Squash-Swiss chard gratin

Squash-swiss chard gratin

Mostly hidden under the bread crumbs there, I realize. Anyway, this was done as I had a surfeit of butternut squash and chard to get rid of before this week’s basket and some random browsing around turned up this handy little recipe. Frankly I didn’t precook the chard as they suggest so just skip the first paragraph, it’s not needed and makes things a little simpler.

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…

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.

Rice/Swiss chard soup

Nice. Always handy to have some arborio rice around. Recipe here, used vegetable stock rather than chicken.

Zucchini and Swiss chard soup

Last night at the party for Aileen and Matt, both Aileen and her mom, who loved the bread I made for the party, mentioned their green soup recipe that they’ve done before. I haven’t got the recipe yet but partially inspired, and since I had more zucchini around, I scrounged up this recipe, which turned out to be really excellent. No turmeric to hand, but I didn’t have to add any salt given the quality of the broth (the recipe gives a broth suggestion but I had some ready). Plenty left over for tomorrow and with some good bread it’s a fine dinner.

Swiss chard in a ginger sauce

Pretty sure I’ve made this recipe before but it’s been a while — you cook the chard briefly in broth and then drain out the broth to boil again separately, reducing it down to a sauce along with the addition of vinegar, ginger, pepper flakes and a bit of sugar. Piave cheese on multigrain bread, a gala apple and some chardonnay covered the rest.