Posted on April 29, 2022 at 11:05 am. Written by Ifeoma
Recipe adapted from thespruceeats.com
Creamed Swiss Chard With Bacon
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Servings
Prep Time
4-6 servings
10 mins
Servings
Prep Time
4-6 servings
10 mins
Creamed Swiss Chard With Bacon
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Rating: 0
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Servings
Prep Time
4-6 servings
10 mins
Servings
Prep Time
4-6 servings
10 mins
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces.
Steam or boil the stems for about 5 minutes.
Then add chard and cook until wilted, about 4 minutes longer.
Drain well, squeezing out excess moisture if necessary.
In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside.
Add onion and garlic and cook until onion is tender.
Stir in the cooked drained chard and the reserved bacon; set aside.
In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly.
Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.
Add about 1/2 of the sauce to the chard, stirring to blend.
Stir in more or all of the remaining sauce mixture, as desired.
Posted on February 17, 2022 at 2:31 pm. Written by Leigha
Carrot Top Pesto
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Rating: 5
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Carrot Top Pesto
Votes: 1
Rating: 5
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
While food processor is running, slowly add olive oil in a streaky stream.
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.
Tags: almonds , arugula , basil , carrot , carrot tops , evoo , garlic , hope farms , lemon , pesto , Recipe for Success Foundation , sauce , vegetarian recipes , vegout!
Posted on September 12, 2021 at 4:47 pm. Written by Mary
Recipe created by Chef Justin Kouri
SWEET POTATO QUESADILLA
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SWEET POTATO QUESADILLA
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Half potatoes and scoop out potato flesh, mash with fork and place in medium bowl.
Add chard, cheese, garlic and thyme to the sweet potato bowl. Mix until completely combined. Season with cayenne, salt and pepper.
Lay out one tortilla on a lined sheet tray, spread out the filling on the tortilla, top with remaining tortilla.
Place in oven until cheese begins to melt, about 10 minutes. Remove from oven and cool.
Meanwhile prepare the topping by spooning sour cream into a small bowl, stir in juice, cilantro, salt and pepper.
Once quesadilla is cool enough to handle, cut into 8 pieces. Serve sour cream topping on side. Great for school lunches! ENJOY!
Recipe adapted from Melissa Clark, New York Times
Whole Wheat Pasta with Swiss Chard
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Whole Wheat Pasta with Swiss Chard
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
In a large skillet over medium heat, melt the butter
Add 3 anchovies to the skillet and mash them while you cook about 2 minutes, or until they have “melted”
Add the garlic and cook 1 minute
Stir in the breadcrumbs and cook until golden (3-4 minutes,) then transfer everything to a bowl. Wipe skillet clean
In skillet over medium-high heat, add the olive oil, onion and pinch of salt. Stir and cook until caramelized (15-20 minutes)
Chop 2 anchovies and add to the skillet along with chopped chard ribs, cook until anchovies melt
Add chard leaves a handful at a time and cook until wilted (4 minutes) remove from heat and cover.
Bring a large pot of water to a boil, add pasta and cook according to package directions. Drain.
Toss with chard mixture and breadcrumbs
Taste. Add salt, pepper, Parmesan and parsley. Then drizzle with oil and Enjoy!
Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Curried Okra Stir-Fry
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Curried Okra Stir-Fry
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Rinse okra and pat dry. It’s important to dry well so it’s not slimy when sliced!
In sauté pan over medium-high heat, add 2 tablespoons oil
Add cumin seeds, then once they begin to splutter add onions
Sauté until onions begin to caramelize (about 10 minutes) then add garlic, ginger, and spices, mixing well
Reduce heat to medium then add remaining 1 tablespoon oil, peppers and okra
Stir-fry until okra is dry and crispy (about 10-12 minutes)