* 2 tablespoons extra-virgin olive oil (preferably Spanish)
* 10 cloves garlic, thinly sliced
* 2 pounds large shrimp, shelled and deveined
* 2 dried red chiles (plus more for garnish, if desired)
* 2 teaspoons brandy
* 2 tablespoons chopped fresh parsley
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Preparation
Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.
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Thursday, April 29, 2010
Monday, April 26, 2010
seared lemon chicken with potato and artichoke
this is adapted from cook's illustrated and a magazine article about healthy dishes.
cook's says to have a perfect seared chicken, bake chicken breasts in a tightly covered dishe for 30 to 45 minutes at 275.
so i did.
then you whisk together (for 2 breasts):
1 T melted butter
1/2 T flour
1/2 t cornstarch
ground pepper
and i added some italian seasoning
after the chicken is cooked, blot it and brush it with the mixture. Heat 1 T olive oit to smoking and sear, 3 min per side, in a pan you've already (here's the other recipe) browned 1 small chopped onion in 1 T olive oil, that has been set aside.
so when the chicken is cooked on one side, add 1 small red potato that has been cut in slices. turn the chicken over, and add 1 can of quartered artichokes, the cooked onion, and one lemon sliced thinly. cover. cook ten minutes. add grated parmesan to the chicken.
the lemon flavor is fab.
cook's says to have a perfect seared chicken, bake chicken breasts in a tightly covered dishe for 30 to 45 minutes at 275.
so i did.
then you whisk together (for 2 breasts):
1 T melted butter
1/2 T flour
1/2 t cornstarch
ground pepper
and i added some italian seasoning
after the chicken is cooked, blot it and brush it with the mixture. Heat 1 T olive oit to smoking and sear, 3 min per side, in a pan you've already (here's the other recipe) browned 1 small chopped onion in 1 T olive oil, that has been set aside.
so when the chicken is cooked on one side, add 1 small red potato that has been cut in slices. turn the chicken over, and add 1 can of quartered artichokes, the cooked onion, and one lemon sliced thinly. cover. cook ten minutes. add grated parmesan to the chicken.
the lemon flavor is fab.
Sunday, April 25, 2010
SWISS CHARD + EGGS
David just said, as he kissed me and before he finished dishes, "Thanks for breakfast. A perfect breakfast.
1 bunch of swiss chard, cleaned + stems removed
1 large shallot, sliced
3 cloves of garlic, chopped
1/4 cup apple juice
salt + pepper, to taste
4 eggs, [2 eggs per serving]
good bread + butter
HEAT olive oil over medium high heat and add shallots and garlic. Cook until soft.
ADD chard into pan and cook until wilted and salt and pepper to taste. Pour in apple juice and cook until most of the moisture has evaporated.
BREAK eggs into a frying pan and cooked as desired [we had ours over easy and over hard].
PLATE a mound of swiss chard and add the egg on top. Serve with crusty bread + butter...enjoy!
1 bunch of swiss chard, cleaned + stems removed
1 large shallot, sliced
3 cloves of garlic, chopped
1/4 cup apple juice
salt + pepper, to taste
4 eggs, [2 eggs per serving]
good bread + butter
HEAT olive oil over medium high heat and add shallots and garlic. Cook until soft.
ADD chard into pan and cook until wilted and salt and pepper to taste. Pour in apple juice and cook until most of the moisture has evaporated.
BREAK eggs into a frying pan and cooked as desired [we had ours over easy and over hard].
PLATE a mound of swiss chard and add the egg on top. Serve with crusty bread + butter...enjoy!
swiss chard garlic spaghetti
Spaghetti with Swiss Chard and Garlic Chips
Gourmet, November 2008
Makes 4 to 6 servings
1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1 medium onion, finely chopped
1/2 cup dried currants (we skipped this)
2 pounds green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/2 cup water
1 pound spaghetti
1/2 cup Kalamata olives, cut into slivers
6 ounces feta, crumbled (1 1/2 cups)
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.
Gourmet, November 2008
Makes 4 to 6 servings
1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1 medium onion, finely chopped
1/2 cup dried currants (we skipped this)
2 pounds green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/2 cup water
1 pound spaghetti
1/2 cup Kalamata olives, cut into slivers
6 ounces feta, crumbled (1 1/2 cups)
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.
