Beets and Swiss Chard

Anna, from Cypress shared this with us this week...

This season is the first time that my family has ever had beets, so we were a little apprehensive at first. But I used this recipe from Jamie Oliver (via the food network) and we eat them like candy now. This works out perfectly this week since we also have carrots in our shares! Instead of mixing the carrots and beets separately and trying to separate them in the baking dish or use two separate dishes (who needs more dishes to wash?), I just mixed everything together and baked; it came out delicious and caramelized. Here's the link: http://www.foodnetwork.com/recipes/jamie-oliver/roasted-carrots-and-beets-with-the-juiciest-pork-chops-recipe/index.html

I've had a lot of my family rave over how I usually use the swiss chard so I figured I'd share that recipe. I saute the swiss chard with 1 large onion (or 2 of the smaller ones that we've been getting in our shares) and 1 head of garlic until wilted, and then add it to 15 oz of ricotta cheese, 1 cup of mozzarella cheese, 1 cup of peas, and 1 cup of Parmesan cheese in a food processor. Mix it up until finely processed and then spoon into large pasta shells or pipe into manicotti (both prepared according to the directions on the box), cover with marinara, and bake for 35 minutes at 350 F.

However I found another recipe for the swiss chard just in time for mother's day! It's a quiche that I can't wait to try, here's the link: http://www.cookingchanneltv.com/recipes/savoury-swiss-chard-tart-recipe/index.html

Hope these help or at least inspire!

Thank you, Anna!!!

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