Rainbow Chard and Beet Green Frittata with New Potatoes

Rainbow Chard and Beet Green Frittata with New Potatoes

1 bunch rainbow chard, choppped
greens from 3 beets, chopped
1/4 c minced onion
2 new potatoes, sliced 1/4" thick, enough slices to cover the bottom of the pan
2 T olive oil
6 eggs, beaten
1/4 c shredded cheese, I used sharp cheddar
2 T fresh dill
salt and freshly milled pepper

1. 1. Adjust oven rack to the upper-middle portion and heat to 350 degrees. Heat oil over medium heat in an oven-proof skillet; then, add potatoes.
2. Cook potatoes on both sides until browned and crisp. Remove from pan.
3. Add onion and green to pan and cook until onion is translucent.
4. Return the potatoes to the pan and toss with greens. Season with a few shakes of salt and pepper.
5. Meanwhile, beat the eggs and add cheese, salt and pepper, stirring to evenly distribute.
6.  Pour the egg mixture over the greens and stir lightly with a fork until the eggs start to set. Once the bottom is firm, use a thin spatula to lift the frittata edge closest to you. Tilt the skillet so the uncooked egg runs underneath. Continue cooking for about 40 seconds and repeat until the egg on top is no longer runny.
5. Transfer the skillet to the oven and bake until the top is dry and set about 2-4 minutes.
6. Run a spatula around the edge of the skillet to loosen the frittata and invert onto a serving plate. Cut into slices. Serve warm, at room-temperature or chilled.
                            

Frittata prior to inverting on a plate

After inverting on a plate

CSA Week 9 - July 16-20th

CSA 1: Potatoes, Beets, Cucumbers, Summer Squash, Parsley, Tomatoes, Eggplant, Peppers, Dill, Okra, Yard-Long Beans, Cilantro

CSA 2: Carrots, Chard or Kale, Cucumbers, Dill or Cilantro, Eggplant, New Potatoes, Tomatoes, Squash or Zucchini

Caponata-Style Eggplant with Squash

While deciding what to make with my eggplant this week, I contemplated both caponata and  ratatouille -- very similar dishes. I love the vinegary tang of caponata, but I had a lot of squash to use as well (typical in ratatouille, but not caponata). I guess you could call the following capo -touille!

Caponata-Style Eggplant with Squash

2 globe eggplants, cut in 1" cubes
2-3 small zucchini or summer squash, sliced in half longitudinally, then 1/2" thick half moon shapes
2 T kosher salt
1-2 T olive oil
2 small onions, chopped
2 celery stalks, chopped
2 cloves garlic, chopped
3 lg tomatoes, chopped
3 T red wine vinegar
1 T sugar
1 t salt
a few grinds of fresh black pepper
2 T capers
1 small can of sliced black olives (you can also use green olives)

1. Toss the eggplant and squash with the kosher salt and place in a colander for 30 minutes. In the meantime, chop the rest of the vegetables.
2. Heat olive oil in dutch oven; then, add onion, celery, and garlic, stirring until translucent.
3. Rinse the eggplant and squash with water and drain thoroughly.
4. Add eggplant, squash, and tomatoes to pot. Bring to a boil over medium-high heat. Then, add vinegar, sugar, salt and pepper. Reduce heat to a simmer and cover vegetables with a piece of waxed paper, pressing it down directly on the vegetables. Simmer for 20 minutes over low heat.
5. Remove paper and from heat. Stir in capers and olives.

Serve hot or at room temperature with crusty bread and a good wine.

CSA Week 8 - July 9 -13

CSA 1: Potatoes, Summer Squash, Cucumbers, Carrots, Kale, Lemon Basil, Basil, Eggplant, Peppers, Bok Choi, Tomatoes, Garlic

CSA 2: Cabbage, Carrots, Chard, Cucumbers, Tomatoes-Slicing, Tomatoes-Heirloom, Onions, Squash/Zucchini

Fish Stew

Fish Stew

8 c broth, veggie, seafood, clam juice, or chicken
2 cloves, garlic minced
2 T olive oil
2 lb white fish fillets, cut into 2" pieces
1 small onion, minced
1 bunch of kale, stems removed and chopped
1 lg tomato, diced 
2 T each of fresh parsley, thyme and oregano or 1 t of dried of each
1 lime, juiced (plus additional for serving)
red pepper flakes or a few drops of Tabasco
salt and pepper to taste
1 avocado, diced
2 T cilantro, chopped

In a large pot, heat olive oil over medium high heat then add garlic and onion, stirring until transparent. Add broth and bring to a boil. Add kale and boil for 2-3 minutes. Reduce heat and add tomato, red pepper flakes, and fresh herbs. Simmer for 10 minutes. Add fish and cook for 3 - 4 minutes. Add the juice of one lime and salt and pepper to taste.

Scoop into bowls and sprinkle with diced avocado and cilantro. Serve with a lime wedge.

CSA Week 7

CSA 1: Took the week off for Independence Day.

CSA 2: Broccoli, Cucumbers, Cilantro (or Dill), Head Lettuce, Kale, Turnips, Squash/Zucchini

Rotisserie Chicken and Kale Tortillas

Rotisserie Chicken and Kale Tortillas
4-5 small onions, chopped
2 cloves garlic, chopped
2 T oil
2  small zucchini sliced into 1/4" thick rounds
2 T oil
2 cloves garlic, chopped
1 bunch kale
salt and pepper
1 avocado, diced
1 rotisserie chicken, shredded
whole wheat or flax seed tortillas

Caramelize the onions and garlic in oil over medium low heat until golden brown. Put zucchini on top of onions and cook three minutes per side. Season with salt and pepper. Remove all from pan. Add more oil and garlic. Then adde one bunch of chopped kale with the stems removed, stirring to coat with the oil and cooking until wilted and tender.

Eat veg with shredded rotisserie chicken in tortillas with avocado.

CSA Week 6

I'm a little behind on my posting.

CSA 1: Potatoes, Beets, Bok Choi, Green Onions, Parsley, Zucchini, Garlic, Basil, Broccoli, Nappa Cabbage, Cucumbers, Green Beans

CSA 2: Basil, Broccoli, Cucumbers, Head Lettuce, Kale, Radicchio, Squash/Zucchini