Sometimes dinner is a mystery that doesn’t reveal itself until I’m halfway done making it. Those are the riskiest types of meals- but also sometimes the ones that allow for the most creativity and least inhibition.
I had a big second crop of radishes to pull out of the garden. I had fresh chevre that I made from our goat milk. I had my dad over and my family of four to feed. I was thinking roasted veggies-and-something, but aside from that I didn’t know where I was going with dinner.
This recipe for roasted radishes and this recipe for chevre white pizza were my inspiration while I progressively worked on figuring out what I was cooking. I ended up deciding on doing flatbreads topped with our fresh cheese and roasted veggies.
1) Roasted Veggies. Start out by preheating your oven to 450 and chopping your veggies into 1″ chunks.
- 1 big bunch of radishes
- 4 or 5 rainbow carrots
- 1 red onion
- 6 cloves garlic, peeled, smashed, and roughly chopped
- 4 Tbsp butter
- 1 heaping Tbsp honey
- 1 generous splash lemon juice (probably 1-2 Tbsp)
- salt & pepper to taste
Mix your veggies & the rest of the ingredients, and roast until slightly browned and crispy on the edges but nice and soft in the middle, about 30 minutes, give or take. (Watch the veggies, not the clock!)
2) Prep your flatbreads. I was already way behind dinner schedule, so I searched for a quick flatbread dough and found this gem called “quick 10 minutes dough.” It came together nicely, though I did need to add a bit more flour than the recipe called for. And it really was ready very quickly. (You could always make this recipe with pre-made flatbreads if you didn’t feel like doing everything from scratch.)
3) Get ready to assemble. Once your veggies are done roasting, remove them from the oven and jack the temperature up to 550. (If your oven doesn’t go that high, then just adjust the cooking time to be a little longer.) Divide your dough into 4-8 pieces and roll them into large, thin, flat rounds. (I did 8, but probably only 4 of those turned into this recipe and the others became garlic bread and crackers.) Get out your cheese and chop or shred if necessary.
4) Partially top & bake the flatbreads. Here’s what I used:
- A spoonful or two of olive oil
- Fresh chevre, chopped into loose pieces
- Shredded mozzerella
- Minced garlic cloves
Assemble them on a baking sheet. Stick ’em in the oven for about 4 minutes, or until the cheese has reached golden-brown-bubbly status.
5) Finish them off. Add to your very hot flatbreads:
- A couple scoops of your roasted veggies
- A modest drizzle of raw honey over the top
Put them back in the oven for one more minute, just to heat through and wilt the arugula. Perfect.
My dad said that I should make these when I open my restaurant. My son exclaimed, “These are really good mama!” and that he really liked “this restaurant” (our kitchen). My hubby said they turned out great. Only V sat there and picked all the vegetables off so she could eat the plain cheese instead. Little stinker.
Anyway, if you’re feeling adventurous and whimsical one night in the kitchen, give these a go and let me know how they turn out!
Rainbow swiss chard is dazzling eye candy from the summer garden. The stalks’ bright jewel tones can draw attention to your greens patch and jazz up a variety of dishes. Chard is most definitely a nutritious bitter green, but it is also strangely likable in the right dishes. Better yet, it cooks up delightfully quickly!
This is my own version of a classic swiss chard main dish, starring fresh ingredients coupled with common pantry staples to make an easy weeknight supper. Let’s cook by the look (not the book) and make this simple:
- 8 oz bow tie pasta (or pasta of your choice)
- About 1/4 Cup olive oil
- Your choice of sliced vegetable, such as carrot curls, thinnly sliced red pepper, or halved cherry tomatoes. (I used one small carrot. You don’t need a ton, just something to add variety to the dish.)
- 3 garlic cloves, minced
- pinch crushed red pepper, to taste
- 1 large bunch swiss chard, chopped roughly
- 1 can cannelli beans
- Juice & zest of 1/2 lemon (You could sub lemon juice if you don’t have a lemon on hand.)
- Salt to taste
- Bring some water to a boil, cook pasta according to package directions. Drain.
- Meanwhile, heat olive oil over medium high heat in a large skillet. Add your choice of vegetable to oil and cook until soft, about 5 minutes. (If you’re using cherry tomatoes you may opt to add them at the end instead to preserve their texture.)
- Add garlic cloves and crushed red pepper, cook and stir until fragrant, about 30 seconds.
- Add swiss chard and beans. Zest your half lemon directly into the skillet, the squeeze the juice over the all the ingredients. Add salt to taste. Stir and cook until the swiss chard wilts down substantially and all ingredients are heated through.
- Add your drained pasta to your vegetable mix. Stir to coat evenly, and add more olive oil if needed. Enjoy!
Serves 2 big pasta eaters, or 4 light pasta eaters. 🙂
Delicious and a piece of cake… er… chard! What produce are you cooking from the garden this week?