Thursday, April 22, 2010
sausage in cream
This was easy and v good. used "organic" (publix brand) sweet italian chicken sausage and half and half. took 10 minutes of work. the rest was just browning and reducing. pasta was whole wheat medium shells.
The pasta recommendation is something call crab grass or gramigna, thin curved tubular macaroni. I used orecchiette which held the sauce just as well.
Recipe(adapted from Essentials of Classic Italian Cooking) by Marcella Hazan
1/2 pound sweet sausage (containing no fennel seed, chili pepper or other strong seasoning)*
1 1/2 T chopped onion
2 T butter
1 T vegetable oil
Black pepper, freshly ground
2/3 cup heavy whipping cream
Salt
1 pound pasta
Freshly grated parmigiano-reggiano cheese at the table
*Guiliano Hazan’s Homemade Sausage
1 small clove garlic, peeled and finely chopped
1 pound ground pork
1 t salt
1 t freshly ground black pepper
2 T dry white wine
Mix well with hands. Cover, rest overnight, use within 2 days.
If you are using a store-bought sausage, skin it first. Add butter and vegetable oil to pan with onion. Cook until onion is pale gold. Add sausage, cook for 10 minutes. Add pepper, cream and turn up to medium high heat, until cream is thickened. Add salt. Taste for seasoning. Toss with pasta and add freshly grated cheese.
The pasta recommendation is something call crab grass or gramigna, thin curved tubular macaroni. I used orecchiette which held the sauce just as well.
Recipe(adapted from Essentials of Classic Italian Cooking) by Marcella Hazan
1/2 pound sweet sausage (containing no fennel seed, chili pepper or other strong seasoning)*
1 1/2 T chopped onion
2 T butter
1 T vegetable oil
Black pepper, freshly ground
2/3 cup heavy whipping cream
Salt
1 pound pasta
Freshly grated parmigiano-reggiano cheese at the table
*Guiliano Hazan’s Homemade Sausage
1 small clove garlic, peeled and finely chopped
1 pound ground pork
1 t salt
1 t freshly ground black pepper
2 T dry white wine
Mix well with hands. Cover, rest overnight, use within 2 days.
If you are using a store-bought sausage, skin it first. Add butter and vegetable oil to pan with onion. Cook until onion is pale gold. Add sausage, cook for 10 minutes. Add pepper, cream and turn up to medium high heat, until cream is thickened. Add salt. Taste for seasoning. Toss with pasta and add freshly grated cheese.
lemon honey salad dressing
the aforementioned blog is spinach tiger and i'm quite interested. she used this on microgreens; highly nutritious first leaves of various vegetables she got from the farmers market.
The Process
This is not much of a recipe as an idea to explore. Local honey, fresh lemon and olive oil together are wonderful on tender greens, fresh fruits or even cottage cheese.
Lemon Honey Dressing Recipe
1 t Fresh lemon juice
1/2 t Honey
1 T Olive oil
Blend honey and lemon juice together and slowly pour in olive oil.
Other ideas:
Now that you have a honey lemon dressing, see where else it can go. Here it is poured over cottage cheese. Just add black pepper and you have a great high protein snack or lunch.
Drizzle on fruit, such as watermelon, pears, figs.
The Process
This is not much of a recipe as an idea to explore. Local honey, fresh lemon and olive oil together are wonderful on tender greens, fresh fruits or even cottage cheese.
Lemon Honey Dressing Recipe
1 t Fresh lemon juice
1/2 t Honey
1 T Olive oil
Blend honey and lemon juice together and slowly pour in olive oil.
Other ideas:
Now that you have a honey lemon dressing, see where else it can go. Here it is poured over cottage cheese. Just add black pepper and you have a great high protein snack or lunch.
Drizzle on fruit, such as watermelon, pears, figs.
IItalian ground beef and peas
so the previous recipe, peas and onions, were on simply recipes blog, and this link was at the end of that entry. the blogger said that this recipe was her italian grandmother's recipe. a woman who was a fashionista and owned a beauty salon.
so i made it. and she was right. simpler is better, in this case. i made it with basil and thyme. i asked david if he thought the beef looked medium rare, and asghast, he said, "but we don't want to eat ground beef medium rare!"
