Speaking of garden produce, so far we've frozen about 15 quarts of blueberries and raspberries (mostly blueberries - bumper crop this year!), canned 8 half-pints of sweet relish, 15 pints of bread and butter pickles, mixed a batch of refrigerated bread and butter pickles, and several quarts of fermented pickles. I'm hoping the frost holds off long enough for the butternut squash to ripen. I have no hopes that the tomatoes will do anything, just too cool of a summer for the hot weather plants this year.
The Meal Plan:
Wed - Spaghetti with sauted zucchini
Thurs (yoga) - leftovers
Fri - Venison with blue cheese sauce and lemon garlic swiss chard
Sat (Isanti for Duane's Aunt's 80th Birthday)
Sun - Potato leek hash
Lemon-Garlic Swiss Chard (Ckng Lght Jan 2013)
This was really good and super easy to make. The Husband did comment that he didn't use enough Swiss Chard the first time we made it - yes, this was an immediate repeat! I will also note, we halved the recipe to make enough for two of us for one serving each. Not a dish that makes good leftovers so less and fresh was the way to go. The recipe also offered some variations that we would like to try, and I've included those below. I also think kale could easily be subbed for chard, or use a combination.
|photo from cookinglight.com|
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 12 cups Swiss chard, chopped (about 10 ounces)
- 2 tablespoons water
- 1 1/2 teaspoons fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 4 teaspoons shaved fresh Parmesan cheese
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 2 minutes or until garlic begins to brown. Add Swiss chard and 2 tablespoons water to pan; cook 3 minutes or until chard wilts. Stir in lemon juice and pepper. Sprinkle with cheese.
VARIATION 2 Golden Raisins and Pine Nuts: Heat a large nonstick skillet over medium heat. Add 3 tablespoons pine nuts to pan; cook 3 minutes or until browned, stirring frequently. Remove nuts from pan. Add 1/4 cup golden raisins and 1/4 cup water to pan; cook 1 minute. Add 12 cups chopped Swiss chard; cook 3 minutes or until chard wilts. Stir in 2 teaspoons white wine vinegar. Sprinkle with pine nuts. Serves 4 (serving size: about 1/2 cup)
VARIATION 3 Warm Bacon Vinaigrette: Heat a medium nonstick skillet over medium heat. Add 2 slices applewood-smoked bacon to pan; cook until crisp. Remove bacon from pan; crumble. Remove pan from heat. Add 2 teaspoons cider vinegar and 1/4 teaspoon freshly ground black pepper to pan, stirring with a whisk. Pour vinegar mixture over 6 cups chopped Swiss chard; toss. Serves 4 (serving size: about 1/2 cup)