Since we are a family with a busy schedule, our aim is to come up with quick and simple recipes that are healthy and nourishing.  We hope by sharing a few recipes we help you to get re-inspired in your kitchen.

We think chard is often under-appreciated, so thought we would share a recipe for our favourite “chard-phyllo” with you.  This is a crowd-pleasing eggy, fluffy, cheesey and chard-filled phyllo pastry that is easy to assemble and uses up a mountain of leafy greens!

Chard Phyllo
Yields: 1 large 9x12 baking dish (cut into 9-12 squares for serving)

Ingredients:
olive oil (aprox 1/4 cup)
1 box phyllo pastry (thawed)
8 cups chopped chard (or substitute kale or spinach)
2 cloves garlic, minced or chopped
2 cups mozzarella, shredded
1-2 cups feta, crumbled (or ricotta)
4 eggs
handful of fresh chopped basil & oregano, optional
salt and pepper, to taste

1. Thaw phyllo, then gently unfold the sheets and lay on the counter.  There should be aprox.18 sheets.  You will use them in batches of six.
2. Pre-heat oven to 350F.  
3. Lay one phyllo sheet in the 9x12 baking dish.  Brush a very thin layer of olive oil on this first phyllo sheet and spread evenly.  Repeat to make a layer of six lightly oiled phyllo sheets.
4. In large pot combine chard, garlic and herbs with salt and pepper.  Saute on medium heat with olive oil until tender.  Take off heat, add cheeses and eggs.  Stir well to combine.  Adjust salt & pepper as needed.
5. Put 1/2 cooked chard-cheese mixture on the first stack of oiled phyllo.  Spread evenly.
6. Make a second stack of six individually oiled phyllo sheets ontop of the chard-cheese mixture in the pan.
7. Top with second 1/2 of the cooked chard-cheese mixture, and then add the final six phyllo sheets (oiling each one individually as you lay them out).
8. Bake at 350F for about 45-60 minutes, until golden brown on top.
9. Cool slightly, then cut into 9-12 squares.  Serve warm or cold.
   
   

Our family is eating alongside yours, enjoying the various vegetables as they shift and change throughout the season.  When there is bulk produce it means finding creative ways to use it.  Since we are a family with a busy schedule, our aim is to come up with quick and simple recipes that are healthy and nourishing.

So, here at our house in greens season, abundant lettuce has been known to go into smoothies (yes, they are good), along with epic salads at every meal made special by adding edible flower petals, toasted seeds, fresh berries and fruits, and fancy homemade herbed dressings.


Favourite Greens Smoothie

1 banana
2 cups pear or pineapple juice
1 large handful fresh greens (lettuce, romaine, spinach, kale, pea shoots etc)
1 Tbsp chia seeds or hemp seeds
1 Tbsp almond butter, optional 

Blend all ingredients in a high powered blender.  For a thicker smoothie add ice cubes; for a sweeter smoothie add a second banana and more juice.  Serves 2-4.