Farmgirl Susan’s Hot Swiss Chard Artichoke Dip Recipe

June 28th, 2011

It tastes even better if you make it a day ahead and reheat it just before serving, either in the microwave or on the stovetop (you might need to add a splash of milk when reheating on the stove). You can use reduced-fat cream cheese and mayonnaise, as well as low-fat sour cream, if desired.

When I was creating the recipe, I used red Swiss chard for the initial batch, thinking the chopped stems would add nice bits of color. Instead I ended up with pink dip. It tasted great but looked like salmon spread, which might be confusing to eaters. If you’re making it for yourself, go ahead and use whatever color chard you like.

1/4 cup olive oil
1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced (try young garlic or garlic scapes)
1 bunch Swiss chard (about 12 ounces), leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
4 ounces cream cheese (half of an 8-ounce package), softened
1/2 cup sour cream
1/4 cup mayonnaise
1½ cups finely grated Pecorino Romano (or parmesan) cheese (about 4 ounces)
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)

Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)

Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.

inmykitchengarden.blogspot.com

Honey Mustard Cilantro Dressing

June 28th, 2011

1C cilantro stems
1/4 C water
1/4 lime juice(or lime/lemon or lemon)
1/4 C honey
1/4 dijon mustard
salt and pepper to taste
1 small clove of garlic peeled(optional)
Puree in blender til smooth, then through opening in top add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette.

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Wilted Lettuce

June 28th, 2011

Ingredients

  • 5 slices bacon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  • 1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
  • 6 green onions with tops, thinly sliced
  • ( I would add some chopped garlic scapes too! – Star)

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
  2. To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
  3. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.                allrecipes.com

Susan's Swiss Chard Tuna Salad

June 28th, 2011

If you have a chance, mix up your tuna salad and let it sit in the refrigerator at least a few hours before serving; it”ll be even tastier. You can put it on sandwiches, stuff it into pita pockets, spread it on crackers, or serve it on a bed of lettuce. You could make baby sandwiches or use Swiss chard leaves in place of tortillas to make easy low-carb tuna wraps. I often eat it straight from the bowl with a fork. Feeding a crowd? Just double the recipe.

Ingredients
1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons balsamic best online casino vinegar (I like white balsamic)
1/4 cup chopped kalamata olives (about 10 olives)
2 teaspoons brine from the olives (or more balsamic vinegar)
2 6-ounce cans tuna (oil or water packed), drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf (cilantro or dill is tasty too)
1 cup (or more) chopped scallions (green onions), white and green parts (about 10 small)
Salt & pepper to taste

Optional:
Few handfuls of canned kidney beans, drained and rinsed

Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in kidney beans if using. Tuna salad will keep for three days in the refrigerator.

Fresh Dill Dip

June 28th, 2011

INGREDIENTS:

2 cups plain low-fat yogurt, drained
1 carton (16-ounce size) small-curd, low-fat cottage cheese
1/2 cup chopped fresh dill
1 tablespoon grated onion
salt and freshly ground black pepper, to taste

PREPARATION:

In a large bowl, combine yogurt, cottage cheese, dill, and onion. Season with salt (if using) and pepper. Cover and chill until ready to serve.

Photo's 6/28/11

June 28th, 2011
CSA Boxes lined up to be packed

CSA Boxes lined up to be packed

Jackie and Laura washing lettuce in the large <a href=nbso online casino reviews stainless steel tank” width=”150″ height=”150″ />

Jackie washing lettuce in the large stainless steel tank

Rufus mulitasking

Rufus mulitasking

mmm can

mmm can't wait for carrots

Happy Cabbage

Happy Cabbage

Garlic Scape

Garlic Scape in it's natural habitat

Shakin

Shakin' the Mulberry Tree!