1 large white onion diced
1 pound ground beef, seasoned with salt and pepper
1 - 2 cups frozen peas
olive oil
1 t butter
red chile flakes
freshly grated parmesan or pecorino (optional)
fresh herbs (mint, parsley, basil, oregano, thyme...they all work)
Heat olive oil and butter. Add onions, saute until soft. Add ground beef that has already been flavored with salt and pepper. Cook until medium rare. Add in frozen peas, right at end and allow them to defrost and heat up, while the meat is on its way to medium-well done. Toss in fresh herbs, red chile flakes. Season to taste.
Note: This is an EASY recipe. You may be tempted to keep adding other ingredients, but the simplicity is what gives this dish it’s proper structure and flavor. More is not always more.
so i made it. and she was right. simpler is better, in this case. i made it with basil and thyme. i asked david if he thought the beef looked medium rare, and asghast, he said, "but we don't want to eat ground beef medium rare!"
1 large white onion diced
1 pound ground beef, seasoned with salt and pepper
1 - 2 cups frozen peas
olive oil
1 t butter
red chile flakes
freshly grated parmesan or pecorino (optional)
fresh herbs (mint, parsley, basil, oregano, thyme...they all work)
Heat olive oil and butter. Add onions, saute until soft. Add ground beef that has already been flavored with salt and pepper. Cook until medium rare. Add in frozen peas, right at end and allow them to defrost and heat up, while the meat is on its way to medium-well done. Toss in fresh herbs, red chile flakes. Season to taste.
Note: This is an EASY recipe. You may be tempted to keep adding other ingredients, but the simplicity is what gives this dish it’s proper structure and flavor. More is not always more.
Simple peas and onions
Simple Peas and Onions Recipe
Print Options
* Print (no photos)
* Print (with photos)
Ingredients
* 1 pound shelled peas, fresh or frozen
* 1/2 onion, chopped fine
* 3 tablespoons butter
* 1/2 cup chicken stock (use gluten-free stock for gluten-free version, and vegetable stock or just plain water for vegetarian version)
* Black pepper
* Salt
* Pinch of sugar (optional)
Method
1 Heat 2 tablespoons of butter in a sauté pan over medium-high heat. When the butter foam recedes, add the chopped onions. Sauté the onions for a few minutes until they just begin to brown.
2 Add the peas and the chicken stock and bring to a rolling boil. Taste for salt and add if needed (you might not need to add salt if your stock is already pretty salty.) If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.
3 Stir the peas and onions often – you want the stock to reduce by about half without overcooking the peas. When the stock has reduced, turn off the heat and add the remaining butter and some black pepper. Serve at once.
If you want, sprinkle on some sliced fresh mint.
Serves 4.
Print Options
* Print (no photos)
* Print (with photos)
Ingredients
* 1 pound shelled peas, fresh or frozen
* 1/2 onion, chopped fine
* 3 tablespoons butter
* 1/2 cup chicken stock (use gluten-free stock for gluten-free version, and vegetable stock or just plain water for vegetarian version)
* Black pepper
* Salt
* Pinch of sugar (optional)
Method
1 Heat 2 tablespoons of butter in a sauté pan over medium-high heat. When the butter foam recedes, add the chopped onions. Sauté the onions for a few minutes until they just begin to brown.
2 Add the peas and the chicken stock and bring to a rolling boil. Taste for salt and add if needed (you might not need to add salt if your stock is already pretty salty.) If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.
3 Stir the peas and onions often – you want the stock to reduce by about half without overcooking the peas. When the stock has reduced, turn off the heat and add the remaining butter and some black pepper. Serve at once.
If you want, sprinkle on some sliced fresh mint.
Serves 4.
Tuesday, April 20, 2010
greek diner pork chops and greens
Liberally sprinkled two nice chops with greek seasoning that includes plenty of oregano, garlic pepper and salt. a little zeus for good measure. seared them in olive oil, added brown rice to the pan after i turned the chops over. liberally squeezed fresh lemon juice over it all. added chicken stock, turned it down, covered it.
went to pick collards and swiss chard from the garden, and planted some green onions.
checked on the pork and rice. mmmmm.
boiled the rest of the homemade stock with sliced collards and a halved and sliced tiny onion (the kind you use for boeuf bourgignon), tossed in Slap Me Silly hot sauce, salt, garlic pepper, white wine vinegar. added feta and greek olives.
blogged.
