This dinner makes use of the Swiss chard and the Acorn squash that are now in season. The lemons are from my Meyer Lemon tree.
Sautéed Swiss Chard
1 large bunch Swiss Chard
3 garlic cloves, minced
1/2 shallot, chopped
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Cut out the central rib and stem from each leaf. Cut the leaves into smaller pieces.
Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (leaving some water on the leaves).
Place the damp leaves in a deep skillet. Cover the pan and cook the leaves for 3 minutes. Drain in a colander and set aside.
Heat the oil in the same skillet and add the garlic and shallot. Cook for two minutes. Add the chard leaves and salt and pepper, stir and reduce the heat to low.
Cook the greens until tender, about 10 minutes.
Pistachio Salmon With Meyer Lemon Sauce
2 coho salmon fillets (6 ounces each)
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
2 tablespoons mayonnaise
1/4 cup finely chopped pistachios
1/2 shallot, chopped
1/2 tablespoon olive oil
1/2 cup heavy whipping cream
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper
Preheat the oven to 375°F
Place the salmon in a small oiled baking pan; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios.
Bake for 15-20 minutes or until the fish is cooked through its center.
In a small saucepan, cook and stir the shallot in oil over medium-high heat until tender. Add the cream, lemon peel, lemon juice, salt and cayenne and bring to a boil.
Reduce the heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally.
Serve the salmon over the Swiss chard and spoon the lemon sauce over all. Serve immediately.
Parmesan-Roasted Acorn Squash
1 acorn squash, ends removed, seeded and cut into 4 one-inch thick slices
2 tablespoons olive oil
1 teaspoon dried thyme
Kosher salt and black pepper
Grated Parmesan cheese
Heat the oven to 375° F.
In a baking dish, toss the squash slices with the oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Parmesan.
Roast the squash until golden brown and tender, about 45 minutes.
After being away from home for the holidays, I went food shopping on Friday to stock up for meals for the coming week. I pretty much plan my menu based on what looks good in the produce section of the supermarket or the farmer’s market.
The greens this week were gorgeous as were several other vegetables. Each of the posts will show a few photos of some of the items I bought and I will share with you throughout the week what I made with these great looking veggies.
I have also discovered a new type of pasta and my blog readers who are carb conscious may be interested. It is called Fiber Pasta and it is made in Italy but distributed by an American company in CA. Fiber Pasta products are low glycemic, reduced in carbs, high in fiber, high in protein and non-GMO with a traditional taste and texture. For more information visit their website: https://fiberpasta.us/
Broccoli Rabe And Fiber Pasta
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 large bunch broccoli rabe, about 1 1/2 lb., ends trimmed
2 tablespoons plus 1/4 teaspoon kosher or sea salt
3/4 lb ziti pasta
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups low-sodium, fat-free chicken broth
Freshly ground pepper, to taste
1 cup Parmesan cheese, grated
Cut off the broccoli rabe florets and coarsely chop the leaves and tender stems.
Bring a large pot three-fourths full of water to a boil. Add the 2 tablespoons salt and the pasta and cook until al dente.
While the pasta water is heating, in a large frying pan over medium-high heat, warm the olive oil.
Add the onion, garlic and crushed red pepper and sauté until soft, about 4 minutes.
Stir in half of the broccoli rabe, including the florets, coating them with the oil.
Cook until the wilted, 2 to 3 minutes. Stir in the remaining broccoli rabe and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Pour in the broth and reduce the heat to medium and simmer until the broccoli rabe is tender, 8 to 10 minutes more.
Stir in the 1/4 teaspoon salt and season with pepper.
When the pasta is ready, drain and place the pasta in a serving bowl. Top with the broccoli rabe sauce and add the cheese. Mix well and serve.
Roasted Italian Sausage and Red Bell Peppers
1.5 lbs Italian sweet fennel rope sausage
1 tablespoon olive oil
1 small garlic clove, minced
2 red bell peppers, cut into one-inch cubes
1 teaspoon dried oregano
Salt and black pepper to taste
Preheat the oven to 400 degrees F.
Place the peppers, garlic, oregano, salt, pepper and olive oil in a baking dish.
Place the whole sausage rope on top and bake for 30 minutes.
Turn the sausages and peppers over and return the dish to the oven for an additional 30 minutes or until the sausages are golden brown.
To serve, cut the sausage into pieces and serve with the peppers.