I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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July 2023

July 18, 2023

Garden Baguette with Marinated Onions (hage- baguette)

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Garden Baguette
Garden Baguette
Garden Baguette

Summer brings so much life, and what was once barren is now blooming. Those seeds we sowed and grew indoors, while the snow was still very much surrounding us, have become large plants bearing the fruit of our labor after being planted outdoors in the spring. All that hard work means every garden deserves a showcase of its finest produce, and this garden baguette is meant for just that.

Too often vegetables end up on the sideline when it comes to a sandwich rather than the star attraction. Yet, robust vegetables can be just as satisfying, if not more, than meats and cheeses. We typically have cucumbers, radishes, zucchini, tomatoes, and herbs every season, so I like to use those together.

This garden baguette is very simple to put together and you can make it how you want it, swapping out ingredients for what you have around. Peas, asparagus, peppers, cooked corn from the cob, and greens would make excellent additions as well. The marinated onions are a must though as they provide that much needed flavor and tang. Feel free to swap the baguette for a hearty loaf as well.

Garden Baguette

Garden Baguette with Marinated Onions (hage- baguette)

Serves 1 to 2

For the marinated onions:

  • ½ large red onion, sliced
  • ¼ cup (120 ml) olive oil
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon sea salt

For the baguette:

  • 1 large baguette
  • Butter, for spreading
  • 1 cucumber, peeled lengthwise and rolled up
  • A few slices of tomatoes
  • 2 to 3 radishes, sliced
  • A few slices of zucchini  
  • Fresh herbs from the garden
  • Sea salt & pepper

For the marinated onions, place the onion slices in a shallow dish and toss together with the olive oil, vinegar, and sea salt. Let rest on the counter for 30 minutes.

Slice the baguette open and spread the inside with a good amount of butter, if using (or even mayonnaise). Place some of the marinated onions inside then layer with the cucumber, tomatoes, radishes, zucchini, and whatever else you might have and wish to use until it’s bursting with garden goodness. Top with herbs, sea salt, and a good grind of black pepper. You can even drizzle some more of the oil from the onions on top.

Enjoy more summer salads here.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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  1. Kristin says:

    Such a beautiful looking sandwich! And so delightfully Norwegian—the cucumbers, pickled red onions—and of course a delicious choice of bread. As a half-Norwegian vegan, I’m so glad that you’ve chosen to highlight the amazing vegetables I love and Norwegians are also known for. Tusen Takk!

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