Garlicky Chard with Eggs and Bacon

I had this giant batch of rainbow chard in my fridge than had been sitting there for multiple weeks begging to be used. This was delicious. You can use the stems or not, your choice. Feel free to swap in cooked sausage for the bacon (chorizo would be especially excellent). Do top with hot sauce if you can stand a bit of heat - it really makes the dish.

Canola oil, butter, or bacon fat for the pan
1/2 - 1 cup finely chopped scapes (or several garlic cloves)
1 large bunch chard (1 - 1 1/2 lbs) leaves, coarsely chopped or torn
1 Tbsp cider vinegar, or more to taste
Salt and pepper to taste
1 cup chopped cooked bacon
8 eggs
Hot sauce for topping

If you cook the bacon specifically for this dish, save a bit of the fat in the pan to saute with. Otherwise use a bit of oil or butter.

Saute the scapes in a large skillet or braising pan over medium high heat for 2-3 minutes. Add the chard and saute until wilted. Add the vinegar and continue to saute the chard until tender. Stir in salt and pepper to taste, then add the bacon.

Make wells in the chard for the eggs. Add a bit more oil, butter or fat to each well to help keep the egg from sticking. Crack an egg into each well. With the heat on medium, cover the pan and cook until the egg white are cooked through, about 5 minutes. Remove from heat.

Serve hot, scooping out an egg or two with plenty of chard for each diner. Add hot sauce at the table if you like heat.

Serves about 4.

Garlic Roasted Asparagus and Shiitakes

Save this for when it cools down enough to run the oven for a few minutes. Or try it on the grill in a grill basket.

1 - 1 1/2 lbs asparagus, in 2-inch lengths
1/2 lb shiitakes, stemmed and halved if large
6-8 cloves garlic or 1-2 stalks green spring garlic, minced
Olive oil
Salt and pepper to taste

Preheat the oven to 425 degrees.

Toss asparagus, shiitakes, and garlic in a mixing bowl with a drizzle of olive oil.Add a sprinkle of salt and pepper. Spread out in a single layer on a baking pan. Bake for 8-10 minutes, or until veggies are done the way you like them.

Serves about 4.

Garlicky Coconut Soy Chard

I don't normally get excited about sauteed greens, but these were amazing! My husband and I polished them off and wished for more. You can use the chard stems or not, depending on your preference and their condition. As written, this recipe only serves two, so double or triple it if you are serving a larger group. Substitute kale if you like.

1 Tbsp coconut oil
6-8 cloves garlic
1 medium bunch Swiss chard (about 12 ounces), sliced into ribbons
1 Tbsp soy sauce

Melt the coconut oil in a medium skillet. Add the garlic and saute over medium high heat for a minute or two. Add the chard and saute until tender. Drizzle the soy sauce over it and saute another 30 seconds to a minute. Serve hot.

Serves 2.

Garlic Roasted Green Beans

These were simple to prepare and they came out really delicious even though I made them with beans that had been frozen. If you're roasting something else for dinner (chicken legs, say, or fish), you can do these right on the same pan. Just add them about 20 minutes before the rest of the dinner needs to be removed from the oven.

5 cups cut green beans (thawed and well drained if frozen)
8-10 cloves garlic, minced
1-2 Tbsp olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees.

Combine all ingredients in a bowl and mix well, so that the beans are thoroughly coated with oil and the garlic is well distributed. Spread out in thin layer on a baking sheet (it's ok if it's not a single layer, but try not to pile them too much). Roast for 15-20 minutes, stirring once, until the beans start to turn a bit golden in places.

Serves about 4.

Celeriac-White Bean Soup with Roasted Garlic and Kale

Another hearty soup relying on winter staples. If you decide to roast garlic in order to make this dish, be sure to do a few heads at once. The leftovers will keep for a good while in the fridge and you can add them to other dishes.

1-2 Tbsp butter
2-3 fat leeks, sliced
1 1/2 lbs celeriac, peeled and diced
Chicken or vegetable stock
1 head roasted garlic, cloves peeled
1 1/2 cups cooked white beans
2 cups chopped kale
1-2 tsp lemon juice
Salt and pepper to taste

Melt the butter in a soup pot. Add the leeks and saute for 3-4 minutes. Add the celeriac and enough water or stock to cover it. Bring to a boil, then reduce heat and simmer until the celeriac is soft, 10-15 minutes.

Once the celeriac is quite soft, add the roasted garlic and beans to the pot. Puree with an immersion blender (or in batches in a regular blender). Once the celeriac and bean mixture is pureed, add the kale. Simmer for another 5-10 minutes. Stir in lemon juice and salt and pepper to taste.

