Recipes 10/16 & 10/17

By admin|October 15, 2013|Information

Chickpea Chard Stew

2 Tbls olive oil
1 C sliced onions or shallots
1 fresh thyme sprig
1/4 tsp salt, plus some to taste
1 bunch chard, stems removed, leaves chopped
2 C diced tomatoes
1 can chickpeas (15 oz), drained and rinsed
3/4 C vegetable stock
1/2 tsp dried cayenne pepper
1/2 tsp fresh lemon juice
freshly ground pepper to taste

Warm the olive oil in a large pot over medium heat. Add the onions, thyme, and ¼ teaspoon of salt. Cover and cook, stirring a few times, until the onions are translucent (about 6 minutes).

Mix in the chard, tomatoes, chickpeas, vegetable stock and cayenne; cover and simmer 10 minutes.

Remove thyme and season stew with lemon juice, salt and pepper (to taste). **serve with sliced baguette or garlic toast! (Shared by B.O.G. member Robyn Wiseman)

Green Tomato & Onion Gratin

1/4 lb bacon

1 C fresh bread crumbs

2 large onions, peeled and sliced into 1/4-inch disks 

1 lb green tomatoes, sliced 1/4-inch thick

Kosher salt and freshly cracked black pepper

6 oz sharp white Cheddar, grated, about 1 1/2 C

Preheat the oven to 350 degrees F.

Render bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel lined plate. Add the bread crumbs to a small bowl. Remove 2 tablespoons of the bacon fat from the skillet and stir into the bread crumbs. Add the onion rounds to the skillet in batches and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side.

To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish, about 9 by 11 inches. Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomatoes and onions lightly with salt and heavily with pepper. Crumble the bacon over the vegetables; sprinkle the grated Cheddar over the top followed by the bread crumbs. Bake until the cheese is bubbly, about 30 to 45 minutes. If the top is getting too brown, loosely cover with foil. (From

Roasted Winter Veggies

Cube any combination of the following veggies into 1/4 inch pieces:

Turnips, carrots, winter squash, onions, kohlrabi, rutabaga, sweet potatoes, potatoes, parsnips.

Optional leeks and/or asparagus

Preheat oven to 400. Combine the veggies on a roasting pan and toss with extra virgin olive oil and sea salt. Roast in the oven for 20 minutes, stirring halfway through. If desired add asparagus or leeks at the 20 minute mark. Roast for another 10 minutes or until veggies are fork tender. Remove and serve.

*Add any leftovers to eggs, milk, and cheese for an easy omelet the next morning. (Kate Rowe)

Potato & Leek Gratin

2 leeks

3 Tbls. butter, divided

3 lbs potatoes

Salt and freshly ground black pepper

6 oz gruyère or Swiss cheese, grated

Preheat oven to 375°F. Clean & chop the leeks. In a medium frying pan over medium heat, melt 2 Tbsp. of the butter. Add the leeks and cook, stirring frequently, until tender, about 3 minutes. Set the leeks aside.

Rub a 2-qt. baking dish or gratin pan with the remaining butter. Set the prepared pan aside. Peel the potatoes and cut them into 1/4-in. slices.

Cover the bottom of the dish with 1/4 of the potato slices. Spread 1/2 of the cooked leeks on the potatoes and sprinkle with salt and pepper. Layer another 1/4 of the potatoes. Sprinkle with 1/2 of the cheese. Repeat potato, leek, potato, cheese layers, sprinkling with salt and pepper at each layer.

Cover the dish and bake 20 minutes. Uncover the dish and continue baking until the potatoes are tender when pierced with a fork and the whole thing is a lovely bubbling brown on top, about 25 minutes (depending on how fresh the potatoes are cooking time may take as long as 90 minutes cover the dish if the potatoes and cheese become too brown). Serve hot. (From

Turnip, Potato, & Swiss Chard Hash

1 lb turnips

1 lb potatoes

4 C packed chopped Swiss chard, (with stems)

3 Tbls olive oil

4 oz ham steaks, cubed (Omit for vegetarians)

1 onion, diced

3 cloves garlic, minced

2 tsp chopped fresh thyme

1/2 tsp salt

1/4 tsp hot pepper flakes, crushed

Peel and cut turnips and potatoes into 1/2-inch (1 cm) cubes. In large pot of boiling salted water, cook turnips for 3 minutes. Using slotted spoon, transfer to bowl. In same pot, cook potatoes for 3 minutes. Using slotted spoon, add to turnip. In same pot, cook Swiss chard for 1 minute; drain and set aside.
In deep 12-inch (30 cm) nonstick skillet, heat 1 tbsp of the oil over medium-high heat; cook ham, stirring often, until browned, 3 to 4 minutes. Add to turnip mixture.
Add remaining oil to pan; cook onion, stirring often, until softened, about 3 minutes. Add garlic, thyme, salt and hot pepper flakes; cook, stirring occasionally, until onion is light golden, about 3 minutes.
Add turnip mixture; cook, stirring occasionally, until vegetables are tender and edges are crisped, about 12 minutes. Stir in Swiss chard; cook, stirring occasionally, for 3 minutes. (From

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