For the crust: Preheat oven to 325 degrees. Whisk together almond flour, sea salt and baking soda. Add oil and water and stir to combine, until mixture starts coming together and forms a ball easily. Add more oil (up to 4T) if needed. Roll into a ball and press into a greased 8-9” pie pan. Bake 15-20 minutes until lightly golden. Let cool slightly before adding filling.
For the filling: Preheat oven to 350 degrees. Heat butter in a large sauté pan. Add shallot and sauté until translucent. Add mushrooms cook until soft. Stir in Swiss chard and cook until it just starts to wilt. Remember this will finish cooking in the oven. Set aside to cool slightly.
Beat eggs with cream, herbs, sea salt, and a few cracks of black pepper.
Add vegetables and grated cheese and stir together. Pour into pre-baked pie crust. Bake in center rack of oven 25-35 minutes until filling is set. Let cool slightly before serving.
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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 Lehman2013-10-15 11:37:342013-10-15 11:37:34Swiss Chard, Mushroom and White Cheddar Quiche
1 bunch Swiss chard (1 pound), stems diced medium, leaves torn into 2-inch pieces and rinsed
Coarse salt and ground pepper
1 day-old baguette, cut into 1/2-inch slices
2 1/2 cups whole milk
7 large eggs, lightly beaten
1 cup shredded Gruyere cheese (3 ounces)
DIRECTIONS:
Preheat oven to 375 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Transfer sausage to a small bowl, leaving behind as much fat as possible. Add shallots and chard stems to skillet and cook over medium until shallots are translucent, 3 minutes. Add a little water to pan and cook, stirring and scraping up browned bits from skillet with spoon. Add chard leaves and cook, stirring occasionally, until wilted, 3 minutes. Season with salt and pepper.
Spread half the sausage in a 9-by-13-inch baking dish and top with half the chard mixture. Top with bread, overlapping slices slightly. Top with remaining sausage and chard mixture. In a large bowl, whisk together milk and eggs, season with salt and pepper, and pour evenly over top. Firmly press on strata to submerge bread in egg mixture. Cover dish tightly with foil and let sit 10-20 minutes (or refrigerate up to overnight).
Bake strata 45 minutes. Uncover, sprinkle with cheese, and bake until cheese melts and egg mixture is mostly absorbed and set in center, 6 to 10 minutes. Let cool 10 minutes before serving.
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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 Lehman2013-10-15 11:36:372013-10-15 11:36:37Sausage and Swiss Chard Strata
Comfort food is always welcomed, especially when it’s chilly outside. In this healthyvoyager.com recipe the cauliflower is used in place of pasta, making it naturally gluten free and a bit healthier than the regular variety.
INGREDIENTS:
Kosher salt, as needed, plus 1/2 teaspoon
1 large head cauliflower, cut into small florets
Vegetable oil spray
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Equipment: 8 by 8-inch baking dish
DIRECTIONS:
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve
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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 Lehman2013-10-15 11:35:412013-10-15 11:35:41Cauliflower Mac and Cheese
Swiss Chard, Mushroom and White Cheddar Quiche
Swiss Chard, Mushroom and White Cheddar Quiche
INGREDIENTS:
For the crust:
For the filling:
DIRECTIONS:
For the crust: Preheat oven to 325 degrees. Whisk together almond flour, sea salt and baking soda. Add oil and water and stir to combine, until mixture starts coming together and forms a ball easily. Add more oil (up to 4T) if needed. Roll into a ball and press into a greased 8-9” pie pan. Bake 15-20 minutes until lightly golden. Let cool slightly before adding filling.
For the filling: Preheat oven to 350 degrees. Heat butter in a large sauté pan. Add shallot and sauté until translucent. Add mushrooms cook until soft. Stir in Swiss chard and cook until it just starts to wilt. Remember this will finish cooking in the oven. Set aside to cool slightly.
Beat eggs with cream, herbs, sea salt, and a few cracks of black pepper.
Add vegetables and grated cheese and stir together. Pour into pre-baked pie crust. Bake in center rack of oven 25-35 minutes until filling is set. Let cool slightly before serving.
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Sausage and Swiss Chard Strata
Sausage and Swiss Chard Strata
INGREDIENTS:
DIRECTIONS:
Preheat oven to 375 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Transfer sausage to a small bowl, leaving behind as much fat as possible. Add shallots and chard stems to skillet and cook over medium until shallots are translucent, 3 minutes. Add a little water to pan and cook, stirring and scraping up browned bits from skillet with spoon. Add chard leaves and cook, stirring occasionally, until wilted, 3 minutes. Season with salt and pepper.
Spread half the sausage in a 9-by-13-inch baking dish and top with half the chard mixture. Top with bread, overlapping slices slightly. Top with remaining sausage and chard mixture. In a large bowl, whisk together milk and eggs, season with salt and pepper, and pour evenly over top. Firmly press on strata to submerge bread in egg mixture. Cover dish tightly with foil and let sit 10-20 minutes (or refrigerate up to overnight).
Bake strata 45 minutes. Uncover, sprinkle with cheese, and bake until cheese melts and egg mixture is mostly absorbed and set in center, 6 to 10 minutes. Let cool 10 minutes before serving.
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Cauliflower Mac and Cheese
Cauliflower Mac and Cheese
Comfort food is always welcomed, especially when it’s chilly outside. In this healthyvoyager.com recipe the cauliflower is used in place of pasta, making it naturally gluten free and a bit healthier than the regular variety.
INGREDIENTS:
DIRECTIONS:
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve
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