After a winter of very heavy meals and far too much eating out, I am looking forward to a creative summer in my kitchen. With the cool temperatures dragging on, I’ve been in a bit of an inspiration lull over the past few months, but that all changed last night when my first CSA delivery from Lancaster Farms arrived. This is my first time joining a CSA. My reservations have always lied in the excess of food that would come along with a weekly delivery that feeds a family of four. So, when two of my friends showed their interest in splitting a half share and we calculated the cost to work out to about $3 per week for each of us, all of my hesitation went out the window and we signed up that day.
There’s something about the transition into summer that makes me crave the season’s bounty and the season’s bounty I did received last night. Amongst a giant box of beautiful leafy greens and radishes were some gorgeous red scallions. I had never cooked with red scallions before and was uncertain if their flavor profile differed from the common green scallion that we’re all used to. While searching for more information, I discovered an interesting way to cook this slightly milder onion. Scallions with lime and thyme is something that I would never have thought of, but I’m grateful to have stumbled upon this recipe because the combination is mouthwatering. I tossed the sautéed scallions on top of some ricotta on a little toasted bread and drizzle some honey over it. My sweet and savory loving palette was drolling over the combination and my friend used her half of the share to make the very same snack. I think the text message I received from her after she took her first bite pretty much sums up this dish: “Holy crap, that was AWESOME!!!”. Here’s how to make this simple but bursting with flavor bruschetta…
4 Pieces of sliced baguette toasted lightly with olive oil
1 cup fresh ricotta cheese
1 bunch red scallions
juice of one lime
2 tbs olive oil
2 tbs fresh thyme plus extra for garnish
Honey to drizzle on top
Slice white and red parts of the scallions in half and pull apart creating thin strips. In a medium pan, add olive oil, red scallions and thyme and sautee over medium-high heat for a few minutes. Add the lime juice and saute over medium heat for another 5 minutes or so or until the scallions are softened. Meanwhile, spread ricotta on toasted bread. When scallions are finished, place on top of the ricotta and drizzle with honey and sprinkle with more fresh thyme.