Opa!
went to pick collards and swiss chard from the garden, and planted some green onions.
checked on the pork and rice. mmmmm.
boiled the rest of the homemade stock with sliced collards and a halved and sliced tiny onion (the kind you use for boeuf bourgignon), tossed in Slap Me Silly hot sauce, salt, garlic pepper, white wine vinegar. added feta and greek olives.
blogged.
Opa!
Saturday, April 17, 2010
chicken parmesean
Chicken Parmesan Recipe
Ingredients
Sauce:
* 1/2 large yellow onion
* 1/4 cup olive oil
* 2 medium garlic cloves, peeled and minced
* 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
* 1 teaspoon dried oregano
* Pinch of red pepper flakes
* Pinch of sugar
Chicken:
* 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
* Salt
* 2 eggs
* 1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
* 1 cup freshly grated Parmesan cheese
* 1/4 cup olive oil
* 2 Tbsp fresh basil leaves, thinly sliced
* 8 ounces mozzarella cheese, sliced
Method
1 Prepare the sauce. Coarsely grate half of an onion. Grating the onion will create smaller onion pieces and release more of the onion's juices, and is faster than chopping. Heat olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook until fragrant, about a minute more. Then add the tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).
chicken-parm-pounding.jpg
2 Preheat oven to 400°F. Working one at a time, place a chicken cutlet between two layers of wax paper (or plastic wrap). With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. (If you don't have a meat pounder, you can use a rubber mallet, an empty wine bottle, or a heavy rolling pin.) Salt the chicken pieces well.
chicken-parm-1.jpgchicken-parm-2.jpg
3 In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.
4 Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. The oil should be shimmering, not smoking. Dredge the chicken pieces 1 piece at a time first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot sauté pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.
5 Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Place sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then top the cutlets with slices of mozzarella and the remaining 1/2 cup of Parmesan cheese.
6 Bake in the oven for 10-12 minutes, or until the mozzarella begins to brown.
Serve with spaghetti and the remaining sauce, or in a large roll.
Serves 4.
Ingredients
Sauce:
* 1/2 large yellow onion
* 1/4 cup olive oil
* 2 medium garlic cloves, peeled and minced
* 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
* 1 teaspoon dried oregano
* Pinch of red pepper flakes
* Pinch of sugar
Chicken:
* 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
* Salt
* 2 eggs
* 1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
* 1 cup freshly grated Parmesan cheese
* 1/4 cup olive oil
* 2 Tbsp fresh basil leaves, thinly sliced
* 8 ounces mozzarella cheese, sliced
Method
1 Prepare the sauce. Coarsely grate half of an onion. Grating the onion will create smaller onion pieces and release more of the onion's juices, and is faster than chopping. Heat olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook until fragrant, about a minute more. Then add the tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).
chicken-parm-pounding.jpg
2 Preheat oven to 400°F. Working one at a time, place a chicken cutlet between two layers of wax paper (or plastic wrap). With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. (If you don't have a meat pounder, you can use a rubber mallet, an empty wine bottle, or a heavy rolling pin.) Salt the chicken pieces well.
chicken-parm-1.jpgchicken-parm-2.jpg
3 In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.
4 Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. The oil should be shimmering, not smoking. Dredge the chicken pieces 1 piece at a time first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot sauté pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.
5 Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Place sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then top the cutlets with slices of mozzarella and the remaining 1/2 cup of Parmesan cheese.
6 Bake in the oven for 10-12 minutes, or until the mozzarella begins to brown.
Serve with spaghetti and the remaining sauce, or in a large roll.
Serves 4.
Thursday, April 15, 2010
swiss chard tuna salad
Farmgirl Fare voted Best Rural Food Blog: Thank you!
