1. Swiss Chard, Potato and Leek Gratin 4 Tbsp Butter1 Small Onion, finely chopped1 Bundle of Swiss Chard, leaves and stems separately cut into 1-inch pieces2 Leeks, chopped into 1/4 inch rounds2 cups Yogurt2 Garlic Cloves, minced2 Tbsp Flour2 lbs Potatoes, peeled and sliced with mandolin into rounds3 Tbsp Chives, chopped1/2 Tbsp Rosemary, finely ground1/3 cup WaterSea SaltFreshly Ground Black Pepper1 1/4 cups Goat Cheese Directions: Preheat oven to 400°F; Grease a 9×13 baking dish. Melt 2 tablespoons butter in sauce pan over medium heat, add onions. Cook onions till they become translucent.   Add chard stems and leeks, season with salt and pepper.  Cook for about 5 minutes, stirring occasionally. Add chard leaves and cook until they are slightly wilted. Season with salt and pepper and transfer greens to a bowl, set off to the side. In small saucepan combine yogurt and garlic, bring to a simmer. In a saucepan heat two tablespoons butter over medium heat.  Slowly add flour while whisking. Cook for about one minute whisking the entire time. Slowly whisk in yogurt and garlic. Season with salt and pepper and set aside. Spread a layer of potatoes along the bottom of greased dish, overlapping as you go. Sprinkle with salt, pepper, and a quarter of the chives, rosemary and of the cheese. Distribute a quarter of the greens mixture over the cheese, then pour sauce over.  Repeat with each layer and sprinkle with the last 1/4 of cheese on top.  Add water to dish and put into oven. Bake for about 1 hour, until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
  2. Steamed Artichokes with Dill Caper Dip Ingredients: 1/2 cup Low Fat Mayonnaise 2 Tbsp Dried Dill 2 Tbsp Chives, chopped 2 Tbsp Capers, drained and chopped 1 Tbsp Extra-Virgin Olive Oil 1/2 tsp Dijon Mustard 4 large ArtichokesInstructions: Combine mayonnaise, dill, chives, capers olive oil and mustard.  Set aside or refrigerate for up to 24 hours. Clean artichokes by cutting the top and bottom 1/4 off. Remove any old leaves and trim to remove thorns. Expose the center and remove the prickly center if present. On older artichokes scrape out the cavity.  Coat with lemon juice to reduce oxidation. Place artichokes in the sauce pan, add an inch of water to the bottom of the sauce pan and lemon juice. Bring water to a simmer, cover and cook for about 45 minutes, till the artichokes are tender. Remove artichokes, place dip in center and serve immediately.

Theme Design © Themes That We Love. Blog content provided by Vibrant Foods for a Bright Future.

^ Scroll to Top