Comments on: 30° Veg http://www.kitchenist.com/cooking/farmers-market/30%c2%b0-veg/825 A cooking blog Fri, 30 Jul 2010 04:17:33 -0700 hourly 1 http://wordpress.org/?v=3.0 By: Mae Bird http://www.kitchenist.com/cooking/farmers-market/30%c2%b0-veg/825#comment-203 Mae Bird Tue, 30 Jun 2009 15:55:59 +0000 http://www.kitchenist.com/?p=825#comment-203 I love swiss chard but I haven't done much more than sauteing it - its simple and good. I think I'm going to try that broccoli salad. mmmm sun dried tomatoes, goat cheese... I love swiss chard but I haven’t done much more than sauteing it – its simple and good.

I think I’m going to try that broccoli salad. mmmm sun dried tomatoes, goat cheese…

]]> By: Ele http://www.kitchenist.com/cooking/farmers-market/30%c2%b0-veg/825#comment-201 Ele Tue, 30 Jun 2009 12:03:51 +0000 http://www.kitchenist.com/?p=825#comment-201 Marg- do you cook the broc at all first, or just have it raw in the salad? I'm not sure I can handle it completely raw. Anything with sundried tomatoes and goat's cheese, though, and I'm intrigued. I made the dumplings, too! They turned out soo well, and made a very delicious breakfast the next day. Larissa- Ok, that sounds really good. I'm not eating a lot of fish lately but I might try this with some kind of farro/grain dish on the side. Thanks! Marg- do you cook the broc at all first, or just have it raw in the salad? I’m not sure I can handle it completely raw. Anything with sundried tomatoes and goat’s cheese, though, and I’m intrigued.

I made the dumplings, too! They turned out soo well, and made a very delicious breakfast the next day.

Larissa- Ok, that sounds really good. I’m not eating a lot of fish lately but I might try this with some kind of farro/grain dish on the side. Thanks!

]]> By: Larissa http://www.kitchenist.com/cooking/farmers-market/30%c2%b0-veg/825#comment-199 Larissa Tue, 30 Jun 2009 02:22:00 +0000 http://www.kitchenist.com/?p=825#comment-199 I did sauteed swiss chard and beet greens last night, 3 cloves garlic, chili pepper, olive oil....throw the chard in, splash of white wine...salt/pepper....saute till lightly wilted. I served it with simply seared paprika salmon with a yogurt dill sauce. I did sauteed swiss chard and beet greens last night, 3 cloves garlic, chili pepper, olive oil….throw the chard in, splash of white wine…salt/pepper….saute till lightly wilted. I served it with simply seared paprika salmon with a yogurt dill sauce.

]]> By: margaux http://www.kitchenist.com/cooking/farmers-market/30%c2%b0-veg/825#comment-197 margaux Mon, 29 Jun 2009 20:38:07 +0000 http://www.kitchenist.com/?p=825#comment-197 If you have any leftover broccoli (highly doubtful, but if you do) try eating it as a salad with sundried tomatoes and goat's cheese. I think I ended up doing that three days in a row. I tried the dumplings last night (the Gourmet version). They didn't turn out nearly as pretty as smitten kitchen's, but they were tasty! As for the swiss chard, sautee with some garlic and butter, or put it in a quiche, but that's as far as my experience with it goes! If you have any leftover broccoli (highly doubtful, but if you do) try eating it as a salad with sundried tomatoes and goat’s cheese. I think I ended up doing that three days in a row.

I tried the dumplings last night (the Gourmet version). They didn’t turn out nearly as pretty as smitten kitchen’s, but they were tasty!

As for the swiss chard, sautee with some garlic and butter, or put it in a quiche, but that’s as far as my experience with it goes!

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