Serves 4-6.

Roasted Garlic Southwest Chicken Soup

Substantial, warming, and full of flavor. If you don't have roasted garlic on hand and don't feel like roasting some just to make this soup, go ahead and make the soup anyway. Substitute 6-8 cloves minced fresh garlic and add it with the onions.

Olive oil
1 medium onion, finely chopped
1 large red bell pepper, diced (frozen is okay)
2-3 cups corn kernels (frozen is okay)
Chicken stock
1 tsp chili powder
1 tsp ground cumin, or to taste
1 head roasted garlic, cloves peeled and minced
1 lb cooked chicken, shredded or diced
Salt and pepper to taste
1 cup shredded sharp cheddar
Optional toppings: chopped pickled chili peppers, cilantro, sour cream

Heat a little olive oil in a soup pot. Add the onion and cook for 3-5 minutes, until translucent. Add the pepper and corn,. Add the chili powder and cumin and cook for another minute. Add chicken stock to cover the vegetables. Simmer until vegetables are tender. Add the garlic and chicken, plus more stock if needed. The soup should be hearty, not too watery. Simmer another few minutes, then add salt and pepper to taste. Remove from heat. Stir in the cheddar until it melts.

Serve hot. Add toppings at the table if desired.

Serves 4-6.

Roasted Chicken Legs with Cherry Tomatoes, Garlic, and Mushrooms

Since we picked all our remaining tomatoes before the freeze, we have quite a few ripening inside still. In fact, we suddenly had more cherry tomatoes ripe on the counter than we were going to be able to use in salads. They were perfect in this one pan oven roasted dinner, which has a Mediterranean flair.

2 lbs chicken legs or other bone-in cuts, skin on
Salt and pepper to taste
1 1/2 cups halved cherry tomatoes
1 pint shiitakes or other mushrooms, cubed
1 head garlic (or more to taste), cloves separated and peeled
1 1/2 cups cooked chick peas or white beans
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp dried thyme

Preheat the oven to 425 degrees.

Season the chicken all over with salt and pepper.

Combine cherry tomatoes, mushrooms, garlic, and beans in a mixing bowl. Drizzle with balsamic vinegar and olive oil and toss to coat. Add salt and pepper to taste.

Spread the tomato mixture in the bottom of a large baking dish (10x14 inches) or a half sheet pan with a good rim on it. Place the chicken pieces on top of the veggies. Sprinkle all over with thyme.

Bake for 30-40 minutes, until the chicken is cooked through and the skin is golden.

Serve pieces of chicken with a spoonful of juicy veggies.

Serves 4-6.

Rosemary-Garlic Roasted Leg of Local Lamb

My husband adores lamb, so I bought a leg from Balky Farm (in Northfield) at the farmers market and roasted it for his recent birthday. Some good olives go well alongside this.

Ready to go in the oven

1 bone-in leg of lamb, 4-5 lbs
Salt and pepper
2 heads garlic, peeled
1/4 cup rosemary leaves
Olive oil

Season the lamb in advance if you can. At least an hour is good, and as much as a full day ahead of time brings welcome added flavor to the meat.

Using a sharp, thin-bladed knife, cut small slits into the meat all over it. Sprinkle generously all over with salt and pepper.

Mince the garlic and rosemary together, then combine with enough olive oil to make a paste. Smear this all over the lamb, working it into the slits as well as spreading it on the surface. Place the lamb in a roasting pan that just fits it. Let sit until ready to cook (on the counter is fine for an hour or so; otherwise in the fridge).

Preheat the oven to 425 degrees. Roast the lamb for 30 minutes, then reduce heat to 325. Roast for an additional 15 minutes, then begin testing the temperature. Check it in several places; you want it to be at least 130 degrees for medium rare. Keep in mind that a bone-in roast will take longer to cook near the bone than on the outside. Continue to cook if needed.

Let the lamb sit for 10-15 minutes before carving. Serve warm.

Peanut Sauce

This isn't based on local ingredients, but it's a great condiment for noodles, vegetables, and even new potatoes.

1/3 - 1/2 cup soy sauce
2 Tbsp rice vinegar 
3 Tbsp peanut or canola oil 
2/3 cup smooth peanut butter (preferably natural)
2-3 cloves garlic, chopped
1 Tbsp grated fresh ginger
2-3 tsp chili paste 
Up to 1/4 cup water
Up to 1/4 cup sugar or honey (optional)

Combine all ingredients in a blender or food processor and process until smooth. Add water as needed to reach desired consistency.

