Meatless Monday: Spring Onion and Ricotta Fresca Tart with Scapes and Sage

We grew onions for the first time this year and they were the inspiration for this week's Meatless Monday dish. Well, not just our home-grown onions but also our sage, as well as a few ingredients from Sunday's Farmers' Market, namely, a handful of garlic scapes we got for a dollar, and some just-made ricotta fresca from our friends at Beltane Farm in Lebanon, CT. We call it a tart, but the addition of milk and eggs may cause a debate among our foodie friends and readers who may want us to call it a quiche. Suum cuique, we say. All we know for sure is that it was deliciously satisfying.

Home-grown inspiration:

onions (left)

and sage (right)

Bushel of garlic scapes, Coventry Regional Farmers' Market

We allowed the onions and scapes to caramelize in some fresh-sage-infused olive oil with a bit of sugar, salt and balsamic vinegar. Whisking in egg yolks with the whole eggs and milk gave the tart that rich and creamy yet still springy consistency one desires in a tart/quiche-thing. The crumbled ricotta fresca made from goats' milk resisted melting, was milky and sweet, and gave us something to bite into, which meant we hardly noticed it was a meatless dish. Meanwhile, the store-bought refrigerated pie crust made things a bit easier for a "manic" Monday.

Quickly frying the sage leaves makes for infused oil and pretty garnish

Onions and scapes are sprinkled with sugar then caramelized

Egg yolks, eggs, milk and chopped sage about to be whisked together

Ricotta Fresca from Beltane Farm

The ricotta is crumbled over the caramelized onion mixture inside the (raw) pie crust, awaiting the milk and eggs...

Ingredients:

1 refrigerated pie crust, thawed

4 tablespoons olive oil

6 large fresh sage leaves (whole)

2 onions, diced

6 garlic scapes, chopped

1 teaspoon sugar

1/2 teaspoon kosher salt

1 tabelspoon balsamic vinegar

1/2 cup milk

3 large egg yolks

2 large eggs

freshly ground black pepper, to taste

1 tablespoon chopped fresh sage

6 ounces ricotta fresca*

*Note: it so happened that our ricotta was seasoned with chopped chives which enhanced the flavor of the spring onion. If you so desire, chop one or two fresh chives and add them to the mix.

Preheat oven to 350 degrees. Press the pie crust into a pie plate and set aside. Heat olive oil in a large skillet and fry the sage leaves until they are crispy. Carefully remove the sage leaves and place on a paper towel; set aside. Add the chopped scapes and diced onion to the oil and place over medium-high heat. Sprinkle with sugar and cook the onions until they are translucent. Add the salt and balsamic vinegar and continue to cook until caramelization occurs. Spread the onions into the bottom of the pie crust and crumble half of the ricotta fresca over the onions. In a separate bowl, whisk together the milk, egg yolks, eggs, black pepper and sage. Pour this over the onions and cheese inside the pie crust. Crumble the remaining ricotta into the mixture and place in oven. Bake at 350 for 35 minutes, or until the center of the tart is firm and springy. Serve each slice garnished with a fried sage leaf.

The finished product



Meatless Monday: A Fresh Take on Pasta Primavera

There's something about the old Pasta Primavera that is unappealing. Perhaps it's all the banquets where it sits in a hotel pan over sterno so long that it ends up as overcooked pasta slathered in separating butter and heavy cream. Or maybe it's all the weddings, where it's offered as The Vegetarian Option, in which said vegetables are sad, brown, withered and mushy like the so-called "green" beans in the school cafeteria. This evening we wanted to take another look at the pasta named after springtime and see if we could give it a freshness worthy of its name. Here's what resulted in a bright dish that had lots healthy goodness (thanks for all those spring vegetables), a good variety of textures (al dente pasta, crisp veggies and creamy ricotta), and a little bit of a kick (hello garlic and red pepper!).

Ingredients:

1/2 pound penne pasta

1 cup fresh peas

1/4 pound green beans, cut in half

1/4 pound sugar snap peas

3 small carrots, cut into small rounds

1 small yellow squash, diced

2 tablespoons olive oil, divided

2 cloves garlic, minced

1 teaspoon red pepper flakes

1/2 cup grated Parmesan cheese

3/4 cup ricotta cheese

kosher salt

1 tablespoon chopped chives

1 tablespoon chopped mint

Vegetables and herbs are prepped and ready to go

Bring a large pot of salted water to boil. Cook pasta three minutes less than package directs. Add the peas, green beans, snap peas, carrots and squash in with the pasta and cook for the remaining time (3-4 minutes), until pasta and vegetables are to desired tenderness. In a large saute pan, add the oil, garlic and red pepper flakes. Put the heat on medium and begin to cook the garlic and pepper in the oil, taking care not to burn it. Drain the pasta and vegetables and add them to the saute pan; toss well. Stir in the parmesan and ricotta and salt to taste. Toss with the remaining tablespoon of olive oil and serve into pasta dishes. Sprinkle each dish with some chopped chives and mint.

Pasta and vegetables boiling together for three to four minutes

Garlic and red pepper flakes heating up with some olive oil

Add some cheese, please!