Baked Eggs With Swiss Chard & Sweet Potato

Last night I was craving some sort of breakfast for dinner, so I made a single serving of baked eggs and had a happy little night to myself. I don’t bake eggs often, and forgot how good it was! It’s so easy too, you just saute a bunch of stuff, crack an egg or two on top, and pop it in the oven for about 15-20 minutes. I think next time I might make some sort of light pesto or sriracha sauce to drizzle on top. YUM.

Ingredients (serves one)
1 small sweet potato, peeled and sliced
3 large Swiss chard leaves, washed and chopped well
1 shallot, chopped
Small handful cherry tomatoes, halved
1 small carrot, peeled into strips
1/4 cup feta cheese
4 tablespoons half & half
1/2 teaspoon smoked paprika
Olive oil
1 egg (or more if you like!)
Salt and pepper, to taste

Preheat oven to 350 degrees. Heat some olive oil in a pan and add the sweet potato slices. Cook until fork tender. Remove from pan and set aside. In the same pan, add the shallots and Swiss chard, cooking until the greens are wilted. Toss the sweet potato back in, along with the carrots, tomatoes, paprika, and half & half. Season with salt and pepper, and cook for another minute or so. Place the mixture in a small oven safe dish and top with feta cheese. Crack an egg on top, and place in the oven for 15-20 minutes, or until the egg has cooked to your liking. Enjoy!

Leek & Roasted Garlic Galette With Sweet Potato

You can never go wrong with a galette- they’re so easy to make and the filling options are endless! I like to make them for dessert sometimes, using ingredients like Nutella and fresh berries. This one was for dinner with friends, we had it with a simple salad and a big bottle of wine!

Tart Crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into cubes
1 egg yolk
1 tablespoon cold water (plus more as needed)

1 cup leeks, light parts only, sliced thin
1/2 cup chopped Swiss red chard
5 large garlic cloves, roasted
1 large sweet potato, peeled and thinly sliced
1 cup ricotta cheese
1/4 cup feta cheese
Olive Oil
Salt and pepper, to taste

Start by making the crust. In a large bowl, mix together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Next, stir in the egg/water mixture and mix with a fork until dough forms. If the dough is too dry and not forming easily, add tiny bits of cold water until the texture is able to stick together and hold when pinched. Shape into a disk, wrap in plastic wrap, and place in the fridge for at least an hour.

For the filling, start by preheating the oven to 375 and roast the garlic cloves for about 15-20 minutes, or until soft. In a large skillet, cook the leeks in some olive oil until softened, about 5 minutes, then add the Swiss chard, cooking another 3 minutes or so. Next, mash the roasted garlic into the ricotta cheese, then add the leek/chard mixture.

On a floured surface, roll out the dough to about the size of a medium pizza. Spread the ricotta mixture in the center, leaving a 2 inch boarder around the edges. Top with the sliced sweet potato and feta cheese. Cook for 30-40 minutes, or until the crust is golden and the potatoes can easily be pierced by a knife. Top with some fresh cracked black pepper!




Creamy Lemon Pasta With Mushrooms & Swiss Chard

After a long week of working late every night, I was finally able to cook some dinner! I ordered some local NY pasta from my CSA this week and was really excited to try it out. There’s definitely something special about cooking with local ingredients. You can taste the love and care put into every bite! I was craving a creamy pasta, so I made a nice lemony sauce to toss it in. I also added some pretty mushrooms I found at the corner store nearby and some fresh Swiss chard. The whole meal took about 20 minutes to make and was delicious!

Lemon Cream Sauce:
1 cup half & half
2 tablespoons butter
4-6 tablespoons olive oil
1 lemon, juiced
1/4 teaspoon lemon zest
1/3 cup freshly grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon white pepper
Salt, to taste

16 oz pasta of your choice! (I used gnocchi sardi)
6 oz mixed mushrooms
Small bunch Swiss Chard, de-stemmed and roughly chopped
1 cup pasta water (to use as needed)
Salt and pepper, to taste

Bring a pot of water to a boil, and cook pasta as instructed. While the pasta cooks, make the cream sauce.

