Ricotta and Chard Galette Print Serves: 12 A rich and delicious freeform crust topped with chard, shallots, cheese and whatever else your heart desires! Adapted from a recipe by Alexandra Stafford. Ingredients
- 2 tablespoons olive oil
- 2 large shallots, thinly sliced
- salt, to taste
- crushed red pepper flakes, to taste
- 2 bunches Swiss chard, stems removed
- 1⅓ cups fresh ricotta
- 1 cup grated Coomersdale (or substitute Gruyère or other hard cheese)
- 1 egg yolk
- 1 teaspoon milk or cream
- chutney (optional)
- cornmeal galette dough (see recipe)
Farmers to You Ingredients:
Other Fresh and Pantry Ingredients:
- Wash chard and remove ribs.
Picture an old bathtub filled with hard boiled eggs. My assignment at my sister’s wedding some 30 years ago was to make 10 dozen deviled eggs as well as an enormous batch of pâté. The very fresh eggs came from several of her neighbors’ chickens. If you’ve ever hard boiled and peeled a freshly laid egg, you know that the shell has the troublesome habit of holding on to a some of the white just below it. Multiply by 120 and you can get an idea of how I was feeling that afternoon.
Despite my PTDED (post traumatic deviled egg disorder) I’ve re-kindled my love affair with the egg.
Posted in Recipes Also tagged apples, bacon, baked, cheese, cream, dinner, eggs, lunch, meal baskets, milk, onion, spinach, spring
These greens are quick to prepare and don’t claim any precious oven time. I like that these greens aren’t bogged down by anything too heavy and offer a contrast to the richer fare on your plate. If you’re not crazy about leeks you may certainly sub them for regular onions or shallots. This also makes an easy weeknight dinner by serving over rice or pasta. The recipe may be easily halved for fewer servings. If you are sensitive to dairy, use all oil in place of the butter.
Wilted Greens With BBQ Tempeh Print Ingredients
- Heat the oil in a skillet and add the diced onion. Saute over medium heat for 7 to 10 minutes until the onions are soft and lightly browned. Stir in the chopped chard until it begins to wilt, about two minutes. Remove the chard and onions to a plate or shallow bowl and add the tempeh to the skillet.
Posted in Recipes, Shannon's Kitchen Also tagged beet greens, budget, collard greens, fall, kale, lunch, quick, spring, tempeh, vegan, vegetarian