Have I shown off my garden yet? I’m loaded – with spinach and chard, that is – between the CSA box and the boxes in my back yard, I should have X-ray vision or some such superpower by the end of the summer. Which is coming up all too quickly.
I punched “chard” into the search box on Epicurious the other day, looking for more inspiration (but really just procrastinating), and these frittata bites jumped out – they suggest cold squares for a cocktail party. I wound up doing my own thing, but kept the sausage-chard-feta combo, and it was loved by all. (Except W, who struggled unsuccessfully to separate the green stuff from the rest.) Bonus: two huge bunches of chard went into this – it always amazes me how small it gets once it wilts. You could cook a bunch down to a spoonful and just eat it, like a real-food vitamin pill.
One Year Ago: Browned-Butter Blueberry Muffins (made with saskatoons)