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.

Roasted Garlic and Dill Dressing

Roasted Garlic and Dill Dressing

Adapted from: Naturally Ella

Makes 1 cup of dressing

• 1/2 cup whole milk greek yogurt
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 3 heads roasted green garlic
• 3 tablespoons fresh dill
• Salt and Pepper, to taste

1. Combine all ingredients in a blender and puree until smooth. Store in an airtight container in the refrigerator until ready to use.

Garlic Scapes 2 ways

Garlic Scapes 2 ways

01. Garlic Scape Pesto

• 10 large garlic scapes
• 1/3 cup sunflower seeds
• 1/3 cup finely grated Parmigiano-Reggiano
• 1/2 cup Basil
• Juice from 1 lemon
• Kosher salt and black pepper
• 1/3 cup extra-virgin olive oil

1. In a food processor, pulse the Garlic Scapes for 30 seconds.
2. Add the sunflower seeds and pulse for an additional 30 seconds.  Scrape down sides of the bowl.
3. Add the oil and run on high for 20 seconds.
4. Add the cheese and pulse until combined.
5. Add the basil and lemon juice and pulse til you reach the consistency you like.
6. Add the salt to taste and serve immediately (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)

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02. Garlic Scape Compound Butter

• 1/3 cup unsalted butter, softened
• about 2 garlic scapes, minced
• about 2 tablespoons fresh dill, minced
• 1/2 teaspoon sea salt, to taste

In a bowl, mix the herbs and salt with the butter a little at a time making sure to taste as you go. Get the ratio of garlic to dill to salt the way you like it. Once you are satisfied with the flavor turn out the bowl onto a piece of parchment paper or plastic wrap and work into a rolled log. Roll up and seal the ends, making it easy to slice and use later. You can store in the fridge for up to 2 weeks or even longer in the freezer.

Try it on bread for a stunning Summer appetizer or finish off a grilled steak (we think NY Strip works best) with a big slab of the butter while the meat rests.