Rainbow chard potato bake

July 1, 2009 at 8:54 pm 1 comment

potato bake

Tonight was one of those nights when I had to fight the urge to opt out of making dinner. We have an a couple of really good takeout options nearby that offer real food on the quick (the delicious handmade burritos with refried beans, lettuce, tomato, cilantro and fresh tortillas at Si Senor in Calgary’s Kensington neighbourhood are a particular favourite). But we try to reserve take out as a treat for the truly exhausted days only. I was just feeling lazy today, so there was no reason not to cook.

I decided to make a “whatever’s in the fridge” creation. This is actually my favourite way to cook. As long as you’ve got a few things, the result is usually pretty good, and more so because it’s something new and unexpected. We had potatoes and a bit of asparagus from last weekend’s trip to the farmer’s market, and we received a gorgeous bundle of rainbow chard from Hotchkiss Farms courtesy of this week’s order from Spud. There are lots of herbs growing on the deck and we also had asiago cheese from Springbank Cheese Company. I had the idea of a gratin in my head so I ran with that. It was a complete success – so delicious! Here’s the recipe. It’s perfect on its own for a simple supper. You could also serve it as a side dish with grilled fish and salad for something more substantial.

Rainbow chard potato bake

Slice potatoes into thin rounds and pile into a microwave / oven safe baking dish (I used a 12″ round Corningware dish). The potatoes should fill the dish about halfway (4-5 medium potatoes). Microwave them for 10 minutes to soften while you’re chopping the other vegetables.

Finely chop one small to medium sized onion and 2-3 cloves of garlic. Saute with a splash of oil until onion is soft. Add in 1 cup chopped mushroom and continue cooking until mushrooms are soft and onion is golden brown. Pour in 1 cup of white wine (or 1/2 cup wine and 1/2 cup of water if you’d rather drink more of the wine) to deglaze the pan. Cook for a minute or two until everything has bubbled together. Add in 1 cup of asparagus chopped into 2″ pieces and 3 cups of coarsely chopped rainbow or swiss chard. Cook for 2-3 minutes until chard has wilted. Stir in 2 tablespoons of chopped fresh herbs (I used parsley, oregano and thyme). Pour vegetables over potatoes, season with fresh ground pepper and mix together.

Top potato mixture with 1/2 cup grated asiago cheese (cheddar or gouda would probably also be great) and sprinkle some fresh chives over top of the cheese. Bake for 25-30 minutes at 375F.

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Entry filed under: Cooking, Gluten Free, Kitchen garden, Life. Tags: , , , , , , , , , , , , , , , , , .

Chives Strawberries

1 Comment Add your own

  • 1. Sue  |  July 2, 2009 at 8:51 am

    Looks delish! Will definitely try it.

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