Location: Missouri, United States
Healthy Swiss Chard Tuna Salad Recipe with Scallions & Kalamata Olives
Tuna Salad Goes Green
What do you get when you have a greenhouse full of Swiss chard, a bumper crop of scallions in the garden, long days of hunger-inducing farm work, not much time to cook, and a really annoying heat wave? Three batches of this tasty tuna salad in the last ten days — and no sign of us tiring of it anytime soon.
I've mentioned before that Swiss chard is one of my favorite vegetables. In fact, if I were allowed to grow only two things in my organic kitchen garden they would be tomatoes and Swiss chard. This nutrient-packed chameleon of the vegetable world comes in a variety of colors and is a superb, year-round stand-in for lettuce, spinach and celery. When the spinach is suffering from heatstroke or the lettuce is keeling over from frostbite, my hardy Swiss chard doesn't even flinch. It's also easy to grow from seed and does exceptionally well in containers. And if you grow your own Swiss chard, you'll be able to enjoy the young, tender leaves which are rarely available for sale.
Swiss chard is bursting with nutrients, including vitamins K, A, C and E, plus several B vitamins, magnesium, manganese, potassium, iron and dietary fiber. It's a good source of calcium and contains promising cancer-fighting properties. Throughout history, various parts of the plant have been used to treat everything from ulcers to dandruff.
But more importantly, it tastes delicious. Peak season in most areas is from June through October, though in milder climates you often can find interesting varieties of just-harvested bounty at farmers' markets from early spring until late fall. Look for crisp stalks with shiny, unblemished leaves.
Swiss Chard is the New (Gorgeous) Celery
One of the best things about Swiss chard is that it's actually two crops in one — the crunchy stalks can be chopped up and used in place of celery in many recipes, which is especially nice since conventionally grown celery ranks number four on the Environmental Working Group's list of most contaminated produce. Choose colorful varieties of Swiss chard such as Pink Lipstick, Canary Yellow, and Orange Fantasia and you'll have some of the prettiest 'celery' around.
Tuna salad is the kind of thing I like to keep on hand in the fridge for quick meals and easy snacks, especially during the summer months, and this twist on the old standby will tempt even the most overheated appetites. If you don't have any Swiss chard handy you could substitute another sturdy leafy green such as spinach, kale, cabbage, or even some finely chopped broccoli or kohlrabi leaves (talk about healthy) or collard greens. Lettuce wouldn't hold up, but a handful or two of arugula would add a snappy bite.
This is one of those recipes that adapts easily to whatever you have on hand, so don't be afraid to be creative. Any type of olives would work — cracked green, oil cured, even the plain old canned black ones. Chopped purple onion in place of the scallions would be very nice. Some red cabbage would be tasty, and I almost tossed a shredded carrot into the latest batch. After taking these photos I did stir in a few handfuls of drained and rinsed organic kidney beans, which added protein and fiber and made this salad even more of a meal.
Susan's Swiss Chard Tuna Salad
Serves 2 to 4
If you have a chance, mix up your tuna salad and let it sit in the refrigerator at least a few hours before serving; it'll be even tastier. You can put it on sandwiches, stuff it into pita pockets, spread it on crackers, or serve it on a bed of lettuce. You could make baby sandwiches on Carrot Herb Rolls, Italian Olive Cheek Rolls, or Savory Cheese & Scallion Scones, or use Swiss chard leaves in place of tortillas to make easy low-carb tuna wraps. I often eat it straight from the bowl with a fork. Feeding a crowd? Just double the recipe. As always, I urge you to seek out local and organic ingredients whenever you can.
1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons balsamic vinegar (I like white balsamic)
1/4 cup chopped kalamata olives (about 10 olives)
2 teaspoons brine from the olives (or more balsamic vinegar)
2 6-ounce cans tuna (oil or water packed), drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf
1 cup (or more) chopped scallions (green onions), white and green parts (about 10 small)
Salt & pepper to taste
Optional:
Few handfuls of canned kidney beans, drained and rinsed
Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in kidney beans if using. Tuna salad will keep for three days in the refrigerator.
Location: Missouri, United States
Healthy Swiss Chard Tuna Salad Recipe with Scallions & Kalamata Olives
Tuna Salad Goes Green
What do you get when you have a greenhouse full of Swiss chard, a bumper crop of scallions in the garden, long days of hunger-inducing farm work, not much time to cook, and a really annoying heat wave? Three batches of this tasty tuna salad in the last ten days — and no sign of us tiring of it anytime soon.