Makes enough to sauce 1 lb of noodles, 2 lbs of potatoes, or vegetables to serve 6.

Mashed Summer Squash with Cheddar

This is a slightly different twist on the usual summer squash or zucchini preparations. We all liked it, including the kids. I served it with grilled chorizo alongside, and my seven-year-old swore that bites of the two dishes together was the absolute best way to consume them. If you like this, I think it's a theme that could be riffed on pretty extensively - I'm thinking of additions like chilies or bacon, or substitutions like goat cheese for variety.

5 lbs summer squash or zucchini (about 3-4 large ones), sliced
Salt
1-2 Tbsp olive oil
1 head garlic, minced, or 1/2 cup chopped scapes
Splash of water
4-5 ounces shredded sharp cheddar
Salt and pepper to taste

Toss the sliced squash in a colander with a sprinkling of salt all over, then let it sit for 10-15 minutes. Shake off the excess liquid; pat dry with a dish towel if you're feeling slightly more ambitious. You can skip this step if you like, or if you're in more of a hurry, but it will help make your end product a bit thicker.

Heat the olive oil in a Dutch oven. Add the drained squash and the garlic or scapes. Saute over medium high heat for 3-4 minutes. Add a splash of water to keep the garlic from sticking to the bottom. Reduce heat to medium-low and cook, covered, for 15-20 minutes, stirring periodically. You want the squash to be nice and tender. When it is done. remove from heat and either mash with a potato masher or puree with an immersion blender. Ideally you want to leave it slightly chunky. Stir in the shredded cheese until melted. Taste and add salt and pepper to taste. Serve hot.

Serves about 4.

Mashed Red Potatoes with Garlic and Kale

You don't have to make these with red potatoes, but I love the way they look with the skins left on. The kale is tasty and adds a bit of extra nutrition in addition to looking appealing, and I found both my kids consumed it readily in this form.

2 lbs red potatoes, scrubbed and cut up for boiling
2 Tbsp butter (divided)
1 small head garlic, cloves peeled and minced
2-3 cups chopped kale
Milk
Salt and pepper

Boil the potatoes in a Dutch oven or large saucepan until tender, about 15 minutes. Drain and return to the pot.

While the potatoes cook, melt about 1 Tbsp of the butter in a skillet. Add the garlic and saute for about 1 minute, then add the kale and continue to saute over medium-high heat until nicely wilted. Remove from heat.

When the potatoes are done and rained, mash them with a potato masher. Stir in the remaining butter, the garlic and kale mixture, and enough milk to achieve a consistency you like. Season to taste with salt and pepper.

Serves 4-6.

Garlic and Chard Frittata

This is simple and satisfying. Don't be surprised by the large amount of chard that goes into it - it really cooks down. Feel free to substitute spinach. You could also substitute a bunch of green garlic for the mature garlic at this time of year.

Olive oil
1 head garlic, peeled and minced
1 lb bunch of chard, chopped (stems finely chopped)
Salt and pepper to taste
10 eggs, beaten
1/4 cup grated Parmesan

Heat a little olive oil in a large skillet. Add the garlic and saute for 2-3 minutes, then add the chard (you may need to do this in batches). Saute until the chard is tender, another few minutes. Drain off excess liquid, then add salt and pepper to taste.

Use a 10-inch ovenproof skillet to cook the frittata. Either clean out the one you used to cook the vegetables and then oil it, or use a fresh one, coated with olive oil.

Place the chard mixture in the oiled pan, then pour in the egg. Cook over low-medium heat for 10-15 minutes, shaking periodically, until the frittata is mostly set. Turn on the broiler. Sprinkle Parmesan over the top of the frittata, then place it under the broiler for 3-5 minutes, until the top of the egg is set and the cheese is browned.

Serves about 4.

White Bean Soup with Garlic, Rosemary, Sausage, and Greens

This is one of those bean recipes where cooking the beans from scratch really makes a difference. You could try throwing this together with canned beans, but don't - it won't really be worth it. The beans play a starring role here, and cooking them from scratch produces a flavor and texture you just can't get out of a can. My six-year-old declared it one of his new favorites, and for a dish containing visible greens, that's something.

This recipe calls for cooking the beans in the pressure cooker, which is quick, easy, and reliable. But you could also turn it around and do them in a slow cooker, just adding the sausage and greens at the end.

2 cups dry navy beans or other small white beans
1/2 cup pearl barley
8 cups chicken stock
1 whole head garlic, loose paper removed but not peeled
2 sprigs fresh rosemary, plus additional chopped rosemary for garnish if desired
2 Tbsp olive oil
Parmesan rind (optional)
1 lb sweet Italian sausage, casings removed
1/2 lb spinach, kale, or other greens, coarsely chopped
Salt and black pepper to taste

Soak the beans for at least 4 hours (overnight is okay). Drain and rinse.

