CHARD JAM
Chard Jam
Prep/Cooking Time: 45 minutes
Servings: 4
Ingredients:
4 garlic cloves, crushed
1 lb. mixed hardy greens (such as Swiss chard, mature spinach or arugula, and/or broccoli rabe)
3 cups tender herbs (such as parsley, mint, cilantro, fennel fronds, and/or tarragon)
¾ cup extra-virgin olive oil, divided
1 red or green chile, thinly sliced
1 1” piece fresh ginger, peeled, finely grated
1 teaspoon ground coriander
Salt to taste
Ricotta, farmer’s cheese, or feta (for serving)
4 ½” thick slices country-style bread, toasted
½ lemon
Instructions:
1. Place garlic in a large pot. Layer greens and herbs over. Pour 1 cup water over. Bring to a simmer over medium heat. Cover pot, reduce heat to medium-low, and steam until greens and herbs are wilted and garlic is very soft, about 20–30 minutes.
2. Using tongs, transfer greens and herbs to a medium bowl. Let sit until cool enough to handle. Pick out garlic and transfer to a small bowl; using a fork, smash to a paste.
3. Squeeze any excess water out of greens and herbs. Transfer to a cutting board, finely chop, and set aside.
4. Wipe out skillet. Heat ½ cup oil over medium-low. Add chile and ginger and cook, stirring until softened, about 1 minute. Add chopped greens and herbs and cook, stirring often for about 10–15 minutes. Add garlic and coriander. Using a wooden spoon, mash garlic into greens mixture and stir to combine. Continue to cook, stirring occasionally about 5 minutes more. Remove from heat. Season with salt and stir in lemon juice and remaining ¼ cup oil.
5. Spoon ricotta on toast and top with herb jam. Finely zest lemon over.
6. Do Ahead: Herb jam can be made 5 days ahead. Wrap in plastic, pressing directly onto surface, and chill. Let jam come to room temperature before using.
Ajiaco Soup
Prep/Cooking Time: 50 minutes
Servings: 9
Ingredients:
4 cups low-fat, low-sodium beef broth
2 cups water
1 cup Swiss chard (wash & cut)
2 medium large carrots
8 potatoes (peeled & cut in 4 pieces)
1 garlic cloves (cut in pieces)
¼ black pepper
1 teaspoon salt
½ teaspoon dried oregano
1 Tablespoon fresh parsley (chopped)
½ cup celery (chopped)
Hot sauce to taste
2 Tablespoons canola oil (divided)
1 1/2 lbs beef stew meat
2 hard-boiled eggs (sliced)
1 large white onion (peel & cut in slices)
Instructions:
1. Heat 1 tbsp of oil in a large broth pot and brown the meat for 4 to 5 minutes. Add the broth and water and bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
2. Season with hot sauce and place the egg slice in each bowl before serving. Heat 1 tbsp of oil in a small skillet and brown the onion. Add it to the broth pot, along with the remaining ingredients except for the hot sauce and egg.
3. Simmer for 20 minutes.
Mediterranean Snow Peas
Prep/Cooking Time: 15 minutes
Servings: 2
Ingredients:
1 ½ teaspoons butter
1 clove garlic, minced
½ teaspoon Italian seasoning
½ pound fresh snow peas, trimmed
1 Tablespoon water, or more as needed
1 Tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
Kosher salt and ground black pepper to taste
Instructions:
1. Melt butter in a skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Stir in Italian seasoning. Add snow peas and water; cook and stir until peas are bright green and tender, about 2 minutes. Stir in olive oil and lemon juice. Season with salt and pepper.
Satay Zucchini Noodles
Prep/Cooking Time: 20 minutes
Servings: 1
Ingredients:
2 zucchini or yellow summer squash (unpeeled, cut lengthwise into thin, spaghetti-like strips)
1 1/2 Tablespoons Asian peanut satay sauce
1 Tablespoon tahini
1 Tablespoon Juice of 1/2 lime
1 teaspoon soy sauce (naturally brewed)
1 teaspoon ginger root (freshly grated)
1/3 cup snow peas (thinly sliced fresh)
1/3 cup orange or red bell pepper (thinly sliced)
1 teaspoon white or black sesame seeds (toasted)
2 Tablespoons cilantro leaves (fresh)
Instructions:
1. Add the zucchini to a 2-quart microwave-safe dish.
2. Stir together the satay sauce, tahini, lime juice, soy sauce, and ginger in a small bowl until smooth. Pour the sauce over the zucchini and toss to coat.
3. Cover the dish with unbleached parchment paper and microwave on high until the vegetables are done, about 4 minutes (for al dente) to 5 minutes (for softened). Remove from the microwave and let stand, covered, for 5 minutes to complete the cooking process.
4. Add the snow peas and bell pepper, toss to combine, and adjust seasoning. Sprinkle with the sesame seeds and cilantro and serve immediately.
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