May 26, 2009
The Swiss Chard in this weeks box was beautiful. I have a few favorite dishes using chard. My favorite, Salmon wrapped in Swiss Chard, is my take on a L'Amie Donia menu item (Bass wrapped in Butter lettuce). Since that wasn't in the cards for this week I thought I'd do a little research and found something interesting, yet simple on Epicurious.com.
I have found that I feel duty bound to use the items in the box for their best possible use. I am often conflicted trying to decide whether or not to make something over the top or extremely simple. I am leaning towards simple, letting the amazing produce shine.
I was pleased to see the green garlic again, especially since I had a risotto request.
Here's what's happened so far...
Wednesday: Green Garlic and Leek Risotto, Herb Roasted Chicken (oregano, thyme)Strawberry mousse
Thursday: Spinach salad with walnuts, goat cheese and kumquat vinaigrette, Sauteed Hakurei Turnips, potatoes and golden beets, Sauteed Swiss Chard with Spring Onions, Sand Dabs with Tomato and Spring Onion Greens.
A brief note about Kumquat vinaigrette. I found myself with out citrus to make dressing for Thursday's salad. Luckily there is a Kumquat tree outside the kitchen door. I wasn't sure how it was going to work out but I was pleasantly suprised. It was delicious if I do say so myself. It really shouldn't be a shock to me considering kumquats are nature's Sour Patch Kids.
Here's what I did...
Cut off the stem end of the kumquats and cut into large chunks, removing the seeds.
- Combine in a blender with Extra Virgin Olive Oil and a touch of honey.
- Blend until pleasantly chunky (i.e. how chunky you like it!)