Sauteed Escarole Garnished with Cheese from: http://cheese.about.com/od/salads/r/sauteed_escarole.htm
Escarole is usually used as a salad green, but its crispy texture and pleasantly bitter flavor is just as delicious served warm. A quick saute turns it into the perfect side for any meal. Grating a little bit of cheese on top adds richness flavor.
Almost any hard cheese will do; try Pecorino, Vella Dry Jack, or Cantal.
•1 head escarole, leaves washed and torn into bite sized pieces
•1-2 tablespoons olive oil
•1/3 pound hard cheese, grated
•salt and pepper to taste
Warm olive oil in a fairly deep pan. Saute escarole just a few minutes, until wilted but still slightly crisp and just barely brown around the edges. Tranfer to a serving dish. Sprinkle grated cheese on top. Add salt and pepper to taste (keep in mind that the cheese will add saltiness). Serve warm.
Potato-Stuffed Swiss Chard Rolls with Roasted Peppers & Black Olive Vinaigrette
from: http://www.ste-michelle.com/wine-and-food/recipes/potato-stuffed-swiss-chard-rolls
Swiss chard potato rolls
1 pound Russet Potatoes
1/2 cup each roasted Red and Yellow Pepper
1 cup Goat Cheese
1/4 cup Chopped Kalamata Olives
1/4 cup Basil, chopped
1 tsp fresh Thyme, Chopped
2 Eggs, beaten
12 each Swiss chard leaves
Either roast or boil the potatoes with the skin on until tender. Cool slightly and then peel. Place into a bowl and add the peppers, goat cheese, basil, thyme, olives, salt and pepper to taste. Pour in the eggs, and mix all very well. Set aside.
Bring a pot of water to a boil and blanch the chard leaves to soften, about 30 seconds. Place in ice water to stop the cooking. Drain and pat dry. Fill each chard leaf with 1/4 cup of the potato filling. Fold up the sides, and roll them up. Place all the rolls on a baking sheet, and drizzle with olive oil. Place in a 300 degree oven and bake until heated through, about 25 minutes.
Olive vinaigrette
1/4 cup Balsamic vinegar
¼ cup chopped kalamata olives
1 tsp Dijon mustard
1/2 cup Olive Oil
Combine the remaining olives, vinegar, mustard, and olive oil. Whisk together to emulsify and serve over the chard rolls.
Creamy Rosemary Chicken Lasagna (gluten free, not strict paleo)
from: http://paleomg.com/creamy-rosemary-chicken-lasagna-gluten-free-not-strict-paleo/
1 (12 ounce) container of Cappello’s lasagna sheets
2 tablespoons coconut oil
2 cups button mushrooms, sliced
1.5 tablespoons fresh rosemary, finely chopped
4 garlic cloves, minced
1 (14 ounce) can of coconut milk
4 cups spinach
2 cups shredded chicken (I used a rotisserie chicken and shredded it)
7 ounces Kerrygold cheddar cheese, grated
salt and pepper, to taste
Preheat oven to 350 degrees.
Place a large pan over medium heat. Add two tablespoons of coconut oil to the pan along with the sliced mushrooms.
Brown mushrooms until slightly soft. Then add chopped rosemary and minced garlic cloves.
Once garlic becomes fragrant, add coconut milk. Sprinkle with a bit of salt and pepper.
Let coconut milk simmer at a medium heat, stirring every couple minutes for about 6 or so minutes.
When coconut milk has thickened slightly, add spinach to the pan and cover to help wilt the spinach.
Once spinach has wilted, mix in with coconut milk. Then add shredded chicken and mix it all together.
Pull out an 8×8 glass baking dish. Add a small spoonful of the coconut milk mixture to the bottom and spread out to keep the lasagna sheet from burning.
Add 2-3 lasagna sheets to the bottom of the pan. You may need to cut the sheet to help them fit. On top of the lasagna sheets, add a couple large spoonfuls and spread through lasagna sheets. Sprinkle with cheese. Repeat with lasagna sheets, coconut milk mixture, cheese and one more topping of lasagna sheets. Sprinkle with cheese on top.
Place in oven to bake for 10-15 minutes until cheese has bubbled and browned.
Let rest for 5-10 minutes before slicing.
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