This afternoon, I took a much needed ‘wellness break’ from my desk and headed to one of my favorite spots, Musterfield Farm in North Sutton, NH to see what was available at the farm stand. Since the weather has been unseasonably cool here, there are still plenty of greens (lettuce, spinach, arugula, chard) and other cool weather crops (parsley, dill, chives, garlic scapes, radishes, etc.). Here’s how I plan to use the swiss chard, spinach, scallions and fresh herbs I picked up and the other produce left in my fridge over the weekend.
For Friday night dinner at home served with (leftover) grilled chicken:
Sautéed Swiss Chard with Tomatoes and White Beans
Ingredients
– 1 large bunch of swiss chard
– 2 gloves of garlic
– 1 can cannellini bean
– 1 can chopped tomatoes
– 1 ½ t. extra virgin olive oil
– Salt and pepper to taste
Directions
– Coarsely chop the green leaves of the swiss chard
– Mince the garlic (use more or less to taste)
– Drain and rinse cannellini beans
– Heat olive oil in large sauté pan over medium high heat
– Add garlic and quickly saute 10 – 20 seconds until fragrant
– Add swiss chard leaves; cook 2-3 minutes until wilted
– Lower heat to medium, add the cannellini beans and 1 can chopped tomatoes
– Cook until tomatoes and beans are cooked through, about 5 minutes
– Salt and pepper to taste
For a Saturday night potluck, I am making this potato salad. Since it has a mustard vinaigrette dressing rather than a mayonnaise based dressing, it’s a bit lighter and I am less concerned about how long it sits on the buffet table.
Confetti Potato Salad with Mustard Vinaigrette (adapted from The New Basics Cookbook)
Ingredients
– 3 pounds redskin potatoes
– 2 ribs celery, chopped
– 2 scallions, white bulb and 3 inches of green stalk finely chopped
– 2 carrots, grated
– 2 hard-cooked eggs, coarsely chopped
– 4 T. finely chopped dill
– 2 T. chopped Italian (flat leaf) parsley
– ½ coarse salt
– Freshly ground black pepper
Directions
– Place potatoes in a large pot of salted water. Place on high heat and bring to a boil. Cook until tender, 16-18 minutes. Drain. Place potatoes in a large bowl, roughly slice them and toss with ½ the mustard vinaigrette. Let cool.
– When potatoes are cool, toss with celery, scallions, carrots, eggs, dill, parsley, salt and pepper.
– Add more vinaigrette to taste.
– Refrigerate for at least 2-3 hours to let the flavors develop
Let us know if you give either recipe a try. And have a great holiday weekend!