Guest Chef - MEV

Best known for her cameo appearance on the mini-series, Cooking with MEV, Mary-Ellen boasts a

no-measure technique. The results are delicious BUT-- get out the Friskies, getting her to write it down is like HERDING CATS! I've taken drastic steps at attempting today's recipe from the Guest Chef. It's not plagiarism! You'll just have  to bare with my attempt until MEV publishes that long awaited . . .cook book.

Farm Frittata

1 lb of Swiss Chard leaves and stems chopped.
1 clove garlic minced
4 Eggs
1/2 Cup Feta Cheese Crumbled
3 slices of Italian bread chopped into small pieces (like croutons).
Salt Pepper Olive Oil

Saute swiss chard with garlic very slowly,
season with salt and pepper.
Beat an egg, adding a little milk.
Toss the bread and feta over the Swiss Chard.
Pour the beaten egg over this veggie mixture.
Cook very slowly until the Egg is dry and golden. Flip the
frittata out of the pan to serve.

11/15/14 Edit from MEV: "Add:   Adjust to your liking, more veggies, cheese, eggs, etc!" 

Take some Thyme with Swiss Chard

This week's harvest yields some delicious but tough -- Swiss chard. The leaves needed a serious wilt so I put together this little recipe to make it all worthwhile,

Bunch of Swiss Chard cut into large bites
1 Can of Canellini beans, 16oz
2 generous sprigs of thyme to taste
olive oil
salt/pepper
1/2 lb. Pasta of choice. Suggestion: Barilla's "vegetable" penne.
Vegetable bouillon or stock to make 4 cups.
Grated blue cheese, stilton or some other tangy hard cheese. (optional)

If you are using bouillon, cut the large cube in half (basically 1 tsp). Put one half in the pasta water another in your medium saucepan.

Empty the drained and rinsed beans into a medium sauce pan along with enough stock or water to cover the beans, add the sprigs of thyme and let the beans start to heat through. Stir then add the Swiss chard layer on top, cover the pan and let  them start  to wilt. Stir periodically and let this mixture heat through. Once  the chard has softened, you can uncover the pan and let this reduce a bit. Salt and pepper to taste.
If you want a bit of decadence, roughly grate some cheese over the plated dish. I used some delicious old Stilton but Parmigiana or Romano work too!