Do you ever get stuck in those food or recipe ruts. I always do! Chard is one of my ingredient ruts. When I think of chard, it always reminds me of savory fall dishes. I love pairing it with pumpkin, mushrooms, sage ... all those heavy home-cookin' style recipes.
Recently, my girlfriend stopped over in the afternoon to borrow something. She brought us a bag of greens from her garden. A few of the greens were delicious rainbow chard that she picked as it was just baby greens. It was so delicious! I got a few bites, but Paul took it all for his lunch. I wasn't quick enough!
I had a nice sized bunch of rainbow chard from our CSA. I wanted to use it for dinner but in it a light summery type of dish. I didn't have a lot of time for dinner that night and when that happens, it's usually pasta night! I seriously started chopping things from the fridge and throwing them in the pan. It didn't have that fresh zing that I was craving. Then I had my 'Aha Moment' ... I squeezed in my lemon juice and seriously the pasta sang to me. Okay, a bit over the top but the lemon gave it that nice summery zing!
What ingredients do you get stuck making the same things with? Buy that ingredient and do a 180 with it ... I would love to hear how it turns out.
Creamy Lemon and Rainbow Chard PastaServes 4
12 oz pasta (I like using medium shells or penne, regular or gluten free work)
1/4 c onion
2 cloves garlic, minced
1 bunch rainbow chard, chopped using both leaves and stems
4 oz cream cheese
1/2 c parmesan cheese, shredded
1 large tomato, chopped
1/2 t salt
1/2 t pepper
2 T lemon juice
Make pasta according to directions.
Meanwhile, sauté the onion and garlic in a little oil. Once onions are translucent, add the chard and continue on medium heat for 3-4 minutes or until chard has wilted. Add in tomato.
In a separate pot, mix together cream cheese, parmesan, salt and pepper on a low heat. Once it is creamy, mix in your vegetables and pasta. Lastly, add in lemon juice. Mix well and serve.