Tuesday, May 30, 2006

Swiss Chard Pies

Swiss Chard Pies
Originally uploaded by Food Fanatic.

I love these pies because they are like quiche but not as "quiche-y." No heavy cream, not nearly as many eggs and they taste more like the green than the egg. I like to freeze one for later, but a lot of times we'll eat all of one and part of the second. The pies in this photo are such different colors from each other because I used cheddar in the one in front and swiss in the back one. Any kind of cheese and pretty much any kind of green works well.

1 onion, chopped
1 garlic clove, minced
2 tablespoons oil
1 bunch swiss chard, or other greens
6 eggs
1 cup shredded cheese
1 teaspoon salt
couple of grates of fresh nutmeg
2 pie crusts

Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt and chard mixture. Pour into pie shells and bake 30-40 minutes or until a knife inserted into the center comes out clean.

From "From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce," by the Madison Area CSA Coalition.

Peach Soup

I will admit to you right here that, even though this is fantastic stuff, I was the only member of my family to eat it. To be honest, I have a sneaking suspicion that if I'd poured it into glasses and called it smoothies, they all would have been on board. I may just try that.

Peach Soup
Originally uploaded by Food Fanatic.

2 to 3 large peaches, peeled and chopped
1 cup apple cider
2 tablespoons honey
1 tablespoon fresh lemon juice
1/2 teaspoon ground nutmeg
6 ounces vanilla yogurt
1/2 pint fresh blueberries
optional: mint leaves, peach sorbet or peach slices

Combine the peaches, cider, honey, lemon juice, and nutmeg in the bowl of an electric blender. Puree until smooth. Pour into a bowl. Fold in the yogurt, cover and chill for at least 2 hours.
Before serving, stir in the blueberries and ladle the soup into bowls. Garnish with mint leaves, a couple fresh slices of peaches or a small scoop of peach sorbet.

Recipe from “The Healthy Plate”, June 2005