Lately, I’ve been posting recipes highlighting green beans, peppers, eggplant, and lettuce from our garden.  But what I was craving was some greens, like swiss chard – specifically, red chard, because of its beautiful color – very visually appealing with its shiny green ribbed leaves in colorful contrast to the brilliant red stems, I remembered my mother including it in Japanese sukiyaki.

We grew swiss chard in our garden when I was growing up and it’s readily available in most markets here in California – some areas, not so much.  Swiss chard is similar to spinach and beet greens with a flavor that is bitter, pungent and slightly salty.  Swiss chard, along with kale, mustard greens and collard greens, is one of several leafy green vegetables often referred to as “greens”. It is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves. WHFoods pronounces it a vegetable valedictorian and one of the world’s most nutritional foods because it contains loads of Vitamin K, A, and C and other nutrients – plus, one cooked cup of chard has only 35 calories!

Here I’ve included it in a quick easy pasta dish that’s perfect for Meatless Monday or any day where you desire a light, healthy meal packed with fresh flavor. The chickpeas add a little crunch along with a dash of tart lemon and tangy feta cheese.

Pasta with Red Chard and Chickpeas

1 bunch of organic red chard

1 can organic garbanzo beans (chickpeas)

zest of one lemon

1 tablespoon fresh thyme leaves

3 tablespoons extra virgin olive oil, divided use

red pepper flakes

3 garlic cloves, minced

1 med. onion, chopped

3 green onions, sliced

6 oz. feta cheese, crumbled

8 oz. Barilla Plus thin spaghetti *

salt and freshly ground pepper

Serves 4

Bring a pot of water to boil. Add a generous amount of salt.

Wash the greens under running water. Stack them on a large cutting board as they are washed. Hold the stack of chard leaves, cut off the stems. Chop the stems into 1/2 inch lengths. Chop the leaves into 1 inch strips.

Drain the garbanzo beans, rinse, place in a bowl with the lemon zest, 1 tablespoon of olive oil and thyme so flavors can meld.

Insert a strainer into the boiling water. Add the stems and blanch for 1-2 minutes. Remove and set aside in a bowl.  Replace the strainer in the boiling water and add the leaves. Blanch for 1-2 minutes, pull the strainer up, use a large spoon to press down on the leaves and squeeze out excess liquid, set aside. Use this water for the pasta.

Prepare the pasta according to package directions. Drain pasta in a colander. Add a tablespoon of olive oil and toss.

Return the pot to the burner. Heat on medium to burn off liquid, add 1 tablespoon olive oil and sprinkle with red pepper flakes. Add onions and saute until translucent, about 2 minutes. Add the garlic, stir and cook for another minute. Add the garbanzo bean mixture, stir to combine, then add the chard stems and leaves. Continue stirring, add the pasta and the feta cheese, stir to combine ingredients. Serve immediately.

Enjoy

* Barilla Plus is a multigrain pasta that has 4 grams of fiber per 56g gram serving and is a good source of protein and Omega -3 from ground flaxseed. It’s appearance is similar to regular pasta, so may be more readily accepted by kids (and others) who may not find whole wheat or heartier brown pastas to their liking.

Today, we have a Guest Blogger – actually bloggers – from southwest Florida – that got my attention because they are a Mother/Daughter team and their  beautiful farm-to-table tart, recently featured in the  Foodbuzz Top 9,  caught my eye. I’m a huge fan of rustic tarts that highlight seasonal veggies (Zucchini and Sundried Tomato Tart and Mushroom and Spinach Tart ) and recently judged the special Culinary Arts competition, The Art of the Tart,  at the Orange County Fair – so I’ve had tarts on the brain.  Gorgeous in its simplicity; direct from CC Recipes:

Rustic Cherry Tomato Ricotta Tart

This is one eye-catching tomato tart, that is truly super simple and looks like you spent hours making it. Made with a super easy tart dough, cherry tomatoes, ricotta and cream cheese, and a sprinkling of fresh basil leaves.

