Recipe Creation: Rainbow Chard + Goat Cheese Frittata

On Sunday morning we were grappling between going out to brunch and making something at home.  What swayed the decision was a quickly wilting bunch of rainbow chard that was sitting in my fridge and feeling neglected.  So, I decided to chop it up, sauté it with some sweet onions, add eggs and goat cheese and voila- you have yourself a gorgeous frittata.  Its uber healthy, beautiful to look at, and very tasty.  Plus, you can stay in your PJs all morning long.

Serves 4

Ingredients:

• 2 tbsp. olive oil
• 8 eggs, beaten
• 1 medium yellow onion
• 1 bunch rainbow chard
• 1/4 cup crumbled goat cheese
• Salt & pepper, to taste

Directions:

-Preheat the broiler.
-Heat the oil in a heavy ovenproof 10-12 inch skillet over medium-high heat.
-Stir in the onions, cover and cook for about 5 minutes.
-Add the chard and cook for another 3 minutes, or until wilted.
-Pour in the eggs and a pinch of salt and cook over medium-low until the eggs are set.
-Sprinkle with goat cheese and place under the broiler for a few minutes, or until puffed up and set.
-Season with salt and pepper and serve with a drizzle of olive oil.

Recipe (Re)creation: Pumpkin + Rainbow Chard Lasagne

This lasagne is easy, relatively healthy, and incredibly comforting.  I based the dish off this recipe from Food & Wine.  I added fresh herbs and used half and half instead of heavy cream to lighten the dish a bit.  I also used rainbow chard for little added color.  Though the dish is vegetarian, it's hearty and is sure to satisfy any meat lover.  It would also make a great side for Thanksgiving!

Serves 4-6

Ingredients:

• 2 tbsp. olive oil
• 2 yellow onions, chopped
• 2 bunches rainbow chard, stems removed and chopped
• 2 1/4 tsp. salt
• 1 tsp. ground pepper
• 2 tbsp. fresh sage, chopped
• 1 tbsp. fresh thyme leaves, stems removed
• 1/2 tsp. ground nutmeg
• 1 8-oz. can pumpkin puree
• 1 1/2 cup half and half
• 1 1/4 grated parmesan
• 1/2 cup milk
• 9 lasagne noodles
• 1 tbsp. butter

Directions:
-Heat oil in a large saucepan over low heat and preheat oven to 400 degrees F.
-Add the onions, stirring occasionally, and cook for about 5 minutes.
-Increase heat and add chard, 1 tsp. salt, 1/2 tsp. pepper, sage, thyme and 1/2 tsp. nutmeg.
-Cook 5-10 minutes, or until the chard is wilted and the liquid has evaporated.
-Mix 2 cups of pumpkin, 3/4 cup half and half, 1/2 cup parmesan and the rest of the salt, nutmeg and pepper in a medium bowl.
-Pour the milk into an 8 x 12 baking dish and top with 3 lasagne noodles.
-Spread half of the pumpkin mixture on the noodles and layer half of the chard on top of that.
-Top with a second layer of 3 lasagne noodles and repeat with another layer of pumpkin, chard and noodles.
-Mix the remaining pumpkin puree with 3/4 cup half and half. 
-Spread the mixture on top of the noodles and sprinkle with the remaining 3/4 cup of parmesan.
-Dot with butter and cover with aluminum foil.
-Bake for 20 minutes, then uncover and bake for an additional 15-20 minutes.
-Let the lasagne set for about 10 minutes before cutting.

Recipe (Re)creation: Chard, Leek, Corn + Manchego Flatbread

This will be my last corn addition for the season- I'm just thrilled I keep finding it! This recipe is partially inspired by my favorite flatbread dish at Contigo, and partially inspired by a recipe from Smitten Kitchen.  One of my favorite things about Contigo is that they ALWAYS have a flatbread on the menu and it always has manchego cheese on it.  The fun part is, they add a new seasonal ingredient on top, so its a surprise every week.  I just got leeks and rainbow chard in my Albert & Eve delivery, so I decided to combine them (and add corn, of course).  In order to make it "weekday friendly," I cheated and used tortillas instead of making pizza dough, but it created the perfect crispy flatbread that I have been seeking. The result- OMG, this might be my favorite flatbread combination!  I know that is a bold statement, but you'll have to try it yourself to prove me wrong.  Take that as a challenge.

Serves 4

Ingredients:

• 3 leeks, stalks removed
• 1 bunch rainbow chard
• 1 ear of corn, cut off the cob
• 4 whole wheat tortillas 
• 3/4 cup freshly shaved manchego
• 1/2 cup crumbled goat cheese
• Salt & Pepper
• Olive oil

Directions:

-Preheat oven to 450 degree F.
-Cut the green stalks off the leeks, and cut the remaining white parts lengthwise.
-Next, cut those halves in 1/2 inch rounds.
-Soak leek slices in cold water to remove dirt and scoop them out onto a paper towel to dry.
-Wash and dry chard and cut into 1/2 inch ribbons.
-Heat a medium skillet over low heat and add 1 tbsp. olive oil.
-Toss in leeks and cover.  Cook, stirring occasionally, for about 10 minutes.
-Add the chard and cook until the chard is tender.
-Next, add the corn and cook for 1-2 minutes.
-Season with salt & pepper.
-Meanwhile, brush tortillas with a scant amount of olive oil and place on a baking sheet.
-Sprinkle tortillas with manchego cheese shavings.
-Spoon the corn, leek, and chard mixture on the tortillas.
-Top with crumbled goat cheese and place in the oven.
-Cook for about 10 minutes, or until the tortillas begin to brown and the cheese melts.
-Serve immediately.

*Any extra chard, leek & corn mixture makes for an excellent side dish*