Tear chard leaves from stems, then coarsely chop stems and leaves separately. Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, and then transfer with a slotted spoon to paper towels to drain and season with salt. Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper. Serve sprinkled with nuts.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-21 15:33:562014-07-21 15:34:19Rainbow Swiss Chard with Raisins and Pine Nuts
1 Tbls. fresh green herbs, minced (rosemary, thyme, and oregano are good choices)
1 clove garlic, minced
1/4 cup olive oil
Kosher salt
Freshly cracked black pepper
DIRECTIONS
Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.Scrub potatoes clean under cold water. You can peel them if you like but it’s really not necessary. Cut into wedges or cubes. Place in large bowl and toss with herbs. Drizzle with olive oil and add garlic, salt and pepper. Toss to coat. Spread on prepared pan. Roast for one hour, stirring half way through cooking time, until crisp and brown on edges.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-21 15:31:392014-07-21 15:31:39Roasted Potatoes with Fresh Herbs
Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil. Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly. Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside. Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack. Turn over and bake an additional 5 minutes, or until golden. Serve hot.
Rainbow Swiss Chard with Raisins and Pine Nuts
Rainbow Swiss Chard with Raisins and Pine Nuts
INGREDIENTS
DIRECTIONS
Tear chard leaves from stems, then coarsely chop stems and leaves separately. Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, and then transfer with a slotted spoon to paper towels to drain and season with salt. Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper. Serve sprinkled with nuts.
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Roasted Potatoes with Fresh Herbs
Roasted Potatoes with Fresh Herbs
INGREDIENTS
DIRECTIONS
Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.Scrub potatoes clean under cold water. You can peel them if you like but it’s really not necessary. Cut into wedges or cubes. Place in large bowl and toss with herbs. Drizzle with olive oil and add garlic, salt and pepper. Toss to coat. Spread on prepared pan. Roast for one hour, stirring half way through cooking time, until crisp and brown on edges.
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Baked Eggplant Sticks
Baked Eggplant Sticks
INGREDIENTS
DIRECTIONS
Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil. Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly. Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside. Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another. Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack. Turn over and bake an additional 5 minutes, or until golden. Serve hot.
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