Remove the leaves of the Swiss chard from the central stems and thinly slice the stems. Stack the leaves and slice into 2-inch wide pieces.
Heat the olive oil in a large sauté pan and add the stems and cook for 5 - 7 minutes or until they soften and begin to crisp. Add the capers, olives, and garlic, and cook for another minute. Add the parsley and cook another minute before adding the chard leaves. Cook until partially wilted.
Add the cooked quinoa, butter, lemon juice, red pepper flakes, salt and pepper. Toss and cook for 2 - 3 minutes. Top with a sprinkling of cheese if desired.
2cupsgrilled cornor if you don't want to grill yours you can use regular corn kernels
Frying oil of choice
In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix together with a wooden spoon until thick and thoroughly mixed through. Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated.
Heat up a skillet over medium high heat and add some oil to the pan.
Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned. Remove and repeat for all the other corn fritters.
Photo and recipe from: https://www.tablefortwoblog.com/grilled-corn-fritters/
1poundswaxy potatoessuch as Yukon Gold, peeled, sliced ⅛” thick
1/2cupshredded Comté or Gruyère cheese
Preheat oven to 350°. Coat a 8x8” baking dish with 1 Tbsp. butter; set aside.
Heat remaining 1 Tbsp. butter and oil in a large deep skillet over medium heat. Add fennel; season with salt and pepper and cook, stirring occasionally, until fennel is evenly coated with fat and begins to sizzle, about 2 minutes. Add wine and 1 bay leaf. Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes.
Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes. Add 1–2 Tbsp. water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor. Discard bay leaf. Set fennel aside.
Bring remaining bay leaf, potatoes, cream, milk, and garlic to a simmer in a large wide pot (watch carefully; do not let mixture boil over). Season with salt and pepper and cover with lid slightly ajar; simmer gently until potatoes are just tender and liquid has thickened, about 10 minutes. Discard bay leaf and garlic.
Using a slotted spoon, transfer ⅓ of potatoes to prepared dish, spreading in an even layer. Season with salt and pepper and sprinkle with ⅓ cup Comté. Cover with half of fennel. Repeat process, ending with fennel. Cover with remaining ⅓ of potatoes and sprinkle with remaining ⅓ cup Comté. Pour cream mixture over. Cover gratin tightly with foil and bake for 35 minutes. Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer. Gratin can be made 1 day ahead. Let cool; cover and chill. Rewarm, covered, in a 350° oven for 20 minutes, then uncover and cook until bubbling around edges and warmed through in the center, about 20 minutes longer.
Photo and recipe from: https://www.bonappetit.com/recipe/scalloped-potatoes-caramelized-fennel
Wash beans and cut off any unwanted ends. If you don't have sesame oil, you could use grape seed or olive instead.
Prepare to steam the beans by adding a little water (about 1/4 cup to the bottom of a medium pot. Bring to a boil.
Add beans to the pot and sprinkle with 1 tsp sea salt. Cover with lid and steam on medium-low for 4-5 minutes, or until just cooked. Don't over steam because you want some crispness in the texture!
Drain cooked beans and immediately rinse with cold water or chill in an ice water bath until cooled down.
Cut into thirds or fourths depending on size. Set aside while you make the dressing.
For the dressing, cut off a thumb-sized chunk of ginger. Peel off skin and grate.
Mix grated ginger with 2 Tbsp of oil, 2 Tbsp of vinegar and 1 tsp of honey/sugar. Mix well until honey/sugar dissolves. Add a bit of salt (or soy sauce) to taste. If it's too vinegar-y, add more honey.
In a bowl, pour dressing over green beans and toss until evenly coated.
Let rest in refrigerator for at least 30 minutes to let the flavor soak in (stir occasionally). You can also let marinade for a couple hours!
Toasted sesame seeds are excellent with the ginger dressing, so sprinkle liberally over the salad. If you have raw sesame seeds, you can toast them easily by heating in a DRY pot or frying pan for a few minutes, until they start to smell good 🙂
Photo and recipe from: http://cookmap.com/en/recipes/dragons-tongue-beans-with-ginger-vinaigrette