What’s for Dinner: Monday

I’ve decided to try out a new type of post. Much of what I cook on a weekly basis is a repeat or adaptation of recipes I’ve already blogged, or sometimes a new recipe that I haven’t perfected yet. I realized that while that might not be interesting from a “I want to make this … Continue reading

Baked Chard Frittata

My CSA posted this recipe on their Facebook page last week and I knew I wanted to try it. But I ended up making a bunch of changes. A lot of chard recipes say to discard or save the stems for another use, but I like to use them with the greens when possible. The … Continue reading

Meatball Soup

This is another one of my favorite Emeril recipes. It is wonderful on cold winter nights. The recipe is great as-is, but I’ve made it so many times I have changed  a few things, so I have included my version. I swapped a few ingredients, lightened up on the tomato paste, and took out all … Continue reading

Greens and Feta Phyllo Pie

I have used this recipe for a few years during the height of greens season, but I forgot just how good it is. It is another Cooking Light recipe, but I have made some changes so I am transcribing it here. 1 box of frozen phyllo dough, thawed 2ish lbs of assorted greens* 1 tablespoon … Continue reading

Kitchen Disaster = Shiny New Recipe

I’ve made a lot of one pot dinners lately. You may have noticed. Tonight I got all ambitious and was going to make three dishes:  Salmon with Red Pepper Pesto, Brown Butter Orzo, and sautéed chard with garlic. Nice! Well, I made the pesto, browned some butter and got the orzo cooking, cleaned and sliced … Continue reading

Chard and Spinach Pie

Swiss chard season has come knocking and I have answered its first call with this swiss chard pie.  Pie for dinner?  That’s insanity!  Insanely fabulous, you mean.  This recipe comes from Her Domestic Highness, Martha Stewart.  Don’t worry, it’s pretty easy.  The original recipe is here, but I made a few changes to bump up … Continue reading

Quick Pasta Adaptations

There are a couple of pasta recipes I use over and over. They’re great for using up some of the core CSA ingredients – onions, garlic (there is nothing better than CSA garlic), tomatoes, and spinach or other greens. I adapt a lot of recipes from CookingLight.com. Interestingly, a core component of these recipes is … Continue reading