Spinach and Rainbow Chard Gratin
I love greens. I love cheese. I love greens and cheese. I use all organic or locally sourced ingredients whenever possible.
♥, Dana
Servings: 6
Category: Sides, Vegetarian
Prep+Cook Time: 50 Minutes
Ingredients:
- 16oz Fresh Baby Spinach
-1 Bunch of Green or Red Chard
-1 Shallot
-1 TBSP Olive Oil
-1 Garlic Clove
-3 TBSP Unsalted Butter
-1/2 Cup Stock (I used beef but you could use vegetable)
-1/2 Cup Cream (you can also sub this for stock if you want a less rich dish)
-1/2 tsp Salt
-1 tsp Pepper
-1 Cup Gruyere Cheese
- 1/2 Cup Breadcrumbs
1. Preheat oven to 375 F. Prep 9 x 12" baking dish by greasing with butter.
2. Clean your greens but don't worry about drying them. De-stem the chard and chop the stems into 2"" pieces then put in a separate bowl. Cut the chard leaves into 1" ribbons.
3. Steam the greens (but not the stems) in a colander over boiling water or in a very shallow amount of water in a pot for a few minutes until wilted, stirring once. You may do this in batches if easier. Allow to cool and drain in a colander set in the sink.
4. Chop the shallot in a few pieces and add to the stems. Process in a food processor until chopped small but course - or do by hand.
5. Heat olive oil in a large frying pan. Add onion and chopped stems. Sautee for a few minutes. Add garlic and cook for 2 more minutes.
6. Squeeze the water out of the greens by hand and then chop it coarsely.
7. Add the greens to the pain with the garlic, shallot and cook for a few minutes until some of the moisture is gone.
8. Add the salt, pepper, stock and/or cream and cook for a few more minutes stirring frequently to prevent sticking.
9. Remove from heat.
10. Grate the cheese! Add the 2/3 of the cheese to the mixture!
11. Pour the mixture into the buttered dish and sprinkle with remaining cheese and bread crumbs!
12. Bake until the topping is golden brown and the filling bubbles around the edges, 20-25 minutes.
13. Allow to cool for 10 minutes.
*Inspired by Smitten Kitchen and Cook's Illustrated
*Cool tip: You can substitute the spinach/chard mixture with any combination of chard, collard greens, spinach, kale! Mushrooms would be good too!
*Cool tip: You can use parmesan instead of gruyere.
*Cool tip: Some may like to add a pinch of nutmeg - I added 1 tsp of Ras El Hanout when cooking the shallot mixtures.
Butternut Squash Salad with Farro and Pepitas
This side is hearty enough to stand up to other things on your Thanksgiving table, but light enough to offer a nice break from the heavy traditional foods!
♥, Amanda
Servings: 6
Category: Sides, Vegetarian
Prep+Cook Time: 40 Minutes
Ingredients:
- 2 cups butternut squash, cut into small cubes
- 1 cup farro
- 1/3 cup toasted and salted pepitas
- 3 ounces feta
- 1 tablespoon sherry vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 half red onion, finely chopped
1. Preheat over to 375 F. Coat baking sheet with olive oil then spread squash out on top in a single layer. Sprinkle with salt and pepper. Bake 30 minutes, flipping halfway through.
2. Cook farro according to package instructions.
3. Whisk together vinegar, 1 tablespoon of water, 1/2 teaspoon salt and sugar. Stir in onion and let sit for at least 30 minutes.
4. In a large bowl, mix together all ingredients - including crumbled feta and pepitas.
*Adapted from Smitten Kitchen.
*Also serves well as a salad over a bed of arugula!
Sagaponack Corn Pudding
Corn is a great side for Thanksgiving. This is a great make-ahead dish and is delicious as a left-over.
♥, Deb
Servings: 12
Category: Sides, Vegetarian
Prep+Cook Time: 1 hour
Ingredients:
-1/4 pound (1 stick) unsalted butter
-5 cups fresh corn kernels cut off the cob (6 to 8 ears) or frozen corn
-1 cup chopped yellow onion (1 onion)
-4 extra-large eggs
-1 cup milk
-1 cup half-and-half
-1/2 cup yellow cornmeal
-1 cup ricotta cheese
-3 tablespoons chopped fresh basil leaves
-1 tablespoon sugar (may add a bit more if you like it sweeter)
-1 tablespoon kosher salt
-3/4 teaspoon freshly ground black pepper
-3/4 cup (6 ounces) grated extra-sharp Cheddar, plus extra to sprinkle on top
1. Preheat the oven to 375 degrees. Grease the inside of an 8- to 10-cup baking dish.
2. Melt the butter in a very large sauté pan and sauté the corn and onion over medium-high heat for 4 minutes. Cool slightly. 3. Whisk together eggs, milk, and half-and-half in a large bowl. Slowly whisk in cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated Cheddar, and then pour into the baking dish. Sprinkle the top with more grated Cheddar. 4. Place the dish in a larger pan and fill the pan halfway up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
*From Barefoot Contessa Family Style cookbook by Ina Garten
*Cool tip: To eat the leftovers, bake in an oven until crispy . . so much better than microwaving!
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