Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

The most common question I get asked by friends and families is how do you come up with all your recipes. Well, I start by choosing the Ingredient of the week: one that is seasonal and available in Washington, DC (sometimes that’s hard in itself). Especially when I see all the fruits and vegetables in season in California! After I come up with the ingredient, I look for ideas and inspiration. Usually this involves looking through photos on Foodgawker, Pinterest, Instagram, and restaurants I have been too. I usually uses other ideas as a starting point and then make everything my own.

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

However, today’s recipe really came out of thin air. I thought the thin strips of rhubarb would look beautiful with ribbons of asparagus, and I had some spring onions in my fridge I wanted to use, so I went with it! And as far as looking beautiful, I hope you would agree it is! But I will also vouch that it tastes delicious too!

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza
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Rhubarb and Asparagus Flatbread Pizza

A pizza that looks as good as it tastes! 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 rhubarb stalk
  • 6-8 spears of asparagus
  • cooking spray
  • 1 spring onion
  • 4-6 oz fresh mozzarella
  • 1 flatbread pizza dough

Instructions

  1. Preheat the oven to 350 degrees. 

  2. Wash and thinly slide the rhubarb stalks into roughly 6 inch horizontal strips. 

  3. Wash the asparagus. Use a vegetable peeler to thinly ribbon the asparagus. 

  4. Spray a grill pan and place the spring onion. Cook for 5 minutes until there are grill marks on one side. 

  5. Slice the fresh mozzarella and place it on the flatbread pizza. 

  6. Alternate the asparagus ribbons, spring onion, and rhubarb on the pizza. 

  7. Cook the pizza in the oven for 8-12 minutes. 

Rhubarb and Asparagus Flatbread Pizza

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Aspragus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

Matzah Brei with Spring Onions & Feta

Matzah Brei with Spring Onions and Feta

חַג שָׂמֵחַ

Matzah Brei with Spring Onions and Feta

Happy Passover to everyone celebrating? Yesterday, I asked, can you really have a favorite passover dish? What do you think? Favorite is a strong word, especially when the passover dishes revolve around something equivalent to a piece of cardboard, but if I had to choose something I truly enjoy, it would be Matzah Brei! I mean it makes sense, soaking matzah in eggs is a guaranteed way to make it taste better.

Matzah Brei with Spring Onions and Feta

Traditional matzah brei is made with just eggs and matzah, however, naturally, I am taking it up a notch. In fact, this dish uses the same ingredients as yesterday’s frittata, spring onions, mushrooms, caramelized onions, and feta.

Matzah Brei with Spring Onions and Feta

Comment below with your favorite passover dish or passover tradition! if you ask anyone in my family, we are all about the Moses and Pharaoh puppet show that my grandma does every year. (note: the youngest person at our seder table is 17). This puppet show obviously has props for every plague. While they are all good, some of our favorites include, boils (bubble wrapping paper), darkness, (black sunglasses), wild beasts, (elephant mask), lice, (and if you ever went to sleep away camp-you also probably have memories).

Matzah Brei with Spring Onions and Feta

Matzah Brei with Spring Onions and Feta
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Matzah Brie with Spring Onions & Feta

Matzah that actually takes good! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • 1/2 onion, chopped
  • 2 tsp olive oil
  • 3 cremini onions, sliced
  • 1 piece matzah
  • 1 spring onion, diced
  • 1/3 cup egg whites
  • 1/4 cup feta

Instructions

  1. Chop and sautée the yellow onion in an oven safe skillet (8-9in) with 1 tsp of olive oil.

  2. Let the onions cook on low heat for 5-8 minutes.

  3. Add mushrooms and the other tsp of olive oil and cook for another 8 minutes.

  4. Meanwhile, soak a piece of matzah in water for 2-3 minutes. You can do this by breaking the matzah into pieces and placing the pieces into a bowl of water. 

  5. Dice the spring onions. 

  6. Set aside the onions and mushrooms. 

  7. Remove the matzah from the water and place in the pan on medium heat. Add in the egg whites. 

  8. Use a spatula to mix around the matzah and eggs. 

  9. Mix in both both onions, mushrooms and feta. Cook for 3-5 more minutes. 

Matzah Brei with Spring Onions and Feta

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Spring Onion Frittata

Spring Onion Frittata

Frittata’s are the perfect meal for breakfast, lunch, and dinner. And this one packed with spring onions, caramelized onions, feta and mushrooms is no exception.

Spring Onion Frittata

I’ve been traveling a lot this week and seem to have come across some writers block. I seem to be at a lack of works for more things to say about this frittata. So I am keeping this post short and sweet.

spring onion frittata-6

If you are in the midst of keeping Kosher for Passover, this frittata makes a perfect lunch. And tomorrow, I’ll share one of my favorite recipes for Passover. (that is if you can really use favorite when talking about Passover).

Spring Onion Frittata chalkboard

Matzah Brei with Spring Onions and Feta
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Spring Onion Frittata

Frittatas are the perfect meal for breakfast, lunch, and dinner! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

  • 1/2 yellow onion, chopped
  • 2 tsp olive oil
  • 3 cremini mushrooms, sliced
  • 1 spring onion
  • 1/4 cup egg whites
  • 2 eggs
  • 1/4 cup feta

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Chop and sautée the yellow onion in an oven safe skillet (8-9in.) with 1 tsp of olive oil. 

  3. Let the onions cook on low heat for 5-8 minutes. 

  4. Add the mushrooms and the second tsp of olive oil and cook for another 8 minutes. 

  5. Meanwhile, cut the spring onion into long strips.

  6. Whisk the two eggs with the egg whites and pour the eggs into the skillet with onions and mushrooms. 

  7. Top the eggs with the strips of spring onions and add the feta. 

  8. Cook in the oven for 15-20 minutes, until the eggs are fully cooked. 

  9. Serve with a side of greens. 

 

 

spring onion frittata-4

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

spring onion frittata