Vive le Fresh! - vegetarian menus influenced by French cuisine

Vegetarian Times, May, 1999 by Sarah Bush

Pastry crust

2 cups unbleached white flour
1/3 cup whole wheat flour
1/2 tsp. salt
1/4 cup vegetable oil
4 to 5 Tbs. skim or low-fat milk,
as needed

4 tsp. olive oil
2 large onions, sliced (4 cups)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 medium zucchini, thinly sliced
3 to 4 plum tomatoes, thinly sliced

CRUST: Preheat oven to 400 [degrees] F. In large bowl, mix both flours and salt. Gradually add oil, tossing mixture with fork until crumbly. Stirring with fork, add enough milk until mixture comes together in ball. Shape into small disc.

Roll out dough between two sheets of wax paper into 12-inch round about inch thick. Remove top sheet of paper and invert dough, without stretching, into 9-inch round tart pan with removable bottom. Carefully peel off top piece of wax paper. Fit dough along bottom and up sides of tart pan and trim edges.

Loosely line crust with foil, and fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans and bake until golden brown, about 15 minutes more. Transfer to wire rack and let cool. Reduce oven temperature to 375 [degrees] F.

In large skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer to crust and spread evenly. Season with some of the salt and pepper. Add zucchini to skillet and cook until light golden, about 2 minutes per side.

Arrange zucchini and tomato slices in alternate circles on top of onions, sprinkling with remaining salt and pepper. Bake until tomatoes soften, about 25 minutes. Serve warm, or transfer to wire rack to cool, then refrigerate until ready to serve.

PER SERVING: 434 CAL.; 8G PROT.; 22G TOTAL FAT (2G SAT. FAT); 52G CARB.; 0 CHOL.; 374MG SOD.; 6G FIBER

Spinach Salad with Walnuts

4 TO 6 SERVINGS DAIRY-FREE 30

Baby spinach leaves are best for this salad because their flavor and texture are especially delicate. But if you cannot find them, you can use any type of greens. Walnut oil has a smooth, rich flavor. It spoils very quickly, however, so buy it in small quantities and refrigerate it during hot weather. You can also use a good-quality olive oil.

1/4 to 1/2 cup coarsely chopped walnuts
(2 oz.)
6 to 8 cups baby spinach or other
salad leaves

Walnut vinaigrette

2 Tbs. red wine vinegar
1 tsp. Dijon mustard
1/4 cup walnut oil
1 Tbs. vegetable oil
1/2 tsp. salt
1/4 tsp. freshly ground black
pepper

Preheat oven to 350 [degrees] F. Spread walnuts in small baking pan. Bake until fragrant, watching closely to prevent burning and shaking pan occasionally, 3 to 5 minutes. Remove from oven and set aside to cool.

Rinse spinach leaves and pat dry with paper towels. Place in large bowl.

Vinaigrette: In small bowl, whisk together vinegar and mustard. Gradually whisk in both oils until well blended. Season with salt and pepper.

Pour enough vinaigrette over spinach to coat and toss. Divide among serving plates. Sprinkle with toasted walnuts.

PER SERVING: 134 CAL.; 3G PROT.; 12G TOTAL FAT (1G SAT. FAT); 4G CARB.; 0 CHOL.; 350MG SOD.; 3G FIBER