Recipes from the Garden

Gardeners know this all too well, you get a bumper crop and you might wonder what am I going to make with it? Elizabeth asked for help from chef and cookbook author, Robin Asbell. She invited Robin over for a private tour of everything that’s growing in her backyard.

Chef and cookbook author, Robin Asbell shared stopped by to share recipes on what you can make with Swiss Chard and other fresh ingredients that are found in many gardens.

For more information on Robin’s cookbooks, click here.

French Swiss Chard and Chevre Frittata

4 ounces new potatoes, boiled
1/2 pound Swiss chard, stemmed and chopped
2 tablespoons butter
1/2 medium onion, minced
2 teaspoons fresh thyme, chopped
5 whole eggs
1/4 cup milk
2 ounces chevre cheese, crumbled
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper

How to Make it:
1. Use a teaspoon of the butter to butter a pie pan. Preheat the oven to 375. Boil the potatoes until tender. In a large sauté pan, melt remaining butter and then sauté onion until clear and tender. Add the thyme and sauté for a minute. Add the chopped chard and cook only until it turns bright green and shrinks a bit, just a couple of minutes. Take the pan off the heat to cool. Thinly slice potatoes into the buttered pan.
2. Whisk eggs with milk, salt and pepper. Distribute the sautéed chard mixture over the sliced potatoes, then sprinkle the crumbled chevre over that. Pour the egg mixture over the filling and wiggle the pan a bit to make sure the eggs reach the bottom of the pan. Bake 25-30 minutes, until the frittata is puffed and golden.

Dijon-Herb Vinaigrette and Big Salad
Makes 8 servings (1 cup dressing)

1 clove garlic
2 small shallot, peeled
1 teaspoon salt
1 teaspoon sugar
1 pinch pepper
2 teaspoons dijon mustard
2 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup fresh basil, parsley, mint, chervil, etc
8 cups assorted salad ingredients, washed and dried

How to Make it:
Makes 1 cup dressing, enough for a few salads. Use a food processor or blender. With the processor running, drop in the garlic and shallots down the feed tube one at a time to mince. Add the salt, sugar, and pepper, process and scrape down. Add mustard and vinegar, and with the machine running drizzle in the oil gradually. At the end, add herbs and pulse to chop.
Serve over salad.

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