Bo and Kim's CSA Adventure Swiss Chard and Arugula Pesto

Isn't is beautiful?  Chard is coming back into season and I couldn't be happier.  With the CSA box sometimes it is hard to use all of the produce before it begins to go bad and that is what was going to happen with my chard.  There is no way I was going to let that happen!

I decided a pesto was the way to go.  A refrigerator search found arugula hanging around and a formula begin to swirl around in my head.  First I decided to make a thick pesto since I was going to be freezing it.  I knew as it thawed I could add enough oil to make it into a sauce.

So what you see is a thick paste.  After I finished preparing all the ingredients I oiled ice cube trays and placed the paste in by the small spoonful.  After a few hours in the freezer they popped as perfect cubes into a large freezer bag for when it is needed.

I did taste it - Very garlicky and full of "green" flavor.  The arugula lent a peppery bite and I didn't even miss the basil!  I suggest you try it, toss it with hot pasta and don't tell your family it is actually a VEGETABLE!

Swiss Chard and Arugula Pesto

1 T plus 1/2 cup good fruity olive oil

1/3 cup walnuts, pine nuts or a mixture

3-4 cloves garlic, peeled and crushed

1/2 lb mixture of swiss chard, leaves removed from the stems, and arugula, tough stems removed

1/2 cup parmesan cheese

salt and pepper to taste

Toast the nuts until lightly brown.  Remove from pan.  Add 1 T olive oil and garlic.  Toss to coat then add the greens a handful at a time tossing constantly.  Steam lightly then remove to cool.

Toss the cooled greens and garlic, nuts, and parmesan cheese in a food processor. Start the motor then slowly add the olive oil.  Toss with salt and pepper to taste.

NOTE:  The pesto can be frozen in oiled ice cube trays.  Freeze solid then remove to a freezer bag.

Whole Grain Banana Bread

This banana bread has been brought to you by the King Arthur Whole Grain Cookbook.  It is moist and delicious and hearty without too much sugar.

Whole wheat flour has a party with honey and brown sugar and my substitute of greek yogurt for half of the butter only brings more health to the game.  Plus its banana bread - healthy already, right?

I really do think I enjoy banana bread made with whole wheat flour better than those with the white variety.  There is something about the ruggedness of the grain that pairs well with the strength of the banana.  

I love a slice in the afternoon spread with Greek yogurt and a touch of honey. 

Whole Wheat Banana Bread (King Arthur) 

1/4 cup (4 ounces) unsalted butter
1/4 cup (4 ounces) greek yogurt
1/2 cup (3 3/4 ounces) packed brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 ½ cups (12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat

Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

Product Review: Newtons Fruit Thins

I don't normally like store purchased cookies but I have to admit a fondness for Fig Newtons.  As part of the Foodbuzz Tastemakers program I get the opportunity to try new things sometimes so when a chance to taste-test these new cookies came along I jumped at it.

I'm not sure if I'm happy about this or not.  You see, I liked them.  They are a whole-grain shortbread cookie, so not too sweet.     

They have chewy bits of dried cranberry for a great tang plus a hint of orange zest that didn't have a "chemical" flavor.  That is the part that surprised me the most!

So if you enjoy these flavors I think you might like these bits of crumbly goodness.  Give them a try!

Bo and Kim's CSA Adventure - Arugula, Roasted Tomato and Onion Tart

If you follow my blog you will know I have had fun in the past playing around with tarts.  I love trying new crust recipes and new ways to fill them. 

When my CSA box had arugula my mind immediately went to "I must make a tart!"  So I went back to past recipes to pick my favorite crust and "filler" then set out to figure out the best veggies to highlight the peppery goodness of my beloved arugula.

I took a good look at the yellow cherry tomatoes and creamy goat cheese from the farmers market and suddenly I knew.  So I began by slow roasting the tomatoes. 

Now yes, you could use store bought dried tomatoes. But trust me, You will be able to taste the difference as the ones you roast yourself still have a bit of juice left in them and are a lovely tart with a hint of sweet.

As you look at the recipe below, please don't be scared by the long list of ingredients. Or the number of steps. This recipe is worth it (in my humble opinion).  Peppery green (arugula), sweet tartness (tomatoes), caramelized goodness (onions) and the creamy nip (goat cheese) all come together for an explosive first bite. 

