Last week my friend Jeana Sohn asked if I wanted to cook her lunch. Of course the answer was yes. Jeana is one of my favorite people and I will take all the hangtime I can get! In addition, Jeana was planning a photoshoot for Silvia Song, maker of hand-carved wooden serving dishes. Jeana thought maybe I could cook something that would look great in Silvia’s bowls, she would snap some pics and then we would feast.
I had just received my second box of produce from Summerland, which included a recipe for a potato/arugula/spring onion dish that inspired our lunch. Nothing beats cooking with such killer ingredients. I thought some crusty bread with a couple different toppings would be nice alongside the warm salad.
Warm Potatoes And Spring Onions With Arugula
Crusty Bread Topped With Avocado And Smoked Salmon
Crusty Bread Topped With Blue Cheese And Fig Paste
Adapted from Summerland
3 spring onions, sliced into thin rounds
Fingerling potatoes, sliced into thin rounds
3 garlic cloves, diced
Salt and pepper
1/4 cup water
Juice of half a lemon
Double or triple cream cheese
Red pepper flakes
Heat oil in a frying pan over medium heat and sauté the onions, potatoes and garlic for around 15 minutes, until slightly golden (stirring every couple minutes).
Add the water and lemon juice and cover. Reduce heat to low and simmer for three to five minutes. Season with salt and pepper to taste.
Arrange arugula in a serving bowl and top with the onion/potato mixture (the heat will wilt the arugula). Dot with chunks of creamy cheese and sprinkle red pepper flakes and sea salt.
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