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This Week’s Recipes : February 17th-20th, 2021

by Local Fare Jax | Feb 18, 2021 | Recipes | 0 comments


 


 

Creamy Swiss Chard with Bacon

  • 1 bunch Swiss chard
  • 3 or 4 slices bacon (diced)
  • 1/4 to 1/2 cup red onion (finely chopped)
  • 1 clove garlic (mashed and finely minced)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup half-and-half (or whole milk)
  • Pinch nutmeg
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  1. Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces.
  2. Steam or boil the stems for about 5 minutes. Then add chard and cook until wilted, about 4 minutes longer. Drain well, squeezing out excess moisture if necessary.
  3. In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside. Add onion and garlic and cook until onion is tender.
  4. Stir in the cooked drained chard and the reserved bacon; set aside.
  5. In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly. Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.
  6. Add about 1/2 of the sauce to the chard, stirring to blend. Stir in more or all of the remaining sauce mixture, as desired. Serve as a side dish and enjoy!

 

Easy Local Strawberry Vinaigrette

  • 1 cup strawberries with tops cut off
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. Make dressing by blending all the ingredients in a blender or food processor.
  2. Refrigerate dressing until ready to serve. Add dressing to salad right before serving.

 


 

Broccoli & Zucchini Casserole

 

  • 1 bunch broccoli florets removed from stem (about 4 cups)
  • 2 medium zucchini, sliced into ¼-inch thick rounds
  • ½ medium onion, finely chopped
  • 1 tablespoon olive oil
  • ¾ teaspoon fine grain sea salt, divided
  • ¼ teaspoon ground black pepper
  • A pinch of red pepper flakes
  • 3 local eggs
  • ½ cup milk
  • A handful of fresh basil, chopped
  • A pinch ground nutmeg
  • 3 tablespoons grated Parmesan cheese
  1. Preheat oven to 350°,  place a rack in the middle. Line a 8×8-inch baking dish with parchment paper and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add onions and a pinch of salt and saute for about 2 to 3 minutes until translucent. Add broccoli florets, zucchini rounds, black pepper, ½ teaspoon of salt, red pepper flakes and about ¼ cup of water.
  3. Cover with a lid and cook for about 15 to 20 minutes stirring every so often. The vegetables should brown a bit and must be thoroughly cooked, but still retain some of their crunchiness. If needed add more water, a couple of tablespoons at a time. Turn off the heat and let cool for 5 minutes.
  4. In the meantime, in a large bowl whisk eggs, milk, ¼ teaspoon of salt and nutmeg for a couple of minutes until fluffy. Finally add chopped basil and stir to combine.
  5. Add the vegetables to baking dish and spread them on an even layer. With the back of a spoon press them down gently.
  6. Pour the egg mixture over the vegetables and sprinkle with Parmesan cheese. Bake in the oven for about 30 minutes, until a skewer inserted into the center comes out clean. Serve warm.

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