I've mentioned before that Swiss chard is one of my favorite vegetables. In fact, if I were allowed to grow only two things in my organic kitchen garden they would be tomatoes and Swiss chard. This nutrient-packed chameleon of the vegetable world comes in a variety of colors and is a superb, year-round stand-in for lettuce, spinach and celery. When the spinach is suffering from heatstroke or the lettuce is keeling over from frostbite, my hardy Swiss chard doesn't even flinch. It's also easy to grow from seed and does exceptionally well in containers. And if you grow your own Swiss chard, you'll be able to enjoy the young, tender leaves which are rarely available for sale.
Swiss chard is bursting with nutrients, including vitamins K, A, C and E, plus several B vitamins, magnesium, manganese, potassium, iron and dietary fiber. It's a good source of calcium and contains promising cancer-fighting properties. Throughout history, various parts of the plant have been used to treat everything from ulcers to dandruff.
But more importantly, it tastes delicious. Peak season in most areas is from June through October, though in milder climates you often can find interesting varieties of just-harvested bounty at farmers' markets from early spring until late fall. Look for crisp stalks with shiny, unblemished leaves.
Swiss Chard is the New (Gorgeous) Celery
One of the best things about Swiss chard is that it's actually two crops in one — the crunchy stalks can be chopped up and used in place of celery in many recipes, which is especially nice since conventionally grown celery ranks number four on the Environmental Working Group's list of most contaminated produce. Choose colorful varieties of Swiss chard such as Pink Lipstick, Canary Yellow, and Orange Fantasia and you'll have some of the prettiest 'celery' around.
Tuna salad is the kind of thing I like to keep on hand in the fridge for quick meals and easy snacks, especially during the summer months, and this twist on the old standby will tempt even the most overheated appetites. If you don't have any Swiss chard handy you could substitute another sturdy leafy green such as spinach, kale, cabbage, or even some finely chopped broccoli or kohlrabi leaves (talk about healthy) or collard greens. Lettuce wouldn't hold up, but a handful or two of arugula would add a snappy bite.
This is one of those recipes that adapts easily to whatever you have on hand, so don't be afraid to be creative. Any type of olives would work — cracked green, oil cured, even the plain old canned black ones. Chopped purple onion in place of the scallions would be very nice. Some red cabbage would be tasty, and I almost tossed a shredded carrot into the latest batch. After taking these photos I did stir in a few handfuls of drained and rinsed organic kidney beans, which added protein and fiber and made this salad even more of a meal.
Susan's Swiss Chard Tuna Salad
Serves 2 to 4
If you have a chance, mix up your tuna salad and let it sit in the refrigerator at least a few hours before serving; it'll be even tastier. You can put it on sandwiches, stuff it into pita pockets, spread it on crackers, or serve it on a bed of lettuce. You could make baby sandwiches on Carrot Herb Rolls, Italian Olive Cheek Rolls, or Savory Cheese & Scallion Scones, or use Swiss chard leaves in place of tortillas to make easy low-carb tuna wraps. I often eat it straight from the bowl with a fork. Feeding a crowd? Just double the recipe. As always, I urge you to seek out local and organic ingredients whenever you can.
1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons balsamic vinegar (I like white balsamic)
1/4 cup chopped kalamata olives (about 10 olives)
2 teaspoons brine from the olives (or more balsamic vinegar)
2 6-ounce cans tuna (oil or water packed), drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf
1 cup (or more) chopped scallions (green onions), white and green parts (about 10 small)
Salt & pepper to taste
Optional:
Few handfuls of canned kidney beans, drained and rinsed
Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in kidney beans if using. Tuna salad will keep for three days in the refrigerator.
swiss chard salad
Saturday, July 28, 2007
The Raw Challenge: Swiss Chard Salad
I challenge you to look in your frig, look in your cupboards, your pantry....and come up with a delicious meal without using a recipe - we'll call it cooking without a net. I'll be the first to enter the challenge. Here's my entry. Please note that I use rough estimates for amounts of some of the ingredients. That's partly the fun of this challenge. Just throw it in until it looks and tastes yummy. If you want to make this particular recipe, experiment. Combine ingredients until it tastes good to you. Or change them - substitute ingredients that you prefer. Be adventurous!
