Recipes of the Week–August 25, 2014

Swiss Chard Scramble from: http://relish.com/recipes/swiss-chard-scramble1-video/

    1 tablespoon olive oil
    1 small sweet onion (such as Walla Walla or Vidalia), chopped
    2 garlic cloves, pressed
    4 to 6 leaves Swiss chard, chopped
    1/4 cup chopped basil, oregano or parsley
    6 eggs, beaten
    1/2 cup grated Parmesan, Romano or Asiago cheese
    1/4 teaspoon salt
    1/8 teaspoon freshly ground black pepper   

Heat oil in a medium skillet. Add onion and garlic; sauté 5 minutes.
Add chard and herbs. Sauté until wilted, about 2 minutes. Add eggs, cheese, salt and pepper. Cook, stirring, until eggs are set.

Zucchini Bites from: http://www.stockpilingmoms.com/2012/06/pinterest-daily-pin-zucchini-bites/#sthash.ZsaHdV1C.dpuf

    1 cups zucchini, grated
    1 egg
    ¼ yellow onion, diced
    ¼ cup cheese (cheddar or Parmesan work the best)
    ¼ cup bread crumbs
    Salt and Pepper

Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Corn-Jalapeno Salsa from: http://feedmephoebe.com/2014/08/jalapeno-corn-salsa-recipe/#sthash.Q2YJ1X3m.dpuf
 
    3 ears sweet corn (or 2 cups kernels)
    1 jalapeno, ribs and seeds removed, minced
    2 tablespoons minced shallot
    1 large garlic clove, minced
    2 tablespoons finely chopped cilantro
    ½ pint cherry tomatoes, quartered
    1 teaspoon sea salt
    ¼ cup lime juice

In a large mixing bowl, stand the corn height-wise and remove the kernels from the cob by running a chefs knife along the edges clockwise. Repeat with the remaining cobs and discard.
Toss the kernels with the jalapeno, shallot, garlic, tomatoes, salt and lime juice. Let the salsa stand for at least 10 minutes, tossing occasionally, or overnight. Serve the salsa alongside tortilla chips as an appetizer or as a garnish for tacos.