Swiss Chard and Onions




A lovely combination, making great use of both the gorgeous Swiss chard currently in farmer’s markets and fully mature sweet onions. The celery and caraway seeds are an unusual addition and really liven up the dish. Serve with a smoky sausage such as grilled kielbasa or andouille.  From Simply Recipes and demoed for our May 2016 allium month.

3 T grapeseed or vegetable oil
2 large onions, sliced ¼-inch to ½-inch wide slices, root to stem
1 t honey
1 t caraway seeds
½ t celery seed
½ t black pepper
½ t red pepper flakes
1 pound chard, center ribs removed, leaves roughly chopped
2 t sherry vinegar or apple cider vinegar

Heat the olive oil in a large sauté pan over high heat until the oil is almost smoking. Add the onions and toss to coat with oil. Reduce heat to medium-high and sauté for 10-12 minutes stirring often, until the onions are soft and browned on the edges. Sprinkle with salt while the onions are cooking. Add the honey, caraway seeds, celery seeds, and black pepper. Toss well to combine. Add the chard to the onions and mix well with tongs. Cook for another 2-3 minutes until any moisture has evaporated and the chard is wilted. Add the vinegar right before serving.

Martha’s Artichoke and Shrimp Ceviche

shrimpMartha Burak provides us with so many recipes, she should have her own website so we can link to her.  Or maybe become a partner here. Martha is one of our most loyal followers — we’ve quoted her before on this website.  She of course was faithfully in the audience of three-dozen or so at Brookside Gardens last Thursday.  It was an all-artichoke class and lots of fun discussing the growing and proper cooking of artichokes.  You’ll find the recipes we demoed here on the website —  Martha’s Artichoke Seviche, Triple Artichoke Soup, Artichoke and Sunchoke Saute with Persillade and Fresh Herb Vinaigrette, which goes so well with a simple steamed artichoke.

Per Martha, “I make this at Christmas and serve as an appetizer. It’s ‘pink and green’ and delicious.”

2 lbs. cooked shrimp, tails removed and halved vertically
1 (14-ounce) jar artichoke hearts, cut into halves
½ medium-sized red onion, thinly sliced
1 C olive oil
½ C white vinegar
2 t celery seed
2 T capers
3 bay leaves
1 t sea salt
Tabasco or red pepper flakes, to taste
Chopped fresh parsley, for garnish

Place all ingredients in a large bowl or a plastic container with tight-fitting lid. Mix well, cover and refrigerate at least 24 hours. Mix every 8 hours so all ingredients are evenly marinated.  Serves 8-10 as an appetizer.

Recipe courtesy Martha Frances Burak