Whole Wheat Rotelle with Swiss Chard & Sausage

Photo and Recipe by Tod Dimmick










The last of the season's tomato & spicy basil marry perfectly with earthy chard.  Omit the sausage for a vegetarian dish.  I suggest rotelle or another similarly shaped pasta because when cooked the noodles balance the shape and size of the other ingredients. 

Prep time:  15 minutes
Cook time:  20 minutes
Serves:  4-6

INGREDIENTS
1 lb sweet Italian sausage meat
3 cloves garlic
1 jalapeno pepper, seeded and minced (optional)
1/2 tsp. ground thyme
1 bunch Swiss chard, cleaned, stems separated from leaves and both coarsely chopped
1 medium size tomato, 1/2 inch dice
2 cups fresh basil, coarsely chopped
1 lb whole wheat rotelle, or your favorite pasta shape
Shredded Parmesan
Salt and Pepper

DIRECTIONS
Heat the water for the pasta.

While water is heating, cook the sausage meat with the garlic, the jalapeno (if using), and the thyme in a large skillet or saute pan, stirring, for 3 minutes.  If sausage is lean (like Powisset sausage!) add a little olive oil to facilitate cooking.  Add the chard stems and cook for another 5 minutes, or until the sausage is done.  Add the chard leaves and the tomato, cover, and cook for 2 minutes or until the leaves are wilted.  Remove from heat.

Cook the pasta to your liking, drain, and return to the cooking pot.  Scrape the chard mixture onto the pasta, along with the basil, and toss.  Serve right from the pot (if it's a weeknight) or transfer to an elegant serving dish (weekend).  Sprinkle with shredded Parmesan, and season to taste with salt and pepper.

WINE
Weeknight :  A good Chianti.  Weekend :  Rosso di Montacino.  Special Occasion:  Brunello di Montalcino.

Choi Chard Stir Fry

Photo and Recipe by Tod Dimmick










Fresh earthy choi flavors meld beautifully with oyster sauce.

Prep time:  10 minutes
Cook time:  12 minutes
Serves:  4-6 as a side dish

INGREDIENTS
2-3 TB canola oil
3 cloves garlic, crushed
1 bunch scallions, chopped
1 bunch red choi, rinsed and coarsely chopped, stems separated from leaves
1 bunch swiss chard, rinsed and coarsely chopped, stems separated from leaves
3 TB chopped fresh cilantro
2-3 TB oyster sauce

DIRECTIONS
Chop the choi stems into chunks about 1/4 inch wide, and coarsely chop the leaves, keeping them separate.  Do the same for the chard.  Heat the  oil in a wok or large skillet over medium heat, and cook the garlic, scallions, chard and choi stems for 4 minutes, stirring.  Add the chard leaves and choi leaves, stir, and cover for 3-4 minutes to steam the leaves (steam to the texture you like).  Remove cover when the leaves begin to wilt, sprinkle with cilantro, drizzle with oyster sauce, and stir to combine.

Pasta with Fava Beans, Chard, and Parsley

There's a kindred spirit between earthy, al dente whole wheat pasta and the earthy, vibrant flavors of fresh chard and parsley. Layer in the richness of fava beans and sauteed onions, and this is a dish to make more than once.




Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4-6 with leftovers

INGREDIENTS
1/4 cup olive oil
1 medium sized onion, chopped
1 small bunch chard, stems and leaves separated and chopped
1-2 cups prepared fava beans*
1 bunch parsley, washed and coarsely chopped
1 pound whole wheat pasta, your favorite
Salt and pepper to taste
Freshly shredded Parmesan Cheese

DIRECTIONS
Heat water for the pasta.

Saute the onion for 5 minutes in the olive oil in a large skillet over medium heat. Add the chard stems and cook for another 5 minutes, stirring. Add the chard leaves, cover, and cook for 3-5 minutes, stirring once or twice, or until leaves are wilted. Stir in the prepared fava beans and set aside.

