Tag Archives: garlic curls

Swiss Chard Pizza

09 Monday Aug 2010

Posted by in Entree, Recipe

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This summer we received swiss chard in our weekly CSA farm share for 2 months straight. I love swiss chard, but I started running out of creative recipe ideas. My husband and I love pizza, so I thought…why not add it to a simple pesto based pizza. The pizza turned out to be fantastic – savory and packed with flavor. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 large bunch swiss chard*
  • 1 large onion, chopped*
  • 1 clove garlic, minced (or garlic curls)*
  • 1 medium summer squash (zucchini, yellow squash or other types)*
  • 12 oz part-skim mozzarella cheese
  • 1/4 cup pesto
  • 1 pizza dough
  • 2 tbsp course cornmeal

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Slice or chop all the vegetables. Heat olive oil in a large cast iron skillet wok (or other large skillet). Add onions and garlic (or garlic curls). Saute for 5 minutes, or until they begin to brown. Add summer squash and swiss chard, saute for another 5 minutes, or until squash begins to brown. Remove from heat, and set aside.
  3. Meanwhile, shred the cheese.
  4. Sprinkle cornmeal on a large pizza stone. Roll out pizza dough on the pizza stone.
  5. Bake rolled out pizza dough in the oven for 5 minutes.
  6. Remove from oven, and spread pesto evenly over pizza. Sprinkle with 1/3 of the cheese, then top with vegetables, and the rest of the cheese.
  7. Bake at 475 for about 10 minutes or until the crust is golden brown and the cheese is melted.
  8. Serve with a simple green salad.
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Savory Tart with Zucchini, Swiss Chard & Beet Greens

27 Sunday Jun 2010

Posted by in Dinner, Entree, Lunch, Meal, Recipe, Vegetarian

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Need a recipe to use up a variety of summer greens? This recipe is fabulous for combining summer greens, summer squash, and other summer vegetables. This particular savory tart recipe combines swiss chard, zucchini, garlic curls, onions, and beet greens with gruyere cheese. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 large bunch swiss chard*
  • 1 medium bunch beet greens*
  • 5 garlic curls, chopped*
  • 2 medium zucchini, chopped*
  • 2 medium onions, chopped*
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 6 oz gruyere cheese, grated
  • 3 large eggs, beaten*
  • 1 sheet of  frozen, ready-to-bake puff pastry, thawed (or prepare your own pastry dough)

DIRECTIONS

  1. Separate stems from the leaves of the swiss chard and beet greens. Chop the stems and set aside. Coarsely chop the leaves, set aside in a different bowl.
  2. Preheat oven to 425 degrees F.
  3. Heat olive oil in a large, cast iron skillet (or other large skillet) over medium-high heat. Saute onions and garlic curls for 5 minutes, or until they begin to brown. Add chopped zucchini and the stems of the swiss chard and beet greens. Saute for another 5 minutes. Add the leaves of the swiss chard and beet greens. Saute for another 2-3 minutes, or until the leaves are just wilted. Season with salt and pepper and set aside.
  4. Combine eggs and grated gruyere cheese in large bowl. Add the vegetables, and stir until well blended.
  5. Roll out thawed puff pastry, and carefully use it to cover the bottom of a 9X13″ baking dish prepared with cooking spray (the puff pastry should be large enough to cover the bottom and sides of the baking dish, with extra hanging over the edges).
  6. Add tart filling (vegetables, cheese and egg mixture). Carefully, fold over the edges of the puff pastry, on top of the filling.
  7. Bake at 425 for 10 minutes. Turn down heat to 350 and bake for an another 15 minutes, or until the tart filling is cooked through.
  8. Remove from the oven and allow to rest for at least 10 minutes before serving (preferably longer).
  9. Serve with a simple summer salad.

Mexican Pizza with Garlic Curls & Summer Squash

26 Saturday Jun 2010

Posted by in Dinner, Entree, Lunch, Meal, Recipe

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The last time I made Mexican pizza was in undergrad. This pizza is far improved and incorporates garlic curls, zucchini, yellow squash, and onions from my CSA share. The flavors of the vegetables, cumin, salsa and cheese blends well to make a very savory pizza. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 medium summer squash (any combination of yellow squash and zucchini), sliced*
  • 1 medium onion, chopped*
  • 5-8 garlic curls, chopped*
  • 1 tbsp extra virgin olive oil
  • 6 oz sharp cheddar cheese
  • 6 oz monterey jack cheese
  • 1/4 cup black olives, sliced
  • 1/4-1/2 cup high-quality, prepared salsa
  • 1 pizza dough
  • 2 tbsp course cornmeal

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Slice or chop all the vegetables. Heat olive oil in a large cast iron skillet wok (or other large skillet). Add onions and garlic curls. Saute for 5 minutes, or until they begin to brown. Add summer squash and saute for another 5 minutes, or until squash begins to brown. Remove from heat, and set aside.
  3. Meanwhile, shred the cheese.
  4. Sprinkle cornmeal on a large pizza stone. Roll out pizza dough on the pizza stone.
  5. Bake rolled out pizza dough in the oven for 5 minutes.
  6. Remove from oven, and spread salsa evenly over pizza. Sprinkle with 1/3 of the cheese, then top with vegetables, rest of the cheese, and olives.
  7. Bake at 475 for about 10 minutes or until the crust is golden brown and the cheese is melted.
  8. Serve with a simple green salad.