Seared Scallops with Bacon-Braised Chard

More CSA chard! Just when my husband thought that he couldn’t eat any more greens, I cooked them with bacon and topped them with scallops.🙂 I served this dish with corn muffins on the side too- just to be absolutely sure that he would be happy.

This recipe was adapted from Food and Wine, contributed by Top Chef Stephanie Izard. The scallops are first pan-seared and then basted with butter halfway through the cooking process over lower heat. Rich and delicious!

Yield: Serves 3 to 4

  • 2 thick slices of bacon, cut crosswise into 1/4-inch strips
  • 1 small yellow onion, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1 medium tomato, seeded and diced
  • 1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips
  • 2 tsp soy sauce
  • coarse salt and freshly ground pepper
  • 12 large sea scallops (1 to 1 1/2 pounds)
  • 2 T extra-virgin olive oil
  • 1 T unsalted butter
  1. In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat.
  2. Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes.
  3. Add the garlic and stir until tender but not browned, 2 minutes.
  4. Add the tomato and cook until it begins to break down, 2 minutes.
  5. Add the chard stems and cook until crisp-tender, 4 minutes.
  6. Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid.
  7. Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and keep warm.
  8. Dry the scallops and season with salt and pepper.
  9. In another large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 3 minutes.
  10. Turn the scallops and add the butter. Cook, spooning the butter on the scallops, until just white throughout, about 3 minutes.
  11. Spoon the chard onto plates, top with the scallops and serve.

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Greek Pie with Mixed Greens

I love all of the greens that I receive in my CSA share. Mixing different greens in the filling of this adaptation of Greek spinach pie, Spanakopita, made it incredibly flavorful.

This recipe was adapted from the New York Times, contributed by Martha Rose Shulman. I used one-half pound of spinach in addition to approximately one pound of mixed CSA greens including red chard, beet greens, and kohlrabi greens in the filling. I sautéed the greens instead of boiling them as well. I doubled garlic and the onions, and used one yellow onion and one red onion.

Years ago, I made a “low-fat” savory pie with a phyllo pastry crust. The reduced-fat technique was using cooking oil spray between the layers of pastry instead of brushing them with butter or oil. I love it! I used this method when making this pie as well. Great.

Yield: Serves 6 to 8

  • 1 1/2 to 2 1/2 pounds Swiss chard, or mixed greens, stemmed and washed thoroughly
  • coarse salt
  • 2 T extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large red onion, chopped
  • 4 large garlic cloves, minced
  • ÂĽ cup chopped fresh herbs, preferably a combination of dill and parsley
  • 3 large eggs, beaten
  • 4 ounces feta cheese, crumbled
  • freshly ground pepper
  • 12 sheets phyllo pastry, thawed
  • cooking oil spray or 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing/spraying the phyllo pastry

IMG_4937

  1. Stem and slice the greens into ribbons, about 2-inches wide for more tender greens, and 1/2-inch wide for heartier greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind.
  2. Thinly slice the chard stems and soak in a bowl of water. Lift from the water like the greens.
  3. Preheat the oven to 375ÂşF, preferably on convection. Oil or butter a 10-inch tart or cake pan (I used cooking spray and a 9-inch ceramic deep pie dish).
  4. Heat the olive oil in a large skillet over medium heat and add the onions and rinsed chard stems. Cook, stirring often, until tender but not browned, about 5 minutes.
  5. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant.
  6. Stir in the damp greens. Sauté until wilted, season with salt and pepper.
  7. Add the herbs and adjust the seasoning. Remove from heat.
  8. Beat the eggs in a large bowl. Crumble in the feta.
  9. Add egg-cheese mixture to the greens, mix to combine.
  10. Line the pie dish with 7 pieces of phyllo, spraying between each layer with cooking oil spray or lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan.
  11. Using a slotted spoon, fill with the greens mixture. IMG_4913
  12. Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining 5 pieces on top, brushing each piece with cooking spray, butter or olive oil.
  13. Trim the edges and then stuff into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. 
  14. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature. 

