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. Mushroom, Feta and Spinach Casserole This one is inspired from Kalyn’s Kitchen. I’m a big fan of her blog and recipes. I decided to try my hand at a breakfast casserole and I was not disappointed. These are so easy to make and perfect for on the go.  Ingredients: 1 Large Shallot, sliced1 Clove Garlic, minced8 oz Mushrooms, sliced4 oz Feta Cheese3 cups Spinach10 Eggs3 Tbsp Milk Nutritional Information: 5 Servings302.81 kcal19.05 g Protein7.51 g Carbohydrate22.33 g Fat Instructions: Preheat oven to 375 degrees.Spray an 8x8 baking dish with nonstick spray. Spray sauce pan lightly with olive oil, add shallots and saute.  When these become translucent add sliced mushrooms.  Cook till tender.  Add mushrooms and shallots, to baking dish.  Add feta on top of mushrooms and shallots. Add garlic and spinach to the same pan, cook about 3-4 minutes, till the leaves have softened.  Add the spinach to the baking dish.  Mix eggs with milk then poor over layers in dish. Place in oven and bake for 20 - 25 minutes depending on how you like your eggs done.
  3. Quick Allagash Mushroom and Leek Soup Ingredients: 2 Tbsp Butter2 Leeks, trimmed cut into rounds4 Garlic Cloves, minced1/2 medium Onion, chopped10 Shiitake Mushrooms, chopped10 Brown Mushrooms, chopped1 cup Allagash White4 cups Vegetable BrothInstructions: Melt butter in a sauce pan, add leeks and garlic.  Cook till they become soft and translucent. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add beer and boil 1 minute. Add broth and salt and pepper to taste and simmer 20 minutes.
  4. Leek, Cannellini Bean & Couscous Soup A wonderfully healthy recipe just in time for the winter months!  Cannellini beans are known as the white kidney bean or the great northern bean.  When cooked they have a nutty flavor and are rich in protein, iron, magnesium and fiber.  Nutritional Information: Calories: 371.99 kcalCarbohydrates: 63.71 gFat: 5.42 gProtein: 13.03 gFiber: 64%Vitamin A: 97%Potassium: 18%Vitamin B6: 18%Magnesium: 17%Iron: 15% Ingredients:2 cups Cannellini Beans, dried1 Tbsp Olive Oil4 Garlic Cloves, minced1/2 Med White Onion, finely chopped1 Leek, chopped2 tsp Sea Salt1 Tbsp Cumin1 tsp Cayenne Pepper6 cups Vegetable Broth1 cup Whole Wheat Couscous Instructions: Rinse then soak cannellini beans overnight. Dump soaking water, rinse again and refill pot about 2 inches over beans. Bring to a boil then simmer for about 45 minutes or until slightly tender. Do not overcook.  Drain and set aside.In a large pot heat olive oil over medium heat. Saute garlic, onion and leeks till tender. Season with salt, cumin, and cayenne pepper and cook for 5 minutes. Add beans and broth, bring to a low boil, reduce heat and simmer for about 10 minutes. Remove from heat and add couscous, stirring well. Cover and let sit for about 5 minutes to allow the couscous to cook.  Serve immediately.
  5. Leek & Cannellini Bean Couscous Cannellini beans are a large white kidney bean which provide folate, iron and magnesium.  Ingredients: 1 1/2 cups Cannellini Beans, dried 1 Tbsp Olive Oil 4 Garlic Cloves, minced 1/2 Med White Onion, finely chopped 1 Shallot, finely chopped 1 Leek, chopped 2 tsp Sea Salt 1 Tbsp Cumin 1 tsp Cayenne Pepper 2 cups Vegetable Broth 1 cup Whole Wheat Couscous 1/3 cup Cilantro, chopped Instructions:Rinse then soak cannellini beans overnight. Dump soaking water, rinse again and refill pot about 2 inches over beans. Bring to a boil then simmer for about 45 minutes or until slightly tender. Do not overcook.  Drain and set aside.In a large pot heat olive oil over medium heat. Saute garlic, onion,shallot and leeks till tender. Season with salt, cumin, and cayenne pepper and cook for 5 minutes. Add beans and broth, bring to a low boil, reduce heat and simmer for about 10 minutes. Remove from heat and add couscous, stirring well. Cover and let sit for about 5 minutes to allow the couscous to cook.  Garnish with cayenne pepper and serve immediately.

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