Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 Hoping to get some helpful ideas. I belong to a CSA (go local vegetables!) and I think they must have overplanted the chard this year. This is the fifth week of chard and each bunch is bigger than the last. I've steamed it and sauteed it with miso, tamara, wasabi, chili sauce, etc. I've added it to soups. I've even made fakin' and chard appetizers. Any other ideas on yummy ways to prepare chard? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 I wilt it and then puree it and freeze it in ice cube trays and pop those in a freezer bag. I then toss the cubes in with lots of stuff--stews,soups, lasagna, casseroles, omelets. It is so good for you and is nice to pop it into other foods frequently. > " Jigilou Snicklefitz " <jigilou > > > Chard Help >Thu, 19 Jul 2007 13:48:51 -0000 > >Hoping to get some helpful ideas. I belong to a CSA (go local >vegetables!) and I think they must have overplanted the chard this >year. This is the fifth week of chard and each bunch is bigger than >the last. > >I've steamed it and sauteed it with miso, tamara, wasabi, chili sauce, >etc. I've added it to soups. I've even made fakin' and chard >appetizers. > >Any other ideas on yummy ways to prepare chard? > _______________ http://imagine-windowslive.com/hotmail/?locale=en-us & ocid=TXT_TAGHM_migration_HM\ _mini_2G_0507 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 I've used chard instead of lasagna noodles to make a layered dish like a lasagna. To make a vegan version, make a vegan sesame cheese with two cups (one pound) of tahini (I prefer raw), 1/2 to 2/3 cup fresh lemon juice (pulp is ok), 6 to 10 cloves garlic smooshed or chopped, and a bit of salt, and mix this all with a fork until the tahini stiffens - then mix in a block of firm tofu that's been broken up with a fork. That sesame cheese/tofu mixture will set up nicely while the whole dish bakes, and your feeders won't be able to tell there isn't dairy unless you tell them, then insist about 3 times or so. So you just need a straight marinara-type sauce, a sauce with things like eggplant and mushrooms mixed in, olive oil and the chard. Depends on how many layers your pan can handle - about 3 for a two- inch deep pan, about 5 for a four-inch deep pan - but start with olive oil, then a bit of the straight marinara, then a layer of chard. Next put a layer of the sauce with stuff, then a layer of chard. Then a layer of the sesame cheese/tofu mixture, then a layer of chard. Etc. The very top should be chard topped with the rest of the straight marinara. Bake for about an hour at 350 degrees.... , " Jigilou Snicklefitz " <jigilou wrote: > > Hoping to get some helpful ideas. I belong to a CSA (go local > vegetables!) and I think they must have overplanted the chard this > year. This is the fifth week of chard and each bunch is bigger than > the last. > > I've steamed it and sauteed it with miso, tamara, wasabi, chili sauce, > etc. I've added it to soups. I've even made fakin' and chard > appetizers. > > Any other ideas on yummy ways to prepare chard? > Quote Link to comment Share on other sites More sharing options...
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