the salad (stems
removed). Scrub and roast the beets in
a 400F oven for an hour, or until a fork
pierces through easily. Cool twenty
minutes, then rub skins under cold
water to remove. Cut into cubes and
toss with a vinaigrette of olive oil, cider
vinegar, a pinch of sugar, salt and
pepper. Add 1/2 c. toasted pecans and
let sit one hour or more at room temp.
Arrange salad greens on plates, top
with beets and crumbled chevre.

1/4 cup plain fat-free yogurt
3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese
2 tablespoons minced fresh parsley
1 tablespoon light mayonnaise
1 garlic clove, minced
2 Japanese eggplants (about 1 pound)
Cooking spray
8 (1-ounce) slices ciabatta or sourdough bread
8 (1/4-inch-thick) slices tomato (about 2 tomatoes)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula
Prepare grill. Combine first 5 ingredients in a small bowl, stirring well.
Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices; lightly coat
eggplant with cooking spray. Place eggplant on grill rack coated with cooking spray; grill
3 minutes on each side or until browned and tender. Remove from grill; cut slices
crosswise in half. Place bread slices on grill rack; grill 3 minutes on each side or until
lightly toasted.
Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant pieces and 2
tomato slices; sprinkle evenly with salt and pepper. Top each with 1/2 cup arugula.
Cover with remaining toast slices.

Recipe from Farmfreshmarkets.org
1 pound celery root, peeled, cut into 1" cubes
3/4 pound potatoes, peeled, cut into 1" cubes
6 large garlic cloves, peeled and quartered
1/4 teaspoon ground nutmeg, or a couple of
gratings of fresh nutmeg
unsalted butter, to taste
2% or whole milk, to taste, optional
salt, to taste
white pepper, to taste
Put the celery root, potatoes, and garlic in a
large saucepan and cover with salted water.
Bring to a boil, then reduce heat to medium
and cook until tender, about 15 to 25 minutes.
Drain (reserving some liquid if you plan to omit
the milk), then return the potatoes to the pot. Add
nutmeg and butter (to taste, but about 2 tablespoons), stir, and mash until it melts completely.
Add the milk (if using) and stir to mix. Season with salt and pepper. Serve hot.
This material was prepared by Fair Shares Member and Registered Dietitian Amy Knoblock-Hahn