We'll be posting recipes here and online to help you find new ways to use your veggies each week. You can always look up recipes on our website by season or ingredient. New recipes will be added throughout the season.
Chard & Onion Quesadillas
Make 4 main course servings
(Todd's 2 cents ... I would amend the recipe and replace 2 large onions with one bunch scallions using both white and green portions)
2 T Extra Virgin Olive Oil
2 large onions, halved and thinly sliced
1 tsp cumin seed
1 bunch chard, chopped (stems removed & reserved for another use)
8 (8in.) tortillas
1 c. shredded cheddar or Jack cheese
Guacamole &/or Salsa, for serving
Heat oil in a large skillet over medium heat until shimmering. Add onions and ½ tsp salt; cook stirring occasionally until nicely browned, 10-12 mins. Add cumin seed during last 2 minutes so they become fragrant. Stir in chard and cook just until wilted, about 1-2 minutes. Add salt to taste. Set mixture aside.
Lay a tortilla on a work surface. Sprinkle the cheese over the tortillas, leaving a ½ inch border around the edge of each tortilla. Divide chard-onion mixture evenly among the tortillas. Top with remaining 4 tortillas.
Heat skillet over medium heat. Add first quesadilla and cook, turning once, until tortillas are golden brown and cheese is melted, about 2 mins.Transfer to a large plate. Repeat with the remaining quesadillas. Cut each quesadilla into quarters. Serve with guacamole or salsa.
Chard Stems with Parmesan Crust
1 bunch chard stems
extra virgin olive oil
1/4 cup fine dried bread crumbs
1/3 cup grated Parmesan cheese
pinch of cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
Preheat the oven to 400 degrees F. Lightly coat baking sheet with oil and set aside.
Cut stems into 2 inch pieces. Blanch chard stems in a pot of boiling water until crisp/tender, about 2 minutes; drain.
In a shallow dish, combine the bread crumbs, Parmesan cheese, cayenne, salt and pepper, and mix well. In a second shallow dish, lightly beat the egg.
Dredge each chard stem first in the egg and then in the Parmesan mixture, coating evenly. Arrange well spaced in a single layer on the prepared baking sheet. Bake in the oven for about 5 minutes, then turn over and bake 5 minutes longer, or until crisp and lightly browned. Serve hot or at room temperature.