On Friday, I used up the kale from week 2, lunch on Saturday was a bit of the bok choy and the scallions from week 2 for Scallion Pancakes with Bok Choy Saute, and Saturday evening was another adult meal and our first time out to the movies since Dark Knight was in the theaters. Now, G-d knows, I've used up my eggs with challah and the like. But, here we are, only week 3 of the CSA, and I'm thoroughly behind. I have more vegetables than I know what to do with, all because we were out of the house for meals for several days in the row. I'm trying to resist resorting to the freezer already, but that's where we're headed, unless we eat green food only for the next 3 days. Oy.
Today, it was time to use the Swiss Chard. I used the same 'perk up' method that I used with last week's boy choy, cutting the ends off the stems and placing the chard in water. Then, I tore off the leaves from the stems, into reasonable sized pieces, and chopped the stems into the same. I have decided this really is the best way to prep greens like chard and kale. I hate the fine prep work of cutting off the stems along their seams, then folding and chopping the stiff leaves. Unless I'm doing a chiffonadde for soup or the like, this will be my go to prep.
This was a thoroughly improvised recipe, and it changed as I went along. I thinly sliced some red onion, and began quinoa in the microwave with the juice of 1/2 a lemon and fresh sprigs of thyme added to the water. I toasted almonds, then blitzed them in the food processor. The onions and swiss chard stems hit a pan over medium heat, with melted Honey Butter and olive oil. I added crushed garlic, the juice of the other 1/2 of the lemon and the torn leaves of the swiss chard.
I added salt, and covered the pan to let the greens steam down. I removed the quinoa, now cooked from the microwave (what a fabulous tool for a hot day), and pulled out the thyme, fluffing the grain. When the greens were cooked, onions caramelized, I added more honey butter to taste. I then combined the grain, almonds and swiss chard mixture. I tasted and seasoned again, adding a bit more of the butter, a bit more salt and pepper, a taste more lemon juice. I was tempted to add a bit of this weeks fresh parsley as well, but I held off. If I serve it cold tomorrow, I think I'll add some. In the meantime, lo and behold, arch vegetarian though it may have been, we had a nutritious lunch with protein, healthy fats and delicious greens.
|Look! I'm making a cameo!|
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