Rainbow Swiss Chard with Lemon Citronette

A light, lemony dressing adds bright appeal to tender Swiss chard.

Ingredients:
1 large bunch rainbow Swiss chard
2 tablespoons fresh lemon juice
1 teaspoon sugar
½ cup grapeseed or olive oil
Dash of cayenne or red pepper flakes (optional)
Sea salt and fresh ground pepper

Method:
1. Rinse Swiss chard and pat dry with a paper towel. Trim tough stem ends as needed.

2. Cook the chard in 2 batches in a pot of salted boiling water for about 4-6 minutes each batch, until tender, then immediately plunge into an ice bath to preserve color. Let cool.

3. For the dressing, stir lemon juice, sugar and your choice of spice together in a small bowl. Slowly drizzle in oil and whisk until incorporated. Season with salt and pepper to taste.

4. Once the chard is cool and dry, drizzle with lemon citronette to taste. Season with salt and pepper as needed.

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Rainbow Swiss Chard Gratin

Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s multigrain bread.

Ingredients:
1 pound rainbow Swiss chard, with both stems and leaves intact
1 tablespoon whole-grain mustard
1¾ cup heavy cream
Grated Parmesan
Sea salt and fresh ground pepper
Butter, for baking dish

Method:
1. Heat the oven to 350°. Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Remove the stems. Drop the leaves in the boiling water briefly, until they relax. Drain, let cool, and wring out the leaves. Spread the stems and leaves in a buttered shallow ovenproof dish.

2. Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake, 35 to 40 minutes, until the top is bubbly and golden brown.

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Poached Duck Eggs over Sautéed Spring Greens & Hedgehog Mushrooms

These creamy poached eggs are perfectly complemented by flavorful kale rapini, pea shoots and Swiss chard greens.

Ingredients:
4 duck eggs
4 teaspoons vinegar
1 large bunch kale rapini, removed of any tough stem ends, florets reserved and greens roughly chopped
1 large bunch Swiss chard, removed of any tough stem ends and greens roughly chopped
2 cups pea shoots
2 cups Hedgehog mushrooms, trimmed of any tough ends
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Grana-style cheese, grated, and crispy breadcrumbs (optional)

Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into it’s own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.

2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the rapini greens and florets, pea shoots, Swiss chard greens and mushrooms and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.

3. To serve, add a serving of greens and mushrooms to a plate, and then top with a poached egg. Season with salt and pepper, as needed, and top with grated Grana-style cheese and crispy breadcrumbs, if desired.

Cozy Up Recipes

February continues to chill the bones, so warm yourself body and soul this week with a pasta night starring locally-crafted bucatini pasta kissed with earthy Shiitake mushrooms and homegrown Swiss chard, as well as our signature garlic confit and Grana-style cheese. Also included in this cozy and comforting box: Fresh Challah bread, seasonal favorites such as Seckel pears and Cara Cara oranges, and two snacks fit for Oscar night—certified-organic black popcorn and chocolate coated almonds.

Here are a few recipe ideas for the week:

Bucatini Pasta with Sautéed Red Swiss Chard & Shiitake Mushrooms
Finished with garlic confit and a grating of Grana-style cheese, this wintery pasta is incredibly cozy and satisfying.

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on French toast.

Roasted Acorn Squash with Grana Cheese
This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.

Slow-Roasted Ginger-Lime Carrots
These flavorful carrots from Jennifer Perillo’s Homemade with Love cookbook are wonderful served hot, at room temperature and even cold.

Whole-Poached Seckel Pears
These petite little pears are the perfect sweet bite, poached in just a little sugar and cinnamon.

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