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vegetarian

Braised Swiss Chard Grilled Cheese

Photo from  La Brea Bakery

Photo from La Brea Bakery

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria

 

 

Braised Swiss Chard Grilled Cheese

 

Ingredients
1 bunch swiss chard
1 head Garlic
Kosher Salt
1 Tbsp crushed fennel seed
1 Tbsp chilli flakes
4 slices miche or sourdough bread
butter
1 cup grated Comte

 

METHOD

Wash the Chard. Blanch in a pot with boiling water and salt. 

Cook until tender and the stalks have turned sweet. Drain. 

While the chard is cooling slice 3 cloves of garlic very thinly. Slice the chard into small pieces. 

In a pan, heat some oil, then cook the garlic until tender but no colour. Add the spices and cook until fragrant. Add the chard and more olive oil, and season with salt. 

Assemble your grilled cheese with the cooked greens and comte, and then fry in the pan until crispy.

Carrot Ginger Soup

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CSA Member Pooja cooked up a storm last week, making vegetable gyoza, spinach salad and tofu. She was kind enough to share a recipe for a super healthy soup that uses tons of CSA veggies:

This soup contains carrot, ginger and I added bell peppers & tomato from last week...all measurements are approximates

 

INGREDIENTS:

Carrots chopped up, 1 1/2 bunches

Bell peppers sliced up (cored & seeded), 2 large orange

Tomatoes diced, 1 large

About 1 and a half onions diced, i used both red & white

Garlic minced, 2 pods

Ginger minced, tablespoon

Lemon zest, 1.5 tsp

Lemon juice, 1/2 half lemon

Vegetable broth (entire box - 6 cups?)

EVOO

Salt & Pepper

Soaked cashews - I have no idea how many - maybe about 1.5 cups? (usually I do overnight, but in a pinch, I soak in hot water w/ a dash of lemon juice)

 

DIRECTIONS:

Medium heat

Sautee onions in a dutch oven w/ the olive oil for about 5 min

Add garlic and ginger, another min or two

Then add the veggies, another min or two 

Add broth

Simmer covered for about 20 min until all veggies are cooked through

Add the lemon zest about halfway through cooking

In a blender (I have a vitamix), blend up the soft cashews with some of the soak water until it's a creamy consistency, add to pot

Remove from heat. Stir in lemon juice. 

Once cooled down, use an immersion blender and blend until smooth. 
Add salt & pepper to taste.

Top w/ finely chopped ginger and scallions

Note: I have tried adding soaked cashews directly to the pot, but they never seem to get smooth enough, so I prefer to blend them up separately.

Avocado, corn, & tomato salad with cilantro vinaigrette 

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This week's recipe is from CSA Member Jeremy:

Here's a recipe I got from my friend's mom - she made this for us at a barbecue and we loved it so much that we knew we had to be with it forever. She says she thinks it was a Martha Stewart recipe from the 80's but we copied (took an iPhone pic) from her cookbook.

This quickly became a go-to side dish. Pairs super well with barbecue chicken.

2 cups tomatoes (either halved grapes, or cubed)

1 ripe avocado, diced

2 ears corn

2 tbsp chopped cilantro

For the dressing- whisk together:

Juice of 1 lime

2 tbsp vegetable oil

1 tbsp evoo

1 tbsp honey

s+p to taste

I prefer to do the corn on the grill, husk on. Once cooked, shuck and cut the kernels off the cob into a large mixing bowl. Scrape the cobs with a spoon to get all the juices.

Add the tomatoes, cilantro, and avocado, and dressing, and mix delicately with a wooden spoon or spatula. You don't want to break the avocado up too much. Once everything's mixed I'll usually add some more lime juice and salt and pepper till it reaches my desired level of tanginess. 

If you want to prepare ahead of time, best to wait till you're ready to serve to add the avocado.