Albert's Fresh Produce:
- Organic rutabagas (Coke Farm--San Juan Bautista, CA)
- Chocolate mint
- Green chard
Sion House Farm:
- Romaine lettuce
- Asparagus (Snead's Asparagus Farm--Fredericksburg, VA)
Local Food Hub:
- Granny Smith apples (Crown Orchard--Albermarle County, VA)
CHEESY CHARD AND RUTABAGA BAKE
Swiss chard leaves, chopped
1 large rutabaga, peeled and thinly sliced
2 tbsp extra virgin olive oil
4 large cloves garlic, thinly sliced
FOR THE CHEESE SAUCE:
2 tbsp unsalted butter
1 1/2 tbsp flour
1 1/4 cups milk
2/3 cup grated Parmesan cheese
1/2 cup grated Swiss cheese
Preheat the oven to 400°F. Grease a 6-cup baking dish.
Cook the chard in boiling salted water for 3 mins, until just wilted. Drain well, squeezing to remove excess moisture.
For the cheese sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2 mins. Remove from the heat and stir in the milk and cheeses. Return to the heat and stir on low until the sauce is smooth and thick. Season to taste. Stir in the chard and pour into the prepared dish.
Meanwhile, cook the rutabaga in boiling salted water for 4-5 mins, until just tender. Drain. Heat the olive oil and garlic in a large skillet over medium heat, until fragrant. Remove from the heat. Add the rutabaga, gently tossing. Arrange over the chard.
Bake for 20 mins, until golden.
From Chef Jamie Bissonnette of Boston restaurant Coppa; care of recipe archives from Oprah.com
Grilled Romaine Salad with Asparagus, Romesco and Farm Egg
Serves 2 to 4
1 head romaine lettuce
6 jumbo asparagus spears
1/4 cup chickweed, claytonia or baby pea greens (Or use last week's microgreens! Yum!)
2 Tbsp. marcona almonds, roasted and roughly chopped
1 Tbsp. pickled red onions (or 1 Tbsp. minced red onion)
Salt and pepper to taste
Olive oil as needed
3 Tbsp. Romesco (recipe below)
1 Spanish onion, sliced thinly
4 garlic cloves, crushed
1 red bell pepper, seeded and chopped
4 dried chilis (Cascabel, preferably), seeds intact (Can substitute for dried Anaheim, ancho or other mild dried chili pepper, if Cascabel not available)
5 plum tomatoes, chopped
3/4 cup Marcona almonds, toasted
1 1/2 cups olive oil
1/3 cup red wine vinegar
Pepper, to taste
Cook onions in 1 cup olive oil until translucent. Add garlic and cook until tender. Add peppers, and cover with a lid, cooking until completely soft. Add tomatoes and stew for 45 minutes on low heat, covered with a lid. Add almonds, cook 10 minutes. Puree in blender, adding the rest of the olive oil, the vinegar and pepper to taste. (You can make the romesco ahead of time and keep it covered in the refrigerator until ready to use.)
Cut the romaine in half lengthwise, and season with salt, pepper and a drizzle of olive oil. Grill the romaine until lightly charred, but still raw in the interior.
Peel the asparagus from the tip to the base, saving the peels. Blanche the peels in salted boiling water until tender, and shock in an ice bath. Place peels in a blender with 4 ice cubes and a dash of salt and pepper, blending on high until smooth, then reserve.
Season the asparagus stalks with salt, pepper and olive oil and grill until tender.
Fry eggs sunny side up in olive oil and season with salt and pepper.
Cut the core from the romaine, and slice the asparagus. Arrange on a plate with the red onions and almonds. Drizzle with 3 Tbsp. of romesco (reserve the rest for another use; it makes a great dip) over the vegetables and on the plate. Top with fried eggs.