Creamed Swiss Chard With Bacon

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Recipe adapted from thespruceeats.com

Creamed Swiss Chard With Bacon
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Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Creamed Swiss Chard With Bacon
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Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Ingredients
Servings: servings
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Instructions
  1. Gather the ingredients.
  2. Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces.
  3. Steam or boil the stems for about 5 minutes.
  4. Then add chard and cook until wilted, about 4 minutes longer.
  5. Drain well, squeezing out excess moisture if necessary.
  6. In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside.
  7. Add onion and garlic and cook until onion is tender.
  8. Stir in the cooked drained chard and the reserved bacon; set aside.
  9. In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly.
  10. Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.
  11. Add about 1/2 of the sauce to the chard, stirring to blend.
  12. Stir in more or all of the remaining sauce mixture, as desired.
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Carrot Top Pesto

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Carrot Top Pesto
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Carrot Top Pesto
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Ingredients
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Instructions
  1. Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
  2. Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
  3. While food processor is running, slowly add olive oil in a streaky stream.
  4. Transfer to bowl and stir in parmesan and lemon zest.
Recipe Notes

Use pesto on pasta, sauteed vegetables, or in scrambled eggs!

Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month.

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Roasted Fennel and Carrot Salad

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Roasted Fennel and Carrot Salad
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Prep Time
5 minutes
Cook Time
30 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Roasted Fennel and Carrot Salad
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Prep Time
5 minutes
Cook Time
30 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
Servings:
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Instructions
  1. Pre-heat the oven to 400 F.
  2. Cut the fennel into two parts. Divide each part into 4 or 5 parts.
  3. Cut carrot into medium size sticks.
  4. Remove the skin of shallots.
  5. Mix all the seasoning, lemon juice, and olive oil together.
  6. Mix them well with fennel, shallots, and carrot sticks.
  7. Arrange them on a baking tray.
  8. Roast them at 400 F for around 20 minutes or till they look nice and caramelized.
  9. Serve them as a warm salad or mix them with some greens or grains. Enjoy!
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Sweet Potato Quesadilla

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Recipe created by Chef Justin Kouri

SWEET POTATO QUESADILLA
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Servings
4
Servings
4
SWEET POTATO QUESADILLA
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Servings
4
Servings
4
Ingredients
Quesadilla
Topping
Servings:
Units:
Instructions
  1. Preheat oven to 350F.
  2. Half potatoes and scoop out potato flesh, mash with fork and place in medium bowl.
  3. Add chard, cheese, garlic and thyme to the sweet potato bowl. Mix until completely combined. Season with cayenne, salt and pepper.
  4. Lay out one tortilla on a lined sheet tray, spread out the filling on the tortilla, top with remaining tortilla.
  5. Place in oven until cheese begins to melt, about 10 minutes. Remove from oven and cool.
  6. Meanwhile prepare the topping by spooning sour cream into a small bowl, stir in juice, cilantro, salt and pepper.
  7. Once quesadilla is cool enough to handle, cut into 8 pieces. Serve sour cream topping on side. Great for school lunches! ENJOY!
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Spicy Watermelon Salad with Shiso

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Recipe inspired by Sylvia Fountaine, Feasting at Home

Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Ingredients
Sesame Lime Dressing
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Instructions
  1. Place watermelon, cucumber, scallions, and cilantro in a medium bowl.
  2. Mix dressing ingredients together in a small bowl then pour over watermelon salad.
  3. Gently toss. Add salt and pepper to taste
  4. Garnish with jalapeño, shiso ribbons and toasted sesame seeds
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