The Carrot and Stick



  1. Laura Kurszewski says:

    I discovered this recipe in college and it quickly became a favorite. It’s easy, quick and delicious! You can find this recipe in the “Moosewood Restaurant Low-Fat Favorites” by The Moosewood Collective. The featured CSA ingredient here is spinach and/or Swiss chard. I have made it dozens of times now and found that I prefer the flavor of spinach in this recipe over the chard. Though the chard wasn’t bad. The recipe calls for fat-free sharp cheddar cheese but I’ve made it with regular cheese, fat-free cheese, and vegan cheese. It all works, though the regular cheese was my favorite. I hope you enjoy it as much as I have!

    Laura Kurszewski

    Black Bean Chilaquile

    1 cup chopped onions
    1 tablespoon olive oil
    1 cup chopped tomatoes
    1 ½ cups fresh or frozen corn kernels
    1 ½ cups cooked black beans (15 oz can, drained)
    2 tablespoons fresh lime juice
    1 teaspoon salt
    ½ teaspoon ground black pepper
    2 cups rinsed, stemmed, and chopped Swiss chard or spinach
    2 cups crushed baked tortilla chips
    8 oz grated fat-free sharp Cheddar cheese
    2 cups prepared Mexican-style red salsa

    Preheat the oven to 350 degrees. Sauté the onions in the oil for about 8 minutes, until translucent. Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to sauté for another 5 to 10 minutes, until just heated through.

    Meanwhile, in another saucepan, blanch the greens in boiling water and cover for 1 to 3 minutes, until just wilted but still bright green. Drain immediately and set aside.

    Prepare an 8×8-inch casserole dish or baking pan with a very light coating of oil or cooking spray. Spread half of the crushed tortilla chips on the bottom. Spoon the sautéed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated Cheddar. Arrange the greens evenly over the cheese and spoon on half of the salsa. Finish with the rest of the tortilla chips and top with the remaining salsa and Cheddar. Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.

    Serves 4-6 as a main course.

  2. Lisa McCarthy says:

    Grilled Steak with Arugula and Parmesan Salad

    1 tsp chopped thyme
    ¼ tsp kosher salt
    ½ tsp freshly ground black pepper, divided
    4 (4 – ounce) flat-iron steaks
    2 lemons, halved
    1 T chopped chives
    1 T extra-virgin olive oil
    1 T fresh lemon juice
    ½ tsp Dijon mustard
    1/8 tsp kosher salt
    4 C loosely packed arugula
    ¼ C shaved Parmigiano-Reggiano cheese

    1. Heat a grill pan over medium-high heat. Rub thyme, ¼ tsp salt, and ¼ tsp pepper over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add lemon halves, cut sides down, to pan; cook 3 minutes. Cut steaks across the grain into thin slices.
    2. Combine remaining ¼ tsp pepper, chives, and next 4 ingredients (through 1/8 tsp salt), stirring with a whisk. Drizzle over arugula; toss to coat. Arrange 1 steak, 1 C arugula, and 1 lemon half on each of 4 plates; top each salad with 1 T cheese.

  3. Lisa McCarthy says:

    Sauteed Swiss Chard with Parmesan Cheese

    2 T butter
    2 T olive oil
    1 T minced garlic
    ½ small red onion, diced
    ½ C dry white wine
    1 T fresh lemon juice
    2 T freshly grated Parmesan cheese
    salt to taste (optional)
    1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

    1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

  4. admin says:

    Braised Radishes


    A dozen radishes, about 1 pound, trimmed of tops and roots
    1 1/2 cups chicken stock
    2 tablespoons butter, cut into bits
    1 large shallot (or onion), thinly sliced
    2 tablespoons sugar
    1 tablespoon red wine vinegar
    Salt and pepper


    Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

    Serves 4 as a small side dish

  5. Laura Kurszewski says:

    Okay, another recipe for Swiss chard. But, this one I added kale, mustard greens and arugula in with the chard (all of which you will have in your shares this week) and it tasted great! I found this one in my all time favorite cook book, “Gourmet Today” edited by Ruth Reichl. This is meant to be a side dish, but we had it as a main course over rice.

    Sautéed Swiss Chard with Onions

    1 ½ pounds Swiss chard (about 1 large bunch)
    1 tablespoon olive oil
    1 tablespoon unsalted butter
    1 medium onion, halved lengthwise and thinly sliced
    1 garlic clove, finely chopped
    Salt and freshly ground black pepper

    Cut stems and center ribs from chard, discarding any tough portions. Cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves a few at a time, roll lengthwise into cylinders and cut cylinders crosswise into 1-inch-wide pieces.

    Heat oil and butter in a large heavy pot over medium heat until foam subsides. Add onion, garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes.

    Add chard leaves in batches, stirring and waiting until wilted before adding next batch, then cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

    Serves 4 as a side dish

  6. Niki Thane says:

    Thanks for the new ideas for chard! I love to eat chard cooked in any way, and am eager to try this one with parmesan. Also, cooked radishes sound like a real treat, somewhat like turnip, and I expect it will take the “bite” out of them.

    Good Fortune this year! Although it’s been a cool spring, I hear September’s going to be warmer longer than usual to make up for it.


  7. Neil McCarthy says:

    Are you trying to match a salad dressing with the fantastically fresh greens that Ephraim has been providing? If so, I recommend the following … drop by Drizzle in Fairhaven and pick your favorite balsamic vinaigrette with a matching olive oil for a perfect paring that will complement those wonderful greens. The oil and vinegar tasting process itself is worth the visit.

Leave a Reply to Niki Thane Cancel reply

+ three = 10