Each week I receive an organic food box from Planet Organics.
You have an option to go online and choose your produce, but alas, I forgot this week.
What does this mean?
CHARD! CHARD! CHARD!
So the same day I received this chard in my food box, I also heard this really upsetting story on NPR about the 13% of Americans who can’t say for certain that they will have dinner that night. So now I have chard and guilt. Now I can’t just let this chard rot in my fridge because there are Americans out there who would be ecstatic to have my chard (well, maybe ecstatic isn’t the right word…) So I think, no! I’m not going to let this chard rot in my fridge- I’m going to use chard tonight! I don’t care what I have to do with it. It’s going to taste good. I looked up ‘chard’ on Epicurious.com and I found a Chard, Tomato and Cheese Casserole-Well, anything with cheese sounds good…
Chard, Tomato and Cheese Casserole
2 tbsp olive oil
1 onion chopped
3 red bell peppers chopped (I used 2 because they were huge)
8 c chopped chard (they say Swiss, I say whatever)
2 c. grated Monterey Jack
¼ c. Parmesan
2 tomatoes sliced
Preheat oven to 350F. Heat 1 tbsp olive oil in pan (they say Dutch oven, I say whatever I pulled out of my cabinet that would look big enough). Sauté onions and peppers about 8 minutes over medium-high.
Mix in chard. Mix in half of cheese. Pour into oiled pan (that’s the other tbsp of oil) layer tomatoes over and season with salt and pepper. Sprinkle the remaining cheese on and cover with foil.
(Crap. I ran out of foil. Oh well…) Bake 40 minutes, then uncover and bake another 10 minutes to brown. (I took it out after 40 because it seemed done)
And can you guess what my kitchen stank of the next day?
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