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Watermelon Salads

My kids and I love summer watermelon. We usually just chomp on slices of it at the beach, but I recently incorporated it into two refreshing summer side salads.

The first was an adaptation of the classic Middle Eastern Tabouli Salad substituting watermelon for tomatoes. What a great idea!🙂 The second was another classic Middle Eastern way of serving watermelon- with feta and basil. I made it for a party and was unable to capture it in a photo. You can (will have to!) imagine how pretty it looked. I had been unaware of how wonderful watermelon pairs with feta cheese- so simple and tasty.

The tabbouleh recipe was adapted from Martha Stewart Living and the watermelon-feta salad recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. Fresh, seasonal and delicious.

Tabbouleh with Watermelon

Yield: Serves 4

  • 1 1/4 cups water
  • coarse salt
  • 3/4 cup bulgur wheat (I used coarse red bulgur)
  • 1 1/2 to 3+ cups peeled and coarsely chopped watermelon
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
  • 2 scallions, thinly sliced on the bias
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 2 ounces soft goat or feta cheese, crumbled
  1. Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes. (I spread the cooked bulgur out on a rimmed baking sheet to speed the cooling process.)
  2. Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt.
  3. Gently fold in cheese. Serve.

Watermelon, Basil & Feta Salad

Yield: Serves 4

  • 10 oz block feta (preferable sheep’s milk)
  • 4 to 5 cups of large-dice watermelon cubes
  • 3/4 cups basil leaves, chiffonade
  • 1/2 small red onion, very thinly sliced
  • olive oil, for drizzling
  1. Slice the feta into large but thin pieces, or just break it by hand into rough chunks.
  2. Arrange all of the ingredients, except for the olive oil, on a platter or bowl, mixing them up a little.
  3. Drizzle olive oil over the top and serve immediately.

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Blueberry & Corn Crisp

I can’t try enough crisp recipes using summer berries. This dessert was described as a “unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.” I loved the textural contrast of the fresh corn kernels in the topping with the soft blueberry filling. Yummy!

This recipe was adapted from Bon Appetit, contributed by Nicole Rucker. I used medium-fine cornmeal instead of coarse. We ate it with a scoop of vanilla ice cream, of course.🙂

Yield: Serves 8

For the Filling:

  • 5 cups fresh (or frozen, thawed) blueberries
  • â…“ cup granulated sugar
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • ÂĽ teaspoon coarse  salt

For the Topping and Assembly:

  • â…” cup all-purpose flour
  • â…” cup coarse-grind cornmeal or polenta (I used medium-fine cornmeal)
  • â…“ cup granulated sugar
  • 1 teaspoon coarse salt
  • 10 tablespoons chilled unsalted butter, cut into pieces
  • 1 cup fresh corn kernels (from about 1 large ear)

To Make the Filling:

  1. Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-quart baking dish.

To Make the Topping and Assembly:

  1. Preheat oven to 375°, preferably on convection.
  2. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine.
  3. Using a pastry blender or your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed.
  4. Add corn and toss to evenly distribute.
  5. Press topping between your fingers and break into large pieces over filling.
  6. Place baking dish on a parchment-lined baking sheet. Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes.
  7. Transfer to a wire rack and let cool 30 minutes before serving.

Note: Crisp can be made 1 day ahead. Store tightly covered at room temperature.

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Moscow Mule

I used to be a margarita or gin and tonic person in the summertime but I have a new favorite refreshing cocktail to share! A friend introduced me to the Moscow Mule during my special trip to Charleston. All I need now is a copper mug to drink it in.🙂

My friend used a special South Carolina Ginger Beer and I was afraid that it would never taste the same without it. Well, thank goodness for Trader Joe’s! Their Ginger Beer has the little bit of spice that made the South Carolina version amazing. Perfect.

This recipe is a combination of an all recipes.com version and my friend’s concoction. Great!

