|Swiss Chard, Eggplant, and Mushroom Pasta||Basil Pesto over Toasted French Bread||Fresh Bruschetta over Toasted French Bread||Broccoli and Bean Slaw||Creamy Beet and Celery Soup|
Green, yellow, and purple beans
Sweet white onion
|3/4 bunch||1-2 tbsp finely chopped|
|1-2 tbsp for garnish|
pasta, 1 lb, either linguini, penne, or orecchiette
cooking oil, such as olive oil, lard, vegetable oil
Gorgonzola or feta cheese
mushrooms, white or baby bell
|2 cloves||1 clove||2 cloves|
|1/4-1/2 cup||1 tbsp|
French or Italian bread
|4-5 slices cut on the bias||4-5 slices cut on the bias|
apple cider vinegar
|1/2 onion chopped|
sunflower seeds or sliced almonds
|chicken or vegetable stock|
heavy cream, optional
|1/2 cup heavy cream|
|red wine vinegar|
Swiss Chard Eggplant and Mushroom Pasta
Cook 1 lb of pasta, such as linguini, penne, or orecchiette, according to package instructions.
Cut 1 bunch of Swiss chard into 1 inch ribbons. Dice eggplant into 1/2 inch cubes. Mince 2 cloves of garlic, and roughly chop 1/2 lb of white or baby bell mushrooms.
In a large deep skillet heat 2 tbsp olive oil over medium heat. Add minced garlic, eggplant, mushrooms, and 1 tsp salt to the pan and saute, stirring frequently, for 5-7 minutes. Add Swiss chard, stems first, then greens, and saute another 3-5 minutes until the greens are wilted.
Add cooked pasta along with 1/2 cup of pasta water to the skillet, and season with ground black pepper. Stir in 1/2 cup of roughly chopped mozzarella cheese and 1/2 cup Gorgonzola or feta cheese, and serve immediately
Basil Pesto over French Bread
In a blender combine 3/4 bunch of basil, about 2 cups, with 1 clove of minced garlic, 1/4 to1/2 cup basil, 1/4 cup Parmesan cheese, 1/4 cup walnuts, and 1/2 tsp salt. Blend until smooth, pushing pesto down as needed. Cut 4-5 3/4 inch slices of French bread. Serve pesto over bread, toasted with a brush of olive oil.
Fresh Bruschetta over Toasted French Bread
Fine dice 2 beefsteak tomatoes. Finely chop 2 tbsp basil. Combine tomatoes and basil with 2 cloves of minced garlic, 2 tsp Balsamic vinegar, 1 tbsp olive oil, 1.5 tsp salt, and a dash of ground black pepper. Cut 4-5 3/4 inch slices of French bread. Serve bruschetta over bread, toasted with a brush of olive oil.
Broccoli and Bean Slaw
Toss beans and broccoli in 2 tbsp olive oil and 1 tsp salt, and cook over medium heat in a skillet for 5 minutes, just until tender. Allow to cool, then combine broccoli and beans with 2 tsp Dijon mustard, 1 tbsp apple cider vinegar, 1/4 cup mayonnaise, 1/4 cup sunflower seeds or sliced almonds, (optional) 2 slices chopped bacon, and 1/2 diced red onion.
Creamy Beet and Celery Soup
Dice 1 sweet onion and 1/2 bunch of celery, stems and leaves. Skin and dice 1 bunch of beets.
In a large deep saucepan add 2 tbsp of cooking oil over medium high heat. Saute 1 diced sweet onion, about 1 cup, 1/2 bunch of celery greens, about 1 cup packed, and 2 tsp salt for 5-7 minutes. Add diced beets and saute another 3-5 minutes, stirring frequently. Add 2 quarts of chicken or vegetable stock, bring to a boil then reduce heat and simmer for 15-20 minutes. To create creamier texture, blend half of soup with an emersion blender, or in a blender covered with a towel (careful blending hot liquids). Return blended portion to chunky soup and add 1/2 cup cream (optional). Add 1 tbsp red-wine vinegar and sour cream and dill to serve.