Swiss Chard Salad
salad ingredients:
one avocado
one head swiss chard (red or green)
one handful asian greens
one red pepper, chopped
one small zucchini, julienned
one small cucumber, sliced
one cup fresh peas, cut into 1 inch pieces (leave them in the pod)
one large carrot, sliced
one cup fresh snap beans, cut into 2 inch pieces (I used black snap beans though green is easier to find)
1 - 2 tablespoons fresh dill, finely chopped
1 - 2 tablespoons fresh basil, julienned
1/4 cup raw pecans, chopped
1 - 2 tabelspoons raw sunflower seeds
2 tablespoons dark raisins
dressing:
extra virgin olive oil
fresh lemon juice
wheat-free tamari (I use San-J)
agave syrup
sea salt
freshly ground pepper
For the salad: Wash and spin the swiss chard until dry. Repeat with Asian greens (can use mesclun mix). Peel and roughly cut the avocado. Add to greens in salad bowl and mush with your hands until the avocado has coated the greens. I know, it's weird, but trust me, it works. It softens the greens, especially the chard AND it helps the dressing bind to the greens. Plus, it's delicious!
Put into salad bowl along with other ingredients. Toss to combine.
For the dressing:
Combine ingredients and whisk. Pour over salad. Mix well.
Eat.
Yum.
Notice, the recipe for Swiss Chard Salad is completely raw. No, I haven't completely gone over to the raw side, but I'm trying to incorporate more and more raw into my diet. It's so easy to eat gluten free when you eat raw (for the most part). And here's the thing - yesterday, just because it was really hot and I didn't want to heat up the kitchen or even go near the grill, I decided to eat almost completely raw for the whole day. I've been a little afraid to do that because I figured I wouldn't get enough to eat and I thought I'd end up going to bed hungry or wake up at 3 AM famished. Completely the opposite. I felt fantastic all day. Sated and satisfied and never too full. Here's what my food day looked like, just in case you're interested.
The Raw Challenge: Swiss Chard Salad
I challenge you to look in your frig, look in your cupboards, your pantry....and come up with a delicious meal without using a recipe - we'll call it cooking without a net. I'll be the first to enter the challenge. Here's my entry. Please note that I use rough estimates for amounts of some of the ingredients. That's partly the fun of this challenge. Just throw it in until it looks and tastes yummy. If you want to make this particular recipe, experiment. Combine ingredients until it tastes good to you. Or change them - substitute ingredients that you prefer. Be adventurous!
Swiss Chard Salad
salad ingredients:
one avocado
one head swiss chard (red or green)
one handful asian greens
one red pepper, chopped
one small zucchini, julienned
one small cucumber, sliced
one cup fresh peas, cut into 1 inch pieces (leave them in the pod)
one large carrot, sliced
one cup fresh snap beans, cut into 2 inch pieces (I used black snap beans though green is easier to find)
1 - 2 tablespoons fresh dill, finely chopped
1 - 2 tablespoons fresh basil, julienned
1/4 cup raw pecans, chopped
1 - 2 tabelspoons raw sunflower seeds
2 tablespoons dark raisins
dressing:
extra virgin olive oil
fresh lemon juice
wheat-free tamari (I use San-J)
agave syrup
sea salt
freshly ground pepper
For the salad: Wash and spin the swiss chard until dry. Repeat with Asian greens (can use mesclun mix). Peel and roughly cut the avocado. Add to greens in salad bowl and mush with your hands until the avocado has coated the greens. I know, it's weird, but trust me, it works. It softens the greens, especially the chard AND it helps the dressing bind to the greens. Plus, it's delicious!
Put into salad bowl along with other ingredients. Toss to combine.
For the dressing:
Combine ingredients and whisk. Pour over salad. Mix well.
Eat.
Yum.