Yield: Serves 1

  • 1 1/2 fluid ounces vodka
  • 1/2 fluid ounce lime juice (about 1/2 a lime)
  • ice cubes
  • 1/2 cup ginger beer, or about 1/2 of a bottle (I used Trader Joe’s)
  • splash of seltzer, optional
  • 1 lime wedge for garnish
  1. Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
  2. Add a splash of seltzer, if desired, to decrease the sweetness.
  3. Drop a lime wedge into the mug for garnish.

Note: The classic Moscow Mule is served in a copper mug.

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Fresh Tomato Sauce

My husband waters a co-workers’ tomato plants for a week every summer with the benefit of bringing home all of the ripe specimens. This year, he was fortunate enough to bring home a TON.

I had been saving some fabulous “meter” pasta for a special sauce- this was IT. This slow-cooked sauce had wonderful concentrated flavor. The recipe was adapted from Food and Wine, contributed by Grace Parisi. Absolutely delicious!

Yield: enough sauce to coat 1 pound of pasta

  • 5 lbs tomatoes, coarsely chopped
  • 3/4 cups water
  • 4 T extra-virgin olive oil
  • 3 large garlic cloves, very thinly sliced
  • 1/4 to 1/2 tsp crushed red pepper
  • 1-2 large basil sprigs
  • 1/2 T granulated sugar
  • coarse salt and freshly ground black pepper, to taste
  1. In a large pot, combine the tomatoes with the water, cover and cook over moderate heat until the tomatoes are softened and soupy, about 15 minutes.
  2. Set a food mill over a very large bowl. Add the tomatoes and puree them into the bowl. You should have about 8 to 9 cups.
  3. Wipe out the pot and heat the olive oil in it. Add the garlic and crushed red pepper and cook over very low heat until softened, about 1 minute.
  4. Add the tomato puree, basil and sugar and season with salt and pepper.
  5. Simmer over low heat until the sauce is thickened and reduced to 5 to 6 cups, about 2 hours.
  6. Discard the basil, if desired.
  7. Serve over your choice of pasta, cooked according to package directions. Alternatively, let the sauce cool, then pour into 1-pint plastic containers and freeze for up to 4 months.

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Speculoos-Toffee Cookies

These were a perfect choice for a Father’s Day dessert for my husband. Two of his absolute favorite flavors combined in a crispy on the outside- chewy on the inside cookie. Their flavor was reminiscent of Pepperidge Farm “Bordeaux” cookies- a childhood favorite of my husband’s and mine. Delicious!

This recipe was adapted from Food.com, via Jess @ Cooking is my Sport. I made them slightly smaller and used Trader Joe’s chunky Speculoos cookie butter. They would also be insanely delicious as a cookie-wich!

Yield: 4 dozen 3 1/2-inch cookies

  • 1 cup light brown sugar, firmly packed
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup creamy or chunky Speculoos cookie butter (I used Trader Joe’s)
  • 2 large eggs
  • 1 T vanilla extract
  • 1/2 tsp coarse salt
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 2 1/2 teaspoons cornstarch
  • 3/4 cup Heath toffee bits
  1. Cream together both sugars, the butter and the Speculoos cookie butter until light and fluffy.
  2. Add the eggs, vanilla extract, and salt and stir to combine.
  3. In separate bowl, mix the flour, baking soda, and corn starch together with whisk until well combined. Slowly add it to the wet mixture, mixing until well incorporated.
  4. Using the lowest speed of mixer, or by hand, stir in the Heath toffee bits.
  5. Refrigerate cookie dough at least one hour, preferably overnight.
  6. Preheat oven to 350 degrees, preferably on convection. Line two rimmed baking sheet pans with parchment paper.
  7. Using a large cookie scoop, spoon out portions of dough. Place onto sheet pans about 2-inches apart.
  8. Bake cookies for 11 minutes, rotating the baking pans halfway through, or until the edges are lightly browned.
  9. Allow cookies to sit on the baking pans for about 3-5 minutes, before moving to cooling rack to cool completely.

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