And after Bo's first bite?  He told me he was going to have to keep me!

Arugula, Roasted Tomato and Onion Tart

Crust

3/4 cup all-purpose flour

3/4 cup whole-wheat flour

1 tsp salt

4 Tbs cold unsalted butter, cut into chunks

1/4 cup extra-virgin olive oil

1/4 cup plain yogurt

Onions and Tomatoes

1 pt medium-sized cherry tomatoes, slow roasted

1 small red onion sliced thin, caramelized

6 large garlic cloves, minced (or 2 garlic scapes chopped)

2 T olive oil, divided

1 T balsamic vinegar

1/2 t salt

Filling

1 egg
1/4 cup plain yogurt
1/4 c milk

1 t dried oregano 1 t dried basil

1-2 oz goat cheese, crumbled

1 bunch arugula, washed, dried and chopped

To make the onions, slice the onions thinly. Heat 1 T olive oil in a saute pan on high. Add the onion, salt and pepper and cook on high for about 5 minutes. Spread the onions flat in the pan and turn down to medium low for 15 minutes, covered. Add garlic or garlic scapes plus 1 T balsamic vinegar, cover, and cook for an additional 15 minutes. Remove from the heat and let cool.

To slow roast the tomatoes, wash them and cut them half lengthwise. Place the tomatoes face up on a parchment lined oven dish and drizzle with 1 T olive oil. Cook them for 1 hour at 300.

To make the crust, preheat oven to 350 degrees.

In a food processor, add flours and 1 t of salt and pulse to combine. Add butter, one piece at a time, pulsing once after each addition. Pour in oil and yogurt - pulse just until combined (it should be crumbly). Scoop the crumbles into a 9" tart pan lightly coated with nonstick spray - evenly press the dough over the bottom and up the sides to form a crust. Place into the oven and bake until the crust is just set, but has not taken on any color, about 15 minutes. Remove and place pan on a wire rack to cool

To make the filling: In a small bowl whisk the egg then add the milk and yogurt. Continue to whisk until combined.

Layer the onion and tomato on the tart crust. Pour the egg mixture over the top. Sprinkle with goat cheese. Bake for 20 minutes. Top with chopped arugula, salt and pepper.

Grilled Corn Salad

Sometimes simplicity is best.  Just a few ingredients can come together in such a way that you wonder why you put in the effort other times.  I mean when a salad of perfectly caramelized corn, green onion, zippy goat cheese and a hint of lemon can make your husband happy, you shouldn't question it.  You should just take your bows then come to your blog to explain how easy it was. 

And here's how easy it was.

Grilled Corn Salad
2 ears of corn, washed and shucked
1 green onion, chopped
1 oz goat cheese
1 T lemon juice
Salt and pepper

Prepare the grill for hot cooking (about 400).  Oil, salt and pepper the corn.  Cook 5-6 minutes per side for a total of 15-20 minutes.  Remove and let cool slightly.

Chop the green onion and crumble the goat cheese. Cut the corn off the cob into a bowl while still warm.  Add the goat cheese and blend well, letting the corn soften the cheese slightly.  Mix in the green onion, lemon juice, salt and pepper.  Taste and adjust the seasoning as necessary.

Scallops with Herb Butter Sauce

You know those moments that you have where the perfect words come out of the mouth of the one that you love?  Those moments you wish to replicate if possible?  Well I had one of those moments with this meal.  Let me explain.

I had baby chard in the CSA box and decided to serve it raw.  So I grilled some scallops and made a butter herb sauce.  I placed the scallops on the chard then drizzled the sauce over the top to wilt it slightly.  I plated it with a bit of crusty bread and a Grilled Corn Salad and served it with a nice white wine. 

 

And then it happened.  Bo said "You know, at a restaurant they would have charged us at least $20 each for this meal."  And my heart was happy.

If you are lucky enough to get a partner who loves scallops, try this "restaurant" dish and feel proud.

Grilled Scallops with Herb Butter Sauce

1/2 lb sea or bay scallops
2 T unsalted butter
1 T fruity olive oil
1 t lesser quality olive oil (or more of the good stuff if you wish)
2 garlic scapes, woodsy ends snapped off, chopped
1 T green onion or chives, snipped
1 T lemon juice
Salt and Pepper
1 small bunch baby chard, stems removed, torn

Prepare the grill for medium hot, about 400.   Toss the scallops with 1t olive oil (lesser quality if you wish) plus salt and pepper and set aside.

