Three Cheese Butternut Squash Pasta Bake with Mushrooms + Chard

Three Cheese Butternut Pasta Bake with Mushrooms + Chard Recipe (via thepigandquill.com) #vegetarian #burrata #casserole

Some weeks ago I saw a Tasting Table video on Facebook I couldn’t resist. Jumbo shells, stuffed with roasted butternut squash and ricotta, topped with burrata and baked. It was undeniably appealing, instantly evocative of the frozen, cheese-stuffed jumbo shells my bestie Whitney and I used to heat up for summer lunches back when Costco was Price Club and we still owned more cassette tapes than CD’s. Looking in my fridge, I was heartbroken to remember using the last of our ricotta on that morning’s toast (with sliced pears and honey — never a bad idea) — but was blasted with hope in the form of plenty of parmesan and at least a cup’s worth of aged sharp cheddar, otherwise known fondly around here as “orange cheese” (and exponentially more appealing to a rapidly-approaching 2-year-old whose entire world seems to hang on the texture of her dinner). Taking the same tiny being into mind, I got the squash roasting and browned up a heap of quartered criminis — we’ve had weeks of late where they’re one of only things we’re certain she’ll devour — then wilted down a massive bunch of chard we’d just received in our CSA (in the same pan, no worries) and crossed my fingers … Read More

Recipe: Zucchini “fritters” with chard and poached eggs

This afternoon at about 5:45, I called my husband at work. It was the usual: how are things going, when are you headed home, and then — in simulcast — what do you want to do for dinner? My answer: Jinx, you owe me a Coke! His answer: Should we do something with all those veggies in the fridge? You mean, besides just letting them decorate the crisper drawer? Like, yeah, I guesso. So that’s what I did. On the drive home, I mentally inventoried our booty of garden fare and tried to think of a way to cram as much veg as possible into a dish that was slightly more exciting than a wok full of stir-fry. My first thought was a savory zucchini bread, inspired by this griddled gem that has been taunting me ever since I saw it on Food Gal a few days ago. But I wanted to challenge myself to use not just a scant cup or so of zucchini but ALL my zucchini, in one dish that would be consumed in one sitting — without becoming a squash version of Violet Beauregarde in the process. Waffle maker to the rescue. I don’t know if all … Read More

Recipe: Braised meatballs with bacon & chard

I. Freaking. Love. Meatballs. In fact, I’m pretty certain 50 Cent knew nothing of fat kids’ loves when he was rapping about cake. Any fat kid that knows what’s up would take a saucy little meatball over a crumbly slice of Duncan Hines hands down. And that’s the truth. In this version, juicy spheres of herb-studded, organic, grass fed beef are roasted to develop a crisp crust and then bathed in a super fast tomato sauce chock full of bacon and thick ribbons of chard.  Serve over whole wheat or brown rice pasta for a meal that’s as balanced as it is satisfying. Braised Meatballs with Bacon & Chard By Emily Stoffel Cooking time: 50 mins | Serves 4 For the Meatballs 1/2 c panko 2 eggs, beaten 3 T chopped fresh herbs (basil/sage/oregano/rosemary/thyme all work well) 2 T olive oil 1 tsp onion powder 1 tsp smoked paprika 1 tsp crushed red pepper flakes dash nutmeg s&p to taste 1.3 -1.5 lbs ground beef  For the Sauce 4-6 slices thick cut bacon, roughly diced 1 bunch swiss chard, tough stems removed/leaves chopped 24 oz prepared pasta sauce (scratch or purchased) freshly grated parmesan Instructions Preheat oven to 450F. Combine … Read More