Monday, September 17, 2012

Soup, Salad, and Tart, Part 3

This week we continued our obsession with soup, salad, and tarts, all mixed up. We had a collard green and rainbow chard salad and roasted veggie tart for dinner, followed by melon soup for dessert. The tart was far and away the best part, and something we would definitely make again. The salad was inspired by a friend's gorgeous bag of greens she brought over, and is a variation on one from Bon Appetit. The melon soup was fun, and the kids liked it but it is very sweet so a little goes a long way.

Roasted Veggie Tart

2 small leeks, cut into thirds and sliced in half
1 red onion, sliced
2 1/2 green peppers, sliced
1 eggplant, sliced
3 large tomatoes, sliced
2 sweet peppers, sliced
olive oil, ~ 1/2 cup
salt to taste

Preheat oven to 375.

Lay vegetables in a single layer, separated by type, on cookie sheets and drizzle with olive oil and sprinkle with salt.

Roast for 45 minutes. Remove onions and flip eggplant. Roast another 15 minutes and remove eggplant and sweet peppers. Roast everything else for another 15 minutes.



Crust:

2 eggs
1 cup sour cream
1/3 cup melted butter
1/3 cup molasses or honey or a mix of both
1/2 tsp salt
1 cup flour
1 cup cornmeal
1 tsp baking powder

Mix everything together and spread out onto a cookie sheet.

Bake for 10 minutes.

Layer on roasted veggies and bake for another 10 minutes. Slice like pizza and serve.




Collard Greens and Rainbow Chard Salad

2 large bunches rainbow chard, stems removed and ripped into large pieces
2 large bunches collard greens, stems removed and chopped into bite-sized pieces
olive oil for drizzling
salt to taste

Preheat oven to 375.

Toss chard with oil and salt and spread out in a single layer on a cookie sheet and roast until crispy but not burned, ~ 15 minutes but checking frequently. Set aside.

Put collards in a large serving bowl.


Dressing:
2 TBSP water
2 tsp sugar
1 tsp olive oil
1/2 tsp salt
2 tsp fish sauce
1 to 3 tsp hot pepper, minced
2 TBSP lime juice

In a small pan, heat water and sugar until sugar is dissolved.

Mix everything together, adding as much hot pepper as you like.

Toss dressing over collard greens. At the last minute before serving, toss in chard chips.


Melon Soup

1 cup red seedless grapes
1 small watermelon, cut into quarters and flesh removed from skin
1/2 tsp salt
2 TBSP lemon juice
1/2 cup mixed color seedless grapes
Balsamic vinegar for drizzling, ~ 1 TBSP

Blend 3/4 of the melon and 1 cup of grapes in a blender until smooth.

Add salt and lemon, blend. Pour into a bowl.

Cut the remaining melon 1/4 into small pieces or use a melon baller.

Float melon pieces and remaining grapes in liquid. Serve into bowls and drizzle with balsamic.