And some brief cooking notes

Nothing too major this week but I did try a couple of things — back over the weekend, a little sauteed chard with raisins, garlic and goat cheese:

Chard w/raisins, garlic and goat cheese

And a few days after that, a cold cabbage/cucumber soup:

Cabbage/cucumber soup

Which given how this week turned out colder than normal might not have been the right approach, but hey! There are a slew of cold cabbage soup recipes out there if you’d like to try further — I used this one, minus the buttermilk.

Sauteed radishes and chard with rice

Sauteed radishes and chard with rice

So I got this one via Farmer John’s Cookbook, a regular standby of mine — the recipe calls for arugula rather than chard, but I followed the recommendation to add a touch of mustard towards the end for bite. Pretty much just chop and cook the radishes first, move them to another bowl, add the greens for a couple of minutes until they wilt, add the radishes back along with fresh lemon juice, stir and serve. Can’t beat that!

Tuscan Swiss chard and bread soup

Tuscan Swiss chard and bread soup

A little overexposed but you get the idea! Used some homemade beet stock for the base and the rest you can find via this recipe I stumbled across. Using the bread in this fashion was damn tasty, I have to say…

Chard salad with pomegranate and honey mustard vinaigrette

Chard salad

And hurrah for serendipity. So for the first time I’d received a pomegranate in my latest basket the other week, though I wasn’t too sure what to do with it. I’d had some juice before but never worked with the fruit itself, so I set it aside with a ‘well I’ll get back to it’ thought.

Meantime I had a slew of chard to deal with as well. In searching for kale salad recipes, though, I found this recipe via the Not Eating out in New York blog, and even though it’s using Tuscan kale instead of chard, nothing ventured nothing gained! The great part was that it included pomegranate even though I hadn’t been using that as a search term, so I took it as an omen.

Chard and kale, while close enough, aren’t quite the same thing, but I’ve had good enough experience with both in its raw state that I figured it couldn’t hurt to substitute and see what happened. This was all very easy to prepare — strips and cut the leaves finely, get the seeds from the pomegranate, mix up the vinaigrette, toss and eat.

Skillet gnocchi with chard and white beans

Skillet gnocchi with chard and white beans

So this recipe was suggested via my CSA — and it was fun cooking gnocchi this way after mostly going the boil and drain approach all this time. Cooked up very easily and the resultant sauce suited it very well, would have added a few more herbs had I thought of it. Also, great way to use a lot of chard, and I saved half of the end result for dinner at a later date.

Stuffed Swiss chard


A lot of good recipes came with the most recent basket and I wanted to knock off both the potatoes and chard pretty quickly, so I went for this. The recipe includes a carrot sauce that I made but the blender went funny (to put it mildly), so I went for a little sriracha and soy instead. Give it a whirl!

1/2 onion, finely chopped
3 cloves garlic, minced
7 md potatoes, boiled, peeled and mashed
1 bunch broccoli, chopped and steamed
1 green pepper, roasted or sauteed and chopped
1 tsp salt
1/2 cup water
1/2 tsp black pepper
2 cup mushrooms, sliced
2 tbsp fresh basil, chopped
6 large Swiss chard leaves, or 12 small leaves, minus stems
1/2 cup water

Carrot sauce:
—————–
2 cups carrots, chopped
1 clove garlic, minced
1 small onion, minced
1 1/2 cups water
1/2 tsp salt

1. Prepare potatoes, broccoli and green pepper, set aside.
2. Cook onion, garlic and mushrooms in 1 1/4 cup water until onions are translucent. Drain.
3. Mix mashed potatoes with onion mixture, steamed broccoli and sauteed peppers. Add salt, pepper and basil to taste.
4. Preheat oven to 350F. If using large chard leaves, cut in half crosswise. Leave small leaves whole. Stuff with potato mixture and roll up like a crepe.
5. Place stuffed chard in baking dish and add 1/2 cup water. Cover with foil and bake 40 to 50 minutes, until heated throughout and chard is tender. Serve with carrot sauce.

~ – – – – – – – – – – Carrot Sauce – – – – – – – – – – – – – – –
1. Cook all ingredients together 10 to 12 minutes, until carrots are tender.
2. Puree mixture in a blender until smooth. Add more water for desired consistency.

Chard enchiladas

Recipe came with the latest basket so I gave it a whirl tonight — flour tortillas instead of corn but otherwise pretty much as the recipe indicated, and very nicely done, I think!

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Canola oil
2 Garlic cloves
— peeled and chopped
1 Onion, peeled and chopped
4 c Chard, coarsely chopped*
1 tb Butter
1 tb Flour
1/2 c Milk
1/2 c Cheddar cheese, grated
6 Corn tortillas
1/2 c Hot salsa

*Chard can be mixed with spinach and kale and other in-season greens.

Preheat oven to 375 F.

Heat oil; saute garlic and onion until golden. Add chard (in small
amounts) until it is cooked down. Make a bechamel sauce; melt butter,
stir in flour, add milk and cheese. Stir until thick, then mix into
cooked greens.

Fill center of each tortilla, roll up, place in lightly oiled baking
dish. Spread salsa over all; bake in hot oven for 25 minutes.

Mushroom chard lasagna plus a little salad…

…equals a very good dinner, I think! Found the recipe here but I didn’t cook it the same way — used less cheese and different kinds (mozzarella in between the layers, Parmesan on top). Pretty damn tasty in any event, so thanks to Melissa of the Bitchincamero blog for posting her take on it to share.

Quinoa chard pilaf

Pretty tasty, added a bit of sriracha and pepper for bite. Recipe via my CSA mailout:

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 cups uncooked quinoa, rinsed
1 cup canned lentils, rinsed
8 ounces fresh mushrooms, chopped
1 quart vegetable broth
1 bunch Swiss chard, stems removed

1. Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
2. Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

Chard with currants and pine nuts

Had a lot of chard I needed to cook up so this recipe seemed promising. I had currants instead of raisins, as the recipe suggests, and no marjoram, but tarragon provided a nice taste in contrast. A small bit of bread and a glass of chardonnay filled it out nicely!

* 3 bunches Swiss chard, red preferable
* 3 tablespoons olive oil
* 3 tablespoons butter
* 1 teaspoon dried thyme
* 1 teaspoon dried marjoram
* 1/4 cup raisins
* 1/4 cup pine nuts
* to taste, salt
* to taste, pepper

1. Put the raisins in a small bowl and cover them with hot water. Let them soak until you are ready to add them to the dish.

2. Clean the chard: Fill a sink or a large pot with cold water and swirl the leaves around gently to allow the soil to sink to the bottom. Drain them in a large collander stem-end up.

3. Trim the chard by cutting away the green from the stems. Trim the stems, discarding the dry ends. Cut into 1/2 inch pieces. Cut the green parts coarsely into about 1-1/2 inch wide strips.

4. Put the butter and oil in a large saute pan and melt over a low heat.

5. While the butter is melting, use a small frying pan to toast the pine nuts. Heat the pan over a medium heat. Add the nuts, and toast, stirring frequently until they begin to brown slightly. Turn off the heat under the pan.

6. When the pan with the oil is heated, add the thyme and marjoram. Stir and add the chard promptly. The chard is very bulky until it cooks down. I use tongs at first to turn it over in the pan and thoroughly mix the oil and herbs through the chard.

7. As soon as the chard is down to a manageable volume, add the drained raisins. Turn the heat very low and cover for just a few minutes until the chard wilts completely.

8. Taste the chard, and add salt and pepper as desired. Immediately prior to serving, stir in the pine nuts, or serve them on the side.