Add the olive oil and butter to a pan over medium heat. When the butter has melted, add the garlic and cook for a minute or so. Next add the mushrooms and sauté for about 3-5 minutes, toss in the Swiss chard and cook for another 5 minutes or until the greens have cooked down a bit. Lastly, mix in the cream, Parmesan cheese, lemon juice, white pepper, and salt.

Drain the pasta and reserve a cup of the water. Toss the pasta in the lemon cream sauce, coating all the noodles well. If the sauce dries out at all, add small amounts of the pasta water until it has the consistency you want. Taste and salt and pepper as needed. Plate and sprinkle a little extra parmesan cheese and fresh parsley!




Vanilla Seared Scallops With Swiss Chard & Grapefruit

I’ve never cooked scallops before, but my sister Devon was telling me about a recipe she came up with the other day where she seared some scallops in brown butter and vanilla, so I really wanted to try it! They came out great! The sweet scallops were nice with the bitterness of the grapefruit and Swiss chard. Overall a successful first scallop attempt- so thanks Dev! If you’re not a fan of bitter greens, bok choy or spinach would be a nice alternative.

4 jumbo scallops
1 1/2 tablespoons butter
1/4 teaspoon vanilla extract
2 tablespoons olive oil
1/2 shallot, finely chopped
Thin slice of fresh ginger, minced
1 small bunch of Swiss chard, washed and lightly chopped
1 small grapefruit, segmented and cut into smaller chunks
1 tablespoon grapefruit juice
Salt and pepper, to taste

Start by removing and discarding any muscle tabs still attached to the scallops (if they have any) then pat dry with a paper towel and season both sides with salt and pepper. Add the butter and vanilla to a medium frying pan over high heat. Once the liquid is hot (but not smoking) add the scallops. Sear them for about 2-3 minutes on one, then flip over and sear on the other side for another 2-3 minutes. You want them to get nicely caramelized on each side but without overcooking. Place on a plate and cover with some foil to keep warm while you quickly cook the greens.

In another medium frying pan, heat two tablespoons of olive oil and sauté the shallot for a few minutes. Add the Swiss chard and cook down for a few minutes until wilted. Next add the grapefruit juice and chunks, followed by a little pepper. Plate some of the Swiss chard and grapefruit, and top with the seared scallops and any juice leftover from the scallop pan. Enjoy!

Swiss Chard and Potato Gratin

Thanksgiving is next week and I am heading to Georgia to spend it with my father! Every year my sisters and I like to come up with a fun menu and cook everything for the family. We try to jazz up traditional dishes to make them more modern and fun, but without being too wild that it doesn’t feel like good ol’ Thannksgiving food. I had wanted to try making a gratin with greens in it, so when I got a big amount of Swiss red chard I went for it. It was a really easy and fast dish to make- perfect for Thanksgiving!

Ingredients: (adapted from fiveandspice)
2 big bunches of Swiss chard
4 tablespoons unsalted butter, divided
2 Tbs all-purpose flour
1/2 cup chicken broth
1/4 cup heavy cream
1/2 cup Gruyere cheese, grated
2 large red bliss potatoes, sliced 1/8 thin
1/2 cup bread crumbs
Salt and pepper, to taste

Preheat oven to 375 degrees. Trim the Swiss chard where the stem meets the leaf (you can save the stems and pickle them!) then wash the leaves well and julienne into ribbons. Place in a pot over medium heat with a tablespoon of water and cover. Let cook for about 5 minutes or until wilted and the water absorbed. Next add 2 tablespoons of butter to the greens and melt completely, followed by the 2 tablespoons of flour. Mix well and cook for another minute or two so that the flour cooks. Add the chicken broth and cook until it thickens, about 2 minutes, then add the cream, cheese, and salt/pepper to taste. Turn off the heat. You’ll notice it is pink from the red chard, but when you bake it the pink goes away. I was a little worried I was going to have pink gratin myself!

Spray a baking dish with non-stick spray or butter and layer the bottom with sliced potatoes. Top with half of the creamy greens, followed by another later of potato and the rest of the greens. Melt the remaining 2 tablespoons of butter in a pan and add the bread crumbs, tossing together and toasting slightly. Sprinkle over the top of the gratin and into the oven it goes for 30 minutes. Toward the end I noticed my bread crumbs were perfectly browned, so I covered the gratin with tin foil for the last 5 minutes or so to make sure the top didn’t burn. Just keep and eye on it and cover if you feel like it needs it. Let cool for a few minutes before serving, then enjoy!

