Posts Tagged ‘red onion’


While writing my pizza post from last night, I realized I never shared the previous week’s pizza.

This pizza was too good not to share.

I had a fennel bulb from my CSA delivery that needed to be used so I slowly cooked the thinly sliced bulb in a bit of olive oil along with a red onion until just before tender.

I then poured in a couple heavy glugs of balsamic vinegar and continued to cook the mixture until the vinegar reduced by over half and became thick.

Fresh yeast pizza dough naturally formed the base of the pizza, topped with a very light brushing of tomato sauce and then the fennel mixture. I used fresh mozzarella and goat cheese along with sliced black olives.


This combination was amazing.

Once baked and out of the oven, I sprinkled some of the fennel greens over top.


Sweet balsamic and salty cheese.



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I’m about to talk about Bakers Square.

Do Bakers Square restaurants still exist in the USA?


I’m not so sure.

I vaguely remember several branches going out of business.

Has the whole operation gone belly up?

Someone please answer me.

I’m not sure I’ll be able to sleep tonight unless I know.


For as long as I can remember, visits to Bakers Square involved one meal and one meal only.

The Chicken Focaccia Sandwich.

Sautéed mushrooms and red onions, a grilled chicken breast, Swiss cheese and honey mustard sauce served on warm focaccia bread with a side of seasoned fries.

Once I became a vegetarian, I didn’t give up the Bakers Square Chicken Focaccia tradition.

It just became: sautéed mushrooms and red onions, Swiss cheese and honey mustard served on warm focaccia bread with a side of seasoned fries.

Dinner tonight was a new and improved version of my favorite sandwich from the restaurant chain which might not exist anymore.


Tofu Mushroom Focaccia Sandwich


  • 2 servings of focaccia bread, toasted
  • drizzle of olive oil
  • 1 block smoked tofu, drained and sliced
  • 2 cups mushrooms, chopped
  • 2 small red onions, sliced
  • Italian seasoning to taste
  • Seasoned salt to taste
  • 2 slices Swiss cheese
  • 2 Tbsp. honey mustard


  1. Warm the olive oil in a non-stick pan. Sautee the onions, mushrooms and tofu with the spices until golden brown.
  2. Toast the focaccia bread. Place the cheese on the hot bread, top with the sautéed mixture. You can either spread the honey mustard on the sandwich or use it as a dipping sauce.


This sandwich is so tasty and easy.

When you can make this in 15 minutes, who needs Bakers Square anyways?

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Happy Monday Everyone!

I hope your weekend was a good one and you were able to spend time with all the important fathers in your life.

Today went very quickly. By the time I came home from work, I was hungry.

Not only was I hungry and needed to eat in a hurry, but I was craving more goat cheese after my delicious lunch salad.

Butter lettuce, fresh goat cheese from the market, red peppers and balsamic glaze.

Dinner was inspired by my assistant and a recipe she told me about involving goat cheese, butternut squash and puff pastry.

My time spent in the French region at the market yesterday is also probably to blame for this wonderful creation!

Apple, Red Onion and Goat Cheese Pastry


  • 1 roll puff pastry
  • 1 small container reduced-fat créme fraîche
  • 1 red onion, thinly sliced in rings
  • 1 roll goat cheese, sliced
  • 1 apple, thinly sliced
  • fresh rosemary, finely chopped
  • 1 egg, beaten


  1. Preheat oven to 430° F (220° C.) Unroll the puff pastry and place it on parchment paper on a cookie sheet.
  2. Spread the créme fraîche over the pastry, leaving a half-inch border.
  3. Layer the red onions, apples, and goat cheese, sprinkle with the chopped rosemary.
  4. Brush the pastry border with beaten egg.
  5. Bake for 10-15 minutes in the preheated oven, until the cheese is melted and the pastry is golden brown.

All that you need, minus the rosemary.

The hard part is already done for you.

A creamy foundation

Sweet red onion rings

I wasn’t sure about the apples so only used half.

Next time I’m going all out as the apple added the perfect sweetness.

Gotta love the goat cheese!

Fresh rosemary sprinkles

Baked until flakey and golden brown.

Served with steamed broccoli.

So rich and luxurious!

From start to finish, this recipe took no more than 25 minutes to complete. The result was amazing!

Too rich for a meal, this would make the perfect appetizer. Pair it with a nice white wine and you’re set to go. Compliments will most certainly ensue.

Give it a go!

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