Posted By: alexandra · In: Asparagus, Leeks, Spring, Swiss Chard
Favorite Weeknight Meal: No-Bacon Pasta Carbonara Loaded with Greens
Roasted Eggplant and Sautéed Swiss Chard Lasagna
Spring Pasta with Spinach, Walnuts & Lemon
Baked Ziti with Hot Italian Sausage, Swiss Chard, and Crème Fraîche
Sesame Noodles with Swiss Chard and Chicken
Zucchini Involtini
Bulgur, Lentils, Lemon-Tahini Drizzle
Simplest Cabbage Slaw + 10 Other Useful CSA Recipes
CSA Week 5/6: Fried Greens Meatlessballs, Pickled Turnips, Four-Minute Egg Gribiche
Orecchiette with Swiss Chard, Brown Butter & Walnuts
Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs
Chard Fritters | Montreal
Sheet Pan Pasta Gratin with Kale
Grilled Swiss Chard Stems with Anchovy Vinaigrette | Anchovy Tin Lamp
Crustless Quiche, Loaded with Kale
Polenta Without Fear + A Huge Thank You
Tartine’s Quiche, Homemade Crème Fraîche & A Little Trip to Napa & Bouchon
Swiss Chard Tart
Breakfast Pizza For Dinner
![In the March 2009 issue of Gourmet, Ruth Reichl describes this warm sesame tofu as: “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious”.
It truly is. The method calls for simmering tofu in water, making a simple sesame-scallion sauce, and pouring the sauce over the warm tofu, which gets custard-like in texture during its warm water bath.
Over a decade later, I still have that issue of Gourmet (hoarder), I’m still making the tofu, and it’s still one of my favorite ways to eat it. So simple and good. 💯
Recipe linked in bio, how-to in stories 🤗[alexandracooks.com]
#ruthreichl @ruthreichl 💗
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