Ingredients:

For the dough:

1 1/2 cups all purpose flour
pinch of salt

7 Tbsp unsalted butter, cold and cut in cubes

1/2 cup heavy cream

For the Tart:

1 1/2 Tbsp extra virgin olive oil

1 garlic clove, minced
2 ounces cream cheese, softened

1/2 cup ricotta cheese

1/2 tsp salt

1/4 tsp pepper

2 cups fresh cherry tomatoes, washed and drained

1-2 Tbsp basil leaves

1 egg, beaten

Directions:

1. Add the flour and salt to the bowl of a food processor. Place the butter cubes around the flour and pulse until a crumbly mixture is formed.

2. Slowly add the cream while still pulsing the flour mixture, Keep adding the cream until the dough comes together into a bit of a ball.

3. Remove the dough from the food processor and move to a lightly floured surface. Gently knead the dough a few times until it is smooth.

4. Wrap up the dough with plastic wrap and place it in the refrigerator for at least 30 minutes (can stay in the refrigerator overnight).

5. Preheat the oven to 375F.

6. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, add the cream cheese, ricotta cheese, 1 teaspoon of the garlic olive oil (that you previously whisked together), salt and pepper, mix well. Toss the tomatoes with the remaining garlic olive oil.

7. Remove dough from the refrigerator and on a lightly floured surface, roll the dough out into a 12-inch round.
Transfer to an ungreased baking sheet (if you line the baking sheet with parchment paper, it will be easier to transfer to a plate later).

8. Spread the ricotta mixture evenly over the bottom of the dough, leaving a 1 inch border. Top the ricotta mixture with the cherry tomatoes and basil leaves (I keep the basil leaves whole, but you could cut them if desired), spreading the tomatoes and basil out evenly still leaving a 1 inch border. Fold the edges/border over the filling, pleating the edges to make it fit, The center will be open. Brush the top of the pastry crust with the egg.

9. Bake for about an 30 – 45 minutes or until the shell is evenly browned. Let cool for 5 minutes, then slide the tart onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Enjoy

Thank you CC Recipes! From their About page: This is a blog created by mother Christine and daughter Camala (C and C) to share our favorite recipes, talk about food and baking, share pictures of the food we make and dish about anything we feel like.

Shrimp season is from May to December and no summer in the south is complete without a Louisiana Seafood Boil where you roll-up your sleeves and put out a pile of paper napkins and let the mess begin! Another southern favorite is shrimp and grits, the iconic breakfast meal for coastal fishermen and communities, although the people living in and around Charleston, North Carolina  have been known to make it a mainstay of their diet for decades. I bookmarked this recipe from one of my favorite food blogs: The Duo Dishes, who describe themselves as ” just two people who love to cook, love to eat and love to talk about cooking and eating”. This post found them reminiscing about family and friends and the  traditional southern comfort foods that defined celebrations through their days at University of North Carolina, Chapel Hill.

My mind moved  to the plight of the fishermen and shrimpers in the Gulf in the ongoing catastrophe of the BP oil spill and I went online to Monterey Bay Aquarium’s Seafood Watch Program, the most recognized and trusted resource for sustainable seafood recommendations, for their update on the safety of Gulf Shrimp. A recent 60 minutes segment encouraged consumers to continue to buy Gulf seafood because, if anything, inspections have become more rigorous, and the livelihood of an entire region of  America is at stake.  So let’s get to the good stuff…

Crab and Shrimp Burgers

from Duo Dishes *

1 cup large uncooked shrimp, cleaned, peeled and chopped
1  cup fresh crab meat
Zest and juice of 1 lemon
1/2 teaspoon Louisiana Hot Sauce
2 teaspoons Dijon or spicy brown mustard
2 tablespoons mayonnaise
1/4 cup medium onion, chopped
2 tablespoons fresh parsley, chopped
1/8 teaspoon white pepper
1  teaspoon kosher salt
1/3 cup panko crumbs
1 egg, lightly whisked
1 cup bread crumbs
1 teaspoon Old Bay seafood seasoning
2 tablespoons unsalted butter, optional

Makes 4-6, depending on the size of your patties

1. In a large bowl, carefully mix all of the ingredients except the breadcrumbs, seafood seasoning and butter. Form into 4-6 patties and set on a baking sheet. Chill for an hour.

