Video: Inspiration from the Farmer's Market

Inspiration from the Farmer's Market

Visit your local farmers' market for inspiring vegetable based dinners this summer. This delicious Swiss Chard and Olive Tart makes wonderful use of chard, an ingredient that is healthful, beautiful and inexpensive. Accompany with a tossed green salad and vegetable based soup. (Check back next week for a delicious soup that uses up the abundance of garden zucchini.)

Black Olive and Swiss Chard Tart
(From Pedaling Through Provence Cookbook by Sarah Leah Chase)

Pastry
1 1/4 cups all purpose flour
1 Tablespoon minced rosemary
pinch of kosher salt
8 Tablespoons chilled unsalted butter, cut into small pieces
2 heaping teaspoons imported Dijon mustard
2 to 3 Tablespoons ice water

Filling
1 large bunch of Swiss chard, washed, stems and center ribs removed, leaves patted dry and cut into strips
2 Tablespoons extra virgin olive oil
1 large onion, chopped finely
3 cloves garlic, chopped finely
1 teaspoon dried thyme
pinch of freshly grated nutmeg
3/4 cup freshly grated Gruyere cheese
2 large eggs
1/2 cup cream
kosher salt and freshly ground black pepper to taste
1 1/2 cups pitted Kalamata olives
2 to 3 Tablespoons pine nuts

For the pastry:
Place the flour, rosemary, salt and butter in a food processor and pulse until the mixture resembles coarse meal. Add the mustard and enough ice water so that the dough begins to form a ball as the machine is pursed on and off. Gather the dough into a flat disk, wrap in plastic and refrigerate for at least 30 minutes.

For the filling:
1. Heat the olive oil in large skillet over medium-high heat. Add the onion and saute until soft and translucent, 7-10 minutes. Add the chard, garlic, thme, and nutmeg. Cook until the chard leaves have wilted and any water given off has evaporated, about 5 to 7 minutes. Remove from heat and gently mix in the cheese.
2. Beat the eggs and cream together in a mixing bowl and then fold in the card mixture, blending well. Season with salt and pepper and set aside.
3. Preheat oven to 400 degrees F.
4. On a lightly floured surface, roll out the chilled pastry dough to form a 12 to 13 inch circle. Transfer to an 11-inch tart pan with removable bottom and press dough into bottom and sides of pan, trimming edge as necessary.. Spread the chard filling evenly in the tart shell. Arrange the olives in concentric circles over the top, pressing lightly into the filling. Sprinkle pine nuts generously in between the olives.
5. Bake the tart until the crust is golden and the filling is set, 30 to 40 minutes. Serve hot, warm, or at room temperature.

Rediscovering Guacamole in a Flash!

Having found an abundance of tortilla chips in the pantry, I decided to make guacamole. What a pleasant surprise to discover how fast and easy it is to make a fresh, delicious and authentic guacamole--also very inexpensive when avocados are in abundance at the market! Though purists would argue you need a special mortar and pestle made from volcanic stone you really don't need any special equipment--a fork will work just fine. I actually have been using my potato masher to coarsely (and quickly) mash the avocados. In less than 15 minutes you can wow your friends and family

Below is a simple guacamole recipe from The New Basics Cookbook (one of my all-time favorite cookbooks). The recipe is easily halved making it a perfect appetizer-sized portion for 2-3 people!

Ole Guacamole (From The New Basics Cookbook)

2 ripe avocados, halved and pitted
4 teaspoons fresh lemon juice (or lime juice--though lemons are cheaper)
1 large ripe plum tomato, seeded and chopped
1 Tablespoon chopped red onion
Salt and freshly ground pepper, to taste
Dash of Tabasco or hot pepper sauce

1. Scoop the avocados in to a bowl. Add the lemon juice, and mash the avocados coarsely.
2. With a fork, gently mix in the tomato, onion, salt and pepper, and Tabasco sauce. Serve within an hour or two at room termperature.

Makes about 1 1/2 cups.

