Swiss Chard And Sun Dried Tomato Calzone Food

SWISS CHARD WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

SWISS-CHARD AND SUN-DRIED-TOMATO CALZONE RECIPE

Steps:

• Heat the oven to 450°F
• In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat
• Add the Swiss chard and 1/4 teaspoon each of the salt and pepper and cook, stirring, until the chard is wilted and no liquid remains in the pan, about 3 minutes
• Set aside to cool
• Squeeze out any remaining liquid, if necessary
• In a large bowl, combine the ricotta, mozzarella, Parmesan, sun-dried tomatoes, basil and the remaining 1/4 teaspoon each of salt and pepper
• Add the chard and mix well
• Oil a large baking sheet
• Cut the pizza dough into four pieces
• On a floured surface, roll or stretch each of the pieces into an 8-inch round
• Spoon a quarter of the cheese mixture onto one half of each round, leaving a 3/4-inch border
• Brush the border with water and then fold the dough up over the filling
• Seal the edges by folding the edge of the dough over and pinching it
• Transfer the calzone to the prepared baking sheet
• Brush with the remaining tablespoon of oil and bake until golden, 15 to 20 minutes
• Wine Recommendation: The sangiovese grape of Tuscany has a wonderful affinity for sun-dried tomatoes and ricotta cheese
• It forms the basis of Sangiovese di Toscana and also of Sangiovese di Romagna, either of which will be delicious here

SWISS CHARD SOUP WITH TORTELLINI AND SUN-DRIED TOMATOES

Steps:

• cover sun-dried tomatoes with hot water, let stand till needed.
• Heat oil in large soup pot, add onion and carrot and saute over medium heat, covered, stirring occasionoally until onion is golden.
• Wash and trim swiss chard off of ribs, cut into 1/2 in by 2 in shreds. Place in another large pot, steam 5-7 minutes, until limp and bright green (I sometimes skip this part and just let it cook in the soup).
• Add 6 c water (or broth), tomatoes, sun-dried tomatoes and italian seasoning to onion and carrots. Gently simmer covered, for 15 minutes.
• Add the yellow squash , dill and tortellini and simmer 10 more minutes until they are done.
• Stir in swiss chard, season with salt and pepper (can add more water if it seems too crowded).
• top with parmesan cheese.

SWISS CHARD, SUN-DRIED TOMATO AND FETA FRENCH-STYLE OMELET

Steps:

• For balsamic vinegar reduction:.
• In a small bowl, stir together vinegar and sugar.
• Cook mixture in a small pan over med-low heat 10-12 minutes, or until reduced to a thick consistency. Let cool.
• For omelet:.
• Steam chard leaves 1 1/2 minutes and ribs 2 minutes.
• Heat oil over medium heat; add garlic and cook 30 seconds. Add chard and tomatoes and cook 1 1/2 minutes or until heated through. Season with salt and pepper to taste and keep warm.
• In a mixing bowl whisk eggs, egg substitute, and salt and pepper to taste.
• In a small nonstick pan, melt butter over medium heat. Pour egg mixture into pan and do not stir. Cook 4-5 minutes, or until eggs are completely set.
• With handle of pan on left, gently fold the top third of the omelet over the middle using a spatula.
• Grab the handle of the pan from underneath and tilt the pan to a 45 degree angle and place over a plate; loosen omelet from pan with spatula.
• Using the pan, slide the omelet onto the plate while folding the top 2/3 (folded portion) over the bottom 1/3, creating a tri-fold.
• Using a sharp knife, cut a slit into the top of and almost through all layers of the omelet, leaving 1 inch uncut on each side of the slit. Spoon 1/2 of the chard mixture into the slit and sprinkle with 1/2 each of the cheese and chives. Drizzle plate with 1 tablespoon balsamic vinegar reduction.
• Repeat for second omelet.

SWISS CHARD BUNDLES WITH SUN DRIED TOMATO AND RICOTTA FILLING

Steps:

• Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside.
• Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside.
• Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside.
• In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool.
• Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine.
• Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.
• Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.