Recipes of the Week- July 5, 2016

Easy Ways to use Chard from: http://www.attainable-sustainable.net/swiss-chard-recipes/

• Sauté the greens as you would spinach.
• Chiffonade and stir several leaves into an egg scramble or frittata.
• Cook the stems like asparagus.
• Add to fresh green salads.
• Add a few leaves to your morning fruit smoothie.
• Chop the chard finely and add to soups or marinara sauce.
• Dice the raw stalks and add to tuna salad instead of celery.

Swiss Chard and Mushroom Frittata from: http://thisissogoodhome.com/2015/07/01/swiss-chard-and-mushroom-frittata/

6 Swiss Chard leaves, stems removed and reserved for another use, leaves sliced crosswise into one inch pieces

8 ounces of baby Portabella mushrooms, quartered

2 cloves of garlic, minced

1 Tablespoon ghee or coconut oil

1/4 plus 1/2 teaspoon sea salt

8 large eggs

1/8 teaspoon cayenne pepper

Freshly ground black pepper to taste

Pre-heat the oven to 350 degrees.

Melt the ghee or coconut oil in a skillet over medium high heat.

Add the Swiss Chard, mushrooms, and garlic to the pan. If all of the chard will not fit, add a little at a time as it will wilt down.

As the vegetables are sautéing, sprinkle them with 1/4 teaspoon sea salt. Stir ever few minutes.

While the vegetables are cooking, whisk together the eggs, 1/2 teaspoon seat, and 1/8 teaspoon cayenne pepper. Set aside.

Once the chard is wilted and the mushrooms are browned, remove the pan from the heat and push the vegetables to one side. Tilt the pan and spoon out as much of the water as you can.

Return the pan to the medium high heat and sauté for 1-2 minutes more to evaporate any remaining water.

Add the egg mixture to the pan and gently move the eggs and vegetables around until the eggs are just starting to cook.

Place the pan in the oven and cook for 15 minutes.

Remove the pan from the oven when the eggs are set and run a rubber scraper around the edge of the frittata.

Slid the frittata onto a serving dish and enjoy!

 

Vegetable Tian from: https://snapguide.com/guides/make-vegetable-tian/

1 tablespoon olive oil

1 medium onion

1 teaspoon minced garlic

1 medium zucchini

1 medium yellow squash

1 medium potato

1 medium tomato

1 teaspoon dried thyme

Salt-and-pepper to taste

One cup of shredded cheese

Preheat the oven to 400 degrees.

Slice zucchini, squash, potato, tomato, into thin slices and dice the onion.

Add 1 tablespoon of olive oil in a skillet

Add 1 teaspoon of minced garlic

Sauté onion and garlic until soften

Spray the inside of an 8 x 8 square baking dish with nonstick spray

Spread the softened onion and garlic in the bottom of the dish

Place that thinly sliced vegetables in the baking dish vertically

Sprinkle with salt, pepper and thyme

Cover the dish with foil and bake for 30 minutes. Bake at 400 degrees.

Sprinkle with shredded cheese. Put back in oven for another 15 to 20 minutes

 

Clean & Prepare Fava Beans - http://www.thekitchn.com/how-to-pick-clean-and-prepare-84710

 

5 Fantastic Ways to Cook Fava Beans - http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674