This Week’s Tips:
*Everything can go directly into the refrigerator….lettuce and chard can usually benefit from a quick hydrating rinse before wrapping in dishtowel and put in crisper. Berries picked RIPE so enjoy pronto!
*PICKLING CUCUMBER HYDRATION & HEALTH -→ perfect pickled or raw:
- *Hydration…add slices of cucumber to your water bottle for hot weather hydration.
- *As a “cracker”…use thick slices of cucumber in place of toasts or crackers when serving dips or spreads such as hummus or tzatziki.
- *Slice thinly and toss with rice vinegar, salt, sesame seeds and pepper to taste.
- *Add thick slices of cucs on sandwiches or chopped into salads.
- *Relax & Revitalize: slice cucs put on ‘em on your eyes.
This Week’s Recipe:
ROASTED BROCCOLINI & LEMON w/ PARMESAEN
1 lemon, halved crosswise, seeds removed
4 garlic cloves, smashed
2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan
1. Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
2. Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
3. Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Adapted from nytimescooking
SUCCULENT SAUTEED BROCCOLINI
1 bunch broccolini
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.
*adapted from hharchives
1 cup distilled white vinegar
1 tablespoon salt
1/4 cup sugar
Optional: Garlic, Dill, mustard seed, bay leaf, herbs, peppercorn, etc
In a medium saucepan over medium heat, bring vinegar, salt and sugar (and anything else you added) to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers and in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
EZ PAN ROASTED BROCCOLINI
1 Tbs. olive oil
1 large garlic clove, thinly sliced
1/4 tsp. red pepper flakes
Kosher salt and freshly ground black pepper, to taste
3 Tbs. water
In a 10-inch (25-cm) French skillet or fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring constantly, until just golden and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a small bowl.
Increase the heat to medium-high. Add the broccoli and red pepper flakes, and season with salt and black pepper. Pour in the water. Cover and steam for about 3 minutes. Uncover, stir and continue to cook until the broccoli is lightly browned and crisp-tender and the water has evaporated, 1 to 2 minute more. Scatter the garlic on top and serve immediately. Serves 4.
*adapted from 101cookbooks
1 large bunch of kale or chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
1. To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
2. Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan.
3. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.
*adapted from 101cookbooks
SWISS CHARD TZATZIKI
In an otherwise traditional tzatziki, Swiss chard stands in for cucumber, adding a wealth of nutrients; whole-wheat pita wedges bring fiber to the hors d’oeuvre.
1 bunch red Swiss chard, stemmed and finely chopped
1 garlic clove
1/4 teaspoon coarse salt
1 cup low-fat Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
2 whole-wheat pitas, cut into wedges and toasted
Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.
Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges.
*adapted from bonappetit
1 bunch chard, preferably red, ends trimmed
2 tablespoons Japanese soy sauce
1 tablespoon bonito flakes (optional)
Bring a large pot of water to a boil. Working in batches, add chard and cook, adding more chard as space allows, until barely tender, 3 to 4 minutes. You can add soy sauce now and enjoy it hot, OR, Drain, then submerge chard in a bowl of ice water.
When chard is cool, drain again, squeeze out excess liquid, and cut into bite-size pieces. Toss chard with soy sauce, top with bonito flakes, and divide among 2 bowls.
*adapted from marthastewart
PAN WILTED CHARD
2 teaspoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 bunch chard, tough stems removed and leaves coarsely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a large frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Stir in the chard and cook on high, constantly tossing the greens.
Cook uncovered until the greens are wilted. Remove from the heat and stir in the lemon juice, salt and pepper.
Season to taste and enjoy. Goes well in pastas, or with couscous, rice, or quinoa or also as a side dish for meat or fish
*adapted from MayoClinic
I love this tangy and colorful side dish. It’s delicious on top of some grains, alongside fish, or even as a burger topping. Lemon and ginger help boost digestion, and the fiber in the greens is good for your belly.
1 tablespoon olive oil
1 tablespoon finely chopped ginger (or more, can’t have too much)
1 bunch chard, trimmed, washed, and chopped into 1-inch strips
Juice and zest of 1/2 lemon
Add the oil to a medium-hot pan and sauté the ginger for 1 minute. Then add the chard. Keep heat on high and let the chard wilt down before adding the lemon. Sizzling and popping is a good sound to hear. Be active tossing the pan in your hand. Do a taste test and add a little salt if needed.
Toss together and serve hot.
*adapted from splendidtable
2-MIN CHARD SAUTE
(prep time: 5 min)
1 bunch chard stems removed, rough chopped
2 tablespoons olive oil
2 cloves of garlic, sliced thin
1 Chile de Arbol* or 1/2 teaspoon of red pepper flakes
1/2 teaspoon sea salt
*Chile de Arbol is a dried chile that you can find in most Mexican food sections of your grocery store. It adds great flavor and mild spice. I remove the top stem portion and then just crumble it using my fingers.
*primarily use just the leaves, but a few rogue stems always end up in the mix and add such great texture and crunch to the dish.
1. Prep all of your ingredients and place a large skillet on medium-high heat. Let your skillet sit on the stove and heat up (note: this is the perfect time to pour yourself a glass of wine).
2. Next, add the olive oil to the pan with the chile (or red pepper flakes) and garlic, and cook until fragrant (about 1 minute). Scatter chopped chard leaves on top of hot oil. After about a minute, using tongs, turn the leaves until just wilted. Sprinkle with teaspoon salt. Turn off the heat and continue turning with the tongs. The chard will continue to cook as you turn the leaves. Toss into cooked pasta, serve on the side, with eggs, etc
*adapted from eatdrinkgarden
ROASTED GARBANZO BEANS and GARLIC with CHARD
2 cups garbanzo or preferred bean
1 garlic clove, peeled
1/2 cup extra-virgin olive oil
1 tablespoons extra-virgin olive oil
1 garlic clove, peeled, crushed
3 small bay leaves, preferably fresh
1 onions, sliced
1 bunches Swiss chard, center stems cut out, leaves coarsely torn
1 cups veg/chicken broth
1. GARBANZO BEANS: Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
2. CHARD:Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chardmixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
3. Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt.