Swiss Chard and White Bean Minestra with Rosemary

from The Boston Globe, September 27, 2009

via Elizabeth Whitney
makes about 3 quarts

3 tablespoons extra-virgin olive oil, plus extra for serving

2 medium onions, finely chopped

3 large carrots, finely chopped

Salt and pepper

3 cloves garlic, minced

4 anchovy fillets, minced

1 tablespoon minced fresh rosemary

2 large bay leaves

2 quarts low-sodium chicken or vegetable stock

1 piece Parmesan rind

1 28-ounce can white beans, rinsed and drained

2 bunches Swiss chard (about 2 pounds), stems chopped into ½-inch pieces, leaves finely chopped

Grated cheese for sprinkling

In a large Dutch oven over medium heat, heat 3 tablespoons of olive oil until it ripples. Add the onions, carrot, and a pinch of salt and cook, stirring frequently, until soft, about 8 minutes. Add the garlic, anchovies, rosemary, and bay leaves and cook, stirring, until fragrant, about 1 minute.

Add the stock and Parmesan rind, increase the heat to high, and bring to a simmer. Add half the beans and half the chopped chard leaves and return to simmer. Reduce the heat to medium-low and simmer to cook the vegetables very soft and blend the flavors, stirring occasionally, about 50 minutes. Remove the Parmesan rind and bay leaves.

Stir in the chard stems, remaining beans, 2½ teaspoons salt, and pepper to taste, and cook until the chard stems are tender and the beans are heated through, about 5 minutes. Add the remaining chard leaves, stir to mix, and cook until wilted, about 2 minutes. Taste and adjust seasoning with salt and pepper if necessary. Serve with a drizzle of olive oil and grated Parmesan.

I usually add more beans and often don’t cook as long as it says; 30 minutes of simmer and flavor blending seems to work just fine.

My husband, Bill, and I love this soup in winter. It is rich and healthy and makes a great meal with some yummy bread on the side. And, it keeps for leftovers very well.

Broccoli Purée

from Bon Appétit cookbook, Entertaining with Style

submitted by Susan Daniloff

Preparation time: 40 minutes overall

serves 10

3 pounds broccoli (about 2 large bunches)

6 tablespoons (¾ stick) unsalted butter, cut up

⅔ cup freshly grated Parmesan cheese

¼ teaspoon ground nutmeg

Cut broccoli stems into 1-inch pieces. Cut tops into florets. 

Bring large pot of salted water to boil. Add broccoli stems and cook 6 minutes. Add broccoli florets and cook until stems and florets are very tender, about 6 minutes more. Drain well. Set aside 10 florets. 

Place remaining broccoli in processor. Add butter and purée, stopping occasionally to scrape down sides of bowl, about 5 minutes. Blend in grated Parmesan cheese and ground nutmeg. Season to taste with salt and pepper. Serve garnished with saved florets.

Super fluffy, mashed potato-like consistency, a great potato replacement for low-carb diet folks. To save time, buy a bag of broccoli florets – actually it saves a lot of time.

Chard and Sweet Corn Gratin

submitted by Jeanne Milligan

preparation time: 1½ hour

serves 6

1 generous bunch Swiss or rainbow chard, stemmed and washed

Salt
Extra-virgin olive oil

2 large garlic cloves, minced

1 teaspoon chopped fresh rosemary

1 teaspoon fresh thyme leaves

Black pepper

3 eggs

½ cup milk

2 to 3 ounces (½ to ¾ cup), Gruyère cheese, grated, to taste

1½ to 2 cups corn kernels (from 2 cooked ears sweet corn)

1 ounce (¼ cup) Parmesan cheese, grated

Heat oven to 375 degrees F. Oil a 2-quart baking dish or gratin.

Bring a large pot of water to a boil while you stem and wash the chard leaves. (Set aside stems for another use or discard.) When the water comes to a boil, salt generously and add chard leaves. Blanch 1 to 2 minutes until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.

Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.

In a large bowl, beat together eggs, milk and ½ teaspoon salt. Stir in chard mixture and Gruyère cheese. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.

Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.

Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.

Creamy Macaroni and Cheese

from the kitchen of Susan Rudy
submitted by Jeanne Milligan

preparation time: 1 hour 15 minutes overall

serves 8 

2 tablespoons butter

1 cup cottage cheese (not low fat)

2 cups milk (not skim)

1 teaspoon dry mustard

Pinch cayenne pepper

Pinch freshly grated nutmeg

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pound sharp or extra-sharp cheddar cheese, grated

½ pound elbow pasta, uncooked.

