Recipes of the Week–August 23, 2016

Shrimp with Swiss Chard from: http://naturalfitfoodie.com/shrimp-with-swiss-chard/

½ lb Swiss chard

7 oz prawns or shrimp

2 cloves of garlic

½ cup white wine

Olive oil

Salt and pepper to taste

Wash the swiss chard, drain and chop it

Blanch in a large pot of boiling water for 20 mins. Drain

Heat extra virgin olive oil in a pan with chopped garlic

Add shrimps and cook for 1 minute

Add swiss chard and white wine

Cook altogether on a low heat until wine is absorbed

Add salt and pepper to taste

Swiss Chard with Asian Seasonings  From: http://relish.com/recipes/stir-fried-chard-with-asian-seasonings-video/

1 tablespoon vegetable oil

2 cloves garlic, minced

1 ½ pounds Swiss chard, trimmed and coarsely chopped

2 teaspoons soy sauce

½ teaspoon sesame oil

3 drops Tabasco sauce, or to taste

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1 minute. Gradually add chard; as one batch wilts, add another.

Cook over medium heat, stirring often, until tender and most of the liquid evaporates, about 10 minutes. Add remaining ingredients and stir to combine.

 

Red Haven Peach & Caprese Salad from: http://galbanicheese.com/recipes/?recipeId=10564

16 oz Mozzarella Fresca™

1 Red Haven Peach , cut in wedges

1 tbs Red Onion , thinly sliced

1 Fresh Cracked Black Pepper

1/2 tsp Flake Sea Salt

2 tbs Olive Oil (Extra Virgin)

1 tsp Aged Balsamic Vinegar

1 large Basil Leaf , torn

1 Basil Leaf Top , garnish

Wash peach, cut in half, remove pit and cut each side in 4 wedges.

Slice about 5-6, ¼” slices of fresh mozzarella and cut in half, creating half-moons.

Arrange the peaches and mozzarella on a plate like it fell from the sky.

Top with sliced red onion and sprinkle with fresh ground black pepper and sea salt.

Drizzle salad with Extra Virgin olive oil and balsamic vinegar.

Garnish with torn basil and basil top.

Serve immediately.

 

Sweet Corn Flans with Tomato-Corn Relish From: http://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=10199618

3 ears fresh corn, shucked

2/3 cup 1% milk

2 large eggs

1/2 teaspoon salt

1/8 teaspoon cayenne

3/4 cup corn reserved from flans

6 ounces grape or cherry tomatoes, cut into small dice (3/4 cup)

1/3 cup chopped red onion

1 tablespoon chopped fresh basil

2 teaspoons extra-virgin olive oil

1 teaspoon red-wine vinegar

4 (4- to 6-ounce) ramekins

• Make flans:
• Preheat oven to 350°F.
• Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
• Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.
• Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
• Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
• Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
• Make relish:
• Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
• Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.

Cooks' notes: ·Flans and reserved corn for relish may be chilled, covered, up to 1 day.