Technicolor Cropshare

Photo via Simply Recipes

Beets and carrots, carrots and beets!  Yahoo!  Many, such as Dr. Sanjay Gupta on CNN, say that you should eat five different colors every day to make sure you get a broad array of vitamins in your diet.  This week's box sure helps with that approach: orange carrots, purple beets, blue blueberries, red strawberries, green chard and cabbage... There you go!

Let's see how we can mix and match colors.

Photo via Healthy Happy Life

• If you're looking for a straight-up color explosion, try this side dish, which uses almost everything in the box.  If you like pickled veggies (oh, me me me!), then this mix is a great one to try.
• Beets and carrots make a great basis for a salad, or use the chard and/or cabbage for this salad.
• If you like the Moroccan spice palate, then try this sauté for the chard and beet leaves.  This salad uses grated carrots and beets, and is delicious!
• Last year we had a discussion on cole slaw, and my favorite pickled cole slaw is quite colorful.  So is this one with beets.
• Don't forget dessert!

Photo via Epicurious

The Battle of the Leafy Greens

The Battle of Leafy Greens

Spring and fall crop share boxes are a steady stream of leafy green stuff.  It comes in a variety of sizes, and often times with yummy things attached to the bottom of it.  Beets, for example.  Or the kohlrabi you made a couple of days ago.  This week, we saw Swiss or rainbow chard in our boxes.  Lettuce is another staple seen often this time of year.  Southern traditional cooking has myriad tasty ways to prepare leafy green stuff.  Many involve bacon, which in my book isn’t necessarily a bad thing.  Okay, having it every day, or even alternating days between bacon and salt pork, probably isn’t what the local cardiologist wants to hear about. But geez, bacon makes lots of things tasty.

My wife is vegetable-phobic.  Don’t get me wrong, she loves broccoli.  Adores it.  Pretty much anything other than broccoli, however, I’d need a pile driver to get down her throat.  (Alright, alright, since she’s probably reading this, I’ll be nice from here on out.  Or do my best to anyway.)  She’ll enjoy a salad with most types of lettuce, and eat her broccoli, but anything else I have to get really creative to get her to eat it.  When I first started getting a crop share, one of the first boxes had beets, greens attached, and collards.  I started simple, and there on the table they sat.  Determined, I would make greens she’d eat.  Grrrr…  So I put on my war paint and my toque.

Yes, I actually have a toque.  My godson gave it to me for Christmas one year.  No, I don’t ever wear it.  Ever.  But the white jacket is awesome and since I’m messy, it covers more than an apron.

I dug around looking for dishes using greens and having strong flavors.  Is there anything out there that uses half the spice drawer?  I stumbled across this.  I loved it.  My wife?  Not so much.  She has an aversion to anything with a strong vinegary taste.  So I dissected the recipe a bit.

It involves wilting the greens (chard, beet, almost anything will work), using a particular spice palette, and finishing with a dressing.  In the case of the above recipe, the spices are North African in origin:  cumin, paprika, harissa.  Let’s see how we can modify that.  She likes Greek cuisine.  A Greek palette would have some combination of oregano and dill, garlic, and lemon juice.  Modifying our basic recipe, a dash of dried oregano and dill, a little garlic sautéed in the oil before wilting the greens (briefly, garlic cooks quickly and remember light brown = good, black = bad).  Sprinkle some cardamom in too, and maybe nutmeg.  We’ll skip the hot sauce.  For the dressing, a Greek dish would commonly use lemon juice.  Sprinkle a touch of crumbled feta cheese on top and…

Holy cow, she ate it!

And that was fun!  Sprinkling something extra on top can definitely kick it up a notch.  The feta would give a wonderfully salty flavor to greens.  If you like the North African spices, try some raisins and toasted pine nuts.  (That’s essentially this recipe, which she also ate.)

Hmm… shall we try another?  Something a little farther afield?  French, perhaps?  Awesome!  First off, what are the three main secrets to French cooking?  Butter, butter, and… butter.  Seriously.  Instead of olive oil, we’ll wilt the greens in a bit of butter.  Herbs de Provençe usually contains marjoram, oregano, thyme, and rosemary.  We’ll use that.  Season with salt and pepper too.  Instead of strong white vinegar, try a bit of Balsamic.  Very nice!

What I’m trying to condense here is several years of my life spent screwing things up in the kitchen, and countless hours reading cookbooks of all sorts.  This is the approach I use to “branch out” recipes.  First, figure out what palette the seasonings come from.  Switch to a different palette, and use the same techniques in the recipe.  Give this a try with any recipe you’ve prepared often enough to be very familiar.  Pick a different region’s flavors, and you’ve just invented something new and fresh.  Trust me, there will be plenty of, “Uh, yeah, that particular combination doesn’t work and let’s not do that again.”  By and large, experience will be your teacher but only if you give her a chance.

