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)
- Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces.
- 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.
- 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.
- Stir in the cooked drained chard and the reserved bacon; set aside.
- 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.
- 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
- Make dressing by blending all the ingredients in a blender or food processor.
- 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
- Preheat oven to 350°, place a rack in the middle. Line a 8×8-inch baking dish with parchment paper and set aside.
- 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.
- 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.
- 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.
- Add the vegetables to baking dish and spread them on an even layer. With the back of a spoon press them down gently.
- 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.