2. Once chilled, cover all sides of the patties with bread crumbs and lay on a separate baking sheet, lightly sprayed with oil. Bake in an oven preheated to 375 degrees for 15-20 minutes, flipping once.

3. If desired, top with a dab of butter just before removing from the oven. Serve on warm buns.

Shown topped with carmelized onions and a spoonful of mango chutney alongside organic spring greens and chopped papaya.

Enjoy

* I followed Duo Dishes recipe closer than I follow most, but I did cut it down to make 4-6 burgers, rather than 8. I also cut down on the heat a bit and the amount of chopped onions (personal preference).

The spill will affect many popular commercial seafood species and the people who depend on them for a living: wild shrimp from the Gulf of Mexico and South Atlantic; snappers caught in the same waters; wild Eastern oysters; groupers; U.S. farmed oysters; and U.S. farmed shrimp.

You can support beleaguered fishing communities when you select Seafood Watch Best Choices and Good Alternatives from the Gulf. You can also download a seafood watch pocket guide .

With fresh spinach from our garden, some chopped yellow peppers, and smoked paprika for an aromatic smoky flavor, extra containers of steamed rice from the previous night’s Chinese takeout is transformed into a delicious vegetarian meal. Grilled peaches add a touch of summer sweetness and a lovely contrast to the spicy warmth of the paprika.

Heat 1 tablespoon peanut oil in a wok or large skillet over med-high heat, add one chopped yellow pepper and saute for 2-3 minutes until softened, stir in 2-3 cloves chopped garlic, cook for another minute.  Add 4 cups of fresh spinach (or two 8 ounce packages), continue stirring until spinach is wilted. Remove the peppers, spinach, and garlic from the pan and set aside.

Add another tablespoon of peanut oil, add a teaspoon of smoked paprika to the oil, stir in two containers of chilled steamed rice* and fry until golden brown, tossing or stirring frequently so the beautiful crimson color of the paprika is evenly distributed. Stir in the peppers, spinach, and garlic.

Enjoy

*Note: Refrigerated leftover rice produces the best fried rice because it’s drier, if you cook your own rice, be sure to chill it (uncovered) before frying so it doesn’t clump up.

Even though She’s Cookin’ has been posting quite a few meatless, vegetarian, and even vegan dishes – the man of the house, affectionately referred to as The Don, is a meat and potatoes kind of guy and, especially after traveling abroad, craves a succulent steak with a big ‘ole baked potato and all the fixins! Often times his craving is satisfied with a visit to Mastro’s Steakhouse in Costa Mesa where he can indulge in a prime, aged steak served on a 450° manly-man platter along with a monster shaken-not-stirred Ketel One martini or a selection from their extensive wine list (past favorites include Sea Smoke Pinot Noir and Frank Family or Chateau Montelena Cabernet Sauvignon).

But most of the time he enjoys being the master of his own grill, so off to the market I go looking for the best choice grade steak I can find. Prime grade steaks are available in finer meat markets or butcher shops such as Beef Palace in Huntington Beach or The Meat House in Costa Mesa. On this day, I was picturing juicy, red, thinly sliced steak flavored with a spicy southwestern rub and was satisfied with a nice cut of choice top sirloin from Henry’s meat counter. If you thought grades were only given in school, you can learn about the USDA beef grading system and what cuts are the best for grilling.

