The market's bounty

From the bounty of vegetables that we scored from the farmer's market yesterday we just made a great dinner that included Sauteed Swiss Chard and Turnip Gratin. Here is the recipes we followed:

1 bunch Swiss Chard, stems removed and chopped in 2" pieces
1 T Olive Oil
1 T butter
1 onion, cut halfwise and thinly sliced
1 clove garlic
Salt and Pepper to taste

In a large pan, heat olive oil and butter. Add onion and garlic and cook until onion is tender. Add stems and saute until tender, about 10 minutes. Add leaves, in bunches if necessary, stirring occasionally, cook covered until tender, about 6 minutes. Season with salt and pepper and serve.


1.5# Turnips, trimmed and thinly sliced
1/2 C cream
1/2 C parmesan, grated
1/4 C dill, fresh
2 T salt
1 T pepper
1/2 T cayenne
2 T butter

Preheat oven to 450 degrees. In 12" oven safe skillet, melt butter and cool. Add 1/3 of thinly sliced turnips, layering the bottom of the pan. Add 1/3 of the herbs and spices. Repeat two times. Cook, covered, over medium heat for 10 minutes or until turnips are lightly browned on bottom. Add cream and cook, covered for 15 minutes or until turnips are tender in the middle. Add parmesan in even layer on top and cook uncovered in oven for 10 - 15 minutes or until brown and bubbly. Let stand for five minutes before serving.

Picnic Chicken Salad

Here is a great chicken salad recipe that works great to pack up for a summer picnic. I would have done that myself this weekend, except it was forgotten in the refrigerator at home. Just had to have it for dinner when I got home!

1 # chicken breasts, shredded
2 stalks celery, diced
30 grapes, halved
1/4 C parsley chopped
1/3 C pecans, chopped
1/3 C mayonnaise
3 T white vinegar
3 T sugar
salt to taste
pepper to taste

In a bowl combine first five ingredients. In a second bowl mix together mayo, vinegar and sugar. Toss dressing with other ingredients and season with salt and pepper. Serve on bread with a slice of cheddar cheese.