Swiss Chard with Bacon Butter

Posted on February 20, 2014 by admin
Swiss Chard with Bacon Butter
Serves 4
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 bunch Swiss chard (about 1 lb.)
  2. 1 Tbsp. bacon drippings
  3. 1 Tbsp. unsalted butter
  4. 1⁄2 tsp. freshly ground pepper
  5. 1⁄4 tsp. salt
Instructions
  1. 1. Remove chard leaves from stems by folding the leaves lengthwise so that
  2. the stem can be easily cut off. Cut leaves crosswise into 1⁄2-inch strips, and cut
  3. stems into 3⁄4-inch pieces.
  4. 2. Heat bacon drippings and butter in a large skillet over medium heat. Add
  5. chard stems, and saute 4 minutes. Add chard leaves, pepper, and salt, and
  6. saute 4 minutes. Serve immediately.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
Posted in Vegetables | Tagged , , | Comments Off on Swiss Chard with Bacon Butter

Spring Vegetables and Dip

Posted on February 20, 2014 by admin
Spring Vegetables with Lemon Herb Dip
Serves 8
Write a review
Save Recipe
Print
Prep Time
30 min
Total Time
45 min
Prep Time
30 min
Total Time
45 min
Ingredients
  1. 1 (8-ounce) package cream cheese, at room temperature
  2. 1/2 cup sour cream
  3. Zest of 1 lemon
  4. 3 tablespoons freshly squeezed lemon juice
  5. 1 tablespoon finely chopped sweet onion
  6. 1 teaspoon finely chopped fresh oregano
  7. 1 teaspoon finely chopped fresh thyme
  8. 1 tablespoon finely chopped fresh flat-leaf parsley
  9. 1 tablespoon finely chopped cilantro
  10. 2 teaspoons finely chopped fresh sage
  11. 2 tablespoons finely chopped fresh chives
  12. 1 cucumber, thinly sliced, for serving
  13. 2 red bell peppers, sliced into strips, for serving
  14. 1 pound baby carrots, for serving
Instructions
  1. Using a hand mixer, mix together the cream cheese, sour cream, lemon zest and juice, sweet onion, oregano, thyme, parsley, cilantro, sage, and chives. Transfer the dip to a serving bowl.
  2. Serve with the cucumber, peppers, and carrots.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
Posted in Appetizers, Dips, Vegetables | Tagged , , , | Comments Off on Spring Vegetables and Dip

Quick Pickles

Posted on February 20, 2014 by admin
Quick Icebox Pickles
Yields 4
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
15 min
Total Time
2 hr 35 min
Prep Time
20 min
Cook Time
15 min
Total Time
2 hr 35 min
Ingredients
  1. 2 cups white vinegar
  2. 1 cup sugar
  3. 2 dried bay leaves
  4. 1 teaspoon salt
  5. 1 teaspoon whole black peppercorns
  6. 1 (1-pound) cucumber
  7. 1/2 medium white onion, thinly sliced into quarter rounds (about 1 cup slices)
Instructions
  1. Bring the vinegar, sugar, bay leaves, salt, and peppercorns to a boil in a medium saucepan, about 5 minutes. Remove from the heat.
  2. Meanwhile, cut the cucumber into 1/8-inch-thick slices. You should have about 3 1/2 cups of cucumber slices.
  3. Divide the cucumber and onion slices between 2 (16-ounce) jars. Carefully pour the vinegar mixture over the cucumbers and onions to fill the jars. Screw the lids on the jars and chill for 2 hours before serving.
  4. Pickles will keep in the refrigerator for 1 week.
Notes
  1. Icebox pickles got their name for a good reason. They have to be stored in the refrigerator. This recipe is much faster than others because the pickles aren’t canned or processed.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
Posted in Condiments | Tagged | Comments Off on Quick Pickles