Wednesday, July 26, 2017

Making Do

My Grandma Myrtle was a good cook, she could get a pretty nice meal out of what was on hand, and what was leftover. She made do and I think she liked the challenge too.
I aspire to this.

swiss chard, maple syrup, garlic, cabbage

4 years ago we joined a local CSA*
we buy shares in a local farm and each week we get a basket with whatever came ripe that week plus some eggs and and a loaf of bread. Its a chunk of cash up front and a bit of a gamble and some times it presents a bit of a challenge, last week it was swiss chard. Neither of us are very fond of the taste, sort of earthy like beets. Tonight my quest was to find a way to cook it that we like because I fear we will get more this week.
Here is what I made:
oven 360
cabbage wedges tossed in EVOO, maple syrup, Salt&Pepper
roasted for 30 min, flip after 15-20

swiss chard stems tossed in EVOO, maple syrup, Salt&Pepper and 1-2 cloves chopped garlic
roasted for 15 min
combined with prepared couscous

swiss chard leaves tossed in EVOO, Balsamic vinegar, and 1-2 cloves chopped garlic
roasted for 10-15 min til crispy
chopped and added to a dressed salad of lettuce fresh basil and tomatoes.

The consensus was to save the "recipe"

....roasted nuts would be a nice addition to the couscous

*Community Supported Agriculture,  


neki desu said...

oh and be sure to include halloumi cheese!!

alsokaizen said...

What is that? I've never heard of it, I'll have to see if I can find some...