From “Simply in Season”.
Yield: 4 servings Ingredients 1 bunch chard, wash and chop, separate stems and leaves. 1 onion 1/4 c dried cranberries or raisins 2 cloves garlic 3 T. vinegar (white or red) 1 1/2 t.. sugar Salt and pepper to taste 2 c. cottage cheese 1 lemon Dash cinnamon 3/4 c. grated cheddar cheese Preparation Rise and pat dry the Swiss chard. Remove stems and chop diagonally into small pieces. Stack leaves, roll up, and slice into 1 inch strips, keep refrigerated from stems. Set aside. In deep fry pan, saute the onions in 2 t. olive oil over medium heat until softened, about 5 minutes. Add cranberries or raisins, garlic, vinegar, sugar, and chard stems and cook for 8 minutes. Place chopped leaves on top of mixture (do not stir in), cover and cook for another 2 minutes. Remove from heat, stir and serve.
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This recipe is great way to not waste the stalks of the chard!
Yield: about a pint of pesto Ingredients 6 ounces Swiss chard stalks (from about 1 pound of Swiss chard) 1 cup pepitas 1/2 teaspoon fennel seeds, lightly crushed 3 to 4 medium garlic cloves 3/4 cup packed parsley leaves 1/2 cup extra-virgin olive oil 1/2 teaspoon ground cumin Salt and freshly ground black pepper, to taste 1 tablespoon lemon juice, or to taste Zest of 1/2 lemon, grated Preparation Cut off the very end of the stalks, as the ends tend to be dry. If your Swiss chard is fairly young and tender, the stalks will be tender too. The stalks of mature chard can be a bit stringy, and you may want to blanch them for a minute. The best way to determine is to snap a piece of stalk from the very end (the toughest part) and take a bite. If it has the consistency of raw celery, you are good to go. If it is tougher and stringier, you may want to blanch the stalks (but only for a minute). To blanch the stalks, bring a large pot of generously salted water to a boil. Add the stalks and blanch for 1 minute. Remove the stalks from the pot and put them in a bowl of iced water to stop the cooking process. Cool the stalks completely before proceeding with the recipe. In a food processor, process the pepitas with the fennel seed and garlic. Add the stalks and parsley and continue to process. Add the olive oil, cumin, salt, pepper, lemon juice, and lemon zest, and process until smooth. (If the pesto is too thick, add a drop of water.) Store the pesto in the fridge and use it with pasta, sandwiches, or as a dip. A simple side dish, good with meats like steak or pork chop.
Ingredients 1 bunch swiss chard, coarsely chopped Red Wine Vinegar Salt and Pepper Preparation Steam in a pot with a steaming insert or just in a pot with a little bit of water and a lid. Boil the water, put the chard in, and cook until soft. Drain, sprinkle with vinegar and salt and pepper. Also a good thing to do with beet tops. Great recipe at a small price.
Serves 6 Ingredients 1/4 cup olive oil, divided 1 large red onion, diced 4 cloves garlic, minced 1 t. ground cumin 1/2 t. ground ginger 1/2 t. cinnamon 1/2 t. crushed red pepper 1/2 t. dried thyme 1 medium winter squash, chopped into 1-inch pieces 1 can chick peas, drained 1 handful dried apricots, minced 1 1/2 cups couscous 1/3 cup roasted almonds, roughly chopped 1 cup Italian parsley, chopped Preparation Heat 3 Tablespoons of olive oil in a large pan with a well-fitted lid (or a tagine, if you have one!) over medium heat. Add the onion and garlic and saute until soft but not browned, about 5 minutes. Add the spices and stir until they are fragrant -- they should really be swoon-worthy. Add the squash and stir all the vegetables together to coat them in the spices. Add the chick peas, apricots, and enough water to come almost to the top of the vegetables. Bring to a boil, then simmer for about 20-30 minutes, as long as it takes for the squash to be squashable with a wooden spoon but not so long that everything is falling apart. Add salt to taste. While the tagine is simmering away, preheat your oven to 400F. Spread the couscous out in a shallow baking dish. Cover with boiling water and let sit for 5 minutes, until the couscous soaks up all the liquid. With a fork, stir in some salt to taste, plus the chopped almonds and the remaining 1 T. of olive oil. Put the dish in the oven to warm through and get a little brown and irresistibly crunchy on top. Once the couscous and tagine are ready, dish up, top with chopped parsley, and serve! Great for a vegetarian thanksgiving dinner. It’s also great wrapped in foil over a campfire.
