Recipes of the Week–July 23, 2012

Swiss Chard w/Lemon & Parmesan
from: http://allrecipes.com/recipe/sauteed-swiss-chard-with-parmesan-cheese/
 
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
 
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Creamy Swiss Chard Pasta
from: http://www.food.com/recipeprint.do?rid=57123
 
1 lb swiss chard
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onions, 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 package
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.
Serve warm.

Hawaiian-Style Sweet-and-Sour Roasted Pineapple and Bell Peppers
From: http://www.vegetariantimes.com/recipe/hawaiian-style-sweet-and-sour-roasted-pineapple-and-bell-peppers/
This tropical medley is a fresh alternative to a vegetable side dish. To stretch it into a main dish for four, serve it over steamed rice.
 
3 cups cubed fresh pineapple
1 medium red bell pepper, cubed (1 ½ cups)
1 medium red onion, cut into thin wedges (1 ½ cups)
1 Tbs. toasted sesame oil
1 Tbs. vegetable oil
1 Tbs. dark or light brown sugar
1 Tbs. sweetened coconut flakes, optional
1 Tbs. lime juice
 
1. Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
2. Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.

Hot Pasta...Raw Sauce from: http://greaterdc.wholefoodsmarketcooking.com/recipes/11016_hot_pastaraw_sauce

4 cups seeded, chopped tomatoes
1/2 cup extra virgin olive oil
3 crushed garlic cloves
15 -20 black olives, such a kalamata, pitted and halved
1/2 teaspoon crushed red pepper flakes
1/3 cup chopped flat leaf parsley
Salt and pepper to taste
1/2 cup shredded fresh basil
8 ounces dry pasta of your choice
Parmesan or Feta for serving (optional)

Combine the tomatoes, oil, garlic, red pepper, olives and parsley in a bowl and let sit at room temperature for 3 to 6 hours, stirring occasionally.
When ready to serve, cook the pasta according to package directions, reserving about 1/2 cup of the cooking liquid.
Combine the tomato mixture, pasta and basil. Add pasta liquid for a looser sauce. Season to taste with salt and pepper. Garnish with cheese if desired