My Little Chef

Gwen always wants to help me and do whatever I'm doing. Recently, she helped me make a delicious Italian bread salad that I just had to make after sampling it at Central Market.







And now for the recipe...

Roasted Sweet Onion Panzanella

Ingredients:
6-8 thick sliced rustic Italian bread
2 large sweet onions
1 large clove garlic, minced
3 T balsamic vinegar
1/2 t Dijon mustard
1/2 t honey
1/2 C olive oil (plus extra for onions)
1 pint cherry or grape tomatoes, halved
1/2 C packed basil leaves, torn by hand
1 (5 ounce) package arugula
Salt and freshly ground pepper

Directions :
Preheat oven to 450. Lay bread in a single layer on a baking sheet and brush lightly with olive oil. Toast in oven until golden, 4-5 minutes. Cut into cubes and set aside

Meanwhile, peel and quarter onions, leaving root intact. Toss gently with olive oil and season with salt and pepper. Roast until tender and lightly browned, approx 20-30 minutes. Cool to room temperature. Cut out root section to allow onion layers to separate.

In a small bowl, whisk together vinegar, mustard, honey, and olive oil. Season to taste with salt and pepper.

In a large salad bowl, gently toss together onions, bread, tomatoes, basil, and arugula. Add dressing to taste and gently toss. Adjust seasoning and serve.

I also love Central Market's Shepherds Pie. One afternoon a ballerina princesses took a break from dancing and helped me make it. She loves feeling potatoes!

Shepherd's Pie

1lb ground lamb or beef (I use lamb)

1 medium onion, diced

1 large carrot, diced

1/2 lb cremini mushrooms, sliced

1 large clover garlic, minced

1 C beef broth

1 T Worcestershire sauce

1 fresh rosemary, chopped

1 T flat leaf parsley, chopped

1 C frozen peas

2 lbs potatoes, boiled and mashed using your favorite method

1/2 C shredded sharp cheddar cheese (or more if you want to sprinkle some on top!)

Preheat oven to 375. Heat a large frying pan over medium heat and coat lightly with oil. Add lamb and season with salt and pepper. Brown, then remove to a bowl and set aside. Add onion, carrot, mushrooms and garlic and season lightly. Cook until soft. Add broth, tomato paste, Worcestershire sauce and rosemary. Boil until slightly reduced. Add parsley, peas and adjust seasoning to taste. Add lamb back in.

Combine cheese with prepared mashed potatoes.

Pour lamb mixture onto a large deep-dish pie pan or 2 quart casserole dish and top with mashed potatoes with extra cheese sprinkled on top.

Bake uncovered for 30-35 minutes, until browned and bubbling.