Swiss Chard and Brown Rice Gratin

Thank you NY Times for yet another delicious, easy, healthy recipe. A great way to use up spinach and chard!


Comments

Post a Comment

Popular posts from this blog

How to Shave a Brussel Sprout

Image
I've had strep throat for a couple of days and haven't cooked much besides a pot of turkey vegetable soup with Thanksgiving leftovers and a box of mac and cheese (being sick makes me CRAVE comfort foods I ate as a kid). Tonight I was finally feeling well enough to make a real dinner, so I soaked a few chicken drumsticks in buttermilk, breaded them with crushed pretzels, and baked them at high heat for half an hour. Divine oven-fried chicken! But the it was the shredded Brussels sprouts in browned butter that really took the cake. Shredded Brussels Sprouts with Browned Butter and Garlic INGREDIENTS 1 lb. Brussels sprouts, shredded with food processor 3 TBS butter 4 cloves garlic, minced Let the butter slowly brown in a saute pan. Add garlic and sprouts and saute until soft and fragrant. EAT.
Read more

Double Dinner Deluxe

Image
Two more recipes born out of my CSA box: Beet and Carrot Salad with Pepitas INGREDIENTS 3 beets, peeled and whizzed in the food processor until shredded (not pureed) 5 small carrots, also whizzed in food processor (see above) Toasted pepitas (AKA punkin seeds) Dijon vinaigrette (EVOO, dijon, white wine vinegar, and honey) Fresh, organic pea shoots Toss the veg and dressing with the pepitas and serve over a bundle of pea shoots. Good for beet-eaters and beet-haters alike. This is really delicious! Beet-Green and Basil Pesto with Spring Vegetables and Pasta INGREDIENTS For the pesto: 1/2 cleaned beet greens 1 cup basil leaves 1 cup fresh, Italian parsley Extra-virgin olive oil Parmesan cheese (1/4 cup or so) lemon juice 10 shelled, roasted pistachios  For the Pasta and Spring Veg: 1/2 pound brown rice pasta 1 small zucchini, diced 1 small summer squash, diced, 1/2 red pepper, diced Bring a large pot of water to a boi...
Read more