Green Chard with Ginger
This is a simple, slightly spicy side dish or snack. Try adding just a little tamari or miso to the pan if you have any left, but make sure not to add more salt if you do!
1 bunch green chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
Chive Blossom Butter
This makes some beautiful and tasty butter! This is a great basic recipe that you can add any herbs to.
Take a stick of Unsalted Butter softened
add Chopped Chive Flowers (use the fresh ones that have just opened up) and some of the leaves. (Do Not use the flower stems too tough)
Dash of fresh ground Sea Salt
Dash of Fresh ground Pepper
Mix well. Spread onto plastic wrap into a log; twist ends like a tootsie roll and roll over a counter top till smooth. Refrigerate or freeze overnight till good and firm. Slice the log to form disks. Serve on Baked Potatoes, Bread, Steamed Veggies etc
Warm Mushroom Salad with Hazelnuts
This recipe is adapated from the Smitten Kitchen blog. If you don't have hazelnuts feel free to use walnuts, another nut, or skip entirely. The dressing will make a lot but will keep nicely in the fridge for about a week.
1/2 cup hazelnuts
2 tablespoons finely diced shallots
3 tablespoons sherry or a white wine vinegar
9 tablespoons extra-virgin olive oil
Mushrooms, cleaned and sliced
2 tablespoons unsalted butter
6 ounces salad greens such as frisé, arugula or a mix of your choice
A handful of mixed fresh herbs (optional) such as chives, tarragon
1 teaspoon fresh thyme or a couple pinches of dried
1/4 cup sliced shallots
1/4 pound pecorino (Goin loves di Grotta, and we did too, but Romano would also work) or Parmesan-Reggiano or another hard, sharp cheese
Preheat the oven to 375°F. Toast the hazelnuts on a baking sheet for 8 to 10 minutes, rolling them around once or twice to make sure they toast evenly. Rub nuts in a dish towel to remove skins then let cool. Chop the hazelnuts coarsely.
Whisk the shallots, vinegar, 1/2 teaspoon salt together in a bowl and let sit for five minutes (this will soften and almost pickle the shallots), before whisking in 5 tablespoons olive oil.
Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter until the butter foams. Add the mushrooms, thyme and season with salt and pepper. Sauté the mushrooms for about 5 minutes, until they’re softened but not limp (your cooking time will depend on the type of mushrooms you used). Transfer mushrooms to a plate.
Spread salad greens on a plate. Sprinkle fresh herbs on top, if using. Spoon hot mushrooms over the salad greens. Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated. Season it with 1/4 teaspoon salt and freshly ground black pepper. Pour over salad and toss carefully. Adjust to taste — you may need more salt, pepper, vinaigrette or even more sherry vinegar.
Sprinkle with hazelnuts. Serve immediately.
Sauteed Chard with Onions
Here's another basic chard recipe. Feel free to swap in your braising mix, add your mushrooms or some chopped celery to kick this up a notch.
1 bunch green Swiss chard
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, halved lengthwise and thinly sliced
Handful of Garlic Chives, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Seared Scallions with Poached Eggs
Have you tried poaching an egg in the microwave? I decided to try it out before including in the newsletter and it worked great.
2 bunches scallions
3 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
2 large eggs
Mince 1 whole scallion, transfer to a bowl, and whisk in 2 tablespoons oil and lemon juice. Season to taste with salt and pepper and set scallion sauce aside. Put the remaining scallions on a plate. Drizzle with remaining oil and toss to coat. Season to taste with salt and pepper. Heat a large cast-iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave). Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions. Dress with half of the scallion sauce. Repeat with remaining egg and sauce; serve.
Zucchini Chocolate Crinkles
The zucchini almost disappears in these delicious chocolatey cookies!
1 stick butter
4 ounces unsweetened chocolate
2 cups sugar
1 cup grated zucchini
4 large eggs
1 tsp vanilla extract
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips
2 cups chopped pecans
In the top of a double boiler over simmering water, melt the butter and chocolate, stirring constantly. Transfer the mixture to a mixing bowl and stir in the sugar, zucchini, eggs, and vanilla. Mix well to blend.
Sift together the flour, baking powder, and salt into a large mixing bowl. Stir the flour mixture into the chocolate mixture until well blended. Add the chocolate chips and mix well. Chill the batter until firm, at least 4 hours or up to overnight.
Preheat the oven to 375 F. Grease 2 baking sheets. Form the batter into walnut-sized balls and roll each cookie in the chopped nuts. Place 2 inches apart on the baking sheet. Bake for 15 minutes, until the tops of the cookies look dry. Transfer the cookies to a wire rack and cool completely.