Cooking Lesson 9/ Swiss chard Pilaf, Potato Salad and Pasta Salad

Swiss Chard Pilaf

serves 4

2       pounds fresh Swiss chard

1/4   cup olive oil

1       medium onion, chopped

1       cup cooked black-eye peas

1/2  cup fine bulgur or #1, soak in water until soft.

salt and pepper to taste

-Wash the Swiss chard and cut  into 1-inch thick slices.  In heavy pot, bring lightly salted water to boil.  Drop the Swiss chard, bring back to boil.  Stir, turn off the heat and leave the Swiss chard in the hot water for 10 minutes.  Drain the water and gently squeeze extra water.  Set aside.

-Heat the olive oil in heavy pot and saute the onion until golden.  Add the Swiss chard and the black-eye pea.  Saute for five minutes.  Add 1/4 cup of water, salt and pepper.  Add the bulgur, stir, cover and turn off the heat.  Leave the pot closed on the stove and allow to it to rest for ten minutes before serving.

Potato Salad

serves 4

3       russet potato, boiled until cooked but not mushy or over cooked

1       medium red onion, chopped

1       cup chopped parsley

1       medium tomato, diced

1/2  cup chopped red bell pepper

2      tablespoons capers

zest of one lemon

1/4  cup lemon juice

4      tablespoons olive oil

1      teaspoon chopped mint

6      tablespoons olive oil

salt to taste

-Cut the potatoes into 1/2-inch cubes and place in a bowl.  Add the rest of the vegetables and toss well.

-Whisk the olive oil with the lemon juice, the lemon zest, the mint and the salt.  Drizzle this dressing over the vegetables and toss gently until well coated.  Serve cold or room temperature. http://www.youtube.com/watch?v=7PfVsu3IU08&feature=plcp

Vegetable Pasta Salad

serves 4-6

1       cup finely chopped red cabbage

1       cup finely chopped green cabbage

1       red bell pepper, chopped

4      scallion, chopped

1      cup sun-dried tomatoes, soak in hot water for 10 minutes.

1      cup diced heart of palm

1/2  cup chopped kalamata olives

1     teaspoon oregano

zest of one lemon

1/4  cup lemon juice

1/4   cup olive oil

1     pound elbow or any short pasta

-Squeeze excess water from the sun-dried tomatoes and place in large salad bowl.

-Add the rest of the vegetables and the capers to sun-dried tomatoes.

-Add the olives, the lemon zest, the lemon juice, the olive oil and the salt to the vegetables and toss well.

-Bring salted water to a boil.  Drop the pasta, stir and bring back to boil.  Boil for 6 minutes or until the pasta is al-dente–cooked but not mushy-.  Drain the pasta and add right away to the vegetables and toss well.  Serve the pasta cold.

Comments

  1. Amy Halverson says

    Thank you so much!! I can’t wait to try them again myself this weekend!!!

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