Swiss Charred

If you have read this blog before, you have read about my many attempts to use the Swiss chard that has been a part of my CSA share for the past 15 weeks.  Sauteed, stirred into slow cooker balsamic chicken, folded into enchiladas... this week I wanted to try chard chips, following the logic that everything is better with oil and salt.  I followed the recipe here with the following results:



So pretty this week: yellow, orange, white.

Cut into bite size pieces, sprayed with olive oil, sprinkled with salt.



Swiss charred

So, yeah... marginal improvement.  Folded into enchiladas and this scrumptious bacon-and-butternut pasta are by far the tastiest ways to employ chard.  (And today I found frozen chunks of butternut squash at the grocery store, so I will make the squash pasta more often.  Prepping the squash is labor intensive and requires a very sharp knife - mine are just too dull most of the time).

On a sweet note, these pistachio baklava tartlets took 10 minutes to make and have all the salty-sweet goodness of baklava minus the hassle of working with finicky phyllo dough.  Opa!

photo via

Directions

Melt 5 tablespoons butter in a skillet over medium heat. Place 15 mini phyllo shells on a baking sheet and brush with 1 tablespoon of the melted butter. Bake at 350 degrees F until just golden, 10 minutes. Meanwhile, add 1/4 cup chopped pistachios, 1/4 cup each honey and sugar, 1 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1/4 teaspoon allspice and a pinch of salt to the butter in the skillet; cook, stirring until thick, 5 minutes. Divide among the shells and sprinkle with grated chocolate. Let cool.