B.U.G. Farmer B.U.G. Farmer

Swiss Chard + Tahini Dip

Swiss Chard + Tahini Dip — A long time Bug Farm’s Favorite!
 Do you have a small panic attack when you see  chard in your CSA share? Well this is the recipe for you. Give it one more go -- you might be pleasantly surprised. This recipe was sent our way by a CSA member, and we love it. 

Rainbow chard may lend a different color or look to the final product, but the flavor should be consistent. Adjust salt and lemon to your own preferences. 
 

Ingredients

  • 1 large bunche green-stemmed Swiss chard (about 1½ lb.)

  • ⅔ cup extra-virgin olive oil, divided, plus more

  • 5 garlic cloves, finely chopped

  • ½ cup tahini

  • ⅓ cup fresh lemon juice

  • Kosher salt

  • Toasted flatbread and lemon wedges (for serving)

 

Directions


  1. Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.

  2. Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ cup liquid.)

  3. Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.

  4. Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.

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B.U.G. Farmer B.U.G. Farmer

Carrot and Celery Soup (Easy + Vegan)

A light and warming carrot and celery soup. Mildly sweet from the carrot, this vegan soup is perfect for dunking freshly baked bread into.

Diet: Gluten Free, Vegan
 
Prep Time: 10minutes minutes
Cook Time: 15minutes minutes
Total Time: 25minutes minutes
 
Servings: 4 servings
 
Author: Janelle Hama

Ingredients

  • 4 med Carrots diced

  • 4 ribs Celery diced

  • 1 small Onion diced

  • 2 inches Ginger Fresh, grated

  • 4 cloves Garlic small-med, grated

  • 1 handful Thyme leaves fresh

  • 1 tablespoon Olive oil extra virgin

  • 1 Salt to taste

  • 6 cups Water

 

Instructions

  • In a large pot, heat up olive oil on med-high heat and add diced onions. Sweat until semi-translucent. Add the diced carrot and celery, stir them through the onion ensuring they are coated in the oil and sweat for another five minutes with the lid on.

  • Add water, crushed garlic, grated ginger, fresh thyme (see note #1) and salt and bring to a boil. Turn the heat down to med-low and cook until all veggies are tender. Serve warm.

 

Notes

Note #1 - If you placed the whole thyme into the soup (I sometimes do this, when I get lazy!), be sure to take out the stalks before serving.  Dice the celery, carrot, and onion uniformly for an appealing appearance and even cooking.

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