Saturday, August 9, 2008

Drums and Greens!

Decided to bake chicken quarters and finish with a great barbecue sauce, Scorned Woman. Also wanted to use the beautiful swiss chard purchased today at the market. Made a great dish: Swiss Chard with Beans and Goat Cheese. Recipe follows:

1 bunch swiss chard chopped***
1 tomato diced
some garlic
red peppper flakes
juice of one lemon
can of white beans, rinses and drained
butter and EVO
goat cheese

***Important note about cooking swiss chard. It's really like cooking two separate vegetables when you use both the stalks and the leaves. Slice the stalks thinly crosswise and saute them for several minutes to get them tender and then add the sliced leaves which cook and wilt pretty fast.

Saute greens and garlic in butter and EVO, after greens seem to be wilted and tender, add all the rest of the ingredients except goat cheese. Spoon mixture into shallow casserole and dot with goat cheese--bake 350 degrees for about 20 minutes. Delish!

Summer Steak Out!

Purchased a gorgeous sirloin at Whole Foods. Marinated it in soy sauce, olive oil and garlic about two hours then pressed cracked pepper on both sides--Started on very hot grill to sear, then down to medium for 7 minutes, turned over for three.

Accompanied with sauteed yellow peppers, onions, mushrooms, sea salt, pepper, tarragon and finshed with white balsamic vinegar.

And, a nice "well-priced" red from Trader Joe's.

Gotta love summer!

Farmers' Bounty

Up early and off to the market this morning. The flowers that ruled all summer are now making way for the veggies-hurray! Purchased an onion the size of a two year old's head, a cabbage the size of an exercise ball, cute baby eggplants, yellow cherry tomatoes, swiss chard, glorious basil, fresh radishes, a basket of cukes, and three kinds of homegrown lettuce.