Monday, March 15, 2010

{Delicious Food}

After a few months of looking for a CSA, I finally found one thanks to a friend. Now, every week I go and pick up a large brown bag full of beautiful organic fruits and vegetables straight from some local-ish farm. I love it. Sometimes, in that bag there is something I've never tried.  I love this aspect, because I use it as an excuse to try new recipes! A couple weeks ago it contained swiss chard. I had seen it at the grocery store before, but had never bought any, so I had to scour the internet in search of a good recipe. Luckily I found one, and Franc and I both thought it was delish. (pictured above) Swiss Chard is red, and gets deeper in color as it cooks. So, this was definitely the most colorful pasta I had ever consumed! The recipe is below taken from The Food Network/ Giada as the cook

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

  • 1 tablespoon olive oil
  • 2 onions, thinly sliced
  • 2 bunches Swiss chard, trimmed and chopped (about 14 cups)
  • 3 garlic cloves, minced
  • 1 (14 1/2-ounce) can diced tomatoes with juices
  • 1/4 cup dry white wine
  • 1/4 teaspoon dried crushed red pepper flakes
  • Salt and pepper
  • 8 ounces whole-wheat spaghetti
  • 1/4 cup pitted kalamata olives, coarsely chopped
  • 2 tablespoons freshly grated Pecorino cheese
  • 2 tablespoons toasted pine nuts

  • Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

    Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
    Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.


Alice said...

Isn't it so great. Ours comes straight to my door and I get in every other Wed. Except I really tired of Kale and Swiss chard....I can't wait for the summer fruit! Your dish looks delicious!

the mama monster said...

that looks yummy. are you in utah? i have been trying to get the bountiful baskets every week and they sell out in minutes. i really would love to find one.

Claire Kiefer said...

I LOVE swiss chard! I buy it at the farmers' market regularly and eat it lots of different ways. Most recently I cooked sauteed it with cranberries and pine nuts and ate it over couscous (cooked with veg stock)--so delicious!

Shanicherie said...

wait, what is this? you have to explain it o me!zxxz (that last bit is from hugh)

Shanicherie said...

d vxgdv m fgvhvbv6y hn

(he forgot to say that too)

blueeyedfreckle said...

mmmm. claire that sounds so yummy!

Emilyah said...

I dreamed about this post last night. It included a whole conversation with my husband about Swiss chard. Haha