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NATURALLY GROWN.
LOCALLY PRODUCED.
CERTIFIED ORGANIC.
Chard Tart: from "The Joy of Cooking"
submitted by Heather Greenlee
F2F 8-1-06 The original recipe is calls for Chard--but we have substituted every
green that we can get our hands on (including spinach). This tart is
meant to be served at room temp it is a great make-ahead item and
works well for picnics.
Crust:
2c all purpose flour (we like 1c all purpose flour and 1c Paul’s 7-grain flour)
1/2t salt
1/2c water
1/2c olive oil
Stir crust until well blended. Knead briefly. Press into 11" tart
pan and refrigerate at least 1 hour.
Preheat oven to 375 F
Filling:
1 red onion-diced
1 pound greens-chopped
2T fresh basil (11/2t dried)
1/4t salt
1/8t black pepper
3 large eggs
1/3 c cream or half and half (skim milk works)
1c grated parmesan
Saute onion in olive oil. Add greens and cook for 10 minutes.
Season with basil, salt and pepper. In bowl combine eggs, cream and
parmesan, add greens, pour into crust.
Bake in lower 1/3 of oven until filling is firm 40-45 minutes. Cool
to room temp before serving (if you can wait that long).
Baked Tomatoes with Garlic and Herbs
Submitted by a friend of Marilyn’s
Generously flavored with garlic and herbs, these baked tomatoes serve as a side dish or
an antipasto. They are delicious even made with hard, unripe tomatoes. The ancient
Greek physician Dioscorides claimed that garlic could clear clogged arteries.
• 4 1/2 tsp extra-virgin olive oil, divided
• 1 tsp fine sea salt or kosher salt, divided
• 6 lg plum tomatoes, halved lengthwise
• 2 cloves garlic, finely chopped
• 1/3 c dry breadcrumbs
• 1/4 c chopped flat-leaf parsley
• Freshly ground black pepper
1. Preheat the oven to 400 degrees F. Brush an 8" square baking dish with 1/2 teaspoon
of
the oil or coat it with cooking spray.
2. Salt the cut sides of the tomatoes with half the salt. Set them on a plate.
3. Heat 1 tablespoon of the remaining oil in a medium nonstick skillet over medium-high
heat. Arrange the tomatoes in 1 layer, cut side down, in the skillet and cook until lightly
browned, 3 minutes. You may have to do this in 2 batches. Fit the tomatoes cut side up in
the prepared baking dish, making 1 snug layer. If the skillet is burnt, wipe it out.
4. Return the skillet to medium-high heat and add the remaining oil. Sauté the garlic until
it starts to color, about 2 minutes. Off the heat, mix in the breadcrumbs, parsley, the
remaining salt, and 3 or 4 grinds of pepper. Sprinkle the seasoned breadcrumbs over the
tomatoes.
5. Bake the tomatoes uncovered for 10 minutes, until the breadcrumb topping is browned.
Cool 20 minutes and serve warm or at room temperature.
Makes 6 Servings
Per Serving: 69 calories, 4 g fat, 1 g saturated fat, 1 g protein, 8 g carbohydrates, 1 g
fiber


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