More Recipes are included in the Harvest Identifier Link for your weekly picks – see past listings for Fava Beans too!
Swiss Chard and Potato Frittata from: http://www.bigoven.com/recipe/
6 large Swiss chard leaves
1 tablespoon olive oil
1 medium Onion diced
1 clove Garlic minced
1 medium Boiling potato peeled and diced finely
6 large EGGS
1/4 cup Parmesan cheese grated
1/4 teaspoon Salt
Ground pepper
1 teaspoon Unsalted butter
Wash the Swiss chard and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.
Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic,
and saute until the onion turns golden, about 10 minutes. Mix in the potato and cover the pan.
Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about
10-15 minutes. Remove the cover and pile on the Swiss Chard. Cover again and cook tossing
occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.
Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt, and pepper. Stir in the cooled vegetable mixture.
Melt the butter in the skillet over low heat and swirl it around to coat the sides of the
pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquid
egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.
Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.
Swiss Chard with Lime from: http://www.bigoven.com/recipe/125819/swiss-chard-with-lime
1 ¾ lb Swiss chard or 1 ¼ lb fresh spinach
juice of 1 lime
4 tb Extra Virgin Olive Oil
Fine sea salt and freshly pepper
Prepare the chard or spinach. Tear the larger leaves apart and wash thoroughly. Chard leaves can be a bit gritty but, unlike spinach, will not wilt so readily in water.
Mix the lime juice with 3 tablespoons of olive oil and season with salt and pepper.
In a saucepan heat the remaining olive oil, add the chard and stir. Cover and allow to cook for 5 minutes over a medium heat, then remove the lid. The chard should be almost cooked, give it a stir and replace the lid for 1 minute more.
Just before serving, stir in the lime and oil, mixing well.
Spaghetti with Salmon and Sorrel (Or Spinach) from: www.bigoven.com/recipe/61520/spaghetti-with-salmon-and-sorrel-or-spinach
4 oz salmon Cooked and flaked
1 oz Fresh sorrel or spinach *
2 oz Broccoli florets
8 oz Fresh spaghetti
Lemon juice and butter
2 tb Grated Parmesan fresh
*Note: Amount given for sorrel (or spinach) is for trimmed weight. Take some sorrel or spinach leaves and roll them up tightly, a few at a time. Snip across with scissors to make fine green ribbony shreds. Chop the broccoli florets into very small pieces indeed, and bring a large pan of salted water to the boil for cooking the pasta. Melt 2 oz butter in a flameproof casserole suitable for bringing to table. Add the broccoli, stir to coat with fat, cover with a lid and cook gently for just 1 minute. Add a very generous grinding of pepper, some salt and 2 teaspoons lemon juice (or quite a bit more lemon if using spinach). Shake the casserole to distribute the flavorings, then scatter the flaked fish over the broccoli but do not stir it in. Cover and leave over very gentle heat for just 3 minutes or so. Meanwhile cook the pasta. Draw the casserole away from the heat. Add the well drained pasta, the Parmesan and most of the sorrel or spinach ribbons. Toss quickly, gently and thoroughly so that every strand of pasta is anointed with butter and prettily flecked with the pink and green of the salmon and vegetables. Check the seasoning, sprinkle the remaining ribbons of greenery over the top and serve straight away, accompanied by wedges of lemon instead of the ubiquitous bowl of grated Parmesan cheese.
1/2 c Very fresh plain yogurt
1/2 c Low fat mayonnaise
1/2 lb Fresh sorrel; stems removed
1 tb Soy sauce
1 Garlic clove; finely chopped
1 ds Cayenne
In a food processor or blender, blend all ingredients together well. Yield: 1 1/2 cups. The author writes: "A wonderful sauce for fresh grilled salmon, halibut or sea bass."
This homemade herb flavored vinaigrette is simple yet delicious - ready in just 10 minutes. Perfect to add a finishing touch to any salad!
1/2 cup olive or vegetable oil
3 tablespoons red or white wine vinegar
1 tablespoon chopped fresh herb leaves (such as basil, marjoram, oregano, rosemary, tarragon or thyme)
1 tablespoon chopped fresh parsley
1 medium green onion, finely chopped (1 tablespoon)
3/4 teaspoon salt
1/4 teaspoon pepper
In tightly covered container, shake all ingredients. Shake before serving. Store tightly covered in refrigerator.
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