Place the chard on dinner plates.  Slowly melt the butter and 1T fruity olive oil over low.  Add the garlic scapes and green onion.  Saute on low stirring occasionally.

Grill the scallops 3-5 minutes per side depending on how large they are.  Take care not to overcook.  Remove from the fire and place directly on the chard.

Add lemon juice, salt and pepper to the butter sauce.  Taste and adjust seasonings as necessary.  Drizzle the butter over the scallops and chard.  Serve with crusty bread.

NOTE:  You may have butter sauce left.  Chill and use to saute mushrooms and shrimp for your next dinner!

Bo and Kim's CSA Adventure - Swiss Chard Panzanella

Panzanella is a favorite spring/summer dish for me.  I decided to take the traditional, mix it with a recipe I found online and produce my own creation.

If you have access to a good, firm, whole-grain sourdough bread by all means use it.  It will give a hearty texture and slight nutty flavor, plus sourdough just rocks.  However if this isn't an option, and crusty bread will work. 

Another beautiful thing about this dish is the versatility.  Don't have chard?  Use kale.  Or spinach.  Don't want to mess with roasting the greens?  Then just give them a light sautee.  Tomatoes not in season?  Use the sun-dried variety.  In other words do what I did.  Make this tasty dish your own!

Swiss Chard Panzanella

1/2 loaf bread (about 4 cups when cubed - whole grain sourdough or other crusty bread)
4 cloves garlic
2 bunches baby swiss chard
1 pt pear tomatoes, cut in half (heirloom if you can find them!)
2 T good quality olive oil
1-2 T balsamic vinegar (depending on taste*)
Salt and pepper

Preheat oven to 400.  Slice the bread.  Toast in the oven until light crisp, about 15 minutes.  Cut the garlic cloves in half.  Cool slightly.  Rub cut cloves of garlic over both sides of the bread then cube.  Set aside in a large bowl.

Rinse and dry the chard.  Rough chop then toss with a touch of olive oil in your hands.  Lay the chard on a foil-lined pan.  Roast for 10-15 minutes or until lightly crisp.  Remove and let cool.  Toss the tomatoes and chard with the bread.

Whisk olive oil and vinegar.  Toss in the large bowl with the bread, tomatoes and chard.  Add salt and pepper and toss again.  Taste and adjust the seasonings.  Serve at room temperature.

*More vinegar will add a sweet and sour sensation.  Start with 1T then add more if your family is sensitive.

Bo and Kim's CSA Adventure

So last year I did a series each week called Wild Wednesday where I would purchase from the farmers market then make dinner based on what I found.

This year although I will still be attending the markets, I have also joined a CSA.  In case you are wondering, CSA stands for Community Supported Agriculture.  It is essentially your decision to purchase a share of a farm and each week receive a portion of that week's harvest.

I am looking forward to the challenge each week of getting a box of great produce and deciding how to cook it.  My goal will be to use everything I get sometime during the next week and I look forward to sharing it with all of you out there!

So week one there was nothing too exotic, but I did buy some things I wouldn't have purchased this time of year usually (like cauliflower).  The one thing I was excited about was a tender head of broccoli.  I say tender because it has a much different texture from what I usually buy at the store.  So I got out my books and found a recipe that could inspire me to completely chop it up.

And here it is

Broccoli with Sun-Dried Tomatoes and Pine Nuts (Inspired by Fields of Greens)
1 head of broccoli
3 T balsamic vinegar
2 cloves garlic, finely chopped
3 T olive oil
1 t each salt and pepper
1/4 cup sun dried tomatoes, chopped
2 T pine nuts, toasted

Cut the broccoli into florets,  If using the stems peel them if they are tough then chop.  Bring a pot of water to a boil and add a pinch of salt.  Cook the stems for 3 minutes then drop the florets in for another 1.  Drain then plunge into ice water to stop the cooking.  Drain well.

Toast the pine nuts on medium high in a dry skillet for 3-4 minutes or until lightly browned.  

In a small bowl, whisk together the vinegar, oil, salt and pepper.  Toss with cooled broccoli in a large bowl.  Add the tomatoes and pine nuts and toss.  Add salt and pepper to taste.

The broccoli is great at room temperature or chilled.