Place the beans in the pressure cooker with the barley, chicken stock, garlic, rosemary sprigs, oil, and Parmesan rind if using. Lock the lid and bring to pressure. Cook at high pressure for 7 minutes, or according to the directions for white beans that came with your cooker. Let pressure release naturally - this may take as long as 20-30 minutes.

While the pressure releases from the cooker, cook the sausage over high heat in a frying pan. Brown it well, breaking it up into small pieces as you go.

When the pressure has completed released, unlock the cooker's lid and open it. Taste a bean to make sure they are tender (if not, simmer until done). Remove the garlic and let it cool enough to handle. Also remove the rosemary stems (the leaves can stay) and the Parmesan rind if you used one. Add the sausage and greens to the soup.

Squeeze the garlic out of its peels. Mash or quickly puree it, then stir it back into the soup. Taste the soup and add salt and pepper as needed. If desired, sprinkled a little chopped fresh rosemary over the soup upon serving.

Serves about 6.

Italian-Style Braised Beef Short Ribs with Rich Tomato Sauce

I will definitely be making this again. Not only is the beef succulent and the sauce rich and deeply flavorful, but leftover sauce makes a perfect pasta sauce. The recipe is deceptively simple, with only tomatoes and garlic going into the braising liquid. But with the spices in the meat rub and the flavor of the beef itself, the end result is layers of savory goodness. Serve this over egg noodles or polenta.

I used tomatoes that I had roasted prior to freezing, which I am sure added to the depth of flavor. But given the long simmering called for here, canned tomatoes or tomatoes frozen raw (thaw them first!) would work well, too. Also: no need to be strict about using short ribs. Other good braising cuts like shanks or various pot roast cuts would work well, too. You can use (say, 2-3 lbs) if you have a boneless cut.

4 lbs beef short ribs
1 Tbsp salt
1/2 tsp freshly ground black pepper
1 tsp ground cinnamon
Dash of cloves
1 tsp dried oregano
7-10 cups tomatoes with their liquid (canned or frozen; thawed if frozen)
6-8 cloves garlic, chopped

Have the short ribs at or near room temperature.  Preheat the broiler of your oven. Place the short ribs on a baking pan with sides (you may with to line it with foil for easier cleanup).

Combine the salt, pepper, cinnamon, cloves, and oregano in a small bowl and mix well. Rub this mixture all over the meat.

Broil the short ribs for 5-8 minutes per side, until nicely browned on both sides.

Place the browned short ribs in a Dutch oven or similar pot. You should be able to get the lid on comfortably, but you don't want a lot of extra room. Add the tomatoes and garlic. Bring the mixture to a boil, then reduce heat to very low and simmer for 2-3 hours (a bit more if you have the time), until the meat is very tender.

When the short ribs are tender, remove them from the pot and set aside.  Using an immersion blender, puree the braising liquid, then return the short ribs to the pot.

Serve the short ribs over egg noodles or polenta with a generous serving of sauce.

Serves 4-6.

Tortilla Pie with Roasted Garlic and Kale

This was a quick, last minute inspiration, but it worked well. Plus my six-year-old actually ate the kale along with all the rest of it. Substitute spinach for the kale if you like.

2 large tortillas (burrito size)
1 14-oz can refried beans (1 1/2 - 2 cups)
4-5 cups finely chopped lacinato kale
1 head roasted garlic, cloves peeled and coarsely chopped
4-5 oz shredded sharp cheddar

Preheat the oven to 400 degrees.

Place one tortilla in the bottom of an oven-proof pan. Spread half the refried beans over it. Top with half the kale, half the garlic, and half the cheese. Add the second tortilla and repeat with the remaining ingredients. Bake for 15-20 minutes, until the cheese begins to brown and the pie is hot through. Slice into eighths and serve hot.

Serves 3-4.

Easy and Excellent Slow Cooker Braised Beef

This is the simplest recipe I have developed for braised beef, but it is astonishingly good. You can use shanks, short ribs, or a pot roast cut. To speed the morning preparation, brown the beef the night before and refrigerate. Load everything in the cooker in the morning and revel in your forethought come suppertime.

Braised beef shanks with a side of Maple Walnut Parsnips and Sweet Potatoes

3 lbs beef shanks, short ribs, or similar
Canola oil
Salt and pepper
1 head garlic, unpeeled
3/4 cup dry red wine
Beef stock
2 sprigs fresh thyme or 1/4-1/2 tsp dried

Preheat the oven to 500 degrees.

