Beet Week

This is the latest shipment from South Central Farms. It is becoming less heavy on the leafy greens and moving into spring vegetables. Fava Beans anyone?

With the addition of this last box, I now have a small beet collection in the crisper drawer, taunting me. I've decided that this week will be a celebration of all things beet. I feel a little like Dwight from "The Office".

On Monday we went to our friends Sunny and Peter's for dinner. Wanting to make a side dish that would go well with Lamb. I found this recipe for Crimson Couscous from Martha Stewart http://www.marthastewart.com/recipe/crimson-couscous

The recipe makes two servings but I multiplied everything by four, mainly because the beets were so large. I was a little afraid that this was going to be sweet, due to the adding of currents, orange juice, and dried apricots but it turned out great. The addition of cumin and coriander really come through and the color of the couscous is definitely crimson.

Swiss Chard Souffle

While the easiest thing to do with good hearty greens is to cook them with a little olive oil and garlic, I'm always searching for an alternative use.
While souffle's are just puffy omelette's, and just as versatile, I don't know if I would have ever thought of using Swiss Chard. I found this recipe in a Food & Wine cookbook. Here is the link
www.foodandwine.com/recipes/swiss-chard-souffle">

As I had never made a souffle before I was a little nervous as how it would turn out. Thanks to my Grandma Clark we had a large souffle dish, that was put to good use.

The result was delicious. The mushrooms and the Romano cheese were so complementary to the flavors of the chard. As souffle is not an item that is good later the four of us gobbled up all of it, along with a little green salad. It was such a great Monday afternoon meal.