Ingredients 2 butternut squash 2 cups cottage cheese 2 cooking apples 1 lemon 3 T. butter dash cinnamon 1/2 onion, chopped 3/4 c grated cheddar Preparation Slice the squash lengthwise, remove the seeds and bake on an oiled baking pan for 30 minutes at 350°. Meanwhile, sauté the apples and onion in butter until onion is clear. Remove from heat and stir in cheese, juice from lemon, and cinnamon. Stuff the squash and cook for an additional 15-20 minutes or until cheeses are melted. This is a wonderfully simple, snappy side dish, and it welcomes variations. Try a little lemon zest, sautéed onion or white wine mixed in. Serves 4
Ingredients 1 ½ pounds fresh spinach 2 T. olive oil 1 clove garlic, peeled Salt and freshly ground pepper to taste Preparation Discard blemished spinach leaves and tough stems. Rinse the spinach and drain well. Heat the oil in a skillet large enough to hold all the spinach. Add the spinach, garlic, salt and pepper. Cook over high heat, stirring rapidly, until the spinach is wilted and most of the moisture has evaporated. Remove the garlic and serve immediately. Recipe from "The Splendid Table". Be sure to reserve a portion of the chickpeas and mash them by hand, it gives the burger more texture.
Makes 5 patties Ingredients 2 T. plus 1 t. olive oil 1 t. toasted cumin seeds 5 ounces fresh spinach 1 1/2 cups cooked chickpeas 2 eggs Juice of 1/2 lemon 1 t. salt 1/3 cup chickpea flour (make yourself from dried chickpeas or in Indian grocery store, called gram flour) Preparation Preheat the oven to 350 degrees F. Heat 1 teaspoon of the oil in a medium skillet. Add the cumin seeds and spinach and cook, tossing with tongs, until the spinach is completely wilted, 2 or 3 minutes. Transfer to a heatproof plate and allow to cool. Drain if necessary and chop finely. Combine 1 1/4 cups of the chickpeas, the eggs, lemon juice, and salt in a food processor. Pulse until the mixture resembles a chunky hummus. In a large bowl, combine the spinach with the remaining 1/4 cup beans and mash coarsely with a potato masher. Add the bean-egg mixture and stir thoroughly. Fold in the chickpea flour. The mixture should be sticky but somewhat pliable. Add more flour, 1 teaspoon at a time, if too wet, or a bit of water if too dry. Shape into 5 patties. In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through. From Alex Kempler, VISTA for the Idaho Office for Refugees
Yield: 4-6 servings Ingredients 1 box filo dough 1 pound low-fat or whole milk cottage cheese (don't use nonfat) 1 package baby spinach leaves 2 eggs 1 container crumbled feta cheese 1 can olive oil spray Fresh nutmeg Preparation Defrost one package of filo dough. In mixing bowl, combine cottage cheese, eggs and feta cheese. Mix well and add grated fresh nutmeg. Spray glass pie pan with olive oil and add filling. Cover with spinach (not the entire bag). Cook for 30 minutes at 350, longer if needed to set filling. Remove from oven. Open filo package and cover pie sheet by sheet, spraying each sheet with olive oil as you add layers. Cook in bottom shelf of oven until golden brown. Sometimes we have a lot of them, so Morgane likes to use this recipe to use them all up. From Food52.
Yield: 4-6 servings Ingredients 1 pound shallots, the larger ones halved 2 T. olive oil 1 T. plus 2 T. brown sugar A three-finger pinch of salt 1 T. thyme, finely chopped, plus a few whole sprigs 2 T. sherry 1 T. plus 2 t. balsamic vinegar Preparation Heat oven to 400° F. Put olive oil in an ovenproof skillet. (Alternatively, you can brown the shallots in whatever pan you like, and then transfer them into a baking dish). Add the brown sugar, mix to just combine, then add shallots, cut-side down if you've halved any. Brown over medium heat for 10 minutes, flipping once halfway through, or as soon as a beautiful brown crust has developed on the first side. Take the pan off of the heat, and add everything else -- salt, thyme, sherry, vinegar -- shake the pan a bit, and then cover with foil and roast in the oven until completely cooked through. Depending on the size of your shallots, this can take anywhere from 25 to 40 minutes -- test with a knife every 5 minutes beginning at the 25-minute mark. From Food42 blog.
Serves 4 Ingredients 1 cup orange juice 1 T. olive oil 1/2 t. curry powder Salt to taste 2 cups radishes, washed and roughly chopped 1 cup crumbled feta cheese 2 T. chopped fresh mint leaves Preparation 1. In a small saucepan, bring the orange juice to a boil and cook it until it is reduced to abut 1/4 cup (about 20-25 minutes). 2. Take off the heat. 3. Whisk the olive oil, and curry powder into the orange juice. Add salt to taste. 4. Toss the chopped radishes with the dressing. Divide the radishes between 4 plates. Top with the feta cheese and chopped mint. |
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Welcome food enthusiasts!The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our CSA and the farmers markets. Happy eating! Categories |