Swiss Chard and Wild Rice Salad
1 cup wild rice
1 bunch Swiss chard, sliced thin or chopped Swiss Chard
1 cup shiitake or other mushrooms- diced
2 green onions, sliced
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries
Salt and pepper
1/4 cup olive oil
2 tablespoon raspberry vinegar
1 teaspoon honey
1/4 cup chopped basil, thyme, or oregano
In med saucepan, cover w/ 3 c water and simmer, covered until soft but still has a bite- about 45 min.
Heat a large skillet on medium high heat. Add 2 Tbls olive oil, add chard stems and shiitake mushrooms, cook just until lightly browned. Add chard leaves and cook just until wilted. Add walnuts and cranberries- Cook, stirring frequently, another minute and remove from heat and cool.
In large bowl, combine rice, chard mixture, green onions. Whisk together the olive oil, raspberry vinegar, honey, and herbs in a separate bowl. Combine, toss and serve.
Chilled Beet Soup with Dill Cream
4 cups (or more) canned low-salt chicken broth
1 pound beets, peeled, chopped
1 cup chopped onion
3/4 cup peeled chopped carrot
2 teaspoons chopped garlic
1 teaspoon sugar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh green onions
Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree
in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be pre- pared 2 days ahead. Keep refrigerated.)
Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.
Grilled Tomatoes with Goat Cheese and Sage
2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided
1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium tomatoes
Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until toma- toes are soft, about 5 minutes. Serve by themselves or on a pile of arugula.
A member sent in this recipe from Cooking Light. She used the red potatoes, celeriac and substituted kale for the Swiss chard and said it was really good.
Garden Potatoes and Root Vegetables with Greens
This is one of the easiest side dishes to make–and to vary. You can substitute turnip, rutabaga, parsley root, or any other root vegetable for the celeriac.
3 cups cubed peeled Yukon gold or red potato (about 1 1/2 pounds)
1 1/2 cups diced peeled celeriac (celery root), turnip, or other root vegetable (about 1/2 pound)
1/2 teaspoon salt, divided
4 cups coarsely chopped Swiss chard (1 pound)
1/2 cup chopped green onions
2 tablespoons butter or stick margarine
1/4 teaspoon freshly ground black pepper
Place potatoes and celeriac in a Dutch oven; cover with water. Bring to a boil. Stir in 1/4 teaspoon salt; cook 20 minutes. Add Swiss chard; cook 10 minutes or until tender. Drain well; place potato mixture in a large bowl. Partially mash potatoes with a potato masher; stir in 1/4 teaspoon salt, onions, butter, and pepper.