|SWISS CHARD TORTA|
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 andreduce in size. Remove from heat.
Spoon chard mixture over bottom of pie shell. Sprinkle 1 cup of cheese overthe 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.
- 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
- 8 cups chopped swiss chard
- 1 1/4 cup grated gruyere cheese
- 2 eggs, beaten
|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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