I got this idea from that show “Tyler’s Ultimate” — he made a creamy bright green paste and spread them on toasts as a variation on bruschetta. For mine I blanched fresh lima beans and green beans, sauteed some onion and garlic, and pureed the combination with salt, pepper, and a little dab of mayonnaise. Then for a twist I dropped in a few leafs of mint in there, and garnished appropriately! This bread was toasted challah, but a savory French baguette would have been better (didn’t have one!).
Boiling beets dilutes their flavor. Roasting them gives a much more hefty flavor, but it can dry them out around the edges and give your salad too much chew. Thanks to Kurt Beecher Dammeier (thanks dude) I have a new technique; pour a little water into the pan, cover with foil and STEAM the little bitches. I added some fresh sage leaves, salt, pepper, and a little drizzle of balsamic. I am currently reducing the strained beet juice (with red wine), aiming for a variation on a “Vegetables à la Grecque” sort of thing. We’ll see!
Simple & classic. Prepare and form a savory crust into a shallow tart tin (with a removable base). Saute bacon or pancetta until rendered and crispy. Add shallots, garlic, a little thyme & sage. Separately, whisk eggs & a splash of milk, add softened onion/bacon/herb mixture and fold together. Finish with salt & pepper. Pour into crust, sprinkle with a high-quality aged parmesan (crumbles). Bake for 30 minutes, until puffy and crispy on top. Let sit for 5-10 minutes and serve with something acidic like tomatoes tossed in olive oil & sea salt.