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.
     

7 comments:

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...

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(he forgot to say that too)

blueeyedfreckle said...

mmmm. claire that sounds so yummy!

Haas & Co. said...

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