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

Watercress Salad With Roasted Sweet Potatoes

May 31st, 2011

Ingredients

  • 2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks
  • 3 tablespoons plus 1/2 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1/2 cup walnuts
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 12 ounces watercress, stems trimmed
  • 4 ounces feta, crumbled

Directions

  1. Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
  2. On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,
    until golden, 6 minutes.
  3. In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta. marthastewart.com
zp8497586rq

Wilted Watercress Salad Recipe

May 31st, 2011

Ingredients

  • 1 large bunch watercress (Try to get mature watercress as shown in the photo, not the baby watercress that Whole Foods carries. It will hold up better to the hot dressing.)
  • 3-4 slices bacon (can substitute olive oil)
  • 1/4 cup apple cider vinegar
  • 4 teaspoons sugar
  • Salt and pepper
  • A pinch of ground mustard
  • A pinch of paprika (sweet)


Method

1 Rinse thoroughly the watercress, removing old leaves and thick stems. Set aside in a serving bowl.

2 Heat a small stick-free pan on medium heat and cook the bacon until done, several minutes on each side. Remove the bacon from the pan and put on a paper towel. Keep the bacon fat in the pan.

3 Add the cider vinegar and sugar to the bacon fat. Stir to dissolve. Sprinkle with salt and pepper, add a pinch of ground mustard and a pinch of paprika. Taste and adjust seasoning. This is a sweet-sour dressing, so if it is too acidic, add a bit more sugar, if too sweet, add a bit more vinegar.

4 Bring the dressing to a simmer. Pour over the watercress. Crumble the bacon over the top. Toss and serve.

simplerecipes.com

zp8497586rq