Recipes of the Week of July 9th

Zucchini Squares from: http://southernfood.about.com
Zucchini squares, a quiche-like recipe made with eggs and zucchini.
3 cups thinly sliced zucchini, unpeeled
1 cup biscuit mix
1/2 cup finely chopped onion
1/4 teaspoon dried leaf oregano
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
dash garlic powder
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese
1/4 cup vegetable oil
4 eggs, lightly beaten

Combine all ingredients in a large bowl; mix well. Pour mixture into a 13 x 9-inch baking dish. Bake at 350° for about 30 minutes, or until lightly browned. Cut into squares and serve as an appetizer or side dish.

Zucchini Frittata
2tbsp. salad oil
1 sm. onion, finely chopped
1 clove garlic, minced or pressed
2 lg. Swiss chard leaves (including stems), coarsely chopped
1med. zucchini, coarsely chopped
6 eggs
1/8 tsp. pepper
1/4 tsp. each dry basil & oregano leaves
1 c. (3 oz.) grated Parmesan cheese

Heat oil in large frying pan over medium high heat. Add onion, garlic, chard and zucchini; cook, stirring occasionally until veggies are soft (about 5minutes). Remove from heat, cool slightly. Beat eggs lightly with pepper, basil and oregano. Stir in cheese and veggies.
Pour into greased 9" pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature.

Swiss Chard from: http://www.elise.com/recipes
½bunch of fresh Swiss chard
1 -2 garlic curls, chopped into small pieces
1 Tbsp olive oil
1 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
salt

Rinse out the Swiss chard leaves thoroughly. Roughly chop into inch-wide strips. Remove the toughest third of the stalk, discard or save for the recipe below.
Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss chard to a serving dish.

Sautéed Swiss Chard Ribs with Cream and Pasta from:http://www.elise.com/recipes
1 lb Swiss chard, yielding 2 cups of chopped ribs
1/4 cup (half a stick) butter
3/4 to 1 cup heavy cream
Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required)
Salt and pepper

Separate the ribs from the greens in the manner described here. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.
Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.
While the cream is reducing, cook up your pasta according to the pasta's package directions.
Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.