Lentil and Swiss Chard Soup

 

 

Quick Chard and Lentil Soup

Harvest Moon Potato Salad

I’ve never understood why exactly, but arugula’s peppery flavor is balanced by the spicy tang of mustard — despite them being from the same plant family. This composed salad of mostly cooked vegetables shows off the best of early autumn’s bounty.

Serves: 8
Takes: 30 minutes, plus 1 hour to chill

Ingredients

1.5 pounds new potatoes
0.5 pounds green beans
3 cups chopped arugula leaves
3-4 sweet peppers (optional)
2 tablespoons olive oil
1 tablespoon stoneground mustard
salt, pepper and red wine vinegar to taste

Directions

Boil 1 1/2 lbs. of potatoes in salted water until fork tender. Drain and rinse, then allow to cool. The potatoes should be firm but not crunchy.

Meanwhile, heat the oven to 425. Trim 1/2 lb. of green beans and cut in halves.  Remove the cores and seeds from 3-4 sweet peppers and slice thinly lengthwise.  Toss the beans and the peppers with 2 T. olive oil, salt and pepper.  Roast in the oven on a cookie sheet until the beans begin to brown and the peppers are soft, about 10 minutes.

Cut the potatoes in large dice. Make a dressing with 1 T. each stoneground mustard and olive oil, then add red wine vinegar to taste.

Toss just enough dressing with the potatoes and roasted vegetables to coat them lightly, then add 3 C. arugula leaves and toss to combine. Best if refrigerated one hour before serving.

Roasted Acorn Squash Thai Style

The inspiration for this salad comes Thai dish called Kra Tiem.  Savory white pepper and garlic offset the sweetness of the squash.  The amount of white pepper is not a typo; it is the “spice” in this recipe, which is spicy in a different way than recipes using chile peppers.  Cooked this way the skins of the squash are soft and edible.

Serves: 4

Takes: 20 minutes

Ingredients

1 acorn squash
2 teaspoons olive oil
1 teaspoon white pepper
salt to taste
1-2 cloves garlic
2-3 sweet peppers
garnish: roasted squash seeds, a drizzle of coconut milk and chopped lemongrass

Directions

Use a large knife or cleaver to carefully cut one acorn squash in half along its ridges.  Discard the stem and remove the seeds and pulp.

Slice the squash into wedges along the ridge lines.  Cut each slice in half again lengthwise; you want them about 1/2″ thick.  Toss the squash slices in a bowl with 2 T. olive oil and salt.

Arrange the squash on a baking sheet and roast in the oven.

Meanwhile, mince 1-2 cloves of garlic and thinly slice 2-3 sweet peppers to make 2 C. (removing the seeds and stems first).  Toss the garlic and peppers together with 1 teaspoon white pepper, ground medium.

When the squash slices are nicely browned on one side, flip each one.  Spoon the garlic/pepper/pepper mixture in between the slices in a shallow layer.

Continue to roast the squash until is browned on the second side, then stir all the vegetables together and roast for another 5-10 minutes.  The peppers and garlic should be fully cooked and starting to caramelize.’

Serve with chopped tomatoes, sliced cucumber and lime, cilantro sprigs and drizzle with Thai fish sauce or additional salt.

Shaved Fennel and Melon Salad

A mandoline does wonders for slicing the fennel and cantaloupe!
Serves: 4
Time: 15 minutes

Ingredients

1/2 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon honey
kosher salt and freshly ground black pepper
1 medium fennel bulb, stalks & core removed, sliced very thin
1/2 medium cantaloupe, peeled, sliced thin
1 jalapeño, sliced thin
1/4 cup chopped mint leaves
feta cheese, to crumble on top
method

Directions

In a small bowl combine the lemon zest and juice, olive oil and honey. Season with salt and pepper to taste.
In a larger bowl, lightly toss together the fennel, cantaloupe, jalapeño and mint. Add the salad dressing and toss to combine. Top with feta cheese.

Roasted Green Bean Salad with Quinoa

Most green bean salad recipes call for blanching the beans; this recipe roasts them. I love the way roasting beans brings out a deeper sweetness. Either way, cooked green beans absorb dressings and other flavors while raw ones don’t. While this recipe uses quinoa, which is a high-protein grass seed, not a grain. You can substitute bulgar wheat for the quinoa.

Ingredients

1/2 pounds green beans, cut into halves or thirds
1 tablespoon olive oil
1 clove garlic, minced
1 cup cooked quinoa
1 tablespoon red wine vinegar
4-6 cups arugula, washed, dried and chopped
2 tablespoons stoneground mustard
salt and pepper to taste

Directions

Preheat the oven to 425.
Trim the stems from the green beans and cut them in halves or thirds.  Toss with 1 tablespoon olive oil, salt, and pepper.  Arrange in a single layer on a large baking sheet and roast in the oven.  Stir the beans once or twice so they cook evenly.  When they begin to brown, add 1 minced clove of garlic and cook another 2-3 minutes.

Meanwhile, pour boiling water to cover over 1 cup of cooked quinoa, then cover it and let steam for 20 minutes.  Drain any excess water.

Mix 2 tablespoons red wine vinegar, 2 tablespoons stoneground mustard, and 2 tablespoons olive oil.  Toss half of it with the green beans and reserve the rest.

