Cut asparagus into 1 inch pieces on the diagonal. Heat olive oil and butter in a large sauté pan over medium heat and heat until butter is melted. Add garlic, onion and red pepper flakes, sauté for 3-5 minutes until garlic is fragrant. Add asparagus pieces and sauté for 5 minutes, add chopped Swiss chard, sauté 10 minutes or until chard is wilted and asparagus is soft but still crunchy. Salt and pepper to taste.
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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 Lehman2014-06-02 20:14:202014-06-02 20:14:20Asparagus and Swiss Chard Saute
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
Salt to taste
DIRECTIONS
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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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 Lehman2014-06-02 20:11:052014-06-02 20:11:05Sauteed Swiss Chard with Parmesan
Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.
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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 Lehman2014-06-02 20:09:462014-06-02 20:09:46Chicken with Onions and Garlic
Asparagus and Swiss Chard Saute
Asparagus and Swiss Chard Sauté
INGREDIENTS
DIRECTIONS
Cut asparagus into 1 inch pieces on the diagonal. Heat olive oil and butter in a large sauté pan over medium heat and heat until butter is melted. Add garlic, onion and red pepper flakes, sauté for 3-5 minutes until garlic is fragrant. Add asparagus pieces and sauté for 5 minutes, add chopped Swiss chard, sauté 10 minutes or until chard is wilted and asparagus is soft but still crunchy. Salt and pepper to taste.
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Sauteed Swiss Chard with Parmesan
Sautéed Swiss Chard with Parmesan
INGREDIENTS
DIRECTIONS
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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Chicken with Onions and Garlic
Chicken with Onions and Garlic
INGREDIENTS
DIRECTIONS
Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.
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