Squash Ravioli with Swiss Chard and Truffle Oil

I’ve always wanted to try making ravioli, so when I got a few squash this week I thought I would give it a shot! I don’t have a pasta maker at home, so I simply made these ravioli using wonton wrappers, which you can find at most supermarkets. Last minute I decided to drizzle some black truffle oil on top, which was of course a great idea. Truffle on anything is magical.

Ingredients: (adapted from Williams-Sonoma)
1 delicata squash, peeled and cut into 1-inch cubes
4 garlic cloves, crushed
5 fresh thyme springs
1/2 cup ricotta cheese
1/2 cup Parmesan cheese, freshly grated
1 teaspoon nutmeg
wonton wrappers
1 egg, beaten
1 cup Swiss chard, washed and thickly chopped
Olive oil
Salt and pepper

Preheat oven to 375 degrees. Chop the squash into quarters, then peel, remove seeds, and chop into 1-inch cubes. Add to a baking sheet with the crushed garlic and thyme. Drizzle with olive oil and salt and pepper. Cook for 25-30 minute or until tender when pierced with a fork. Remove from the oven and toss the thyme. Add to a medium bowl with ricotta, half of the Parmesan, nutmeg, and salt and pepper. Smash with a big spoon well until well incorporated. You can also pulse in a food processor to smooth it out easier. I added a little olive oil until I thought it had a nice consistency.

Place a few wonton wrappers on a flat surface. Scoop some filling into the center of the wrapper (not too much so that you can close it) and brush the edges with the egg. Take another wrapper and brush the edges as well. Place one wrapper on top of the other and seal edges with a fork. Alternatively, you can just fold the one wrapper in half and make triangle ravioli (also called triangoli) instead. I tried both to see which I liked better- I think the triangle shape makes them look fuller which is nice. Place a damp paper towel on a plate and stack your ravioli until you are ready to start boiling them. In a large pot of boiling water, add a little olive oil (to help them not stick together) and cook about 7 ravioli at a time until they all float to the top, about 2 minutes. Remove with a slotted spoon. While you cook the ravioli, toss the Swiss chard in a frying pan with a little olive oil until it begins to wilt.

Place ravioli on a plate and drizzle with a tiny bit of butter and black truffle oil. add the Swiss chard and some freshly grated Parmesan cheese. Bon appetit!

Mushroom Pizza with Swiss Chard and Potato

Pizza is one of my favorite things to make. There are just so many options when it comes to toppings. I had a bunch of Swiss chard and mushrooms this week, so I picked up some pre-made dough at Trader Joe’s to make a pizza. If you can’t find dough in your grocery store and don’t have the time to make it, run to your local pizza place and they will usually sell you a big ball of it for a dollar or two, which is awesome!

Pizza dough
All-purpose flour
1 bunch of red Swiss chard
1 small shallot, chopped
White button mushrooms (though any mushroom will work well)
1 Yukon gold potato, peeled and thinly sliced
3/4 cup smoked mozzarella cheese, shredded
1/2 cup tomato sauce
1 tablespoon olive oil
Black truffle oil, for drizzling
Fresh cracked pepper

Separate the leaves and stems of the chard. Chop the stems into 1 inch pieces, and roughly chop the leaves as well. Also cut up your mushrooms and shallot, and slice up the potato. Add your olive oil to a pan over medium heat. Add the shallots and chard stems and saute for about 3-4 minutes. You do the stems first as they take longer to cook down. Next add the chard leaves and cook until wilted, about another 3 minutes. Add the mushrooms and cook until they give off some liquid.

While that cooks, flour a clean surface as well as your rolling pin, and begin to roll out the pizza dough in all directions. Make sure to keep your dough in the fridge until you need it so that it doesn’t get sticky, and continue to sprinkle flour while rolling it out. Place the dough on a baking sheet and add the tomato sauce, followed by the shredded cheese, thinly sliced potato, and mushroom mixture. Drizzle with the truffle oil and throw in the oven for 25 minutes, or until the bottom has a nice golden brown crust and the top is bubbly! Let cool for 5 minutes, then eat the entire thing.