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Cucumber Mint Soup

From Gourmet

Ingredients

3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
1 cup plain yogurt
2/3 cup sour cream
1/2 teaspoon English-style dry mustard, or to taste
1/4 cup chopped fresh mint leaves
cucumber slices and mint sprigs for garnish

Preparation

In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.

Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.

Makes 4 ½ cups.

 

Sauteed Swiss Chard

from www.recipezaar.com

Ingredients

1	lb red swiss chard , washed,bottom stem removed,coarsely chopped
1 1/2	teaspoons lite olive oil
2	cloves garlic , minced
	pepper

 

 

 

Preparation

• Swiss Chard should be chopped into pieces about 2" square.
• Heat oil in a wok or skillet.
• Saute garlic for about 1 minute.
• Have high heat and saute the swiss chard for about2-3 minutes (Water clinging to the leaves is enough liquid to cook the chard).
• Toss (do not over cook) until just wilted and getting soft.
• Season with pepper& serve.

 

Balsamic Chard

Ingredients

1 lbs Swiss Chard

1 can chopped tomotoes

2 Tablespoons balsamic vinegar

Freshly cracked pepper to taste

Preparation

• Wash the chard and chop or tear into pieces, discarding the rough stems.
• Heat tomatoes over medium heat in large skillet.
• Add vinegar and chard.
• Cover and steam until cooked to desired tenderness (5 to 15 minutes).

 

SWISS CHARD WITH BEETS, GOAT CHEESE, AND RAISINS

from Bon Appetit

Ingredients

1 1/2 pounds red beets (about 3 large)

4 pounds Swiss chard

1/4 cup olive oil
1 large red onion, halved lengthwise, cut thinly crosswise
3/4 cup sliced green onions (about 3)
5 garlic cloves, chopped
2 jalapeño chiles, thinly sliced crosswise with seeds
3 14 1/2-ounce cans diced tomatoes in juice, drained
1 cup plus 2 tablespoons golden raisins

1/4 cup fresh lime juice
1 51/2-ounce log soft fresh goat cheese, crumbled

2 tablespoons pine nuts

Preparation

Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)

Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.

Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.

Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.

Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.

Spring Cole Slaw

3 tbsp. country-style mustard

3 tbsp. balsamic vinegar

1 tbsp. sugar ½ c. veggie oil

2 tbsp. milk 6 c. shredded cabbage

3 c. thinly sliced radishes

¼ c. minced chives

¼ c. minced herbs: dill, parsley, and lovage

Salt & pepper to taste

Mix mustard, vinegar and sugar. Add oil, a little at a time until it thickens. Add milk and mix again. Set aside.

In large bowl, toss cabbage and radishes. Add dressing, herbs, salt and pepper. Mix well. Chill for up to several hours.

* Kitchen Garden , 1997