Pat the beef dry with a paper towel, then lightly oil all over.  Sprinkle generously with salt and pepper all over. Place in a baking pan, then brown in the oven for at least 10 minutes per side.  If desired, refrigerate for up to a few days before slow cooking.

Separate the head of garlic into cloves but do not peel. Place the garlic in the bottom of the slow cooker. Pay the browned beef on top of the garlic. Pour in the red wine, then add enough beef stock to cover the meet about three quarters of the way. Top with the sprigs of thyme or a sprinkling of dried thyme. Cover the cooker and cook on Low for 7-9 hours, until meet is very tender.

Serve over mashed potatoes or egg noodles, or with a side of roasted potatoes or root vegetables, with plenty of the braising liquid spooned over the meat.

Serves 4-6.

Cilantro Mint Sauce

A tangy, pungent sauce excellent on grilled meats or veggies.

3/4 cup mint leaves
1 1/4 cup cilantro leaves and tender stems
1 clove garlic
1 1/2 - 2 Tbsp white wine vinegar
Water
Salt to taste

Combine the mint, cilantro, garlic, and vinegar in a blender or mini food processor.  Add a splash of water if needed to process until pretty smooth.  Add salt to taste.

Makes around 3/4 cup, plenty to serve with a grilled meal for 4-6.

Slow Cooked Lamb Riblets with Cumin, Garlic, and Lemon

Balky Farm of Northfield has been offering lamb and goat riblets (like spare ribs, but smaller) on sale the last couple of farmers markets, so I bought some.  So glad I did!  Well seasoned and slow cooked, they are tender, succulent, and flavorful.    You could easily substitute goat for lamb here.

3 lbs lamb riblets
Salt and pepper
1 head garlic, cloves peeled and minced
2 Tbsp ground cumin
2 Tbsp lemon juice

Generously sprinkle the riblets all over with salt and pepper.  Combine the minced garlic, cumin, and lemon juice in a small bowl and mix to form a paste.  Smear this all over the riblets.  Place the seasoned riblets in your slow cooker and cook on Low for 8-10 hours.  Serve or follow the optional browning step (good but not at all necessary).

Optional: After slow cooking, place the meat on a baking sheet and quickly brown under the broiler (a couple minutes should do it).

Serves 4-6.

Arugula Sunflower Pesto

Basil season is coming, but it's not here yet.  Meanwhile, other types of greens also make tasty pestos (and persuade my preschooler to scarf down leafy greens).  The sunflower seeds here were a spur-of-the-moment inspiration upon looking into the pantry, and they are good, but you could also use more traditional nuts - pine nuts or walnuts.

5 oz arugula, washed
1/4 cup extra virgin olive oil
1/2 cup sunflower seeds, lightly toasted
1 large clove garlic
2 tsp lemon juice
1/3 cup grated Parmesan
Salt to taste

Combine all ingredients in a food processor and process until smooth.  Taste and adjust seasonings if desired.

Serve immediately over pasta or hot new potatoes, or serve as a dip with pita chips.

Makes enough to sauce 1 lb cooked pasta.

Garlicky Chicken Soup with Corn and Dumplings

A good use for leftovers after roasting a nice succulent local chicken, plus last summer's corn from the freezer.  The dumplings can be optional, but they make the whole thing more substantial.

Soup
Olive oil
1 head garlic, peeled and minced
2 medium shallots or 1 small onion, minced
3 cups cooked shredded chicken
3 cups corn kernels (frozen is ok)
Chicken stock
1 bay leaf
1-2 tsp dried thyme
Salt and pepper to taste

Dumplings
2 eggs, beaten
1/4 cup canola or olive oil
1 - 1 1/4 cup while whole wheat flour or whole wheat pastry flour
1/4 cup parsley (fresh or frozen) or 2 Tbsp dried
1/4 tsp salt

Heat a little olive oil in a soup pot.  Add the garlic and shallots and saute over medium high heat for 2 minutes or so.  Add the chicken, corn, stock, bay leaf, thyme, and some salt and pepper.  Bring to a boil, then reduce heat and simmer while you get the dumplings together.

To make the dumplings, combine the eggs and oil in a smallish bowl, then stir in the flour, parsley and salt.  The dough will be a little sticky, but should hold its shape.

Bring the soup back to a boil, then drop in teaspoon-sized balls of dumpling dough.  Cook at a boil for about 10 minutes, then remove the soup from the heat and serve immediately.

Serves 4-6.