Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it’s done, transfer to a large bowl, and stir in the goat cheese. Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain (save pasta water). Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper.
Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 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 Lehman2013-08-12 21:00:162013-08-12 21:00:16Pasta with Tomato Sauce, Chard and Goat Cheese
This recipe from Giada di Laurentiis is a great way to try making your own hummus. The original recipe is quite mild, but for additional flavors try adding cumin, red chili flakes, lemon zest or tahini along with some chopped red peppers. You could even roast your red peppers and use them as well.
INGREDIENTS
1 ½ pounds of eggplant trimmed, peeled and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices
DIRECTIONS
Preheat the oven to 450 degrees F and place an oven rack in the middle. Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. (If you want to add additional ingredients do so at this point) With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
Place the hummus in a dipping bowl and serve with the cucumber slices or pita chips. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.
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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 Lehman2013-08-12 20:58:472013-08-12 20:58:47White Bean and Roasted Eggplant Hummus
Strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Yummly suggests serving these as a snack, appetizer or side dish. They are healthy and low in calories and fat!
INGREDIENTS
10 oz. eggplant
1 tsp. olive oil
1/2 tsp. kosher salt (and fresh cracked pepper)
1/2 cup breadcrumbs (Italian Seasoned)
2 tbsps. parmesan cheese
1 large egg white
Cooking spray
1 cup marinara sauce or plum tomato sauce (for dipping)
DIRECTIONS
Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil. Cut ends off and peel 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. Flip over and bake an additional 5 minutes, or until golden. Serve hot.
Pasta with Tomato Sauce, Chard and Goat Cheese
Pasta with Tomato Sauce, Chard and Goat Cheese
This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.
INGREDIENTS
DIRECTIONS
Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it’s done, transfer to a large bowl, and stir in the goat cheese. Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain (save pasta water). Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper.
Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 10 minutes before serving.
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White Bean and Roasted Eggplant Hummus
White Bean and Roasted Eggplant Hummus
This recipe from Giada di Laurentiis is a great way to try making your own hummus. The original recipe is quite mild, but for additional flavors try adding cumin, red chili flakes, lemon zest or tahini along with some chopped red peppers. You could even roast your red peppers and use them as well.
INGREDIENTS
DIRECTIONS
Preheat the oven to 450 degrees F and place an oven rack in the middle. Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. (If you want to add additional ingredients do so at this point) With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
Place the hummus in a dipping bowl and serve with the cucumber slices or pita chips. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.
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Baked Eggplant Sticks
Baked Eggplant Sticks
Strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Yummly suggests serving these as a snack, appetizer or side dish. They are healthy and low in calories and fat!
INGREDIENTS
DIRECTIONS
Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil. Cut ends off and peel 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. Flip over and bake an additional 5 minutes, or until golden. Serve hot.
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