Thursday, February 17, 2011

More inspiration for this weeks bag:

The most simple way to enjoy swiss chard.

How about pear carpacchio?

I am going to make this with the yellow squash. I make a similar onion tart that is so good. This would be perfect with a roast chicken, grean beans, and salad for Sunday supper.

And lastly, for the little new potatoes. David has this really great method for cooking them. Basically, you boil them and then smash them enough to crack the skin. Then sautee them in butter and garlic until the edges get crispy and the fat soaks into the inside of the potato - unbelievable!