Farm Direct Coop Recipesor. . . what you can do with your share!

Originally posted in FDC Newsletter (august 16, 2007) from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Similar to spanakopita, this dish smells and tastes terrific.

• 1 lb. frozen phyllo pastry sheets            
• 2 cups onion ( minced)
• 1 tsp.dried basil
• 1 tsp. dried oregano
• 1/4 tsp salt
• 4-6 cloves garlic
• 1 tbs. flour
• 2 cups crumbled feta or goat cheese
• 1 cup of cottage cheese
• 2 1/2 lbs. chard ( stemmed and finely chopped)
• ground salt and pepper to taste

Thaw  1  frozen phyllo sheets.  In large fry pan saute onion, basil, oregano and salt in olive oil for 5 minutes.  Add chard cook until wilted, 5- 8 minutes.  Sprinkle in minced garlic and 1 tbs. flour.    Stir and cook over medium heat, 2-3 minutes.  Remove from heat.  Mix feta or goat cheese, cottage cheese and ground pepper.

Place a sheet of phyllo pastry in an oiled  9×13 inch pan.  Brush or lightly spary with olive oil.  Repeat 7 times. Spread half the filling evenly on top.  Add 8 more sheets of oiled phyllo.  Cover with the rest of the filling and following with remaining sheets of phyllo oiling each including the top sheet.  Tuck in the edges and back. place uncovered in preheated oven at 375  degrees until golden and crispy, about 45 minutes.  Enjoy!    Serves 8-10.  This recipe can be easily halved.

Submitted by Jane Levine
This recipe can be made with kale, chard or most any of the other greens we receive from the co-op. It’s easy and v    versatile too; it makes a great side dish or a sauce served over pasta.

• 1 large onion, sliced
• 2-3 cloves garlic, chopped
• 3 Tbsp olive oil (or more as needed)
• 1-2 tsp. smoked Spanish paprika (sweet or hot, we prefer hot at our house, or you can use sweet and add
• some cayenne)
• 1 bunch kale (or chard, etc.) coarsely chopped
• 1 can white beans
• salt and pepper to taste

1. Sauté onion and garlic in olive oil until softened.
2. Stir in paprika and cook for another minute or two.
3. Add the chopped greens and cook until softened.
4. Add a can of white beans, undrained, or the equivalent amount of cooked beans with some of their cooking liquid. Cook partially covered until kale is the consistency you like. Add some water or broth (or pasta cooking water if you’re serving it with pasta) to keep it somewhat “saucy.”

Marblehead Depot member Nicole Grazado loves experimenting with new recipes to cajole her kids into trying different foods. She adapted this recipe from Epicurious.com, and says it gets rave reviews from family and coworkers alike.

• 3 tablespoons butter
• 1 onion chopped
• 2 cloves of garlic chopped
• 1 cup flour
• 3 cups fat free milk
• 2 cups smoked gouda, shredded
• 1 cup swiss cheese, shredded
• pinch of cayenne
• pinch of nutmeg
• salt and pepper to taste
• 1 lb. cooked pasta
• 1 lb. chard
• 6-8 crackers crumbled

1) Melt butter in large saucepan. Saute onion and garlic until onion is translucent. Stir in flour and cook for 1 minute. Whisk in milk and bring to simmer, whisking occasionally while it thickens. Add nutmeg, cayenne, salt and pepper. Add cheese and stir until all is melted. Remove from heat.
2) Cook chard in large pot of boiling water for 1 minute. Remove using slotted spoon and chop. Cook pasta in same water used for chard. Drain pasta and add to cheese mixture.
3) Butter a 9×13 baking dish. Spread half of pasta mixture in dish, top with chopped cooked chard and then cover with remaining pasta mixture. Top with crumbled crackers (or breadcrumbs of your choice).
4) Cook at 350 degrees for 30-45 minutes until bubbly. Enjoy!!

• 1 bunch spinach or other “light” green – chard and arugula work well.
• 1 tbsp butter or other cooking oil
• salt and pepper to taste
• 2 or more cloves of garlic, finely chopped
• 2 to 3 tablespoons lemon juice

Heat butter (or cooking oil) to almost the “smoke point” in a large sauté pan. You want the pan VERY hot, almost uncomfortably so.

Add the chopped and cleaned greens to the pan, stirring quickly and cooking until they start to wilt – NO MORE than a couple minutes. Add garlic, salt, pepper and lemon juice, cooking an additional minute or so until greens are done. All told, it should take less than 5 minutes to cook greens after your pan is fully heated.

Serve immediately.