Between this week and last week, my small share of the CSA came with rainbow chard, collards, shallots, and mushrooms among other things.
Chard and Mozzarella Sandwiches
Last week I made open-face chard and mozzarella sandwiches, and I’m definitely going to make them again this week, they’re delicious!
- good bread
- oilve oil
- a bunch of rainbow chard
- 1 onion, chopped
- 1 tomato, chopped
- salt and pepper to taste
- Heat the olive oil in a sauté pan. Add the onions and garlic, cooking until fragrant.
- Remove the stems from the chard leaves, cutting a bit into the leaf itself to remove some of the thicker stem/rib. Chop the stems into about 1/2-inch pieces. Add to to the pan with the onion and garlic, also adding the chopped tomatoes.
- Roughly chop the chard leaves and add to the pan as well, adding salt and pepper. Toss the ingredients in the pan, allowing the leaves to cook down. Once the chard is wilted, remove from the heat.
- Place the mozzarella cheese on the bread slices, then top with the chard mixture.
I bought a day old loaf of nice bread from American Provisions (only $1!) and toasted it on the stove with the mozzarella pieces so that it would all be warm.
I ran out of cheese to go with the leftovers, but they were just as delicious on plain toast.
Recipe adapted from http://dkscooks.wordpress.com/2012/07/03/open-face-chard-and-mozzarella-sandwich/
- 2 eggs
- salt and pepper
- goat cheese
- olive oil
- mushrooms, sliced
- 1 shallot, chopped
- garlic, chopped
- salad/lettuce/spinach/ some kind of greens you like
- Beat together two eggs, as much goat cheese as you’d like, and salt and pepper
- Pour into pan heated with olive oil, lift up the edges of the omelet to let uncooked parts run under as you go, and let cook through.
- Sauté the mushrooms, shallot, and garlic in a different pan. After a few minutes, add the greens and cook until wilted.
- Once the mushrooms and greens are done, put them on top of the omelet, sprinkle with more goat cheese, fold the omelet in half, and enjoy!