Small artichokes (Swanton Berry Farm) - M
Red beets - W
Broccolini - R
Carrots - R
Chard - T
Young fava bean pods - W
Kale
Leeks
Lettuce - W
In the fridge:
Onions
Leeks
Green Garlic
Lettuce - W
Groceries:
Fruit
Peanut Butter
Milk
Bread
Mayo
Menu:
Friday: Salads
Monday: Artichokes, Baked Chicken, Rice
Tuesday: Swiss Chard Pie
Wednesday: Beet Salad with steamed favas
Thursday: Broccolini and Carrot Pasta Primavera
Recipes:
Serves 6-8
Pastry:
2 1/2 c. plain or brown rice flour or whole wheat pastry flour
4 ounces butter, chopped
1/3 c. ice water
Filling:
1 large bunch Swiss chard, stems removed and leaves washed thoroughly, shredded finely.
1/2 c. chopped pistachios (or nut of choice)
3 Tbs. chopped currants or raisins (I like golden raisins)
1/3 c. freshly grated parmesan cheese
1/2 c. grated cheddar cheese
4 eggs
2/3 c. cream or almond milk, or other alternative
1/4 tsp. freshly grated nutmeg
To Make the Pastry:
1. Sift the flour into a large bowl and add the butter. With your fingertips, rub the butter into the flour for 2 minutes, or until the mixture is fine and crumbly. Add enough water to mix to form a firm dough, adding more water if necessary. Turn the dough onto a lightly floured surface and press together until smooth. Roll out 2/3 of the dough and line a greased 9 inch pie pan. Wrap the remaining pastry in plastic wrap and refrigerate both for 20 minutes.
To Make the Filling:
1. Preheat the oven to a moderate 350 degrees F. Steam the chard until tender, about 3 minutes. Cool and squeeze out any excess water, spread out to dry.
2. Sprinkle the nuts onto the rolled pastry base. Combine the chard, raisins, cheeses and spread over the nuts. Whisk 3 of the eggs with the cream and nutmeg and pour over the chard mixture.
3. Roll out the remaining pastry to cover the top of the pie and trim off the edges with a sharp knife. Press edges together to seal. Beat the remaining egg and brush the pie top with it. Bake for 45 minutes or until golden. Serve warm.
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