Great Ideas

Paul McCartney’s SPINACH TART

A quick and easy vegetarian recipe from the music legend’s new Meat Free Monday Cookbook


Serves 4

9-in. tart pan, lined with pie dough

9 oz. baby spinach

4 tbsp. butter

1 onion, finely chopped

2 heaping cups grated cheddar cheese

2 whole eggs, plus 2 yolks

½ cup heavy cream

1 tsp. Dijon mustard

Salt and freshly ground black pepper

1. Preheat oven to 400. Place lined tart pan in oven, bake for 10 to 15 minutes.

2. Gently cook spinach with half the butter, until wilted. Drain and chop finely. Heat rest of butter, and cook onions until soft. Spread spinach and onion over bottom of pie crust.

3. In processor, pulse cheese, eggs, yolks, cream, mustard and seasoning. Pour over spinach and onion and return to oven for 20 to 25 minutes, until top is golden. Turn off heat and leave in oven for 5 minutes. Serve.

Adapted from The Meat Free Monday Cookbook, edited by Annie Rigg, which is in bookstores now.

Thomas McNaughton’s ROASTED PORK

The chef at San Francisco’s Flour + Water shares a savory pork dish enhanced with ‘fresh spring flavors’



Serves 4

1½ tbsp. salt

1 tbsp. ground black pepper

1½ tbsp. smoked paprika

½ cup fresh thyme, chopped

1½ lbs. pork shoulder

3 tbsp. lemon juice

1 tbsp. lemon zest

2 tbsp. fresh tarragon, chopped

9 tbsp. olive oil

Salt and pepper to taste

20 asparagus, trimmed

½ lb. arugula

4 poached eggs

1. Score pork shoulder skin in crosshatch pattern. Season with first 4 ingredients. Cover and chill overnight.

2. Preheat oven to 300. Place shoulder on a rack, set in a roasting pan. Roast for 3½ hours. Let rest for 30 minutes, then slice.

3. Whisk lemon juice, zest and tarragon. Slowly whisk in olive oil. Add salt and pepper. Using a vegetable peeler, shave asparagus lengthwise.

4. Toss asparagus, arugula and dressing in a large bowl. Divide among 4 plates and top each with a portion of pork and an egg.

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