Wondering what to do with your rainbow chard? Go to RECIPE CATEGORIES on the right, click Rainbow Chard and see what other members have created with it. Want to submit a recipe? We are always looking for new ideas, tips and recipes using the produce grown here at South Shoreganics. As possible, try to include or substitute locally grown ingredients in your recipes. By the way, unless you say something your name will be published with your recipe, making you the expert on your chosen concoction. Farm shares. Expert status. Membership has its' privileges.
contributed by joan shaw (m.s. living, 3/09)
1/2 lb. pasta
1/2 c roughly chopped mixed herbs, like parsley, dill, basil, chervil
2 T olive oil
2 t finely grated lemon zest
1 T fresh lemon juice
Kaua’i sea salt
1/8 t freshly ground pepper
1/2 c grated parmesan cheese
Cook pasta according to package directions. Drain, then toss with all ingredients, except 1/4 c cheese. Serve remaining 1/4 cup cheese on the side.
www.allrecipes.com
4 beets, trimmed, leaving 1 inch of stems attached
1/4 c green onion or chives
2 T fresh parsley
2 T olive oil
1 T balsamic vinegar
1 T red wine vinegar
Kauai sea salt to taste
1/4 c crumbled feta cheese
1. Preheat oven to 400 degrees F. Wrap each beet individually in aluminum foil, and place onto a baking sheet, or wrap in foil and place on grill.
2. Bake or grill beets until easily pierced with a fork (45 minutes to 1 hour in oven). Let cool. Peel beets, and cut into 1/4 inch slices.
3. While the beets are roasting, whisk together onion/chives, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season with salt, and set aside.
4. To assemble, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
contributed by alys martin
6-7 oz goat cheese
2 1/2 t olive oil
1/3 c fresh parsley, chopped
2 t fresh thyme, chopped
2 t fresh mint, chopped
Kauai sea salt to taste
Leave goat cheese out for a few minutes to soften before starting. Combine goat cheese, and oil and stir until smooth. Stir in herbs and salt. Serve with vegetables or use as a sauce for meats.
contributed by alys martin
3-4 zucchini
Kauai sea salt to taste
1.5 oz goat cheese
1.5 T olive oil
1 T fresh parsley, chopped fine
1/2 t fresh lemon juice
2 cups spinach leaves
1/2 cup fresh basil leaves
Cut zucchini lengthwise into slices that are 1/4 inch thick. Leaving off the “heel” slices of the zucchini, brush the rest of the pieces with olive oil (both sides). Grill until the zucchini is tender, a couple minutes on each side. In a small bowl, combine parsley, lemon juice, goat cheese and salt. Put 1/2 t of the cheese mixture on the zucchini slice, about 1/2 inch from the end. Place a couple of spinach leaves and a basil leaf on top and then roll up the zucchini. These can be stored in the refrigerator for up to a day.
These make great appetizers or dressy salad toppers.
contributed by kristy maligro
4 green apples
1/2 pineapple
1 lemon
1 large piece ginger
small bunch parsley
Juice all ingredients and enjoy!