A Very Large Variety

The fall provides us with a large variety of veggies that combine well with greens - find a couple recipes that are your favorites and then vary the ingredients based on what you have on hand. It is fun to experiment and find new flavor combinations.

This week I did quite a bit of cooking. I love hanging out in the kitchen and do so when the opportunity presents itself. Here are a few of the things I prepared:

Swiss chard, onion, garlic - this might be my new "go to" method for cooking greens. Heat olive oil/butter combo in a large saute pan. Add thinly sliced onion, cover and saute over low until tender. Add finely chopped garlic - a good amount - and continue sauteing until tender - add a little salt and pepper. Meanwhile, remove stems from chard leaves and chop - add them to the onion/garlic mix and cook until tender. Chop chard leaves and add to the pan and keep moving them around until wilted and tender. Add salt and pepper to taste and a squeeze of lemon if desired.

Eggplant, rosemary - I cut the eggplants in half longway and sliced through the flesh to make a cross hatch pattern. Brushed with olive oil, a little salt and pepper and a sprig of rosemary on each half. Then roasted in a 450 degree oven until the flesh was nicely charred and very soft under the char. Drizzled with some tahini that I had: crushed a little garlic into lemon juice, added to tahini and then added water until it was thin enough to pour. Yum!

Onion, hot pepper, tomatillo sauce from freezer, cilantro - made the Chicken Stew with Tomatillo Sauce from a batch in the freezer. I made mine in the pressure cooker and served rolled up in corn tortillas, with the sauce poured over and a crumble of local feta cheese and chopped cilantro.

Kale, garlic, cilantro - made the Kale Rice Bowl (a newly added recipe) that is one of our "go to" weeknight dishes. I discovered it a couple of years ago when we had a lot of baby kale during the late fall share and we have been eating it ever since.

Share with me how you enjoy your harvest by emailing me at lindadansbury@comcast.net.