Swiss Chard Fritters

Swiss Chard Fritters

• 1 bunch Swiss chard, stems removed (don't throw them out!*)
• 1/2 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup dill, chopped
• 1 teaspoons grated nutmeg
• 1/2 teaspoon sugar
• 3 tablespoons all-purpose flour
• 2 cloves garlic, chopped
• 2 large eggs
• 1/2 cup crumbled feta cheese
• Olive oil
• Salt and Pepper to taste
• Lemon wedges and crème fraîche, for serving

1. Salt a large pot of water and bring it to a boil.
2. Add the chard leaves and simmer for 5 minutes. Remove from pot, drain, and lay out on a kitchen towel to dry.
3. Fit your food processor with the chopping blade. Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended.
4. Turn out the chard mixture into a work bowl and fold in the feta by hand.
5. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When the oil is hot, spoon in 1 heaping tablespoon of the chard mixture for each fritter. You can fry 2 or 3 spoonfuls at a time depending upon the size of your pan but make sure to leave a little space between each fritter to allow room to flip them. Flatten each fritter by pressing down on them with your spatula.
6. Fry for 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels to drain.
7. Repeat with the remaining swiss chard mixture. You may need to add another tablespoon oil to the pan between batches.
8. Serve warm, with lemon wedges and a drizzle of crème fraîche.

*Stems from leafy greens, especially the bright and colorful Swiss chard stems, make a great crunchy topping. For an added crunch flash fry the stems, chopped up into little bite sized bits, in butter or oil with garlic and shallot until browned. Drain on a paper towel and toss over a salad or soup or store in the fridge for up to 3 days.

Vibrant Valley Chimichurri

Vibrant Valley Chimichurri

• 3 garlic cloves, minced
• 1 shallot, finely chopped
• 1 chili pepper, finely chopped
• 1/2 cup cilantro, minced
• 1/4 cup parsley, minced
• 2 tablespoons oregano, finely chopped
• 3/4 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt plus more

1. Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
2. Stir in all herbs, then, using a fork, whisk in oil.
3. Reserve half of the chimichurri for a finishing sauce. Use the other half as a great beef marinade.

Cucumber and Red Pepper Salad

Cucumber and Red Pepper Salad

Adapted from Pork- Be Inspired

•  2 medium sized cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 4 jimmy nardello peppers, seeded and diced
• 2 tablespoons sugar
• 1/4 cup rice vinegar
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes, crushed
• 1/4 cup fresh parsley/cilantro or basil, chopped

1.  In medium shallow serving bowl, toss cucumber slices with onion slices and diced red bell pepper.
2. In a small bowl, combine remaining ingredients and mix well.
3. Drizzle salad with a dressing.
4. Let stand at room temperature, up to 2 hours, until ready to serve.

Fresh Salsa

Fresh Salsa

Adapted from All Recipes

• 3 cups chopped tomatoes
• 1/2 cup chopped green bell pepper
• 1 cup onion, diced
• 1/4 cup minced fresh cilantro
• 2 tablespoons fresh lime juice
• 4 teaspoons chopped fresh jalapeno pepper (including seeds)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

1. Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.