Friday, July 11, 2008

Chard Cheese Pie


This year, I planted a deckside garden, tired of dragging the hose across the yard to water a small bed in the back. It is wonderful and bountiful, and the vegetable plants fit in well with the shrubs and flowers that define the space. The bed is not huge, but I managed to plant peas, chard, beets, lettuce, spinach (already pulled out as it was going to flower) and carrots (I haven't actually seen a carrot yet--I think they did not make it.) In addition, I planted calendula and zinnia from seed, while the resident shrub rose, day lilies as well as barberry and yarrow create some permanent structure and color in the bed.

I am still harvesting lettuce. It is protected from the sun by the day lily leaves, and I think that has prevented it from going to seed early. The chard and beet greens have really taken off with the recent rains and hot sun, and I thinned them the other day. It so happened that our local paper, the Isthmus, printed a recipe for Chard Cheese Pie and I thought I would give it a try. Mmmmm...Delicious! It is adapted from The New Laurel's Kitchen by Laurel Robertson.

Chard Cheese Pie

Serves 4-6

2 cups cottage cheese (I used 1.5 cups cottage cheese and 1.2 cup grated provolone)
2 eggs beaten
juice of 1 lemon
1/2 teaspoon salt
6 cup lightly cooked chard, or other greens (I used chard and beet tops)
1/2 cup breadcrumbs
paprika

Preheat oven to 350. Beat together cottage cheese, eggs, lemon and salt. Stir 1 cup of this mixture into the chard and pres into 8 x 8 baking dish. Spread remaining cottage cheese mixture on top of and sprinkle with bread crumbs and paprika. Bake until set, about 1/2 hour. Let stand to cool for several minutes before serving. Guten appetit!

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