I'm still trying to figure out what to do with the swiss chard...but I went online to figure out what to do with the spaghetti squash and found a great recipe on allrecipes.com (click on the title to go to it - I added mushrooms)- and... there's something fun about discovering why a squash is called a spaghetti squash... this is what it looks like when you shred the pulp after it's been baked.
And this... is what we had for dinner tonight... delish.
...any ideas on swiss chard???
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9 comments:
No idea about the chard...but I do one of those two. YOu never know what is going to be in your box.
I have to drive pretty far to go get my food though...do they take it right to your house?
I am having this for dinner tomorrow. It looks DEVINE!!!!!
They drop off each week at my door. And I ordered the small box to try it out - that's 25.00 each week...but this month I get 15% off. ;-)
I'm still waiting for my baby pineapple to ripen and the mango. It's like they're taunting me.
I hope you enjoy the recipe... it's yummy - tasty italian. YUM! I have leftovers. Love leftovers.
SWISS CHARD WRAPS
9-10 Swiss chard leaves, at least 9 inches
1 lg. tomato, sliced and cut in half
1/2 c. Mozzarella cheese, grated
2 tbsp. olive oil
1 tbsp. onion flakes
Salt and pepper
Steam Swiss chard for a few minutes. Do not overcook. Open leaves and brush on olive oil lightly. Put tomato slice in center of leaf - top with pinch onion - salt and pepper and one tablespoon cheese. fold leaf around tomato - this will hold together well.
Put on grill until hot - can turn once. Works best if you use a 2 sided grill that holds food in place. This can also be cooked in oven at 400 degrees for 10 minutes on a cookie sheet
I'm saving that recipe - thanks!
How about Collards??
I'm all about groceries being delivered! If only Whole Foods and Trader Joes would deliver too! For my regular groceries, I order from Safeway and for my meat and produce I order from Planet Organics. Organic produce is the best.
Ooh--collards are one of my favorite. Here you go:
Take a pound or so of spicy sausage or Spanish (NOT MEXICAN) chorizo and brown and drain it.
Cook a can of diced tomatoes, some crushed red pepper flakes, a chopped onion, and SAZON and garlic until tender.
Add a can of white or red beans and your rinsed and chopped collards, your sausage, and stir to mix.
Put in a baking dish and bake for about 30 minutes, covered.
If you like this, you can substitute the collards for spinach, if you want to make it later on. Basically, collards will switch for cooked spinach in just about any recipe.
And if you want to be authentic, you only refer to your collards as "greens."
You make everything. I can't wait to try this - have to go get the ingredients.
Do "greens" stay good after a week???
THANKS!
You don't want them to get slimy. But other than that they are fine to last.
And why is it, if I cook everything, that I am having cookies for lunch?
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