2 Tbsp Field Day Extra Virgin Olive Oil olive or Field Day Avocado Oil
2 Tbsp dried onion flakes
1-2 cloves fresh garlic, minced
Salt and pepper to taste
Directions
Trim green beans and blanch in hot water for 5 minutes. Rinse with cold water and set aside.
Heat oil and garlic on low until it starts to brown and add mushrooms. Sauté mushrooms for about 2-3 minutes, add green beans and sauté together for a few minutes, until green beans are al dente.
Salt & pepper to taste, sprinkle dried onion flakes on top before serving.
For a no-stress starter that still feels special, pair tangy goat cheese with figs or dates and a whisper of red pepper flakes. It’s the kind of appetizer that disappears fast and earns you compliments just as quickly.
Dealer’s choice: handful of Field Day Pitted Olives, dried figs or dates, pitted and chopped
Directions
Preheat oven to 375°.
Slice baguette and broil lightly. Skip step if using crackers.
Freeze goat cheese for about 20 minutes and slice into ½” rounds. Lightly oil a baking dish with 1-2 Tbsp olive oil and lay goat cheese rounds overlapping in a lightly oiled baking dish. If using feta, create a nice round pile. Lay thyme on top.
Drizzle remaining olive oil over cheese. Sprinkle with red pepper flakes according to taste. Sprinkle olives, dried figs or dates spread around the cheese in the dish. Bake about 20 minutes until hot and very soft, almost runny. Serve on toasted baguettes or with crackers.
This traditional Ashkenazi stew is sometimes made with meat, but this one is all vegetarian. Sweet and comforting, it is a favorite dish served at Jewish holidays, and might become your favorite too. Feel free to sub out your favorite yam or Japanese sweet potato for the tried-and-trues.
Ingredients
5 carrots, peeled and sliced into ½” rounds
1 large sweet potato, peeled and cut into 1” pieces
2 cups veggie broth
2 Granny Smith apples
¼ cup dried currants
¼ cup raisins
¼ cup dried apricots, chopped roughly
¼ cup mild flavored honey
½ tsp each salt and pepper
2 oranges, zested and juiced
2 Tbsp potato starch
2 Tbsp olive oil
Directions
Preheat oven to 350 degrees.
In a saucepan over medium heat, cook carrots and sweet potatoes in the broth for about 10 minutes, until slightly tender. Remove from heat, drain.
While the root veggies are cooking, peel and core the apples, cutting into ½” wedges. In a small bowl, mix the dried fruit, honey, juice and zest, salt and pepper and potato starch. Pour root veggies and apples into a casserole dish and pour juice/fruit mixture over. Drizzle olive oil over. Bake for 30 minutes or until crispy and golden.
The tarte à la tomate reflects the French culinary philosophy of highlighting seasonal, high-quality ingredients without delving into the overcomplicated and overproduction. Who wants to spend hours in the kitchen on a glorious summer day? What makes this “tomato pie” distinct from its bread-plus-tomato-plus-cheese brethren is the hefty addition of Dijon mustard, which adds an unexpected but “oh-wow-that-really-is-fantastic!” tangy depth of flavor.
The wonderful thing about this recipe is its versatility. Add your favorite cheeses, or some caramelized onions, anchovies, olives, or capers. Perhaps top it with some fresh arugula right before serving.
Use whatever type of tomatoes you’d like for this recipe. The only thing to keep in mind is that the tastier the tomato, the more delicious the end result will be. Feel free to ad lib as you see fit with cheese or additional accoutrements.
Learn more about this tasty dish in our The Union article.
Pro tip: After slicing your tomatoes, lay them on paper towels and sprinkle lightly with salt, laying another paper towel over them, while you heat your oven and continue to prep your ingredients. This will remove excess water, which will keep your tart from getting soggy and also concentrate the tomato flavor.
Roll out the puff pastry to about ¼” thick. Move to parchment lined sheet pan. Prick all over with fork, leaving a 1” border. Refrigerate for at least 30 minutes.
Preheat oven to 400°.
Spread Dijon on puff pastry, leaving 1” border and sprinkle cheese over. Lay tomato slices on top. Bake for 30-40 minutes until puff pastry is golden brown and firm. Season with salt and pepper to taste. Sprinkle with fresh herbs.
The Seattle Dog is quirky, unexpected, and honestly, kind of genius. Cream cheese? Bold. Grilled onions? Classic. Add jalapeños, sauerkraut, or sriracha if you’re feeling spicy, and you’ve got a blend of flavors that are, somehow, just a bit, edgy. We’ve added a little local flavor and bacon to the classic recipe…just for fun.
Learn more about Seattle dogs in our The Union article.
Ingredients
4 hot dogs
4 buns, warmed/toasted
4 slices cooked bacon
2 Tbsp olive oil
2 medium yellow onions, halved/sliced
1 bay leaf
1 tsp Local Spicery Bayou BBQ seasoning
¼ tsp salt
Splash of white wine
4 oz cream cheese, softened
2 jalapeños
Optional ingredients: 3 slices bacon
Toppings: Sriracha, stoneground mustard
Directions
Heat olive oil in a large skillet over medium heat. Once warm, add bay leaf, onions and salt. Sauté until starting to soften, about 5 minutes.
Lower heat and cook for 50-80 minutes, stirring occasionally, until onions are very soft, brown and caramelized. Add splash of white wine to deglaze pan slightly, and then BBQ seasoning. Allow wine to absorb/evaporate, remove from heat and remove bay leaf.
If using bacon, roughly chop and fold into cream cheese.
Cook hot dogs and toast buns. Cook jalapeños – about 8 minutes on a grill or 8-10 in a 350° oven, turning every few minutes. Let cool, slice into rings.
Spread cream cheese on toasted bun, then add hot dog. Top with caramelized onions, jalapeños, sriracha and mustard.
This Tokyo hot dog is a new and different way to serve hot dogs. Put away the boring ketchup, mustard and relish and try this!
Count the late Anthony Bourdain as a huge fan of these hot dogs. Lots of umami possibilities with this one!
Ingredients
4 hot dogs
4 buns
1 large white onion, peeled/sliced
1 Tbsp butter
1 Tbsp olive oil
2 Tbsp teriyaki sauce
Dash toasted sesame oil
1/3 cup ketchup
2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp mirin
1 Tbsp sugar
1 tsp dry mustard powder or 1 Tbsp Dijon mustard
¼ tsp garlic powder
¼ tsp onion powder
1 cup mayonnaise
1/8 tsp dashi powder or ¼ tsp Local Spicery Bada Bing Bouillon Ooh-Mommy Umami
½ tsp Dijon mustard
½ Tbsp rice vinegar
Pinch of sugar
Crumbled nori
Optional toppings: Japanese mayo, bonito flakes, furikake, green onions, pickled ginger
Directions
Make Japanese mayo: In a small bowl, mix dashi powder, Dijon, vinegar and sugar. Add regular mayo and stir to combine. Adjust seasoning with additional dashi powder/vinegar or sugar as desired.
Make tonkatsu sauce: In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard and onion/garlic powder.
Add butter and oil to a small saucepan and once warmed, add onion. Cook over medium heat until onions have lost half their volume. Lower heat and add teriyaki sauce, cooking/stirring until most of the liquid is evaporated and onions are almost caramelized. Remove from heat and stir in a dash of toasted sesame oil.
Cook hot dogs and warm/toast buns. Put onions on buns and then dogs. Top with tonkatsu sauce, crumbled nori and any of the other optional toppings.
Note: Japanese mayo and tonkatsu sauce can be stored in fridge for about 2 weeks.
