From the GardenRecipe Book
by Emily Piazzain collaboration withthe Burlington High SchoolSummer Transitions Program,the University of Vermont,and Friends of Burlington Gardens
Swiss Chard Bake
Serves 81 1/2 lb. Swiss chard1 small onion, minced2 tbsp. butter4 eggs, well beaten1 c. buttermilk 2 tbsp. flour1/2 tsp. saltFew drops of pepper sauce1 pkg. shredded cheddar cheese1. Wash and peel stems from chard and drop in boiling water,cook about 3 minutes2. Add leaves, cook another 3 minutes3. Remove from water, cut into pieces4. Cook onion in butter a few minutes, add the Swiss chard toskillet with onion and butter stirring constantly to the flavor of onion and butter. Set aside.5. Beat eggs, add buttermilk, flour and salt and pepper. Mix well.6. In greased casserole dish (13 x 9) place a layer of chard and alayer of cheese until all in dish. Cover with egg mixture.7. Bake for 30 minutes at 350 degrees.Cook’s Notes:We used Cabot’s reduced fat shredded cheddar cheese whichsaved lots of calories and fat and no one noticed the difference!
Fresh Herb Pasta
Serves 8½ pound whole wheat pasta½ pound white wheat pasta½ cup fresh basil,finely chopped½ cup fresh oregano,finely chopped¼ cup olive oilSalt and pepper to taste1. Cook pasta separately, according to package directions2. Finely chop herbs(we used a pizza cutter and found it worked great)3. Drain pasta when done4. Place pasta in large bowl and toss with oil5. Stir in fresh herbs6. Add salt and pepper to tasteServe hot or cool in fridge for several hours and serve coldCook’s Notes:This recipe would work well with a variety of herbs, dependingon what is available.Fresh vegetables (zucchini, summer squash, tomatoes, greenbeans, snap peas, carrots, peas, etc) can be added to create pastasalad.
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