Wash 4-6 cups arugula leaves, spin dry, chop and toss with the green beans.  Sprinkle the bulgar over the salad and toss it, a little at a time until you have a nice balance of the three ingredients.  Add more dressing to taste.

Optional: Crumble 1/2 C. feta cheese over the salad.


Dark Red Berry Bowl

Before you decide that the following recipe isn’t for you because there are no Saskatoon berries where you live, take a careful look around, you might be surprised. I’ve since spotted them all around the city. That said, I’m not encouraging anyone to sample unknown berries from ornamental plants, but if you’ve had them before and know what they look like, they’re easy to identify. You can also substitute any dark, red berries or plums in season.

Ingredients

Kefir Creme Fraiche (make ahead)
  • 1 Tbsp. kefir (or coconut kefir)
  • 1 cup heavy cream (or coconut cream)
  • 1 cup saskatoon berries or any other dark, red berries
  • 2 Tbps. kefir creme fraiche
  • 1 tsp. maple syrup
  • 1/2 tsp. tsp lemon zest
  • 2 Tbsp. walnut pieces (or hazelnuts)

Directions

  • To make the kefir creme fraiche, combine the cream and kefir in a flass jar or container. Let it sit, covered with paper towel or cheesecloth for 20 – 24 hours, or until set firm. This time may vary depending on the potency of your kefir culture and room temperature.
  • Combine 2 Tbsp. of the creme with maple syrup and lemon zest. Taste and adjust if more sweetness is needed. Refrigerate for an hour (optional, to let the mixture reset)
  • To make the bowl, top berries with the creme and walnuts.

The creamy white topping is kefir creme fraiche – as I will call it. It was made by putting a tablespoon of kefir into one cup of heavy cream to set for about 20 – 24 hours at room temperature. It tastes like creme fraiche with a bit of an effervescence, which is really interesting. The creme is then mixed with maple syrup and lemon zest, and tops the berries. If Saskatoon berries are indeed out of reach, I imagine this going well with plums.

Summer Squash with Basil Cream Cheese

Smother anything in cream cheese, and it’s bound to be a crowd pleaser. This version with summer squash and basil is pure indulgence, where the sweetness of the squash and creaminess of the cheese melt on the tongue. Hide the fork so there is some left to serve.

This recipe and photo appeared first on KnowYourFarms.com and was adapted here.

Ingredients

  • 3 yellow squash, cubed
  • 1 teaspoon garlic, minced (optional)
  • 1 (8 ounce) package cream cheese, cubed
  • 1 tablespoon dried basil leaves
  • salt to taste

Instructions

  1. Steam the squash pieces for 5-10 minutes until cooked. Transfer to a glass serving dish and stir in garlic and salt.
  2. Sprinkle the cream cheese over the top, cover and let stand 5 minutes, or until the cheese is melted. Alternate,  microwave, uncovered for about 1 minute. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving.

Pattypan Squash Stuffed with Bacon

Stuff anything with bacon, and watch is disappear. Pattypan squash are the perfect shape for stuffing, but you could use any round squash instead. One of the glories of summer is that there are many varieties of squash to choose from and experiment with.

This recipe and photo appeared on ” target=”_blank”>KnowYourFarms.com and was adapted here.

Ingredients

  • 6 pattypan squash, stem and blossom removed
  • 6 slices bacon
  • 1/2 cup diced onion
  • 1 1/2 cups gluten-free bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
  4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  5. Bake for 15 minutes in the preheated oven, or until squash are heated through.

Herb Risotto

Herb risotto combines the fresh flavors of summer vegetables–fennel, sweet peppers and herbs–with the savory goodness of risotto.

This recipe and photo appeared on KnowYourFarms.com and was adapted here.

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 cup trimmed, diced fennel bulb
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh mint, divided
  • 3 tablespoons chopped fresh parsley, divided
  • 2 tablespoons chopped fresh rosemary, divided
  • 2 teaspoons grated lemon zest, divided
  • 1/2 teaspoon ground coriander
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup dry white wine
  • 3 1/2 cups chicken stock
  • salt and pepper to taste
  • 1 1/2 tablespoons fresh lemon juice
  • 1/3 cup grated Parmesan cheese

Directions

  1. Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
  2. Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). SLOWLY pour in wine and stock, stir and combine. Reduce heat to medium low. Simmer stirring regularly uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir every 4-5 minutes while simmering.)
  3. Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.

Baked Zucchini with Basil and Parmesan

Baking zucchini into a casserole does two things: (1) uses up those zucchini starting to pile up in the kitchen and (2) transforms them into a low-carb comfort food that kids will love.

This recipe and photo first appeared on Kalynskitchen.com .

Ingredients

  • Ingredients:
  • 2 medium-sized zucchini, cut in slices or half-moon slices
  • 2 medium-sized yellow squash, cut in slices or half-moon slices
  • 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
  • 2 T thinly sliced green onion
  • 1/2 tsp. dried thyme
  • 1/2 tsp. garlic, minced
  • 1/2 cup + 1/2 cup low-fat white cheese (option: Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
  • 1/2 cup coarsely grated Parmesan (Use a little less if you only have the very finely grated Parmesan from a can)
  • salt and fresh ground black pepper to taste

Directions

  1. Preheat oven to 350F/180C. Spray an 8″ x 8″ baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
  2. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
  3. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.