A Girl's Gotta Eat!

We used the recipe for Swiss chard that Delvin Farms sent us. It wasn’t my favorite (I’m not a big “greens” person), but I would still  make it again. Mike thoroughly enjoyed it though, and I did finish my bowl. We used the stalks and the leaves, adding the stalks first and letting them cook for a bit before adding the leaves. I also topped mine with a sprinkle of Parmesan cheese, having read several other recipes that did so. Swiss Chard Made Easy from Delvin Farms 1 bunch of Swiss chard 1 teaspoon butter 1 small clove garlic, sliced 2 tablespoons olive oil 2 tablespoons water Pinch of dried crushed red pepper Salt to taste Roughly chop leaves into inch wide strips. Heat a saucepan over medium heat. Add the olive oil, a few small slices of garlic and the crushed red peppers.   Sauté for about a minute and add the chopped chard leaves and water.  Turn thoroughly and cover.  Check for doneness after about 5 minutes.  Add salt to t...

We just picked up our first CSA box, and I must say that I was not disappointed. In our first stash, we received Swiss chard, Russian red kale, garlic, green onions, strawberries, red lettuce, and green lettuce. We were also supposed to have broccoli, but I accidentally picked up the one box without it. I believe we got extra red lettuce instead, so it’s all good. The garlic and strawberries had Mike and I most excited, but I was definitely intrigued by the kale and chard. If I’ve read 1 recipe for kale chips in the past couple months, I’ve read a dozen, and chard seems to be gaining popularity as well. And I had promised Mike that I would try everything in the box at least once. First, we made the kale chips. These were so easy and tasty that I cannot WAIT to get more in the coming weeks. I knew that they were baked until crispy, but I figured they wouldn’t really crisp up the way that say, potato chips, do. I was pleasantly surprised. I would also imagine that they retain many of th...

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I realize that Mardi Gras was weeks ago, but I’ve been in the mood for some Cajun cooking (I’m reading a Louisiana cookbook at work). I decided to branch out and try something new and homemade (as opposed to opening a box of Zatarain’s, which is admittedly quite tasty, but not the same.) We were meant to have a softball game Tuesday, but after 2 days of solid rain, the game was cancelled, so I invited my parents over as guinea pigs and made some Jambalaya. I would say the only drawback to the recipe is the fact that it has to bake for 1½ hours, which will not be so great during the summer months when I’m trying to keep the house cool. I’m going to work on figuring out a way to “bake” it in a disposable pan on the grill to work around that. I’ll keep you posted on if/how that works out, because we will definitely be making this again. There are several variations the recipe suggests, but I have listed the recipe how I made it. Instead of the chicken thighs, you may also use 1 whole c...