For grilling you should buy a steak that is at least an inch thick, apply the rub* about an hour before you plan on grilling it, and leave the steak out for an hour or so to bring it to room temperature – I know what you’re thinking, but trust me on this one. The executive chef from Morton’s Steakhouse recommends sitting steaks out two hours before grilling – so listen to him and hear some other tips for the perfect grilled steak.

Serve with grilled veggies and a baked potato with all the trimmings and you da man! or the wo-man.. Enjoy

* I used Awaken Savor’s Southwestern Sunset BBQ Rub – about two tablespoons with a ½ teaspoon more cayenne pepper cuz I like a little heat!

Unlike the rest of my family, I could eat spinach every day with practically anything! Most of the time I sauté it with a bit of olive oil and, of course, red pepper flakes for a bit of zip. But last week, we celebrated the first spinach harvested from our garden in a delicate puff pastry tart where vibrant green leaves mingled with the earthy flavor of roasted baby portabella mushrooms and scallions.

Mushroom and Spinach Tart

(adapted from Body + Soul)

8 oz. cremini or baby portabella mushrooms, sliced

fresh from the garden

3 tablespoons extra-virgin olive oil

6 scallions, ends trimmed and cut into 2-inch pieces

About 3 cups of fresh spinach (or 5 oz. bag), thick stems removed, washed and spin dried

1 sheet of puff pasty (there are 2 in a box)

6 ounces of feta cheese

3 large eggs, lightly beaten

½ cup milk (I used 1%)

1 tsp. Herbs de Provence

1. Preheat oven to 425 degrees. On a baking sheet, toss the mushrooms with 1 tablespoon oil, sprinkle with salt. Roast for 10 minutes. Toss in the scallions and roast for 10 minutes more. Push the mushrooms and scallions to the side and pile the spinach on the empty side of the baking sheet, roast until wilted, about 3 minutes. Remove baking sheet and allow to cool.

2. Spray an 11×7 rectangular tart pan with removable bottom (or a 10-inch round pan) with canola oil or brush lightly with some of the remaining olive oil. Roll out the puff pastry dough into a 12-inch round. Lay it over the tart pan, gently push down, and fold over any “overhang” and press into the sides. Make tiny slash marks on the bottom crust.

*or weight with another baking dish to prebake crust

3. Crumple a double layer of aluminum foil the size of the bottom of the tart and fit into the crust to weigh down the center.* Place on a baking sheet and bake until edges are golden and beginning to set, about 7 minutes. Remove the foil and bake the crust until golden all over – about another 3 minutes. Remove tart pan from oven, but leave the baking sheet.

4. Reduce heat to 375 degrees. Whisk together the feta cheese, eggs, milk and herb seasoning. Spread the vegetables over the crust and pour egg mixture on top.

5. Place the tart back on the baking sheet in the oven and bake for 20 to 25 minutes until egg custard is set. Remove from oven. Allow tart to cool on wire rack for 10 minutes before removing the tart from the sides of the pan. Cool 10 minutes more, until ready to serve. (If not serving immediately, slide the tart off the bottom and onto the wire rack.)

Serves 4 | Enjoy

From Michelle Obama’s popular garden at the White House and ‘Let’s Move’ initiative to fight childhood obesity, to Jamie Oliver’s TV show “Food Revolution“,  to Guy Fieri’s proposed legislation to recognize the 2nd Saturday of May as “Cook With Your Kids Day” in California, there seems to be a rising wave of genuine interest in teaching our children about where food comes from, eating healthier, and cooking at home.

With summer vacation fast approaching, Moms everywhere are busily reading up on summer camps and activities, juggling dates to plan summer vacations, and trying to figure out how to keep their children busy and engaged during summer vacation. With celebrity endorsements like those above, I feel in excellent company when I suggest that you look no further than your own kitchen – for at least a few hours a week!

