I have all this produce to use, from the CSA Share, and I was sitting at my desk today, thinking about what I could make for dinner. I haven't gone grocery shopping in awhile, but I have some things, and thought about what I could buy at the farmer's market to fill in the gaps. On my way back from the gym at lunch time, I stopped in at the Foxboro Cheese booth at the Dewey Square Farmers Market. The gentleman there also sells some beef and veal products and that's what I had my eye on. The prices were better than I remember them being last year, so I was psyched about that...but more importantly, he had two gorgeous veal loin chops with my name on 'em!
This was going to be easy! Now, all their meat comes frozen, so I left it out for the afternoon to defrost, and when I got home from work, I mixed up some olive oil, rosemary (from my dear friend, Heidi's, garden), salt and pepper. I let that infuse for a little bit before coating the veal in the mixture. I let it sit for a little bit while the grill was heating up.
I sliced the swiss chard I received in the CSA share into 1-inch ribbons and also minced up a couple of garlic cloves. While the veal was on the grill, I sauteed the garlic in a little butter and olive oil until fragrant and then threw in the chard.
Chard is a very hearty green but it will wilt down just like any other, given the time. I tossed it every minute or so until every leaf was wilted equally. At the very end, I turned down the heat and threw in a bit of Champagne Shallot Mustard from Stonewall Kitchen. The mustard gave a nice creamy texture to the chard, as well as a nice bite...and I only used a tablespoon or so.
This meal came together in about 15 minutes, 10 of which I spent outside, enjoying the weather near the grill. Now that's my kinda summer-time meal!
Fun fact of the day: Did you know that Swiss Chard is high in A, K and C? The World's Healthiest Foods says that Swiss Chard ranks only second to spinach in a total-nutrient analysis!
No comments:
Post a Comment