![]() salt, toss to mix and set aside to drain for 20 minutes or more.ģ. Put chard in a colander and sprinkle with 1 ½ tbsp. You can probably refrigerate it for longer, but I haven’t tried.Ģ. ![]() Cover with a damp towel and refrigerate for 2-4 hours. Knead dough on a lightly floured surface until smooth and elastic. at a time until dough just holds together. Drizzle in the olive oil, stirring with a fork. Mix together the salt and flour in a large bowl. The meat eaters had Weekday Grilled Chicken, this time with Camp Mix’s Spud Fixin’ as the seasoning.Īdapted from I don’t know where, because my mom sent me the recipe in a series of 5 photos taken with her iPhone.Ģ bunches swiss chard leaves, washed, stems removed and coarsely chopped.ġ medium yukon gold potato, boiled, peeled and dicedĢ cipollini onions (or 1 medium sweet onion of another kind)ġ bunch fresh cilantro (or parsley if you prefer) washed and leaves pulled from stemsġ. Even Rose ate some of the carrots (for the first time in four years). To add some color we had a radicchio and carrot salad (both from my csa box) with chick peas and a honey-balsamic dressing. You can be pretty flexible with this one. Below is the recipe as I made it tonight, and more or less as my mom makes it. She adds a bunch of cilantro, which can be parsley if you have a cilantro problem. My mom says she also uses much more chard than it calls for. ![]() The recipe only calls for 8 to 10 leaves but I was determined to use it all. I was almost stressed out about the chard so I called my mom to ask for the recipe for her Torta Verde, or Swiss Chard Pie. ![]() When we go to the Cape I bring them with me and they are gleefully consumed, but when at home, it’s pretty much all me. I don’t get much help around here, eating-wise, with my csa veggies. Thanks to the bounty of the Golden Earthworm Farm this season, I had in my possession today, not one but two large, bunches of beautiful, organic Swiss chard. ![]()
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