If you modify one of your recipes, post a link to the original in the comments and tell me what you changed.  I can’t wait to see how creative you can be.  Happy cooking!

Tarte Aux Blettes

Don't ask us how to pronounce it! My guess is tart-oh-bley. Please correct me if I'm wrong and save me the embarrassment of having people over for an elegant feast of tart-oh-bley. Swiss chard and apples work very well together. Even just lightly baked in olive oil, the two make a wonderful combination. Toss them both in a green smoothie or a salad for some extra color and flavor too. 

This recipe from Urban Cookery looks quite scrumptious and would make for an ideal Mother's Day brunch! With ingredients like swiss chard, apples, gouda and rum, you can't go wrong.

My Crop Share Challenge: Swiss Chard Wrapped Salmon with Grapefruit

This past weekend I decided that I'm going to give myself some Iron Chef style challenges each week by pairing two seemingly random items from that week's share into one dish.  And not like oh such and such with a side of this and a side of that, the items must reside together in the dish.  For fun, whether I wind up with a kitchen win or a kitchen fail, I'll post the recipe and results on the blog each week.  So to kick off my first challenge, I grabbed the Swiss chard and the grapefruit and got to dreaming...again, literally, I'm dreaming in food lately, ha!  And what came to me was to wrap some salmon in the Swiss chard, because hey if folks use banana leaves to wrap fish in, chard has to work, and citrus is always a good idea when it comes to fish, so could we have a winner, winner Crop Share dinner?

Swiss Chard Wrapped Salmon with Grapefruit

Ingredients:
2 fillets of wild-caught Sockeye salmon (Sockeye is a great sustainable choice, so snag it when you can, and for more info on sustainable and over-fished seafood, see this great database from the Monterey Bay Aquarium)
2 slices of grapefruit, halved
1 Tbsp butter (for dairy free we use Earth Balance margarine)
1 tsp chopped dill
4 Swiss chard leaves
Olive oil to drizzle

In advance, whip up your dill butter as you'll want it to set up for about an hour in the fridge.  For that just blend together your Tbsp of butter and your tsp of dill and allow it to chill for at least 1 hour.

Preheat oven to 400 degrees.

In a saucepan, bring some water to a boil and toss in your 4 chard leaves for 2-3 minutes, just long enough to turn them from bright to dark green.  Remove from boiling water and immediately rinse with cold water to stop the cooking process.  Lay flat onto a kitchen towel or paper towels and lightly pat to remove any excess water.

On a baking sheet lined with parchment paper or in a lightly oiled baking dish, place to chard leaves, slightly overlapping each other and then an inch or two away, repeat with the other two leaves.  Place salmon fillets, skin side down, onto the left edge of the leaves.  Divide the dill butter evenly and spread it on the tops of the salmon, like you're making delicious salmon toast.  And then place two halves of grapefruit on top of each salmon fillet, and spread them out enough so that you're maximizing your grapefruit-touching surface area -- you don't want all the flavor concentrated right in the middle of the fish, you want to spread the love.  Then pick up a fillet on the left side, with the chard leaves under it and gently roll it over so that you're wrapping the rest of the leaves around it.  Place back so that the skin side remains down and repeat with the second fillet.  Your leaves may not wrap the whole way around, and that's okay.

Drizzle the tops with a touch of olive oil and bake at 400 for about 15 minutes.

Results...

Omnomnomnomnom!!!!  Because of the general texture of the grapefruit, you really want to think of this as solely a garnish as cutting through it to get a complete bite with the fish and the chard is a bit much and the grapefruit does not want to play along.  So just set your grapefruit slices aside, because they've done their job of imbuing this dish with it's bright citrus flavors.  The chard holds all of the moisture into the fish, and then gives this dish a great earthy flavor.  We served our fillets with herb roasted fingerling potatoes.

So if you're just not a fan of Swiss chard, then using it as a moisture-trapping fish wrap is the way to go, because you could even look at it just like the grapefruit, as mere garnish, and set it aside, because it will still have done it's job of allowing the fish to steam and braise in all it's own wonderful juices and that added dill bitter, while it all gets roasted away.  There's a trifecta of cooking techniques happening all at once to that fish, and it's all thanks to a couple leaves of Swiss chard.

