New Hampshire CSA
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TM 2010 New Hampshire CSA LLC
Recipes we love...
Roasted Swiss Chard with Mushrooms
submitted by Scott Isaacson
1 large bunch of swiss chard
1 package of oyster mushrooms
1 red onions cut into 1/8's
12 garlic gloves, peeled & lightly smashed
2 tbsp olive oil
1/2 cup fat free plain yogurt
1/4 cup parmesan cheese, greated
salt & Pepper to taste
Preheat the oven to 400F.
Wash chard leaved in several changes of cold water.
Pull the stems out of each leaf and cut stems into 1/2 inch chunks. Dry the leaves on paper towels or spin in a salad spinner.
Put the stems in a 2 inch deep baking dish that is large enough to accommodate all the chard leaves later. Add mushrooms, onions and garlic. Drizzle with 1 Tbsp olive oil. Add a pinch of salt and pepper and mix well. Roast in the middle of the oven until the stems are tender and golden brown, about 20 minutes.
Pile the leaves on top of the mixture. Drizzle with remaining 1 Tbsp olive oil. Toss with tongs and return to the oven. Roast until the greens wilt, about 5 minutes.
Stir in the yogurt, taste and add more salt and pepper if needed. Sprinkle with parmesan and return to the oven until cream is bubbly and parmesan is melted.
submitted by Scott Isaacson
1 large bunch of swiss chard
1 package of oyster mushrooms
1 red onions cut into 1/8's
12 garlic gloves, peeled & lightly smashed
2 tbsp olive oil
1/2 cup fat free plain yogurt
1/4 cup parmesan cheese, greated
salt & Pepper to taste
Preheat the oven to 400F.
Wash chard leaved in several changes of cold water.
Pull the stems out of each leaf and cut stems into 1/2 inch chunks. Dry the leaves on paper towels or spin in a salad spinner.
Put the stems in a 2 inch deep baking dish that is large enough to accommodate all the chard leaves later. Add mushrooms, onions and garlic. Drizzle with 1 Tbsp olive oil. Add a pinch of salt and pepper and mix well. Roast in the middle of the oven until the stems are tender and golden brown, about 20 minutes.
Pile the leaves on top of the mixture. Drizzle with remaining 1 Tbsp olive oil. Toss with tongs and return to the oven. Roast until the greens wilt, about 5 minutes.
Stir in the yogurt, taste and add more salt and pepper if needed. Sprinkle with parmesan and return to the oven until cream is bubbly and parmesan is melted.