Creamy Swiss Chard Pasta from: http://www.food.com/recipe/creamy-swiss-chard-pasta-57123#ixzz1b2WvYERp
1 lb swiss chard
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onion, chopped
2 large tomatoes, chopped
1/2 cup fat free sour cream or 1/2 cup plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to pkg
salt and pepper
Wash swiss chard, cut into small pieces.
Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
Swiss Chard Spanakopita Casserole from: http://www.myrecipes.com/recipe/swiss-chard-spanakopita-casserole-10000000554653/
Cooking spray
2 1/4 cups minced white onion
3/4 cup minced green onions
3 garlic cloves, minced
9 cups chopped trimmed Swiss chard (about 1 1/2 pounds)
6 tablespoons chopped fresh parsley
3 tablespoons minced fresh mint
1 cup (4 ounces) crumbled feta cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large egg whites
10 (18 x 14-inch) sheets frozen phyllo dough, thawed
Preheat oven to 350°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute. Stir in chard; cook 2 minutes or until chard wilts. Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, pepper, and egg whites. Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish. Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles. Fold each rectangle in half lengthwise. Place a rectangle against each short side of dish. Spread the chard mixture evenly over phyllo.
Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture. Fold phyllo edges into center. Coat with cooking spray. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.
Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.
Crostata, Seckel Pear, Honey, Thyme, From:
http://www.anticiplate.com/desserts/crostata-seckel-pear-honey-thyme-27/#more-1541
2 1/2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar
1/2 tsp. Kosher salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 cup plus 3 tablespoons ice water
1 1/2 pounds seckel pears, each cored and cut into 8 wedges
5 teaspoons honey
1 teaspoon fresh lemon juice
1/4 teaspoon thyme leaves, plus small sprigs for garnish
1 egg beaten with 1 tablespoon of water
In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of peas. Add the water; pulse until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
On a lightly floured surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.
Preheat the oven to 375°. Take out the dough to warm a bit. In a bowl, toss two-thirds of the pears with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. Arrange the pears on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the pears and brush the dough with the egg wash. Chill for 30 minutes.
Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.
Gently toss the remaining pears with the remaining 2 teaspoons of honey. Transfer the crostatas to plates, top with the pears and thyme sprigs and serve.
Cooking with Horseradish:
http://homecooking.about.com/library/archive/blhorseradish.htm
http://allrecipes.com/Recipe/homemade-horseradish/detail.aspx
http://www.grit.com/Herbs/Horseradish-Recipes-and-Cultivation.aspx?page=2
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