Heat oven to 375 degrees F. Use 1 tablespoon butter to butter a 9-inch round or square baking oven-proof dish.

In a blender or food processor, purée cottage cheese, milk, mustard, cayenne, nutmeg, salt, and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared dish, cover tightly with foil and bake 30 minutes.

Uncover dish, stir gently, sprinkle with reserved cheese, and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

Simple and NOT filled with rich cream!  Tasty. Very easy and great that you don’t have to cook pasta separately. If want more spicy – add ½ teaspoon cayenne. 

Roasted Carrot Salad

submitted by Anne Halsted

preparation time: 55 minutes overall

serves 6

2½ pounds carrots, either small ones or large ones cut into diagonal slices ⅓-inch thick x 3-inch long

⅓ cup olive oil plus ¼ cup, divided

Kosher salt

Black pepper

2 teaspoons cumin

1 red onion, cut into thin wedges and coated with plus ¼ cup oil

3 tablespoons chopped dill, parsley or tarragon

Preheat oven to 425 degrees F.

Mix carrots, ⅓ cup olive oil, salt, pepper, and cumin in a bowl. Then spread the mixture on a baking sheet. Bake for 20 minutes. Stir and turn the carrots, and add the red onion mixed with ¼ cup olive oil and salt, and bake for another 15 minutes.

To serve, put mixture on a serving plate and dress with chopped herbs.

Sicilian Eggplant Caponata

Photo by Katy Lonergan

from Blue Apron meal delivery service
via Katy Lonergan
serves 4

3 cloves garlic
1 eggplant
1 red bell pepper
1 medium red onion
1 bunch marjoram
6 teaspoons extra-virgin olive oil
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon capers
1 cup water
Salt and pepper, to taste

Peel and thinly slice the garlic. Cut off and discard the eggplant stem; medium dice the eggplant. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Peel and medium dice the red onion; separate the layers. Pick the marjoram leaves off the stems; discard the stems.

In a large sauté pan, heat two teaspoons olive oil on medium-high heat until hot. Add half the eggplant; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Transfer to a large, paper towel-lined plate. Repeat with remaining eggplant.

In the pan used to brown the eggplant, heat 2 teaspoons of olive oil on medium heat until hot. Add the garlic, bell pepper, and onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until soft.

Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the tomato paste is dark red. Add the browned eggplant, capers, vinegar, half the marjoram, and the water. Cook, stirring occasionally, 7 to 9 minutes, or until thickened. Season with salt and pepper to taste.

Garnish with remaining marjoram and serve!

Kalamata Cauliflower Pasta

adapted from Alice Waters’ The Art of Simple Food
submitted by Wells Whitney

preparation time: 20 minutes

serves 6

1 head of cauliflower, sliced ½ inch thick and chopped into pieces

Extra-virgin olive oil, as needed

Sea salt and freshly ground pepper

3 cloves garlic, medium chop

1 tablespoon capers, rough chop

12 Kalamata olives, pitted and rough chop

1 to 2 cups parsley, chopped and lightly packed

A few shakes of Korean chili Flakes

12 ounces uncooked fettuccine or tagliatelle pasta

Put the water on to boil for the pasta while you prep the ingredients. Start cooking the pasta after beginning to brown the cauliflower.

Preheat a cast iron pan on high until hot. Add 1 tablespoon olive oil. When hot add cauliflower, ¼ teaspoon salt, and sauté for 10 minutes on high heat until golden brown, and then stir in garlic. Stir and cook for a minute, then add capers and olives. Cook until everything is warm, about 3 to 4 minutes. Taste for salt, add more olive oil if dry. Add ¾ of the parsley and a few shakes of Korean chili flakes, stir.

Drain the pasta when it’s al dente, saving a cup of the cooking water. Return the pasta to the empty pot and add the cauliflower mixture to it. Over low heat stir gently; add salt if needed, pepper to taste, reserved pasta water if dry, and/or olive oil. Garnish with remaining chopped parsley.

For those of us who love cauliflower, this is a very basic, easily thrown together, but delicious dish - it can be spiced up or not. It could go with many pasta types.