Our CSA from Waratah Downs started mid June, and I think we’re still catching up with how much fresh produce we have. The fridge is constantly stocked, usually with many green things. Several types of lettuce (at one point I think we had four different varieties), kale, beets (and greens), zucchini, dill, spring onions, garlic scapes, fava beans, radishes, kohlrabi. Sometimes, if it’s been a particularly busy week or we went out of town over the weekend, I find the fridge still quite full when the next Thursday rolls around and it’s time to pick up our next batch. This recipe was born of the necessity to make space in my fridge and use up the vegetables I had remaining. Continue reading
Tonight was one of those nights where I felt I had nothing to make for dinner. I rummaged through my fridge and pantry, pulled out a couple of ingredients that caught my interest, and threw them into Google to see what I could find. This was the result and they were really tasty, and incredibly healthy too! If you don’t have chard on hand, any sort of cooking greens would work well here such as kale or spinach.