Presumably Pesto; An adventure with Swiss Chard

Greetings All!

If you've ever received a CSA, you've probably looked at a bundle of either swiss chard or kale in the fridge and wondered what you were going to do with it. Pesto can be one of the answers.

This recipe blends up swiss chard but you could sub in any green. Same for the "nutty" component; I opted for sunflower seeds but you could plug in any nut or seed you fancy.

Swiss Chard Pesto

Ingredients:

~~1/2 cup toasted sunflower seeds (Here's a link on how to do this)
~~2 small cloves of garlic
~~1 whole lemon
~~2 bunches of swiss chard (around 1#), leaves removed from stem
~~1/2 cup Parmesan cheese
~~1/2 tsp salt

How to:

*This recipe uses a food processor & microplane grater. If you don't have a grater, you can thinly shave lemon zest off with a sharp knife instead. 

Bring to Boil: salted water for blanching the chard in a large pot (I use a 1/2 full 8 QT pot).

Combine: toasted sunflower seeds and peeled garlic cloves in the food processor.

Grate: lemon zest* off of lemon and add to food processor.  *Make sure to only take the first layer as the white adds a bitter flavor. 

Blend: this mixture until it resembles very course sand. Let this hang out and wait for the chard.

Once Boiling: add the swiss chard leaves to the water and let cook for 1 min. 

Remove: them from the hot bath with a slotted spoon or sieve and rinse with cool water.

Squeeze: the liquid out and add to the food processor. 

Add in: juice from the lemon, olive oil, Parmesan cheese, and salt.

Blend: until desired consistency. Enjoy! It's great on pasta, with scrambled eggs, as the base for pizza, or blended with a can of white beans for a delicious dip. 

Note: Keep those chard stems around. Sliced thin they make a great addition to scrambled eggs. Or, pickle them like in this recipe from bon appétit.

Happy Cookings!

Dress it Up: Two Salad Dressing Recipes

As lettuce starts to spring up in fields around us a quick salad dressing becomes more and more appealing. Here are 2 that were part of The Cooperage's Stourbridge Pie market demo.

Honey Balsamic Vinaigrette 

Ingredients:

~~3 tbsp honey
~~2 tbsp Dijon mustard
~~1/3 cup balsamic vinegar
~~1 cup olive oil
~~pinch of salt
~~grind of pepper

How to:

Combine: honey, mustard, and vinegar in a bowl that's wide enough for whisking

Drizzle In: the olive oil slowly with one hand, while whisking with the other. The dressing will thicken and become creamier as you create this state of emulsion (thanks to the honey & mustard that helps this suspension). 

Season: salt & pepper to taste. If you're feeling zesty, throw in some garlic or any other herb you have around. 

Tangy Cilantro Lime Ranch

(Inspired by this recipe from thelatinkitchen.com)

Ingredients:

~~juice of 1 lime
~~1/2 cup of mayonnaise
~~1/2 cup of half & half combined with Greek yogurt
~~1 tsp garlic powder
~~2 tbsp chopped cilantro
~~1 tbsp chopped scallions
~~pinch of salt
~~grind of pepper

How to:

*This recipe uses an immersion blender. A blender or food processor would work well too.

Combine: lime juice, mayonnaise, and garlic powder in a pint size ball jar. To a 1/2 cup measuring device, add 2 heaping tablespoons of Greek yogurt. Fill the rest of this with the half & half and add to the other ingredients. 

Blend: the mixture with an immersion wand.

Stir In: chopped cilantro, scallions, salt, and pepper. Enjoy!

Thanks to everyone who stopped by the market to sample these and happy cookings!

Tatsoi 💚

This crunchy Asian green adds a mustardy pop wherever it goes.

Try it out as part of a grilled cheese. Chop finely a handful of raw tatsoi, including the stem and leaf. Spread Dijon mustard on a slice of bread. Top with the chopped greens and a slice of cheese. Close the sandwich and pan fry until toasted. 

Or, try it out with tangy dressing and quinoa. Here's an idea for a lunch dish.

Tatsoi, Scallion, & Quinoa Salad

Ingredients:

Produce
~~1/2# tatsoi
~~4 scallions
Sauce
~~2 tbsp soy sauce
~~1/4 cup lemon juice
~~1/4 cup honey
~~½ tsp garlic
~~Pinch salt
~~1/2 cup oil
Grain
~~1 cup quinoa
~~2 cups water
~~salt to taste

How to:

Grain: Soak overnight in warm water with a splash of apple cider vinegar to reduce the phytic acid in the seed. (Read more here)

Produce: Wash scallions and tatsoi. Finely chop both. Set aside.

Sauce: Whisk together soy sauce, lemon juice, honey, garlic, and salt. Slowly drizzle in oil while whisking to incorporate. Pour over chopped veggies and let marinate. 

Grain: Drain the quinoa, rinse, and fry over medium heat to brown the grain. Remove from heat and let cool for a couple minutes (important step to prevent splattering). Add water and salt. Bring to a boil, cover, and simmer for 15 minutes or until all water is absorbed.

Add the cooked grain to the veggie mixture and enjoy!