Orecchiette With Swiss Chard from: http://southernfood.about.com/od/pastarecipes/r/Orecchiette-With-Chard.htm
8 ounces orecchiette, cooked and drained
1 tablespoon olive oil
2 tablespoons butter, divided
1 cup chopped onion
2 small cloves garlic, minced
3/4 cup chicken broth
1/3 cup dry white wine
1/2 bunch chard, stems removed, chopped, about 2 cups packed
1/2 cup heavy cream
4 tablespoons Parmesan cheese, plus more for topping
salt and pepper, to taste
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add onion and cook, stirring, until onion is lightly browned. Add the garlic and cook for 1 minute longer. Add broth, wine, and chopped Swiss chard. Cook, stirring, until the chard is cooked and liquids are reduced by about half.
Vegetarian Swiss Chard and Rice Pilaf from: http://vegetarian.about.com/od/ricerecipes/r/swisschardpilaf.htm
1 pound Swiss chard
1 cup uncooked rice, pre-soaked for 10 minutes
1/4 cup olive oil
1/2 cup chopped spring onions (scallions or green onions)
1 lemon, squeezed
1/2 cup chopped fresh parsley
Wash the Swiss chard well. Remove the stalks and chop. Chop the leaves and set aside to drain.
Heat the oil and saute the spring onions until soft. Season with salt and allspice.
Add the rice and toss for a few minutes. Add the chard stalks, leaves, and parsley. Add 1-1/2 cups boiling water and bring to a boil, uncovered.
Cover, reduce the heat and simmer until the rice is cooked, about 15-20 minutes. Allow the rice to stand for a few minutes before serving.
This recipe for Swiss chard and rice is vegetarian, vegan, wheat-free and gluten-free.
Don't throw out those Swiss chard stems! Besides adding them to the pot whenever you next make a soup or vegetable broth, Swiss chard stems can also be roasted into a cheesey side dish. Here's how: Roasted Swiss chard stem gratin recipe.
Depending on your delivery site you will be getting either Spaghetti Squash or Butternut Squash:
Spaghetti Squash Bake from: http://www.superhealthykids.com/healthy-kids-recipes/spaghetti-squash-bake.php
2 small spaghetti squash
3 cups broccoli florets
1 tbsp olive oil
1 small onion, diced
2-3 cloves garlic
1/4 cup flour
1 1/2 cups milk
1 cup chicken broth
2 cups shredded cheese
salt and pepper, to taste
1/8 cup grated parmesan
Preheat the oven to 375ºF.
Bake or microwave squash until tender. Scoop the strands of squash with a fork and place in a baking dish. Roast broccoli and place in the baking dish with the squash.
Heat oil in a saucepan over medium heat. Add onions and garlic and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper. Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
Pour mixture into the baking dish with the cooked spaghetti squash and broccoli. Sprinkle Parmesan cheese on top. Bake for 25 to 30 minutes until golden.
Winter Squash Casserole from: http://www.janssushibar.com/winter-squash-casserole/
3 cups butternut squash, peeled and cut into 1/2″ dice
2 cups apples, peeled, cored and diced
1/2 cup unsalted almond butter
1 cup pure maple syrup
1 cup dried unsweetened cranberries
1 cup raisins
1 cup chopped pecans
2 teaspoons kosher or sea salt
1 teaspoon black pepper
Preheat oven to 350 F. Generously butter a 9″ x 13″ baking dish.
In a small bowl, whisk together the almond butter and maple syrup until well-blended. Set aside.
In a large bowl, combine the remaining ingredients except the salt and pepper. Pour the almond butter mixture over the contents of the bowl and toss to coat all of the pieces of squash and apple evenly. Add the seasonings and stir to combine.
Pour the squash mixture into the buttered baking dish and spread out evenly. Cover with aluminum foil and bake for 30 minutes, or until the squash and apples are tender. Remove the foil and return to the oven and bake for an additional 10 minutes or until the top of the casserole begins to brown.
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