Fletcher Allen Cooks Local Recipes

Italian Bruschetta

Ingredients

2 medium tomatoes, chopped
1 tsp fresh parsley, chopped
1 TB fresh chives, chopped
1 clove garlic, minced
2 TB fresh basil,chopped
¼ cup extra virgin olive oil
¼ tsp salt (optional)
¼ tsp pepper
16 (1/2 inch thick) slices French bread
½ cup shredded parmesan cheese

Directions

Combine tomatoes, herbs, garlic, olive oil, salt and pepper in a bowl. Stir to combine. Let marinate for at least an hour. If you have refrigerated it, bring to room temperature before serving. Toast the French bread. Put about 1 TB of tomato mixture on each slice. Sprinkle with parmesan cheese. Serve and enjoy.

Swiss chard with cannellini beans and caramelized onions

Ingredients

1 lb Swiss chard (or spinach)
2 TB olive oil
¾ cup onion, diced
1/3 cup raisins
Pepper to taste
One 15 oz can cannellini beans, drained and rinsed

Directions

Wash Swiss chard and strip leaves from stems. Roll up leaves in small batches and slice into thin strips. Cook onions in a frying pan until slightly browned. Add the raisins and Swiss chard to the pan and heat just until the chard is wilted. Season with pepper. Stir in the beans and heat through.

Quick Tip:

And here's a quick tip: Stir fry your fresh pepper and cherry tomatoes in olive oil, and add fresh basil and oregano at the end of cooking. Spoon the mixture on top of store-bought pizza for your own nutritious and delicious pizza add-on.

About the Center for Nutrition & Healthy Food Systems

This recipe series is sponsored by The Center for Nutrition and Healthy Food Systems at Fletcher Allen Health Care, a nonprofit educational organization focused on building sustainable food in health care.

Funding for the Center was obtained by U.S. Senator Patrick J. Leahy and Congressman Peter Welch.

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