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Chard & Feta Tart
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 tablespoons chopped fresh thyme, or oregano
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water
2 teaspoons extra-virgin olive oil
6 cups chopped chard, (about 1 bunch), leaves and stems separated
2 tablespoons minced garlic
2 tablespoons water
2 large eggs
1 cup part-skim ricotta cheese
1 teaspoon freshly grated lemon zest
1/8 teaspoon freshly ground pepper
1/2 cup chopped pitted kalamata olives
1/3 cup crumbled feta cheese
To prepare crust: Combine whole-wheat flour, all-purpose flour, thyme (or oregano), salt and 3/4 teaspoon pepper in a bowl. Make a well in the center and add 1/3 cup oil and 5 tablespoons water. Gradually stir the wet ingredients into the dry to form a soft dough. Knead on a lightly floured surface until the dough comes together. Wrap in plastic and chill for 15 minutes.
Preheat oven to 400º. Coat a 9-inch tart pan with removable bottom with cooking spray.
Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the sides. Trim any overhanging dough and use it to patch any spots that don't come all the way up the sides.
Prick the bottom and sides with a fork in a few places. Bake the crust until firm and lightly brown, 20 to 22 minutes. Let cool on a wire rack for at least 10 minutes.
To prepare filling: Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add chard stems and cook, stirring, until just tender, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender and the water has evaporated, 2 to 5 minutes. Transfer the greens to a sieve over a bowl and let drain and cool for 5 minutes. Whisk eggs, ricotta, lemon zest and 1/8 teaspoon pepper in a large bowl. Fold in the greens, olives and feta.
Pour the filling into the crust. Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 30 to 35 minutes. Let cool for 10 minutes before cutting into wedges.
Recipe from EatingWell.com
Kale and White Bean Soup
1-2 teaspoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2-3 stalks celery, chopped
2 carrots, chopped
4 cups water
4 cups vegetable broth
1-2 medium potatoes or 1 sweet potato (peeled and chopped)
Two 15-ounce cans cannellini beans
One large bunch kale, stem removed and chopped
1-2 teaspoons of lemon juice
Salt and pepper, to taste
In a large sauce pot over medium heat, warm olive oil. Add the onion, celery and carrots and cook, stirring frequently, until onion is translucent. Add the garlic and cook, stirring constantly, for another minute or so. Add water and broth to pot. Add the potatoes and cook over medium low heat until they begin to soften - about 20-30 minutes. Add the beans and kale and simmer for another 15 minutes. Add lemon juice and salt and pepper to taste.
Recipe from the kitchen of Michelle Bandy-Zalatoris
Romaine Lettuce and Cucumber Salad
2 cups bread cubes (1/2-inch cubes)
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
1 large romaine lettuce heart, cut into bite-size pieces
1 small seedless cucumber, thinly sliced
Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and toast for about 10 minutes, stirring once, until golden. Let the croutons cool. In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss well and serve.
Make Ahead: The croutons can be stored in an airtight container at room temperature for up to one week.
Recipe from Food & Wine