Food.com has a lot of recipes to sort through, and what we found interesting about this one is that you can use many green leafy vegetables in place of the chard (such as spinach). You can always sauté chard with olive oil, salt, pepper, crushed red pepper, vinegar and/or lemon juice. This recipe provides a unique way to use this beautiful green once it’s been sautéed.
INGREDIENTS
• 2 tablespoons canola oil
• 1 small onion, chopped (3/4 C)
• 2 garlic cloves, minced (2 tsp.)
• 1 jalapenos or 1 serrano chili, minced
• 1/4 teaspoon cumin seed
• 1/8 teaspoon oregano
• 1/4 cup tequila
• 12 ounces Swiss chard, trimmed
• 8 (6 inch) corn tortillas
• 1 cup Monterey jack cheese, grated
DIRECTIONS
Heat oil in pot over medium heat; add onion and sauté 5 minutes, until golden. Stir in garlic, chile, cumin and oregano, and sauté 2 minutes. Add tequila and simmer 1 minute, or until liquid has evaporated. Stir in chard; cover; reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes or until liquid has evaporated. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 C cheese; top with chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges and serve.
We love to make pasta dishes and we typically use whole wheat selections in place of regular pasta. This Barefoot Contessa formula is wonderful, and the fresh parsley really elevates the flavors in this dish.
INGREDIENTS
• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes
DIRECTIONS
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and 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 Lehman2013-05-31 14:40:082013-05-31 14:40:08Shrimp and Parsley Linguini
This recipe is from fortheloveoffoodblog.com and we thought the spice mixture was a great combination for these wonderfully golden beets! Roasting golden beets brings out the sweet flavor, resulting in a caramelized texture.
INGREDIENTS
• 2 bunches of medium golden beets, tops trimmed and quartered
• 2 Tbs coconut oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• a pinch of chile powder
• 1/4 teaspoon sea salt
DIRECTIONS
Preheat oven to 400 degrees. Toss beets with oil and lay flat on sheet pan. Toss with spice mixture. Roast for 30 minutes, or until tender. Sprinkle with some additional salt and pepper, if desired. Serve warm.
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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 Lehman2013-05-31 14:39:112013-05-31 14:39:11Spicy Roasted Golden Beets
Swiss Chard Quesadillas
Swiss Chard Quesadillas
Food.com has a lot of recipes to sort through, and what we found interesting about this one is that you can use many green leafy vegetables in place of the chard (such as spinach). You can always sauté chard with olive oil, salt, pepper, crushed red pepper, vinegar and/or lemon juice. This recipe provides a unique way to use this beautiful green once it’s been sautéed.
INGREDIENTS
• 2 tablespoons canola oil
• 1 small onion, chopped (3/4 C)
• 2 garlic cloves, minced (2 tsp.)
• 1 jalapenos or 1 serrano chili, minced
• 1/4 teaspoon cumin seed
• 1/8 teaspoon oregano
• 1/4 cup tequila
• 12 ounces Swiss chard, trimmed
• 8 (6 inch) corn tortillas
• 1 cup Monterey jack cheese, grated
DIRECTIONS
Heat oil in pot over medium heat; add onion and sauté 5 minutes, until golden. Stir in garlic, chile, cumin and oregano, and sauté 2 minutes. Add tequila and simmer 1 minute, or until liquid has evaporated. Stir in chard; cover; reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes or until liquid has evaporated. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 C cheese; top with chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges and serve.
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Shrimp and Parsley Linguini
Shrimp and Parsley Linguini
We love to make pasta dishes and we typically use whole wheat selections in place of regular pasta. This Barefoot Contessa formula is wonderful, and the fresh parsley really elevates the flavors in this dish.
INGREDIENTS
• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes
DIRECTIONS
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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Spicy Roasted Golden Beets
Spicy Roasted Golden Beets
This recipe is from fortheloveoffoodblog.com and we thought the spice mixture was a great combination for these wonderfully golden beets! Roasting golden beets brings out the sweet flavor, resulting in a caramelized texture.
INGREDIENTS
• 2 bunches of medium golden beets, tops trimmed and quartered
• 2 Tbs coconut oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• a pinch of chile powder
• 1/4 teaspoon sea salt
DIRECTIONS
Preheat oven to 400 degrees. Toss beets with oil and lay flat on sheet pan. Toss with spice mixture. Roast for 30 minutes, or until tender. Sprinkle with some additional salt and pepper, if desired. Serve warm.
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