Below are a few ideas of how to use vegetables that you may have bought from us at the farmers market or from our local box share. Enjoy!
Peruvian Swiss Chard Pie
- Your favorite pie dough (enough for a double crust)
- 2 cups hot milk
- 3 tablespoons butter, plus more for prepping the pan
- 1/2 cup all-purpose flour, plus more for prepping the pan
- 1/4 teaspoon ground nutmeg
- 1 tablespoon olive oil
- 1 medium onion
- 2 large garlic cloves, minced
- 3 bunches Swiss chard, de-ribbed and chopped (about 2 1/2 pounds)
- 1/4 cup white vermouth
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 egg, beaten for egg wash
- Melt the butter in a saucepan over medium heat. Add flour and whisk to combine. Cook this mixture over medium heat for about 5 minutes until you see it sizzle. Remove from heat and add all of the hot milk at once, whisking vigorously to combine. Place the saucepan back onto the burner and continue whisking until thickened. Add nutmeg, as well as salt and pepper to taste. Remove from the heat and set aside to cool.
- Cook Swiss chard (or spinach) in a large pot with about 1/2 cup of water until thoroughly cooked but still green. Drain into a sieve and press out all of the liquid from the greens using a spoon. This step is vital so that you do not end up with a soggy crust. I find it helpful to place the cooked chard in a tea towel or cheesecloth and squeeze out the water that way. When You can no longer squeeze any liquid from the chard, set it aside in a separate bowl until ready to use.
- In a large skillet or pan, heat 1 tablespoon olive oil over medium heat. Add the onion and fry until translucent. Stir in the garlic and cook for a couple minutes until fragrant. Splash in the vermouth and cook until it reduces slightly. Now add the chard to the pan and break it up with a spoon to combine with onions and garlic. Add all of the béchamel and Parmesan to the pan and stir to combine. Transfer the mixture to a bowl and cover the surface with plastic wrap to avoid a skin from forming.
- Meanwhile, preheat oven to 400°F. Butter and flour a 9-inch springform (or regular) cake pan. (The springform makes un-molding the pie much easier later.)
- If you need to, roll out your crust so that you have two discs. The top crust should be about 9 inches in diameter. The bottom crust should be wider with enough overhang to crimp the edges. Carefully place the larger disc into the cake pan, pressing lightly with your fingers so that it covers the entire surface. Add enough filling to reach the top of the pan. (It’s okay if it goes a little above.) Now place the top crust on top of the filling. Crimp the edges together and trim off any excess. Cut wide slits on the top crust to allow steam to escape.
- Brush the top of the pie with the beaten egg and bake for 30 minutes on the middle rack until the top is golden brown. Remove from oven and carefully transfer to a cake rack to cool.
From Food 52
Garlic Roasted Cherry Tomatoes
- 2 (10 oz) containers cherry tomatoes, halved
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoons fresh cracked black pepper
- Preheat oven to 375°F.
- In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
- Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
- Eat immediately standing over the sink with a kitchen fork…or on top of your favorite pasta, pizza, or even grilled chicken breasts!
From The Novice Chef Blog
Quinoa with Corn, Scallion and Mint
- 4 ears corn, shucked
- 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
- 2 tablespoons fresh lemon juice
- 1/2 stick (1/4 cup) unsalted butter, melted
- 1 tablespoon mild honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups quinoa (about 10 oz)
- 4 scallions, chopped
- 1/2 cup chopped fresh mint
- Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
- Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
- Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
- Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
- Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.