Italian Greens & Beans

Spending a week back in Youngstown and being in the off-season at Nalls means I've gotten to spend a lot of time back in the kitchen, and what is cooking in my kitchen has been LOTS of Italian food.  As I've said before, neither of us have a lick of Italian in us, but growing up where we did, you essentially become Mediterranean by association.  So one of my hometown favorites I got to eat over the holidays was Italian Greens & Beans.  And while I was eating it, an epiphany, a delicious epiphany...there's no reason I can't make this on my own, AND this would make a perfect Crop Share recipe for all the greens we get.  BINGO!  So over this dreary weekend, I whipped up a batch of this loveliness, and this will definitely be going into heavy rotation any time we get greens in the Crop Share.  Traditionally this is made with escarole, but any greens will do.  So if you're burnt out on Kale Chips or flummoxed by collards, this is an easy, quick, versatile, and nutrient packed dish that's sure to please!

Italian Greens & Beans

Ingredients:
3 Tbsp olive oil
1 Tbsp garlic, minced
1 sweet onion, diced
7 cups greens (I used a mix of spinach, baby chard and baby bok choy, but you can also use escarole, kale, collards, or Swiss chard, just remove larger leaves from the stems)
1/2 cup red wine (I used a pinot noir.  Avoid any sweet reds)
19 oz cannellini beans, rinsed well and drained
3/4 cup marinara sauce
Kosher salt & ground black pepper to taste
Dash or two of red pepper flakes, optional

In a large skillet, heat oil over high medium high heat.  Add in garlic and onion and saute until translucent.  Add in greens, and you may have to add them in batches to allow them to wilt down to make room for the rest.  Cook until greens are fully wilted.  Add in wine, and simmer for an additional minute or two.  Stir in beans and marinara, and then add your salt, pepper and red pepper flakes.  Stir to fully combine, reduce heat to low, cover, and simmer for 3-4 minutes.  Taste sauce and adjust seasoning if necessary.

This is great as a side dish, or toss it with some pasta for a vegetarian main dish.  Or throw in some chicken or shrimp for added protein.  We ate ours as a side, and then the leftovers got re-heated in a skillet with some leftover shrimp from shrimp cocktail, and then we tossed it with some gluten-free pasta.

Penne With Spicy Greens & Sausage

Do you see a theme this week?  Sausage & greens!  Ha!  I don't know what it is, but hot Italian turkey sausage and some form of greens are a magical combination in my book.  So last night when I got home from a chilly day at work (and learned that yes, I have holes in both of my boots, ergh!) all I wanted was a big plate of carbs and heat.  So out came the rest of last week's kale, the McCauley's Pepper Relish (original, mild and hot available in store), and some turkey sausage and dinner was born.  Is this pretty much like the Spaghetti with Broccoli, Sausage & Hot Peppers?  Yes.  But why stop a good thing?  And, in fact, the Mister and I like this even better than the version with broccoli, so much so that he's requested it again once we get this week's collard greens.  So whether you're using up the kale from last week, plowing through the collards from this week, or you've got spinach or swiss chard on hand, this dish works fantastic with any leafy green.  And the more greens the better!  You want the dish to be mostly greens, with the crumbled turkey sausage in second, and then with the penne coming in third.  Or forget the pasta and stuff this filling into two halves of some acorn squash, for even more veggie madness!

Penne With Spicy Greens & Sausage

Ingredients:
3 Tbsp olive oil
1 Tbsp garlic, minced
5 hot Italian turkey sausage links, casings removed and crumbled
Half a bundle of collards, kale or swiss chard, or a full bundle of spinach, rinsed and rough chopped
1/4 reduced sodium chicken stock or dry white wine
1 Tbsp (heaping - or less for not as much heat) McCauley's Roasted Pepper Relish (in store!)
12 oz penne pasta, cooked to package directions (I use Bio-Nature brand for gluten free and it's not gummy at all!  LOVE!)

Cook pasta per package directions and meanwhile...

In a medium sized skillet, heat olive oil over medium-high heat.  Add garlic and saute for 1 minute.  Add in turkey sausage, casing removed and crumble as much as possible.  You'll need to break the bits up with your saute spoon as it cooks.  Cook until meat is browned and cooked through.  Stir in pepper relish (can use less to reduce the heat), and cook to heat through, about 1 to 2 minutes.  Deglaze pan with chicken stock or white wine and stir to scrape any browned bit off of the bottom of the pan.  Stir in chopped greens -- you may have to add them in batches and let them simmer down before adding more so you have enough room for everyone.  Cook for an additional 3-5 minutes, or until greens are fully wilted.  Remove from heat, add in pasta and toss to evenly coat.  Finish with an extra glug of olive oil to keep the pasta from sticking, and toss again before serving.

Sweet Day In The Morning, It's Sweet Potato Season!

