Happy Sunday! Another week has gone by again and I didn't do a blog update last week at all because I have a new addiction..... My husband and I have been hooked on watching HBO's True Blood! I watched the pilot episode on my long flight back from Paris and made my husband re-watch it once I got home. We borrowed the first season on DVD from my co-worker Jo and have been making daily trips to Blockbuster to rent the $.99 DVD's of Season 2. We just got disc one of Season 3 for tonight!
Anyways, aside from the small TV detour, I am excited because I was able to sign up for a mid-season summer CSA from a local farm! The last two years I have been getting a CSA produce box that usually starts in June. However, since I was out of the country for May and June, I was bummed that I missed the deadline to sign-up. Have no fear, someone at Bell Organic Farms had a good idea for people like me! I picked up my mid-season box last Tuesday and was happy with the all organic selection: Swiss chard, cucumbers, tomatoes, garlic, and peppers. There was not as much produce as my last CSA but that's good because last year I had a hard time using everything up before things went bad. My goal for the next 9 weeks is to use up all of the produce before it starts heading to veggie heaven!
So starting with a huge bag of Swiss chard.....
Pasta with Swiss Chard
*adapted from 365 Vegetarian Meals
*makes 4 servings
1 box penne pasta
6 ounces Swiss chard or spinach
1 tablespoon olive oil
2 cloves garlic, minced
1 cup light ricotta cheese
6 tablespoons fat-free milk
4 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
Salt and Pepper to taste
Dash of ground nutmeg
1 medium tomato, chopped
4 tablespoons Parmesan cheese
1. Cook pasta according to package directions. Drain pasta and return to hot saucepan to keep warm.
2. Meanwhile, cut and and save center ribs (for the other recipe!) from Swiss chard. Coarsely chop greens and set aside.
3. In a large nonstick skillet heat oil over medium heat. Add garlic and cook for 15 seconds. Add Swiss chard and cook over medium-low heat about 3 minutes or until greens are wilted and tender; stir frequently. Stir in ricotta cheese, milk, basil, salt, pepper, and nutmeg. Cook and stir for 3-5 minutes or until heated through.
4. Add the ricotta mixture and tomato to cooked pasta and toss gently. Divide into four bowls and sprinkle with Parmesan cheese.
7 small yellow potatoes
1 cup Swiss chard stems
2-3 gloves of garlic
1/2 package Lightlife Gimme Lean Sausage
1 cup Cheddar cheese
Butter, butter substitute, or olive oil
4 whole wheat tortillas
1. Boil potatoes in large saucepan of water until tender. Remove from heat, drain and set aside.
2. Meanwhile, add butter to nonstick skillet and melt. Add in Swiss chard stems and saute until tender, 5-10 minutes. Stir in garlic and sausage and let brown for 5 minutes, stirring and breaking up sausage.
3. In another nonstick skillet add oil or butter and add chopped potatoes. Saute until browned about 5-10 minutes. Turn heat to low.
4. Next, add eggs to sausage and scramble until cooked and set. Add sauteed potatoes to eggs and stir gently.
5. Heat tortillas in the former potato skillet on low heat until slightly browned.
6. Divide mixture up between the tortillas add 1/4 cup cheese to each burrito and roll to close. Add salsa to taste!!
Remember that cool KODAK GALLERY photo book I talked about in my last post??
|This fun package arrived at my door last week....|
|A fancy black envelope held....|
|My photo book: A Foodie in France !!!!|
|It turned out so cool!|
|All the beautiful food pics I took on tour!|
|Such an easy and fast way to keep memories alive!|
You still have time to make your own photo book at KODAK GALLERY and get 40% off of your book! The coupon code expires on August 31. So get your photos organized and make a book for yourself today!