Cooking doesn’t have to be a chore! For kids, preparing dinner can be fun and rewarding  – and seeing your “Mini-me” beaming as they present their winning dish, I just bet you’ll feel a tinge of pride. And if you don’t cook, this could be your chance to learn along with your kids – what could be more precious?

When my daughter was younger – she’s now 18 years old and is the official “chief baker” in our family, I subscribed to Family Fun magazine which was packed with fun food ideas and kid-friendly recipes. One of the recipes I saved from 2001  is their Crunchy Cornflake Chicken.  It is simple, finger-lickin’ delicious, and has the necessary fun factor of smashing cornflakes for the coating Give it a shot and let me know if cooking with your kids could become habit forming!

Crunchy Cornflake Chicken

Coated with a homemade “shake and bake” mix made from cornflakes and seasonings, this oven-baked chicken tastes as good as fried chicken – without all the fat! Kids love crushing the cornflakes and shaking the chicken pieces to coat them with topping.

Ingredients

3 cups cornflakes

3 tablespoons all-purpose flour

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon ground sage

Salt and pepper

1/2 cup milk

2 1/2 pounds skinless, bone-in chicken breasts, wings, drumsticks, thighs

1. Heat the oven to 375º. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family’s taste) into the bag, reseal, and shake until well combined.

2. Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place on a rimmed cookie sheet covered with aluminum foil (easier cleanup) lightly sprayed with canola oil. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.

3. Bake for 50 minutes or until done. ♦

Serves 4 to 6.

♦ Kid’s Cooking Skills:  An opportunity to teach kids how to season and bread chicken and how to test chicken for doneness.

TIP To test chicken for doneness, slice into the center of the thickest part of the piece down to the bone. It’s done if the meat juice is clear and the meat is no longer pink.

Shown served with our family favorite: Annie’s Cornbread and shiny, slightly sweet Glazed Carrots.  Family Fun’s  ”Carrot Coins” recipe can be found on their website, but really, you don’t need a recipe, its so easy to make: peel and cut a pound of carrots, steam in a microwave safe container for 3 minutes, transfer to a skillet heated over med-high heat, sauté with one tablespoon butter and sprinkle a tablespoon of  brown sugar. ♦

♦ Cooking Skills: an opportunity to teach your child how to peel and slice carrots, use a microwave, and make a glaze.

Cooking is not something that comes naturally – it’s a skill that’s developed over time just like anything else. Once you familiarize yourself with the tools of the trade and feel comfortable in a kitchen you’re more able to “throw” a satisfying and delicious meal together with what you have on hand.

Over the years I’ve actually set cooking goals for myself such as becoming a grilling expert so I didn’t have to rely on my husband to do it or finding and developing more creative ways to cook fish. I’ve posted several fish recipes that are part of my growing repertoire of fish preparations – here’s another quick and easy one that I hope you’ll enjoy.

Ahi tuna, also known as yellow fin or big eye tuna, is a meaty fish best served rare to medium-rare like a premium beef steak. Even though a well-done ahi steak is about as unappetizing to me as a well-done beef steak to beef lovers, there are people who prefer them cooked through.

Grilled Tuna with Ginger-Lime Sauce

Sauce Ingredients:

Juice of 2 limes

2 teaspoons grated ginger

2 cloves garlic, grated

¼ c. low-sodium soy sauce

¼ c. extra-vigin olive oil

¼ t. agave nectar, stevia, or sugar*

handful of fresh basil, finely chopped

Kosher or sea salt and pepper

1. 5 pounds ahi tuna, cut into 4 – 1″ thick pieces

Whisk all the sauce ingredients together, add kosher or sea salt and pepper to taste.

*I used the juice of a “Cutie” mandarin orange instead of one of the sweeteners listed. Also, cilantro can be substituted for basil if you’re a cilantro lover!

Preheat the grill to medium-high heat or you can use a indoor grill pan preheated over med-high heat.

