Frodo Saves Summer

It is with great joy that I announce that my husband Josh and I have a new addition to our teeny home. Two weeks ago we adopted a dog from All Breed Rescue during the Maddie's Fund Free Adoption Weekend! His name is Frodo (yes, he came with that awesome name) and he is a Jack Russell/Boston Terrier Mix. He is 5 years old (will be 6 in September) and has made himself quite at home! Frodo enjoys long walks, longer naps, and chasing squirrels out of my garden!

My little garden is trudging along despite the squirrels and Mr. Rabbit's attempts. I've harvested a few radishes and my snap peas and cukes are looking especially promising. I fill in the gaps my petite garden can't fill with trips to the Farmer's Market on Saturdays. My favorite folk, Mara and Spencer at Half Pint Farms, have the most stunning farm stand in the universe! I've recently picked up some mint, pea tendrils, and swiss chard from them and I've made some pretty fabulous meals lately. (If I don't mind tooting my own horn...and I don't...toot toot!) I want to share some of those recipes with you. These recipes are wonderful, warm weather weaponry. They make good use of fresh veggies and whether you get them from the grocery store, your favorite farmer's market stand, or your back yard, they should become part of your go-to summer-time recipes!

Pasta with Swiss Chard, Mushrooms, and Bacon
Serves 4

Ingredients:

1/2 lb. Cavaptelli, or other short pasta

6 oz bacon, cut crosswise into 1/2-inch slices

1 10 oz package sliced button mushrooms

1/2 onion, sliced

1 bunch Swiss chard, stemmed, chopped

1/4 cup dry white wine

2/3 cup grated Parmesan cheese

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

2. Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 8 minutes. Transfer to paper towels to drain. Drain all but 1 tablespoon bacon drippings from skillet. Add mushroom and brown, add onion and saute over medium-high heat until softened, about 5 minutes. Add Swiss chard and sprinkle with salt and pepper. Deglaze with wine. Add pasta to pot and toss with veggies. Sprinkle in Parmesan and toss until melted. Add some cooking liquid to loosen, if needed.

3. Season with salt and pepper and more Parmesan if desired. Serve immediately.

Spinach and Swiss Chard Pie

Serves 8

*Adapted from Food & Wine Magazine

Ingredients:

1 - 10oz pkg frozen spinach—thawed, and water squeezed out

1/2 pound Swiss chard, leaves chopped, stems and ribs trimmed and finely chopped

2 tablespoons extra-virgin olive oil

5 large scallions, thinly sliced

1/2 pound French feta cheese, coarsely crumbled

1/2 cup whole-milk cottage cheese

1/4 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped dill

1 tablespoon fresh lemon juice

Pinch of freshly grated nutmeg

Salt and freshly ground pepper

2 large eggs, beaten

1/3 cup clarified butter (see Note)

16 sheets of phyllo dough, thawed overnight in the refrigerator if frozen

1. Set a large saucepan over moderately high heat. Add 2 tablespoons of the olive oil and heat until shimmering. Add the Swiss chard stems and ribs and cook over moderately high heat until crisp-tender, about 4 minutes. Add Swiss chard leaves and saute until wilted, about 5 minutes. Add the scallions and sauté until tender, about 2 minutes. Add the mixture to the bowl and stir in the spinach, feta, cottage cheese, parsley, dill, lemon juice and nutmeg. Season with salt and pepper and stir in the eggs.

2. Preheat the oven to 350°. Lightly grease a 9-by-13-inch glass or ceramic baking dish. Spread 1 sheet of phyllo dough on a work surface and brush with the clarified butter. Cover with a second sheet of phyllo and brush again. Continue until you have a stack of 8 buttered phyllo sheets. Repeat to form a second stack of 8 buttered phyllo sheets. Line the baking dish with a phyllo stack. Spread the spinach filling evenly on top. Cover with the second phyllo stack; trim the top layer of phyllo flush with that of the bottom layer. Roll the phyllo edges inward to form a border. Using a sharp knife, lightly score the top stack of phyllo to divide the pie into 8 even servings. Brush any remaining butter over the top.

3. Bake the pie in the bottom of the oven for 1 1/2 hours, or until the phyllo is golden and crisp. Let stand for at least 10 minutes before serving.

Seared Scallops with Summer Squash Sauté
Serves 4
*squash recipe adapted from Bon Appetit

Ingredients:

2 pounds summer squash and/or zucchini, julienned (the julienne part of my mandoline works best)

1 teaspoon kosher salt plus more

1/4 cup chopped pistachios (you can easily sub sliced almonds, walnuts etc)

2 tablespoons olive oil

2 garlic cloves, sliced

1/4 teaspoon crushed red pepper flakes

1/4 cup finely grated Parmesan
Freshly ground black pepper

For the scallops:

1 to 1 1/4 pounds dry sea scallops, approximately 16

2 teaspoons unsalted butter

2 teaspoons olive oil

Kosher salt

Freshly ground black pepper

1. Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).

2. Heat oil in skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in pistachios. Set aside while you cook scallops. They won't take long!

3. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

4. Add butter and oil to a 12 to 14-inch sauté pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately with the squash.

(Kholrabi salad shown here with grilled pork loin!)

Kholrabi with Pea Shoots
Serves 4
*adapted from the Jerusalem cook book

2 kohlrabies, peeled and cut into 1.5cm dice

2 tablespoons crème fraîche

1/4 cup greek yogurt

1 small clove of garlic, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

5 big mint leaves, chopped

about 2 cups pea shoots

salt and freshly ground black pepper

1 teaspoon sumac

1. Whisk the crème fraîche, yogurt, olive oil, garlic, lemon, and mint, season with salt and pepper. Add the kohlrabi cubes and pea shoots. Toss gently so everything is coated in dressing.

2. To serve sprinkle the sumac over the top.