We just returned from a week long family holiday and were greeted by not one but two bags of fresh organic produce from our new neighbours who just happen to be organic farmers! In it I found two different kids of kale, chard, cucumbers, rutabegas, onions and a head of leaf lettuce. I guess we’ll be eating greens for the next few nights! Not to worry, lucky for me we love greens and even if the kids change their mind halfway through I know I’ll eat their portions later! Since I haven’t been feeling my creative self as of late I googled chard + turnip + recipe, and found this recipe at Veg Box Recipes. I kept the recipe almost exactly as is except I used butter instead of oil, cooked chick peas instead of a can of mixed beans, and a combination of cheddar and feta cheese instead of goat’s cheese. From cupboard to plate it took 40 minutes.
The Result:
It was delicious. That lovely late summer greens taste was prominent, as was the taste of the rutabegas, but they were not overpowering. The topping was very yummy – I used a combination of cheddar and feta cheese. Although the girls didn’t like the mushrooms no matter how finely I diced them, they really enjoyed the natural flavours in this dish, as did my mom who showed up an hour later and finished off the leftovers. This is one meal that doesn’t even really need salt or pepper. I will be making this again.
For the bake:
2 Tbsp butter
1 medium onion, roughly diced
1 bunch of chard, chopped
2 cups vegetable stock
3 carrots, chopped into bite-sized pieces
2 turnips or rutabegas, chopped into bite-sized pieces
2 cups cooked chickpeas
Salt and freshly ground black pepper, to taste
For the topping:
4 cloves of garlic, minced
2 cups of mushrooms, finely diced
1 cup of quinoa (see directions below)
1/2 cup cheese
Salt and freshly ground pepper
Directions:
- Heat the oven to 400 F.
- Rinse the quinoa well, simmer it in two cups of boiling water until the germ starts to separate, and then drain and set aside to cool. (This means only partially cook the quinoa. I ended up cooking it all the way through and it was still good, but if you do as the recipe suggests I believe that you will end up with a crunchier topping.)
- Meanwhile, melt the butter and cook the diced onion until soft.
- After two or three minutes, add the chard. When it is wilted, pour in the stock, and throw in the carrots, turnips, beans and seasoning.
- Stir well, replace the lid and continue to simmer for around ten minutes.
- Meanwhile, mix together the minced garlic, cooked and cooled quinoa, mushrooms and cheese in a large bowl.
- Check the veggie mix for flavour, adjust as necessary and then spoon it into a large, lightly buttered baking dish.
- Cover with the quinoa mix and bake in the oven for 20 minutes before switching the oven to grill and browning off the top for around five minutes.
- When the dish is ready you will see that there is broth at the bottom of the dish – that is, if you ended up fully cooking the quinoa. If you didn’t it might not be there. Cooked or not, the quinoa will soak up your tasty broth. Just don’t be surprised if you see it.
- Enjoy.
Serves 4.
Linked up at Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Food at Momtrends, Food on Friday at Ann Kroeker, Family Food Fridays at Get Healthy Cheap, Wholesome Whole Foods at Health Food Lover, Friday Favorites at Simply Sweet Home, Just Another Meatless Monday at Hey, What’s For Dinner Mom? My Meatless Mondays at My Sweet and Savory, Two For Tuesdays Blog Hop at Rendered Lard.
Welcome to Vegetarian Foodie Fridays! Where we’re not just Meatless on Mondays, but all week through! Hi! My name is Melodie and I’m a long time vegetarian who’s into real food, holistic nutrition, and healthy living but suffers from a sweet tooth! (I love homemade baked goods and ice cream). To learn more about why I became a vegetarian or why I choose to raise my children vegetarian please click on my links.
Carnival Guidelines
- You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
- Your dish must be completely meat-free (no fish or seafood and no meat based broths, etc). Eggs and dairy are fine. Desserts and other baked goods are welcome as are vegetarian friendly food-related and health posts.
- Please link back to the carnival in your post.
- Please use your best carnival manners.
- Please try to visit others’ posts.
- Have fun!
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Your dish looks fantastic! Thanks for sharing!
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I don’t think I have ever eaten a rutabega! It looks really good and hearty!
I hope you don’t mind if I shared an older post. It’s something we make frequently as we always have the ingredients on hand. I actually should re-post it sometime! Thanks for hosting!!
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Melodie Reply:
August 27th, 2010 at 1:49 am
I never mind an older post. Thanks for sharing it Debbie! As for the rutabegas, I use them interchangeably with turnips. I think they taste pretty much the same.
Sounds like you lucked out with the new neighbors!
I’m posting this week about making school food not only healthful, but also sustainable, chemical-free and ethical. An excerpt:
“If we’re going to raise a nation of thinking eaters — indeed, a nation of truly healthy kids — schools need to move beyond calorie count and replacing white bread with wheat. They need to ask hard questions about how they source their food and what’s in it.”
Thanks, Melodie!
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Melodie Reply:
August 27th, 2010 at 4:06 pm
I always enjoy your articles Christina. Thanks for another great link!
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Your dish looks great! I love that it is naturally gluten free!
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Melodie Reply:
August 27th, 2010 at 4:05 pm
I never noticed that but you’re right. Thanks!
How lovely to return to all that delicious produce! Your recipe looks and sounds absolutely delicious. Thanks for hosting Vegetarian Foodie Fridays and have a great weekend!
Wow, that looks really good and is full of ingredients I never would have thought about. I’m still pretty new to fresh foods and making my way to greens other than spinach…this may be a good place to start.
Thanks for hosting!
Melodie Reply:
August 27th, 2010 at 4:05 pm
Chard and kale can be used the very same way as spinach and I find it much hardier, easier to wash and it lasts longer too. If the taste is too strong for you add lots of butter and/or other ingredients to the dish to mask it.
I am always looking for new recipes for chard, because we get quite a bit with our CSA.
Thanks for inviting me to your link-up!! Have a great weekend.
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Melodie Reply:
August 27th, 2010 at 4:03 pm
I know what you mean. I remember from last year when we had CSA that I would get stuck for making something new all the time.
That looks like a great casserole! Thanks for hosting!
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Your casserole sounds yummy. I love quinoa and am always looking for new ways to make it. Thanks for hosting. I am linking up with a Chiles Rellenos Casserole.
You caught my attention with this meal – it sounds delicious! I’m sure it’s something we would like.
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thank you for stopping by my blog and letting me know about your vegetarian foodie fridays! i’m so excited to join in! this receipt looks yummy … i’ll have to give it a try.
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Melodie Reply:
August 27th, 2010 at 4:01 pm
Glad to have you Christi!
Mel my love! Happy friday! My recipes this week, sad to say, were all meat eaters…but I do have this great Real Food Rookie Class Giveaway that I thought some of your readers might be interested in! Going to the beach tomorrow–cant wait! Gotta go make some salsa and maybe I can use that recipe next week for YOU…hugs! Alex@amoderatelife
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What fabulous recipe! I must must must try it!
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I SO want to like quinoa, and this dish looks amazing, so maybe I’ll have to give it another try!
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This dish is so simple but creative, and I’m so impressed by your generous neighbors! What joy to have all that healthy food dropped on your doorstep. Our sweet neighbor shared some peaches with us that someone gave to them. I love how windfall crops bring people together!
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