We had so many onions (not sure what kind, they are medium sized white onions with thin layers and scallions on top!) from our CSA this week, and it was time to use up the rest. I chopped about three onion bulbs in to really thin rings, then chopped about half a package of baby portabella mushrooms up and sauteed them in a tablespoon of butter with some fresh garlic. Added a little salt and pepper, then lined my pie crust (from the dairy section of the grocery store) with shredded parmesan cheese and about half of the saute mixture. Shredded some white cheddar on top, added the rest of the onions and mushrooms and topped with some more parmesan before rolling up the edges and baking to a nice golden brown.
There was also a ton of lettuce this week, so after washing it really good (and using some in our dogs' food), I chopped up a bowl full and topped with cucumbers and carrots (shredded with the mandolin), quartered cherry tomatoes, halved kalmata black olives, and some low fat feta cheese. I also tossed it with a little Goddess dressing, some of the leftover scallions, and some sunflower seeds for a yummy Greekish salad.
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