Creamed Swiss Chard with Prosciutto

from The Culinary Institute of America Vegetables I wasn’t sure on the status of chard this week, but when you get a chance, this is lovely… 2 T olive oil                                                1/4 cup prosciutto 1/4 cup minced onion                      1 T minced garlic      8 cups chopped Swiss Chard           1/3 cup heavy cream 1/4 tsp nutmeg                                      1/4 grated […]

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Kale Crunch (and a picture of kale;)

If you haven’t done this, try it. The whole bunch of kale will disappear fast! Spray/spread a baking tray with oil. Spread kale (cut into 2” pieces) over, toss around in the oil or spray with more and bake at 350 for 10 minutes, stirring occasionally. Sprinkle 3 Tb grated parm over and cook a […]

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Salade Lyonnaise

~from member Marie 4 cups torn frisée or other strong-tasting greens, washed and dried 2 tablespoons extra virgin olive oil About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes 1 shallot, chopped, or 1 tablespoon chopped red onion 2 to 4 tablespoons top-quality sherry vinegar 1 tablespoon Dijon mustard 4 eggs Freshly […]

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