Stuffed Swiss Chard Leaves

INGREDIENTS:
1 bunch swiss chard-wilted slightly
1/2 cup green onions
2 cloves garlic, minced
2 1/2 cups cooked rice
1 cup feta cheese
1/2 cup cottage cheese
1 egg, beaten
1/2 cup chopped parsley
3/4 cup raisins
1 tsp chopped fresh dill
1/4 tsp lemon zest (or just use a splash of lemon juice)
1/4 tsp freshly ground pepper
2 TBLS olive oil

PROCEDURE:
-remove chard from fridge a few hours in advance and leave at room temp to soften. (you could also run under warm water until limp and pat dry). Remove the stems.
-preheat oven to 350
-mix everything but the oil in a bowl
-place 1/4 (ish) cup of mixture on a chard leaf and fold/roll it into a tidy package. Place seam-side down on a baking sheet. Repeat until you run out of leaves or mixture.
-brush the tops of each packet with olive oil and then bake for 25 minutes.
-If there is extra filling, you can bake it in a small dish.

Parmesan Potato Gratin

1 Tbsp. olive oil
1 lb. chunk Parmesan
4 slices bacon, crisp-cooked and crumbled
2 green onions, thinly sliced
2 Tbsp. snipped fresh chives
4 lbs. potatoes, peeled and finely sliced
1 Tbsp. snipped fresh thyme
1 Tbsp. snipped fresh rosemary
1/4 cup unsalted butter, cut in small cubes
3/4 cup whole milk
3/4 cup heavy cream
3 Tbsp. all-purpose flour

1. Pre-heat oven to 325. Brush the bottom of a 3-quart rectangular or oval baking dish with olive oil. Using a wide vegetable peeler, shave Parmesan into thin strips.
2. In a small bowl combine bacon, green onion, and chives. In prepared baking dish, place half the potatoes. Sprinkle with 1/2 tsp each salt and freshly ground black pepper, half the bacon mixture, and half the herbs. Top with half the Parmesan and dot with half the butter. Repeat layers. In a small bowl whisk together whole milk, heavy cream, and flour; pour evenly over potatoes.
3. Bake, covered, for 1 1/2 hours. Increase temperature to 400 and bake uncovered for another 15-20 minutes or until potatoes are tender and top is golden brown.

 

Two Peas In A Pasta

8 green onions-finely chopped
2 tablespoons unsalted butter
1 cup low-sodium chicken broth
1 cup heavy cream
3/4 cup water
2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)
1 1/2 t kosher salt
1/2 t black pepper
1 pound dried egg fettuccine nests
1/3 cup chopped fresh flat-leaf parsley
2 t finely grated fresh lemon zest
1/3 cup finely grated parmesan plus additional for serving

Cook green onions in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes.
Add broth, cream, and water and simmer, uncovered, about 5 minutes.
Stir shelled peas into sauce and simmer 3 minutes.
Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.
Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine.
Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper.

Red And Green Salad

 

Ingredients:
8 ounces fresh mushrooms, quartered
1 cup Reed’s Powerhouse Dressing (recipe below)
1 Ib green beans, trimmed
2 cups water
1 Ib beets, trimmed to 1 inch of greens, roots left attached, well rinsed
Romaine lettuce leaves for lining platter
Radicchio or red cabbage leaves for lining platter
1 large red onion, sliced and separated into rings
8-10 cherry tomatoes for garnish
1 cup ripe black olives for garnish
1/4 cup Horseradish Cream (recipe below)

Directions:
1) In a medium bowl, toss mushrooms with enough dressing to coat. Cover and refrigerate several
hours or overnight.
2) In a large saucepan over medium-high heat, cook beans in boiling salted water to cover until tender-crisp, 6-7 minutes.
3) Cool under running water, drain, and put in a small bowl. toss with just enough dressing to coat the beans. Cover and marinate several hours or overnight in refrigerator.
4) In a large saucepan over high heat, bring the 2 cups of water to boil. Add beets, cover, reduce heat to medium-low, and cook until beets are tender, 30-40 minutes.
5) Cool beets under cold running water and drain. Slip off skins and trim tops and roots.
6) Slice beets crosswise and, in a small bowl, toss with enough dressing to coat. Cover and refrigerate several hours or overnight.
7) To assemble salad:

– Place romaine leaves at one end of a large platter and radicchio leaves at opposite end.
– Arrange beans on radicchio leaves and beets on romaine leaves.
– Mound mushrooms in center, top with onion rings, and garnish with tomatoes and olives.
– Spread Horseradish Cream on beets, but do not cover entirely.
– Serve at once.
Serves 6-8

REEDS POWERHOUSE DRESSING
1/4 cup olive oil
1/4 cup vegetable oil
3 Tbsp. red wine vinegar
2 garlic cloves, coarsely chopped
1 green onion, including some tender green tops, coarsely chopped
2 parsley sprigs, coarsely chopped
1/4 tsp salt
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/4 tsp dried oregano (1/2 tsp fresh, chopped)
1/4 tsp dried basil (1/2 tsp fresh, chopped)
1/4 tsp celery salt
1/4 tsp freshly ground pepper
1/4 tsp paprika
1 Tbsp. grated Parmesan cheese
1 tsp Dijon mustard
– Combine all ingredients in a food processor or blender, blend well. Transfer to a container with a tight-fitting lid, refrigerate till ready to use. Shake well before using.
Makes about 1 cup

HORSERADISH CREAM
2/3 cup plain nonfat yogurt
1 Tbsp. freshly grated horseradish or prepared horseradish
1/4 tsp dry mustard
– In a small bowl, stir together all ingredients till well mixed. Cover and refrigerate until ready to use.
Makes about 3/4 cup

 

 

 

Marinated Tomatoes With Fresh Herb Dressing

 

Ingredients:
4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish
FRESH HERB DRESSING
1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper

*Combine all ingredients in a food processor or blender, blend till smooth

Procedure:
1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Cucumbers in Sour Cream

Ingredients:
3 Garden cucumbers, halved length-wise, seeded, and thinly sliced*
1 tsp salt
1/4 cup chopped green onions, including some tender green tops
1/2 cup sour cream
1 Tbsp sugar
2 Tbsp cider vinegar
Freshly ground pepper
*Garden cucumbers are not waxed and do not need peeling, unless desired.

Procedure:
1) Arrange cucumber slices in 3 layers in a shallow bowl, sprinkling each layer lightly with some of the salt.
2) Lay a paper towel on top of the cucumbers and place another bowl on top to weigh them down.
3) Let stand 1 hour at room temp.
4) Rinse cucumbers, pat them dry with towel, and put in a clean medium bowl.
5) In a small bowl, stir together green onions, sour cream, sugar, vinegar, and pepper to taste.
6) Add mixture to the cucumbers and mix well. Cover and refrigerate several hours or overnight.
Serves: 4