More recipes

These two recipes were sent in my a CSA-member.  I’ve included them on the recipe pages and here–thanks for sending them in Molly!

Swiss Chard and Cheddar Quiche



  1. Heat oven to 350° F.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chard and onion and cook until tender, 3 to 4 minutes.
  3. In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Add the Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-inch piecrust and bake until set, 40-45 minutes.

And, here’s a non-frying recipe for okra.  It comes from Mark Bittman’s How to Cook Everything Vegetarian.  We put a scoop of rice on top of the stew when we ate it…YUM!

Okra Stew with Tomatoes

makes:  4 servings
time:  about 1 hour, largely unattended


3 Tbsp extra virgin olive oil
1 large onion, halved and cut into thick slices
salt and freshly ground black pepper
1 pound okra, trimmed
2 Tbsp chopped garlic
4 cups chopped tomato (canned, with the juice, is fine)
1 Tbsp minced fresh oregano (optional)
chopped parley leaves for garnish

1.  Put 2 Tbsp of the oil in a deep skillet or large pot over medium-high heat.  When hot, add the onion, sprinkle with salt and pepper, and cook, stirring frequently, until soft and turning golden, 2 to 3 minutes.  Remove with a slotted spoon.
2.  Add the remaining oil to the pot and stir in the okra.  cook, stirring occasionally, until it begins to brown a little, then add the garlic and cook for another minute or so, stirring once or twice.  Return the onion to the pot and add the tomato, along with a cup of water.  Sprinkle with salt and pepper.
3.  Bring the mixture to a boil, then lower the heat so it bubbles gently.  Cook, stirring every once in a while, until the okra is very tender and the sauce has thickened, about 45 minutes.  Stir in the oregano if you like, then taste and adjust the seasoning and serve, garnished with parsley.

Glazed Carrot Soup

1 1/2 pounds carrots, sliced
2 tbsp butter, or 1 tbsp vegetable oil
1 tsp sugar, honey or maple syrup
Salt and freshly ground pepper
6 cups vegetable stock or water
2 tbsp minced parsley, or shoots for garnish


    1. Put the carrots, butter, 3/4 cup of water and the sugar in a large skillet or saucepan and turn the heat to high. Sprinkle with salt and pepper, then bring the mixture to a boil. Cover, turn the heat to medium-low, and cook for about 5 minutes.


    1. Uncover and raise the heat a bit. Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the butter. Lower the heat and continue to cook, stirring occasinally, until the carrots are very tender, about 10 minutes more. If they start to stick or brown, add a tablepspoon or so of stock.


    1. Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the sytrup at the bottom of the pan. Lower the heat so that the stock gently bubbles and cook , stirring occasionally, until it thickens slightly, about 10 minutes more.


  1. Use an immersion blender to puree the soup in the pan or cool the mixture slightly and pour into a blender container and carefully puree. Taste and adjust for seasoning, if necessary. If serving cold, place into the refrigerator for several hours to allow it to chill. If serving hot, garnish with parsley or shoots.

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