I know we just shared a swiss chard recipe, but being that Rosh HaShanah is right around the corner, I also have to share the traditional seder swiss chard recipe.
It’s pretty easy to make, though washing and chopping all the swiss chard takes some time. Unless you let the supermarket do that for you… Continue reading
Summertime and holidays mean big family dinners! It’s not often that everyone is home for dinner, but when we’re all around, we have to try new things, while also eating healthy green vegetables!
Kale and quinoa? You might think this dish is too healthy to taste any good, but you’d be wrong. If you’re trying to eat, this is a good start. But even if you’re not, this is a great dinner! It’s quick to cook up, dirties exactly one pot and the serving bowl, you can make it ahead of time and it’s tasty, too! What more can you ask for in a meal? Continue reading
When Marc and Adele forgot their vegetables at my house, I got excited about the idea of using these farm-fresh veggies for a dish. It was basically just a lot of swiss chard and an onion. I used the onion, but had no idea what to do with the rainbow swiss chard. It sat in my fridge for about a week. Then, while watching the Food Network, I saw Anne Burrell make a really great looking crostata with swiss chard and ricotta cheese, something I always have in my fridge. I knew I had to try it!
I made some modifications to the recipe, mainly changing the crust altogether (I always have some dough in my fridge, so defrosting it was a big time saver). The mascarpone dough looked pretty great, so if you want to give it a try, go for it!
Swiss Chard and Ricotta Tart, adapted from Anne Burrell:
Ingredients:
Instructions:
1. Add enough oil to cover the bottom of the pan and add the garlic cloves and pepper flakes.
2. When the garlic is browned, remove from pan and discard.
3. Add the chopped leeks, swiss chard stems, and some water. Season with salt and pepper. Cook until soft and the water evaporates, about 15 minutes.
4. Add the leaves and season with more salt. Cook until the leaves wilt.
5. Remove from heat and add the ricotta, cayenne pepper, and egg.
6. Preheat the oven to 375 degrees.
7. Roll out the dough and place on a baking sheet. It’s okay if the edges hang off a little bit, because you will fold them over.
8. Spoon the ricotta mixture in the middle. Fold over the edges. Brush edges with egg wash (oops, I forgot this step).
9. Bake for 35-45 minutes.
10. Let cool for 10 minutes before slicing. Can be served warm or at room temperature.