So, unfortunately, my brain hates freedom tonight and no amount of Advil or Tylenol is touching it.  I am actually blogging in sunglasses at the moment.  Classy.  Thus, for now at least, this week's posts will be rather short and sweet.  In the Spoiler e-mail we linked you to our favorite, simple preparation for Sauteed Swiss Chard, which doesn't exactly scream Labor Day picnic food, but thankfully with this week's bounty of fruit you'll be able to throw together a wonderful fruit salad, fruit crisp, or even go all-American with some apple pie (or tart it up a bit!).  But I've got two preparations for those sweet potatoes for you.  One (an oldie but a goodie from our Crop Share vault) that will be a healthy, yet filling game day recipe now that football season is upon us (I might as well draw ire where I can...Go Colts!) and then another to take you from the gridiron to the grill and have you set for this weekend's picnic circuit.  Happy Labor Day weekend everyone!  Now where's a nice, dark and quiet room for me to hide?

Veggie & Chicken Sausage Stuffed Sweet Potatoes

Grilled Sweet Potatoes with Scallions via Martha Stewart

Sauteed Swiss Chard

My first encounter with Swiss chard was during the Fall Crop Share round, and it has quickly become one of my favorite leafy greens.  Much like kale or spinach, Swiss chard is fantastic sauteed up with some olive oil and garlic, and this recipe below from Epicurious is my all-time favorite for sauteed Swiss chard.  I like to add a dash or two of red pepper flakes, and of course some grated Parmesan!  While this works great as a side dish, you can easily make it a meal by tossing it with some grilled chicken.

Sauteed Swiss Chard

Ingredients:

1 large bundle of Swiss chard

1 Tbsp olive oil

1 Tbsp unsalted butter

1 medium onion, halved and thinly sliced

2 cloves garlic, minced

Click through to view the rest of the recipe on Epicurious...

One-Pot Chicken & Rice With Swiss Chard

My first encounter cooking with swiss chard was last Fall when we received it in our Crop Share, and I decided to use it in the Chicken & Rice with Swiss Chard recipe that was put up on the blog at that time.  We loved it then, so I wanted to share it with you all again.  Not only is it healthy, but as a one-pot dish, kitchen clean up is kept to a minimum.  Then again, isn't the rule that the chef doesn't have to do dishes?

Follow the link below, and enjoy one of our favorites from the Fall round...

One-Pot Chicken & Rice with Swiss Chard

We've got the garlic, onions and carrots needed for this recipe all in store.  So if you have yet to redeem your $3 off coupon from last week, use it to pick up the remaining produce for this great recipe!

Sweet Potatoes, Apples and Braising Greens

For those of you who have never cooked swiss chard before, you can use it like you would use spinach. Wash well and remove the stems. The greens cook down a lot. I think the recipe below would make a great side dish for a pork tenderloin.


Ingredients:
4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
5 tablespoons unsalted butter, plus 3 tablespoons melted
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
3 medium fuji apples
6 cups loosely packed swiss chard, stems removed and torn into 2-inch strips
1/4 cup loosely packed fresh parsley leaves, coarsely chopped

To view the rest of this recipe, please visit: http://www.epicurious.com/recipes/food/views/Sweet-Potatoes-Apples-and-Braising-Greens-240487#ixzz2Iw5QrQ6a

One-Pot Chicken and Rice with Swiss Chard

Nothing better than getting a whole meal made in one pot. This healthy and hearty dish is the perfect autumn dinner filled with aroma and color.

Ingredients:
4 chicken leg quarters (about 2 pounds total), patted dry
Coarse salt and ground pepper
3 garlic cloves, roughly chopped
1 bunch Swiss chard (10 ounces), stems cut into 1/2-inch pieces, leaves torn into 2-inch pieces
1 small yellow onion, diced small
2 medium carrots, diced medium
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
1 1/2 cups basmati rice
2 1/2 cups low-sodium chicken broth

To view the rest of this recipe, please visit: http://www.marthastewart.com/851874/one-pot-chicken-and-rice-swiss-chard

Swiss Chard and Sun-Dried Tomato Skillet Mac

I love adding greens to mac and cheese. This is a healthier take on the classic comfort food. It's filling and makes great leftovers!

Ingredients:
1 bunch Swiss Chard, washed
2 T butter
2 T extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
3 T all-purpose flour
1/4 cup sun-dried tomato pesto
1 cup plain yogurt (whole, not non-fat)
1 cup crumbled feta or goat cheese
8 ounces small whole wheat pasta (elbow, shells, etc.)
1/2 cup shredded Parmesan or Romano cheese

To view the rest of this recipe, please visit: http://www.perrysplate.com/2010/05/swiss-chard-sun-dried-tomato-skillet-mac.html

Crustless Spinach, Onion and Feta Quiche

Try substituting spinach for swiss chard. It's amazing!  Not a fan of feta? Try it with goat cheese! You can also make it into mini quiches and bake in a muffin pan.

Yield: 6 Servings

Ingredients:

1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese

Click here to view the rest of this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=308291