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SWISS
CHARD TORTA
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SHOW 209 |
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| SWISS CHARD TORTA | ||
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oven to 400. Bake the pie shell for 6 minutes and remove from oven.
Saute onion, leeks, and garlic in oil and a little water until tender. Add nutmeg, savory salt, and pepper to taste. Toss in Swiss chard and cook for 1 minute, until chard begins to wilt and reduce in size. Remove from heat.Spoon chard mixture over bottom of pie shell. Sprinkle 1 cup of cheese over the chard. Pour egg over chard and cheese and mix gently.Sprinkle remaining cheese on top and bake at 400 degrees for 20-25 minutes. Serve hot or at room temperature.
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Ingredients: - 9" pie shell (homemade or frozen) - 1/3 cup chopped onion - 1 cup chopped leeks - 2 cloves minced garlic - 1 Tb olive oil - pinch of nutmeg - 1/4 tsp savory salt - pepper - 8 cups chopped swiss chard - 1 1/4 cup grated gruyere cheese - 2 eggs, beaten |
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| SILKY CAESAR DIP | ||
| Drain and rinse the tofu, then puree it in a food processor. Add all remaining ingredients and mix well. Keep refrigerated. | Ingredients: - 10 oz. soft tofu - 2 Tb. lemon juice - 2 tsp. spicy mustard - 2 cloves garlic, minced or pressed - 1 1/2 tsp. Worcestershire sauce - 2 Tb. olive oil - black pepper - 1/2 to 1 tsp. salt - 1/4 cup grated Asiago or Parmesan - 1/2 tsp. ground cumin |
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