Lemon & Garlic Chard
Makes 4 servings
Ingredients
3 bunches rainbow chard, trimmed and rinsed
6 tablespoons olive oil
6 cloves garlic, sliced, or to taste
1 pinch crushed red pepper flakes
1 tablespoon lemon juice
Instructions
Separate the stems of the chard from the leaves; cut leaves into thin strips and set aside. Thinly slice the stems.
Heat olive oil in a large skillet or pot over medium heat. Stir in garlic, red pepper flakes, and chard stems; cook and stir for 3 minutes until garlic mellows and stems begin to soften.
Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender. Toss with lemon juice to serve.
Recipe from All Recipes
Mashed Potatoes
Makes 10 servings
Ingredients
-
4 pounds potatoes russet or Yukon gold
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3 cloves garlic optional
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⅓ cup salted butter melted
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1 cup milk or cream
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salt to taste
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pepper to taste
Instructions
Peel and quarter potatoes, place in a pot of cold salted water.
Add cloves of garlic & bring to a boil, cook uncovered 15 minutes or until fork-tender. Drain well.
Heat milk on the stove top (or in the microwave) until warm.
Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.
Season with salt and pepper. Serve hot.
Recipe from Spend With Pennies
Pickled Cubanelle Peppers
Makes 8 servings
Ingredients
-
4 large Cubanelle Peppers washed
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2 cups distilled white vinegar
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2 ½ cups water
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¼ c. kosher salt
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½ tsp. minced garlic
Instructions
Microwave the water in a large bowl, until close to a boil (approx. 6-7 minutes, but time will vary) `
While the water is heating, slice the peppers into ¼ inch rings.
Place the peppers and garlic in a container which has a lid.
Add the salt and vinegar to the hot water, stir to dissolve the salt.
Pour over the peppers. Allow to cool, then cover.
Try after 2 hours, allow to set up to 4 hours at most. Remove from brine.
The pickled Cubanelles can go directly into a recipe, or can be stored in a sealed container in the refrigerator for up to a week.
Recipe from Mom Foodie