On Sunday, we roasted an acorn squash. Monday night, we stuffed it with -- what else? -- leftover stuffing layered with cheese, baked it, and topped it with toasted pinenuts and pumpkin seeds.
Yesterday, it was time to use up the last of the chard from our final harvest pickup at the farm. It's been cheerfully waiting for us, but I wanted to eat it before it went bad. I surfed for some chard recipes and adapted something that sounded intriguing. It worked.
I prepped in three parts, then mixed it all together in the end:
. Chickpeas tossed with chopped garlic, olive oil, salt, pepper, chili, then roasted for about 40 minutes
. Sauteed onions, steamed with chopped chard
. Chopped herby feta cheese
The prep was a little involved but not hard; the results were yummy, and I suspect that we could have lots of variations on the theme. It would make a great side dish with more green vegetables and perhaps less (or no) chili. It is enhanced by, but doesn't need the feta. It could stand to have a little balsamic vinegar drizzled on top.
With that, we've finished nearly every last bit from the farm, save a couple of lonesome turnips and a little bit of garlic. We've been doing more shopping at the grocery store in recent weeks, but now we're officially dependent on stores for our food. I may do a "drive-by" shopping trip tonight for a few salad items. Then again, I may be extremely lazy and start in on some of our freezer goodies. I think I hear some frozen stuffed shells (stuffed by moi) calling me.
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