We have noticed that people tend to overlook chard (Swiss Chard) at the farmers market. We love chard and think it is seriously under-rated. It is a staple vegetable for a market gardener because it grows so easily and has a long growing season. It is just as versatile as spinach in cooking, which means it can be used in a wide variety of ways. Although chard is not as high in iron or calcium as spinach, it is a great source of vitamins A, K and C, as well as dietary fibre and antioxidants.
Here are 14 ways we are using all that delicious chard in our kitchen. Hopefully this list can offer some new ideas to you:
Plus chard can be made into sweet cakes or tarts. Yes! There are old recipes for this from the south of France. Not so strange when you consider we commonly eat other vegetables in desserts, like carrot cake, beet brownies, zucchini loaf, sweet potato pie, pumpkin pie, avocado pudding, and so forth! So, enjoy your chard this week! All summer we focus heavily on zucchini. We have made zucchini noodles, zucchini frittata, zucchini cookies, even zucchini icecream (yes!). Saturday is usually homemade pizza night, so this week the pizza featured zucchini, with goat cheese, lemon, garlic & basil. Very delicious!
White Pizza with Zucchini, Lemon, Basil & Goat Cheese Yields: 2 pizzas Ingredients: olive oil (aprox 1/4 cup) 1 zucchini, cut into half moons 1 lemon, sliced thinly into rounds 1-2 cloves fresh garlic, sliced thinly salt & pepper goat cheese (about 1/2 cup per pizza) mozzarella (about 1/2-1 cup per pizza) fresh basil, torn or roughly chopped 2 x pizza crusts of your choice
What seemed like way too much zucchini is quickly used up in moist zucchini bread, savoury zucchini rolls, zucchini-pesto pizza, dried zucchini chips, zucchini frittata, and zucchini “lasagna”. A mountain of kale can be turned into kale-kopita with phyllo, feta and mozzarella, which can be eaten right away or frozen for later. But this simple zucchini "lasagna" is our easiest go-to for a quick meal.
Simple Zucchini “Lasagna” 2 medium zucchini, sliced in 1/2 inch rounds 2-4 cups tomato sauce (if unseasoned then add salt, pepper and fresh basil) 1-3 cloves garlic, shredded or sliced handful fresh basil or oregano, chopped finely 1-2 cups cheese of choice (ricotta, shredded mozzarella, feta) Layer zucchini, sauce and cheese in a 8x12 glass pan, alternating layers until you have used up the zucchini. Top with additional layer of mozzarella. Bake at 375C for about 30 minutes, until sauce is bubbling and cheese is golden. Serves 4. 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. What to make when your cellar and pantry have an over-abundance of winter squash and eggs? Squash soups, frittattas, squash pasta, casseroles, pies, squash muffins and sweet loaves...
Or maybe this lovely treat, our take on flourless chocolate cake! The recipe uses 8 large eggs and we substituted 2 cups of winter squash plus cacao powder in place of dark chocolate. And it works! This created a mousse-like chocolate cake that was not too sweet, nutrient dense with all that squash, but still rich and decadent tasting. It would be over-the-top with a bit of homemade raspberry sauce from our freezer stash of berries. Winter Squash Flourless Chocolate Cake 2 cups winter squash (cooked and pureed) 1/2 cup cacao powder (or more to taste) 1 c brown sugar 1/2 c white sugar (the sugar could be reduced) 3/4 c strong hot coffee 1 c butter, unsalted (cut into cubes) 8 eggs 1 Tbsp pure vanilla 1) In food processor pulse squash, cacao and sugars together. Add hot coffee, then butter in cubes. Keep processing. 2) Next add eggs one at a time, and vanilla, process again until a smooth batter is created. 3) Pour into oiled or parchment lined springform pan. Bake in preheated oven at 350F for about 50-60 minutes. The top should be firm and slightly cracking when it's done. 4) Let cool completely before slicing. Serves 12 or more. Store in fridge. |