Week #8 North Riverside Egg week

What’s in the bags:
Greens Mix with Romaine on Top
Large Cherry tomatos
Baby boil, bake, broil, grill, stew or stirfry
(assorted summer veggies with garlic scape and parsley)
Baby Cabbage

Half Share Members: What’s in the bags(YOUR BAG HAS YOUR NAME ON IT.)
Greens Mix with Romaine
Baby Boil and Broil
Cherry Tomatos
Potato, Cabbage, Carrot and Leak: German Potato soup: http://www.recipelink.com/mf/31/37179
For Leak , garlic, egg, greens: Swiss Chard Tian
1 pound (or one generous bunch, if that’s what you’ve got!), trimmed Mixed Greens or any green
Olive oil, as needed
1 leek or 1 onion, chopped (if using a leek, make sure it’s cleaned, and only use the white and light green parts)
3 garlic cloves, minced
3 eggs
S and P to taste
4 teaspoons water
Bread Crumbs, as needed
1. Chop the chard, both leaves and stems, and then boil the chard for about 20 minutes (yikes, I think I would do 5-10 in my kitchen-julia) in lightly salted water. Drain the chard and set it aside.
2. Preheat the oven to 350degrees. Pour some olive oil into a large skillet. Add the onion and saute lightly over low-medium heat for 2-3 minutes. Add the garlic, and saute for another minute. Add the Swiss chard and continue sauteing for 2-3 minutes more, blending the ingredients well. Beat the eggs in a deep bowl, add the salt, pepper, and water. Mix well.
4. Butter thoroughly a long, ovenproof dish. Place the chard mixture in it and spread evenly. Pour the egg mixture on the top and also spread evenly. Sprinkle some bread crumbs over the top surface. Place the dish in the oven for about 25-30 minutes. Serve hot

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