Balsamic Caramelized Onion Jam

1/4 cup olive oil
6 medium-sized yellow onions, quartered and sliced thin, from Schaner Farm
1/2 teaspoon sea salt
2 tablespoons fresh thyme leaves, minced, from my backyard
2 teaspoons whole grain dijon mustard
1/4 cup sucanat, rapadura, or other brown sugar
1/2 cup white balsamic vinegar (I used a sweet, syrupy type; you could also use a dark one)

Heat the oil over medium heat, stir in onion, thyme and sea salt; cook covered, stirring occasionally, for about 30 minutes, until soft and golden. Reduce heat to low, stir in mustard, sugar and vinegar; simmer for 15 minutes or until reduced to jam consistency.

Makes about 2 cups


adapted from The Produce Companion

DIY Pita Bread

I've tried making pita before - based on watching my siblings' Israeli other mother - with less success. This time, like my blended family, I blended in an actual recipe, which worked much better for me!

1 1/2 cups warm water
1 packet (or 1 cake) yeast

1 tsp sugar

1 tsp sea salt

3 1/2 cups all purpose unbleached flour (or whole wheat or bread flour)
1 Tbsp olive oil

In a large mixing bowl, bloom yeast in warm water with sugar.

Stir in salt and mix in flour a little bit at a time until it comes together in a ball (about 5 minutes in the mixer with a bread hook), then knead until shiny and elastic. Return to a lightly oiled bowl, cover and let rise until springy and airy, about 1 1/2 hours.

Work small handfuls of dough by pushing dough up through bottom middle of dough, forming a ball. Let rest for 15 minutes.

Roll out a ball in a thin round, about 6 inches.

On medium heat, warm a skillet with a glass lid. When hot, add dough round and cook until bubbling with lid on (about a minute - in the meantime, roll out your next ball); flip and cook with lid on until (hopefully) the air pocket forms (about 1 minute).

Makes a dozen.

Delicious with hummus & salad