Burgers

It's time to start firing up the grill for the spring and summer season. This turkey burger recipe hails from Real Simple Magazine:

Ingredients
3/4 pound ground turkey
1 medium zucchini, grated
1 medium carrot, grated
2 cloves garlic, finely chopped
3/4 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg
3 tablespoons olive oil
4 slices crusty bread
4 small leaves Boston lettuce
4 tablespoons mayonnaise (optional)

Directions
Heat broiler.
In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side.
Meanwhile, place the bread on a baking sheet and brush with the remaining oil. Broil until golden brown and crisp, about 1 1/2 minutes.
Transfer the bread to individual plates. Top with the lettuce leaves and burgers. If using, combine the mayonnaise and lemon juice in a small bowl and serve with the burgers.
2 teaspoons fresh lemon juice (optional)

Quick Tip
For extra zest, rub the bread with the cut side of a peeled, halved garlic clove immediately after removing the bread from the oven.

For many other burger recipes check out these unique twists on the classic:

Hamburgers With Lemon and Soy Sauce
Lamb Burgers
Pork Burgers
Relish Burgers
Salmon Burgers
Tofu Burgers

Tell us about some of your favorite recipes.

Planning a BBQ or outdoor affair?
Check out NetGrocer's special on chips and salsa:

Buy 1 Bag of Herr's Tortillas (9-13.5oz bag)
Get 1 -16oz Salsa FREE ( mild, medium or hot)

Sandwiches as a Finale

Sandwiches make a satisfying main course that can be eaten at home or on the go. Sandwiches are also a fabulous ending when they feature delicious cookies and ice cream. Like many of our recipes you can make these frozen treats ahead and have enough for several desserts throughout the week.

Toffee-Oatmeal Cookie Ice Cream Sandwiches (adapted from Bon Appetit, 8/94)

Makes 12 sandwiches

Cookies
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup chopped English toffee candy bars (such as Heath or Skor, about two 1.4 ounce bars

2 pints vanilla frozen yogurt or ice cream
1 1/2 cups Heath brickle bits

Position racks in middle and top thirds of oven; preheat to 350 degrees. Line 2 heavy large baking sheets with parchment paper or silicone liner. Sift flour, baking soda, salt and cinnamon into medium bowl. Using electric mixer, beat butter, 1/2 cup sugar and brown sugar in large bowl until smooth. Mix in egg and vanilla. Add flour mixture, oats and chopped toffee candy and mix until well blended.

Rolling about 1 1/2 tablespoons of dough between palms for each cookie, form half of dough into 12 rounds. Place 6 rounds on each prepared baking sheet, spacing evenly. Flatten each round to 2 3/4 inch diameter. Bake until cookies are golden, about 14 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks and cool completely. Repeat forming and baking rounds with remaining dough. (Can be stored in airtight container up to 4 days or frozen up to 3 months.)

Spread scant 1/3 cup softened frozen yogurt or ice cream evenly over bottom of 1 cookie. Top with another cookie, bottom side down, forming sandwich. Roll edges in Heath brickle bits. Wrap cookie sandwich in plastic; freeze until firm. Repeat with remaining cookies and frozen yogurt/ice cream. (Can be prepared 4 days ahead. Keep rrozen.) Let sandwiches stand at room temperature 5 minutes before serving.

Croissant Sandwiches

These croissant sandwiches were served at a recent bridal shower.



The preparation is simple and the presentation is elegant for any type of formal or casual event.

Shopping list:
croissants
cheese
lettuce
tomato
ham
turkey
mayo (you can spruce up traditional mayo with herb de provence)
mustard

Preparation:
Layer cheese, lettuce, tomato (for a vegetarian option)
Layer cheese, lettuce, tomato and ham or turkey
Slice croissants in thirds
Provide mayo and mustard condiments on the side

If you are watching your caloric intake, swap out the croissant for a whole wheat baguette or a chibatta roll.

Sandwiches

This week we'll be featuring sandwiches that can be the main focus or the finale.
Feeding Fre(e)nzy is interested in what are some of your favorite sandwiches?