The Weekly Goody Box

I posted a few weeks ago about having joined a CSA. Well, I've just received notice that our first pick up date is coming up in a week, and I have to say, I am very excited about seeing what will be in our box! I am assuming that accordingly with seasonal rythms, there will be lots of leafy greens and among them some swiss chard (ok, so a little bird who's been a member for the last couple of years told me what I could expect!). I don't know about you, but even though we cook a variety of foods at our house, I tend to run out of ideas when it comes to swiss chard. Sure, there's the standard sauté with a bit of olive oil and garlic (throw in some red pepper flakes if you're looking to spice it up, or even mushrooms for a bit a variety) but beyond that, I'm fresh out of ideas. So in the spirit of planning ahead and being organized (it really means the difference between sanity and insanity with three little people running the roost) I've found a few recipes, two of which I thought were really worth mentioning and which I will definately be trying in the very near future. Here they are (from Leslie Beck's website, and also on epicurious):

Penne with Swiss Chard and Garlic (I looooooove pasta, especially pennes!)
This dish can be prepared in 45 minutes or less.

Ingredients
1 lb Swiss chard, stems cut from leaves, stems and leaves chopped separately
1/8 tsp dried hot red pepper flakes, or to taste
3 large garlic cloves, thinly sliced
2 tbsp olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 lb penne or other tubular pasta
1/4 cup freshly grated Parmesan plus additional as an accompaniment

Directions

1. Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden. 2. Add the stems and 1/4 cup of the water and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. 3. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender. 4. While the chard is cooking, in a large pot of salted water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan cheese. Serve with the additional cheese. Makes 2 servings.

and (this looks like a totally interesting combination!):

Sweet Potato, Swiss Chard and Quinoa Gratin

Full of fiber!

Ingredients
1 1/2 lbs sweet potatoes (about 3)
1 cup quinoa
4 tbsp olive oil
2 cups coarse fresh breadcrumbs
2 1/2 lbs Swiss chard, washed well, stems trimmed, removed and reserved
3 tbsp minced garlic (about 6 cloves), or to taste

Directions

1. Preheat oven to 450F and butter a 2-quart shallow baking dish. 2. Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender. 3. While potatoes are baking, in a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a fine sieve. 4. In a saucepan combine quinoa with 2 cups salted water and bring to a boil. Simmer quinoa, covered, until all liquid is absorbed, about 15 minutes, and remove lid. 5. In a skillet heat 1 tablespoon oil over moderate heat and cook bread crumbs until golden brown. Season crumbs with salt and pepper. 6. While quinoa is cooking, finely chop reserved Swiss chard stems and coarsely chop leaves, keeping both separate. In a deep heavy 12-inch kettle heat remaining 3 tablespoons oil over moderate heat and cook stems until tender, about 5 minutes. Stir in leaves, a handful at a time, and stir in garlic, tossing. 7. Cook leaves until just wilted, about 4 minutes. Remove kettle from heat and stir in quinoa until combined well. Season mixture with salt and pepper. 8. Reduce temperature to 350F. 9. When potatoes are cool enough to handle, peel and mash with a fork. Season potatoes with salt and pepper. With a large spoon drop mounds of potatoes and Swiss chard mixture in baking dish, alternating them decoratively to cover bottom, and smooth top. Top gratin with bread crumbs. 10. Bake gratin in middle of oven about 30 minutes, or until hot. Cool gratin 5 minutes before servings. Makes 6 servings.

Don't forget the glass of wine and you're all set to enjoy!!!