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Cast Iron Onion & Chard Gratin


Serves 8-10

2 T butter
1 tsp sugar
1 large sweet onion – julienne
2 cups baby onion - peeled
1 leek – sliced and washed
2 cloves of garlic
5 shallot – peeled
2 bunches Chard – chopped/wilted/drained
2 cups whipping cream
Kosher salt/black pepper
A splash of hot sauce
1 T lemon juice
1 T butter/ ½ cup panko/ lemon zest - mixed
In a medium frying pan, sauté all of the onion and garlic with the butter. Season with sugar, salt and pepper. Cook until slightly tender. Add whipping cream and reduce slightly over medium heat. Stir in drained chard, hot sauce and lemon juice. Adjust with salt and pepper. Pour into oven/bbq proof dish and top with bread crumb mixture. Bake for 20 minutes or until bubbly and brown. Serve!



Zaatar Roasted Cauliflower


Serves 6

1 large head of cauliflower
4 T olive oil
1 T maple syrup
3 T Zaatar + more
1 T Kosher Salt + more

Remove leaves and core of cauliflower. Make a mixture of olive oil, maple syrup, Zaatar and salt. Turn cauliflower upside down and pour over half of the mixture inside. Allow a minute to soak in. Set on a baking sheet and coat the outside with remaining mixture plus a little more salt and Zaatar. Place in a 400 F oven or bbq and cook for 35 – 40 minutes or until tender through and brown on the outside. Slice and serve.