Potato and Swiss Chard Gratin
This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal. (more…)
Tagged: shallots
Swiss Chard with Garbanzo Beans and Tomatoes
This recipe is an alternative to the “traditional” sautéed Swiss chard with garlic. Depending on whether you want to use the chard stems as well in the recipe (you can cut them up finely, or dice them), you may need about a quarter to half a cup of chicken stock. Start with ¼ cup and add more as needed to get the chard wilted, before adding the tomatoes and lemon juice. Serves 4 as a side dish. Enjoy!
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Raw Beet Salad
This is a beet recipe from NY Times Cooking which might appeal to someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink. Serves 4. (more…)
Potato Lettuce Soup
Found on epicurious.com, this lettuce soup recipe is a great way to use the lettuce’s outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine. Yields 4 servings. (more…)
Holiday Brussels Sprouts with Pecans and Cranberries
From the cookbook, Serving up the Harvest, this recipe serves 6 and not only tastes good but looks colorful at any Holiday table. (more…)
Fennel Slaw with Mint Vinaigrette
This recipe was suggested by a fellow CSA member, who found it on simplyrecipes.com. Serves 4-6. (more…)
Zucchini Butter
If Farmer John’s predictions come true, we may be in for more summer squash so here is a simple recipe for making Zucchini Butter. While the recipe as is yields about 2 cups, you can halve the recipe and make less. Give it a try if you have already made your fair share of breads, muffins, and gratins. (more…)
Farro Salad with Grilled Eggplant
Hailing from Bobby Flay and the Food Network, I made this salad with weekend with those long, skinny eggplant. To die for!! You will notice there is no Southwest “heat” in this one — most unusual for Bobby. As presented, the recipe yielded way more than 4 servings, I’d say at least 8, but it keeps well in the fridge and we have lunch for a few days. (more…)
Baby Turnips and Turnip Greens
The following recipe, taken from the William Sonoma cookbook, Cooking from the Farmers’ Market, is a nice and easy way to use the turnips and its greens at once. As we expect the Hakurei to be small turnips, you can ignore the recommendation to trim the leaves in the recipe (below) but may follow it when using Fall turnips. The recipe yields 4 servings. Enjoy! (more…)
Risi e Bisi
Rice with peas is a Venetian specialty. Containing few ingredients, this recipe makes a fairly quick and filling meal or side dish. The recipe serves 4. (more…)