Asparagus-Salmon Scramble

June 7th, 2011

ingredients

  • 1 17.3-ounce package frozen puff pastry (2 sheets)
  • 1 egg yolk
  • 1 pound fresh asparagus, trimmed
  • 8 eggs
  • 1/2 cup milk, half-and-half, or light cream
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 4 ounces havarti cheese with dill, shredded (1 cup)
  • 1 4-ounce piece smoked salmon, broken into chunks, with skin and bones removed
  • Fresh dill sprigs (optional)

directions

  1. Thaw the pastry sheets at room temperature for 1 hour.
  2. Preheat oven to 400 degree F. In a small bowl mix egg yolk with 1 teaspoon water; set aside. Unfold the pastry sheets on a lightly floured surface. Roll gently to flatten creases (you should have a 10-inch square). Cut 1/2-inch strips from all 4 sides of each pastry sheet. Brush the edges of the pastry sheets with the egg mixture. Place the cut strips on top and along edges of the pastry sheets, gently pressing in place to form a raised rim; trim ends. Place pastries on 2 baking sheets. Prick the centers with a fork. Brush pastries with egg mixture. Bake, 1 sheet at a time, about 15 online casino minutes or until puffed and golden brown. Cool on baking sheets on wire racks.
  3. Meanwhile, in a large skillet bring 1 cup water and a dash salt to boiling. Add asparagus and cook, covered, for 1 minute. Drain. Rinse asparagus with cold water; drain well. Transfer the asparagus to a cutting board. Slice 3-inch pieces from the tips of asparagus; set aside. Cut remaining asparagus into 2-inch pieces.
  4. In a large mixing bowl whisk the eggs, milk, snipped dill, salt, and pepper together until well combined. In the large skillet melt butter over medium heat. Add egg mixture to skillet. Cook over medium heat without stirring, until mixture begins to set on bottom and around edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until the egg mixture is cooked but still glossy. Remove the scrambled egg mixture from heat; fold in 1/2 cup of the cheese.
  5. Spoon egg mixture into baked pastry shells on baking sheets. Top with the 2-inch asparagus pieces, salmon, and remaining 1/2 cup cheese. Arrange asparagus tips over all. Return 1 baking sheet at a time to oven and bake 3 to 5 minutes or until cheese is melted and filling is heated through. Garnish with fresh dill sprigs. Makes 8 servings.

recipe source

BHG.com

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Lemon Mint Sun Tea

June 7th, 2011
    • 1

      Wash the mint leaves and lemon. Thinly slice the lemon, leaving the peel on. Place in a 2 quart pitcher with a cover. A clear plastic or glass pitcher is best for brewing sun tea.

    • 2

      Fill the pitcher with cold water and put the tea bags in it. Cover the pitcher, and place in direct sunlight for a minimum of three hours.

    • 3

      Once the tea has brewed, remove the tea bags and discard. Refrigerate the brewed tea overnight. The next day, The bottom line is that the house will always have better odds in their favour regardless of the game, be it Poker, Blackjack, Baccarat, or mobile roulette . remove the lemon slices and mint leaves. You may need to pour through a strainer to do this.

    • 4

      Sweeten the tea, if desired. Serve over ice with a fresh lemon wedge and online casino mint sprig for garnish.

    • 5

      To make a steeped tea, boil water and pour over the lemon and mint leaves. Place the tea bags in the water. Allow to steep for at least five minutes, or until the tea reaches the desired strength. Remove the tea bags, lemon slices and mint. Cover and refrigerate overnight before serving.

    • ehow.com

Mint Mojito’s

June 7th, 2011

ingredients

  • 6 fresh mint leaves
  • 1-1/2 to 2 jiggers (2 to 3 ounces) gold rum
  • 1 teaspoon lime juice
  • 2 teaspoons superfine sugar
  • Ice
  • Club soda

directions

Crush leaves in the bottom of a tall glass. Pour in rum, lime juice, and sugar. Add ice, stir and top with club soda. Makes 1 serving.

recipe source

BHG.com

*can also use 7up or sprite instead of club soda

Meet your farmer, this week at Bloom Bake Shop!

June 7th, 2011

We”ve decided to try something new this year.  Rufus will be attending each of the pick up sites at least once over the summer.  This week he will be at Bloom Bake Shop in Middleton!  He will De to andre er noe ukjente her i Norge, men har sine spill plassert rundt hos mange popul?re casino online er i utlandet. be there during the CSA pick up time from 3-6pm cooking up some samples right out of the box.  This is your chance to ask questions and shake hands with the hard working farmer who made this all happen!