Yup, more chard. This is how it goes when I grow a garden: at the first sight of my vegetable of choice, let's say chard, I get all excited and I practically *stare* the greens out of the soil. When it's ready to pick, I'm gung-ho about all these recipes that I've collected over the winter. So it's chard omelet, chard quesadilla, chard sautéed with garlic, chard sautéed without garlic, chard soup......you name it. Until I am so sick and tired of chard (or green beans, or zucchini, or beets or whichever vegetable is thriving) that I am glad to know the season's over and I vow to never, ever eat chard again.
And then winter comes along and I sit, all cozied up on the couch with fifty different seed catalogs. And I see a picture of some new variety of chard (or green beans, or zucchini, or beets) and I get all excited and can't wait to order the seeds, get them started and *stare* the greens out of the soil. And then the whole circle repeats itself. Isn't it wonderful to have a garden!?
Tonight I wanted to have some veggies because it's been breadbreadbread all week long. I love bread but there comes a point.....alas, see above. A girl's gotta eat some greens too, so today I picked some chard, an ear of corn and pulled a serving of tilapia out of the freezer. Summer food is easy, quick and if grown at home so tasty..................
1 serving of tilapia per person
Salt and pepper
1 tablespoon of flour per serving
Salt and pepper the fish, then coat in flour. Brown the butter in a skillet and quickly sear the fish on both sides. Lower the heat, cover and let sit for several minutes until the fish is done.
Corn with citrus chili butter
1 stick of butter, room temperature
1 teaspoon of chili powder
Clean the ears and place in a pot with water. Bring to a boil. The moment the water boils, the ears are done. Remove them from the water and set aside. Zest the lemon and the lime and mix in the butter, juice the lemon and add. Stir and taste. If you want more zing, add a bit more juice. Fold in the chili powder, taste again and adjust if needed. Serve a dollop of butter on each ear.
Chard with garlic
5 chard leaves per person
1 garlic clove
Splash of good quality olive oil
Rinse the leaves and cut in 1 inch strips. Save the bottom end of the stems for the chickens or compost. Mince the garlic. Heat the olive oil in the skillet, add the chard and sauté for a minute or two until the greens go limp. Add the garlic and toss, making sure the garlic doesn't burn. Salt and pepper to taste.
Serve everything on a plate, and sit out in the garden!