Nigel Slater's autumn vegetable recipes
Nigel Slater: make the most of the new season's bounty. You're spoilt for choice. Blue cheese mash with cavolo nero, a gratin of pumpkin and borlotti beans, and raspberry hazelnut tartlets
Swiss Chard and Lemon Ricotta Pasta Recipe on Food52
This is an easy, last minute dinner since you might have many of the ingredients on hand. If you don't have any swiss chard, kale, spinach and arugula also work great. If you use kale, I recommend removing the tough central stem. If you use either arugula or baby spinach leaves, you don't need to precook them at all; just toss them in at the end. The warmth of the pasta will sufficiently wilt them.
Chard Salad with Garlic Breadcrumbs and Parmesan Recipe on Food52
Inspired by a salad my husband and I shared at one of our favorite local restaurants, Stone Park Cafe, this is a bright, grassy tangle of chard, tossed with coarse, fresh breadcrumbs crisped with just a whisper of garlic in a generous amount of olive oil. A lemon dressing and a good sprinkling of Parmesan cheese gave it brightness and depth.
Lebanese Chard Stalk Hummus
This recipe was demonstrated for CUESA's Market to Table program on August 31, 2013.In the Mediterranean, chard stalks are used in a dip similar to hummus, in place of the standard chickpeas, cooked and pureed with tahini, garlic, lemon, and olive oil. Paula Wolfert’s Cooking of the Eastern Mediterranean and Clifford Wright’s Mediterranean Vegetables both include recipes for it. Here is my version, which you can serve with flatbread.Makes 1 cupINGREDIENTS
Swiss Chard, Mozzarella, and Feta Egg Bake – Kalyn's Kitchen
This low-carb Swiss Chard, Mozzarella, and Feta Egg Bake is a delicious way to start the day with a healthy serving of vegetables!
Farm Fresh Now! Chard of Many Colors - Seacoast Eat Local
Chard will always be there for you. Like a reliable friend, it is one of the greatest, and often least appreciated, of all the gifts from your local
Pickled Chard Stems
Yesterday I scored a ridiculous amount of Spring bounty at the farmer’s market: asparagus and rhubarb, yes, but also ramps & fiddleheads, rainbow chard & curly kale, scallions, parsle…
100% Local: Zucchini & Chard Gratin
Two down, one to go: my quest to use up the CSA chard (before more gets delivered on Wednesday) is proceeding apace. This zucchini gratin recipe from Simply Recipes came across my reader the other day and well: cheese, bacon, onions, garlic? Even the zucchini-weary can get behind that plan. I made a few changes…