Week 7

Welcome to week seven. As we finish up with spring greens like salad mix and lettuce, we’re eagerly awaiting the arrive of the warm season crops. We’re pretty excited to try the bacon and swiss chard medley. A simple recipe for any delicious meal= add bacon. See you at the farm stand soon!
4 beets, trimmed, leaving 1 inch of stems
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese
1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
2. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
3. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.


1 lb corkscrew macaroni
2 tablespoons olive oil
5 slices bacon, coarsely chopped
3 garlic cloves, chopped
1 small yellow onion, chopped
1/2 teaspoon red pepper flakes
1 bunch swiss chard, cleaned and coarsely chopped
1 cup chicken stock
1 cup ricotta cheese
1 lemon, juice and zest of
1 cup parmesan cheese, grated

Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
Add the chopped Swiss chard, toss to coat, and wilt the chard down.
Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ¼ cup of the ricotta mixture in the bottom of 4 bowls. Set aside.
Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.

Read more: <a href=”http://www.food.com/recipe/pasta-with-swiss-chard-bacon-and-lemony-ricotta-228310?oc=linkback”>http://www.food.com/recipe/pasta-with-swiss-chard-bacon-and-lemony-ricotta-228310?oc=linkback</a&gt;

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