Produce box 1 recipes

Here are some delicious recipes you can try with your fresh greens. These are both from the cookbook, “Serving up the Harvest” by Andrea Chesman. It is truly one of my favorite seasonal cookbooks and has many delicious recipes.

Swiss Chard Gratin

1 pkg of Swiss Chard, stems sliced and leaves cut into 1” ribbons

4 T butter

1 onion, halved and sliced

½ c flour

2 c milk

1 c  Gruyere or cheddar cheese shredded

 Salt and pepper

¼ c dried bread crumbs

Bring a large pot of salted water to a boil. Add the chard stems and cook for 2 minutes. Add the leaves and continue to cook for another minute. Drain well. Preheat the oven to 350 degrees. Grease a 1 ½ quart casserole baking dish with butter. Melt the butter over medium heat in a medium saucepan. Add the onion and saute until soft, about 3 minutes. Whisk in the flour to form a paste. Whisk in the milk and bring to a boil. Reduce the heat and stir in the cheese. Season with salt and pepper and remove from the heat. Fold in the chard. Transfer the chard mixture to the prepared casserole dish. Sprinkle the bread crumbs on top. Bake for 25 to 35 minutes, until the sauce is bubbling and the top is browned. Serve hot.

Spinach Salad with Feta and Pecans

1 c pecan halves

6 T olive oil

2 T white balsamic vinegar

1 T honey

Salt and pepper

1 bag of spinach, chopped if needed

1 cup dried cherries or cranberries

6 ounces feta

Toast the pecans in a dry skilled over medium heat until they are fragrant and very lightly colored, about 5 minutes. Remove from the skillet and set aside. To make the dressing, combine the oil, vinegar, and honey in a small bowl. Whist until well blended. Season to taste with salt and pepper. Combine the spinach, pecans, and dried fruit in a large salad bowl. Toss to mix. Crumble the cheese into the salad, add the salad dressing, and toss again. Serve immediately.