Cran-orange Chard

Ingredients:
1 medium onion, sliced
1 TBSP olive oil
10 cups chopped chard
1/4 cup orange juice
2 TBSP dried cranberries
2 TBSP coarsely chopped walnuts, toasted
Dash of salt and pepper to taste

Procedure:
1. In a large skillet, sauté onion in oil until tender. Add chard; sauté for 3-5 minutes or just until wilted.
2. Stir in the orange juice, cranberries, salt and pepper; cook for 1-2 minutes or until cranberries are softened. Sprinkle with walnuts.

 

Chard Scramble with Eggs & Breakfast Sausage

This is a great farmer breakfast. It keeps you sated for a long time, without weighing you down.
3 chard leaves sliced into ribbons
¼ lb ground breakfast sausage
2 eggs
Splash of milk
¼ cup grated cheddar
Salsa

In one pan, cook sausage.
In a bowl, scramble eggs and add a splash of milk, the chard, and the cheese, stir.
Scramble egg mixture in a separate buttered pan.
When the eggs and sausage are done combine the two.
Serve with a dollop of salsa and some fresh fruit on the side

Blended Green Drink with Strawberries & Chard…or Kale…or Spinach

I know it sounds freaky, but it is soooo good and will make you feel all invigorated and energized. My sister-in-law introduced me to this concept. Anyone who knows me knows that coffee is my life blood. I have been known to cast aside the coffee when a batch of this magic is whipped up.
Add the following to a blender: 1 cup strawberries, 3 (or more) chard leaves with ribs removed, 1 small banana, 1 cup of cold water. Blend until smooth. Yes, it is thick and green and may have little floaties in it, but I am telling you it tastes great and makes you feel all perky and healthy and craving more. When nectarine season rolls around, add some of those as well. You can play with the fruit to chard ratio and use any mix of fruits you want. The banana really helps sweeten it.  You can also use beet greens in place of chard.
You can use kale or spinach instead of chard if you wish

Shepard's Pie

Possibly the best use for leftover mashed potatoes and the odds and ends of the previous week’s CSA box. The ingredients can vary based on the season and your mood.
2 cups mashed potatoes
1 onion-chopped
3 cloves garlic-chopped
1 bay leaf
¾ cup chopped fresh tomatoes or ¼ cup tomato paste and ½ cup water
1 tsp salt
Any or all the following:
carrots
broccoli
green beans
peppers
corn kernels
chard
spinach
summer squash
cauliflower
Preheat oven to 350.
Prep and chop all veggies.
Sauté veggies in olive or canola oil starting with onions and garlic and adding ingredients with longer cooking times first, salting each addition lightly.
Add tomatoes, cover and simmer for 15 minutes.
Pour veggies in a 9×13 baking dish.
Spread potatoes over the top and sprinkle paprika over the top.
Bake for 25 minutes or until the potatoes are piping hot.

 

 

Quiche

     Quiche is one of those recipes that seem so complicated and cumbersome, but really it is not. A great way to simplify the process is to buy frozen pie crusts (which I admit I do!) Also, if you make one quiche, you might as well make a few extra and freeze them. Go ahead and cook them all and freeze the others once they cool. Freeze it whole or in single servings. It makes for any easy meal somewhere down the road when you just don’t feel like cooking. Quiche makes a great lunch, or even breakfast for the rest of the week.
     Quiche is endlessly variable, and can you change the veggies and herbs each time. Add a spicy sausage or keep it vegetarian. All you need to remember is the egg/milk/flour filling and the rest is up to you. This recipe will fill 2 standard, shallow frozen pie crusts.

INGREDIENTS:

2 Pie crusts
4 eggs
1 ½ cups milk
2 TBLS flour
1 medium onion or 1 bunch green onions-chopped
2 cloves garlic-chopped
Other suggestions:  zucchini, bell peppers, garlic scapes, broccoli, cauliflower, kohlrabi, spinach, chard, tomato rings placed on top.
Basil, thyme, oregano (use any or all, fresh or dried)
Salt and pepper
1 ½ cups of swiss or cheddar.
Optional: sprinkle feta over the top in addition to the other cheese.

PROCEDURE:
-Poke holes in bottom of crusts and bake empty for 15 minutes.
-Sauté the onion and garlic in olive oil, until translucent.
-Add the chopped veggies and sauté until barely tender.
-Divide the vegetables between the two pie crusts.
-Blend the mild, egg, and flour in a blender of food processor and pour over the veggies in the pies crusts.
-Sprinkle the cheeses over the top and bake at 350 for about 40 minutes or until the top is a little golden and the filling is set.

Chard Rice & Brats

 

Ingredients:
1 bunch chard- chopped (entire leaf and the upper end of stalks
1/2 sweet red, yellow, or orange pepper-chopped
1 small onion or medium shallot-chopped fine
1 clove garlic-minced
Salt and pepper to taste
1 cup uncooked rice of your choice. (I like basmati, but a heartier rice is good too.)
4 bratwursts

Optional: feta, grated cheddar, toasted sunflower seeds or walnuts

Procedure:
-Start cooking the rice.
-Chop all the veggies
-When rice is almost done, start cooking the brats either on the grill, in the oven or in a frying pan. (I like to grill them, personally.)
-If you are a multi-tasker, you can also start sautéing the onions and garlic until translucent.
-Add chard in batches and cook until the color changes to a vibrant bright green-just a few minutes. Try not to overcook. Toss with salt and pepper to taste.
-Serve with brats, either whole on the side, or cut up and added to the mix.
-Sprinkle the cheese of your choice and/or and seeds over the top.

NOTE: If you are a vegetarian, toasted salted nuts or pan-fried tofu can take the place of the brats.