Notice, the recipe for Swiss Chard Salad is completely raw. No, I haven't completely gone over to the raw side, but I'm trying to incorporate more and more raw into my diet. It's so easy to eat gluten free when you eat raw (for the most part). And here's the thing - yesterday, just because it was really hot and I didn't want to heat up the kitchen or even go near the grill, I decided to eat almost completely raw for the whole day. I've been a little afraid to do that because I figured I wouldn't get enough to eat and I thought I'd end up going to bed hungry or wake up at 3 AM famished. Completely the opposite. I felt fantastic all day. Sated and satisfied and never too full. Here's what my food day looked like, just in case you're interested.
swiss chard salad with yogurt dressing
Ingredients
1. 1 medium red bell pepper
2. 2 pounds Swiss chard, leaves only, finely chopped
3. Kosher salt
4. 3 tablespoons extra-virgin olive oil
5. 5 medium garlic cloves, minced
6. 1 cup plain whole milk yogurt
7. 1/4 cup tahini, at room temperature
8. 3 tablespoons fresh lemon juice
9. 1/4 teaspoon crushed red pepper
10. 1 tablespoon chopped flat-leaf parsley
Directions
1. Roast the red bell pepper directly over a gas flame or under a preheated broiler, turning as needed, until charred all over. Transfer the pepper to a bowl, cover and let steam for 10 minutes. Peel and seed the pepper, then cut it into 1/4-inch dice.
2. Put the Swiss chard in a large colander set in the sink. Sprinkle 1 tablespoon of salt over the chard and rub it into the leaves with your fingers. Let stand for 1 minute, then rinse the chard and squeeze dry.
3. Heat 2 tablespoons of the olive oil in a large skillet. Add 2 of the minced garlic cloves and cook over moderate heat until fragrant, about 1 minute. Add the Swiss chard and cook, stirring, until tender, about 7 minutes. Add the roasted red pepper and cook for 1 minute. Transfer the vegetables to a platter and spread them in an even layer. Let cool.
4. In a medium bowl, mix the yogurt with the tahini, lemon juice and the remaining 3 minced garlic cloves. Season with salt. Spoon the yogurt sauce over the cooled Swiss chard.
5. In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the crushed red pepper and cook over moderately high heat until the pepper begins to sizzle, about 10 seconds. Pour the pepper oil over the yogurt sauce. Sprinkle with the chopped parsley and serve.
Make Ahead
The recipe can be prepared through Step 4 up to 1 day ahead. Refrigerate the Swiss chard and yogurt sauce separately.
Serve With
Warm pita bread or lavash.
1. 1 medium red bell pepper
2. 2 pounds Swiss chard, leaves only, finely chopped
3. Kosher salt
4. 3 tablespoons extra-virgin olive oil
5. 5 medium garlic cloves, minced
6. 1 cup plain whole milk yogurt
7. 1/4 cup tahini, at room temperature
8. 3 tablespoons fresh lemon juice
9. 1/4 teaspoon crushed red pepper
10. 1 tablespoon chopped flat-leaf parsley
Directions
1. Roast the red bell pepper directly over a gas flame or under a preheated broiler, turning as needed, until charred all over. Transfer the pepper to a bowl, cover and let steam for 10 minutes. Peel and seed the pepper, then cut it into 1/4-inch dice.
2. Put the Swiss chard in a large colander set in the sink. Sprinkle 1 tablespoon of salt over the chard and rub it into the leaves with your fingers. Let stand for 1 minute, then rinse the chard and squeeze dry.
3. Heat 2 tablespoons of the olive oil in a large skillet. Add 2 of the minced garlic cloves and cook over moderate heat until fragrant, about 1 minute. Add the Swiss chard and cook, stirring, until tender, about 7 minutes. Add the roasted red pepper and cook for 1 minute. Transfer the vegetables to a platter and spread them in an even layer. Let cool.
4. In a medium bowl, mix the yogurt with the tahini, lemon juice and the remaining 3 minced garlic cloves. Season with salt. Spoon the yogurt sauce over the cooled Swiss chard.
5. In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the crushed red pepper and cook over moderately high heat until the pepper begins to sizzle, about 10 seconds. Pour the pepper oil over the yogurt sauce. Sprinkle with the chopped parsley and serve.
Make Ahead
The recipe can be prepared through Step 4 up to 1 day ahead. Refrigerate the Swiss chard and yogurt sauce separately.
Serve With
Warm pita bread or lavash.
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