Cook the pasta, drain, and return pasta to the cooking pot. Stir in the vegetable mix from the skillet, and the chopped parsley. Distribute to serving plates, seasoning to taste with salt and pepper and topping with Parmesan.

*To prepare fresh fava beans in the amount called for in this recipe, start with about two pounds of fava bean pods.  Remove the beans, and  cook them for two minutes in salted boiling water.  Drain in a colander, and then place beans in a bowl of ice water.  Drain, and then carefully slip the outer covering off each bean (discard outer covering).  Place beans in a bowl, and they are ready to use.

Variation - substitute other prepared dry beans for the favas.

This dish is gorgeous with a dry rose wine. Enjoy while looking out over the vineyards, with Mt. Ventoux in the distance.  The bike ride to the top can wait until tomorrow.

Skillet Harvest

This dish marries diverse veggies - chard, onions, & sweet peppers, with the common thread of egg and Parmesan.

3 TB olive oil
1 fresh onion, 1/4 inch dice
2 sweet peppers, cored, seeded, and cut into 1/2 inch dice
1 bunch chard, cleaned and coarsely chopped, stems separate from the leaves
1 egg, whisked
1/4 cup parmesan cheese
Salt and pepper to taste

Heat the oil in a saute pan or skillet over medium heat and cook the onion, pepper, and chard stems for 7 minutes, stirring. Add the leaves and cook for another 4-5 minutes or until the leaves are wilted and the peppers are tender. Pour the egg over the vegetables and stir to mix. Mix in the Parmesan, and sprinkle with salt and pepper.

Serve to sighs of satisfaction.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Balsamic Chard

Photo:
Tod Dimmick










The rich, earthy flavor of Swiss Chard pairs perfectly with the sweet acidity of balsamic vinegar.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 4

1 large bunch Swiss chard, rinsed and coarsely chopped, stems separated from the leaves.
1-2 TB balsamic vinegar

Place chard stems in a vegetable steamer with an inch of water in the bottom. Bring to a boil over medium heat and steam for 3 minutes. Add the leaves and steam for another 4-5 minutes or until tender. Distribute to serving plates and drizzle with balsamic vinegar.

This method will also work with spinach.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Chard

Swiss chard, or chard, is a leafy green related to beets and spinach and is found in shares from early summer to early fall. Here we grow Rainbow Chard, a multicolored variety with red, pink, white, yellow, and orange crunchy stalks and green leaves. It's high in vitamins K, A, C, manganese, magnesium, potassium, iron and fiber.

Store chard unwashed in a loose plastic bag in the fridge and soak or rinse under cold water before using. The stalk and leaf are both edible. Since the stalks need more time to cook, add it to recipes before the leaves. It can be easily sauteed in garlic and oil, steamed, substituted anytime for spinach, added to lasagna, pasta and vegetables, omelets and frittatas, or rolled up and stuffed with veggies and grains. Quickly dropping chard into boiling water for a few moments before sauteeing may make the greens sweeter by reducing oxalic acids.

Swiss Chard with Raisins and Pine Nuts
From epicurious.com
1 1/2 pounds Swiss chard
1/2 cup pine nuts (2 1/2 ounces)
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup raisins, finely chopped
1 cup water

Tear chard leaves from stems, then coarsely chop stems and leaves separately. Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt. Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper. Serve sprinkled with nuts.

Swiss Chard Pie

ingredients:
1 onion, chopped
1 garlic clove, minced
2 tablespoons oil,
1 bunch swiss chard
6 eggs
1 cup shredded cheese
1 teaspoon salt
2 pie crusts

heat oven to 400 degrees. brown onion and garlic in oil. trim and chop chard, add to pan, and cook down until wilted. beat eggs in a bowl, mix in cheese, salt and chard mixture. pour into pie crusts, bake until knife inserted into center comes out clean. (about 30-40 minutes).