Stuff the mushroomswith the spinach and kale, top with feta cheese. The thing with brunch is that you want a lot of food that doesn't take all morning to make and that you can sit and enjoy for a couple of hours
Coat a mini baking dishes with cooking spray. I sautéed the spinach, tomato, and onion along with a bit of garlic then tossed them together with the eggs and cheese in a small baking dish then placed it in the oven to bake
Load the chicken up with the sauteed mushroomsandswiss cheese and a little fresh tarragon. Then you'll want to stab them with a few toothpicks to keep them shut and then give them a quick sear on the stove top
Chop the chard, rinse andwithout drying off, add the chard to the onions. I like Swiss chard more than other greens because the stems aren’t quite so tough and it tastes a lot like beet greens, which aren’t always readily available
Season with salt. Add chard in batches, stirring frequently, until wilted, then add raisins and water. Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. 2 pounds Swiss chard, center ribs discarded and leaves coarsely chopped. 1/4 cup coarsely chopped almonds with skins
place Swiss chard on top of green beans, sprinkle with salt and pepper. Wash Swiss chard and clip tough ends, wash and cut tips off green beans but leave whole
Tear chard leaves from stems, then coarsely chopped stem and leaves separately. Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute. Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. 1 1/2 lbs swiss chard (preferably rainbow or red)
Pair that with the Swiss Chard that is just as prolific and what you end up with is a woman trying her best to figure out what to do with all of this produce
Preheat the broiler with the rack in the second position from the top. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper
Drain the pasta and rinse with cold water. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor
Sprinkle in raisins, pour in broth and season with salt and nutmeg. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve
When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel
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