Season tuna generously with salt and freshly ground pepper. Brush with olive oil (mixed with a bit of cayenne or Japanese togarashi spice if you like a little heat ). Place on the hot grill and sear for 2 minutes on each side for medium rare.

Spoon the sauce over the fish and serve immediately.

Enjoy

Notes: I’ve  been very conscious about buying only sustainable fish. If you’re confused by this term, here’s a good source that contains a list and explains what sustainable means. Also, for many years I’ve substituted Bragg’s Liquid Aminos (pictured above) for soy sauce.

I’m a salad lover of the first degree and lately, I’ve seen a lot of Asian-inspired noodle salads that look so good I could eat them off the page (or screen).  The addition of slippery sweet sesame noodles adds special appeal for folks who would like salads if it weren’t for all the greens. This “tornado of greens” is adapted from a recipe at one of the cooking blogs I follow, Ezra Poundcake.

Sesame Noodles and Baby Greens with Peanut-Ginger Dressing

8 ounces soba noodles or whole wheat linguine or spaghetti

1 tablespoon sesame oil

1 cup Peanut-Ginger Dressing (recipe follows)

2 tablespoons basil chiffonade*

Grated zest of 1 orange

Grated zest of 1 lime

Sea salt and freshly ground pepper to taste

1 cucumber, peeled, cut in half lengthwise and sliced

4 scallions, trimmed and julienned

5 oz. bag organic mixed baby greens

Garnish with carrots, red peppers, parsley, chives, and/or chopped peanuts.

1.Prepare the soba noodles or whole wheat pasta as directed on the package. Drain, rinse with cold water, toss with sesame oil in colander, and set aside.

2. In a large bowl, toss the noodles, dressing, basil, orange zest and lime zest.

3. Add the cucumbers, scallions, and greens, and toss gently. Garnish.

4. Toss with the dressing just before serving.

Variations: Feel free to add snow peas, sugar snap peas, julienned yellow bell pepper, sprouts, julienned carrots, toasted sesame seeds, or chopped peanuts.

Other greens such as arugula, kale, spinach, or Napa cabbage can be substituted for the mixed baby greens, too.

Peanut-Ginger Dressing

Makes 1 ¾ cups

¼ cup creamy peanut butter, at room temperature  

Juice of 1 orange

Juice of 1 lime

¼ cup rice wine vinegar

2 tablespoons soy sauce

½ teaspoon red pepper flakes

2 tablespoons peeled, grated fresh ginger

3 garlic cloves, minced

1/2 cup canola or safflower oil

First, use a microplane (a must-have kitchen tool) for the orange and lime zest. (I had those cute always-sweet mandarin oranges called “Cuties” in the fridge so used four of those in place of one orange.) Then, cut the fruit in half and squeeze the juices out.

In a medium bowl, whisk together everything but the oil. Slowly add the oil, and whisk until all the oil is incorporated. Use immediately or refrigerate for up to 6 days.

Cooking Academy

* Not sure how to julienne carrots or chiffonade basil? What’s the difference between chopped, minced, diced? Here’s a very helpful video on knife skills by Food and Style.  Viviane Bauquet Farre’s mesmerizes you with her charming accent and soothing voice, and she makes slicing and dicing seem so pleasant and effortless

Slice, dice, mince and chiffonade for Vegetarian Times from Viviane Bauquet Farre on Vimeo.

She’s Cookin’s  recipe for Eggplant Parmesan was chosen as a finalist in Zov’s (of Zov’s Bistro fame) eggplant recipe contest and the judging is today; so I’m busy making Eggplant Parmesan “My Way” just as soon as I finish this cup of java Over the years, I fine-tuned the preparation of this dish to make it less heavy and lower in calories without sacrificing the robust flavor and cheesy deliciousness.

Wish me luck If it wins, you’ll see Eggplant Parmesan “My Way” featured as a daily special at Zov’s Bistro in Tustin!