|Summer Harvest Supper|
Here is my favourite way to do up swiss chard or beet tops:
1 lb beet tops or swiss chard
1 small onion, sliced
1 clove garlic or bulb of spring garlic, minced
1/2 tsp olive oil
1 tbsp apple cider vinegar
1 tsp sugar or honey
salt and pepper to taste
*optional: diced tomato and/or bacon (if using bacon, sautee first to render fat and once crispy, remove and return to finished dish. Proceed to sautee onion and garlic in bacon fat.)
1. De-stem and soak your tops. Drain well and put through a salad spinner.
2. In 1/2 tbsp olive oil and over medium heat, sautee half a sliced onion and some garlic (or spring garlic, in our case).
3. Once caramalized, throw in your tops. I didn't bother cutting them into bite sized pieces. Put a lid on it until tops have wilted enough and there's room to stir your mixture.
4. Reduce heat and continue cooking with lid on until all the tops have wilted. If using a diced tomato, now's the time to add it. You'd like it to stew a bit with the mixture.
5. Remove lid and season with vinegar, sugar, salt and pepper. Taste and adjust. Serve hot.
The broccoli is simply steamed and the new potatoes scrubbed and boiled. The salmon steaks were seasoned and seared before finishing in the oven at 300 degrees and this sauce brought the whole dish together:
|Creamy Dill Sauce|
2 tbsp mayonnaise
2 tbsp yogurt
2 tbsp fresh dill
1/2 tsp lemon juice
1/8 tsp garlic powder
1/2 tsp grainy mustard
salt and pepper
Mix together and serve over fish. It was so delicious and it was a shame Honey Bear took a few bites before asking for porridge. Still, she watched us eating it and loving it and I'm hoping before long, she'll clue into the sheer joy of eating locally grown and lovingly prepared foods. One can hope, right?!