1497 cavatappi chard Recipes

water, frozen black-eyed peas, dried thyme, bay leaves, chopped sun-dried tomatoes , packed without oil, hot pepper sauce (such as cajun chef), hot cooked cavatappi (about 6 oz uncooked spiral-shaped pasta), sliced green onions, chopped fresh parsley, very thinly sliced prosciutto or lean ham, chopped, hot pepper sauce (such as cajun chef), extra-virgin olive oil, dry mustard, chopped fresh green chile or canned chopped green chiles, drained, garlic cloves, minced

olive oil, chopped onion, chopped red bell pepper (about 2 large peppers), uncooked cavatappi (about 4 cups), low-fat milk, all-purpose flour (about 1/4 cup), butter, sharp white cheddar cheese, shredded (1 cup), gruyere cheese, shredded (1 cup), salt, freshly ground black pepper, ground nutmeg, ground red pepper, dry breadcrumbs, chopped fresh parsley (optional)

olive oil, divided, chopped red onion, minced garlic cloves, crushed red pepper, dry red wine, canned crushed plum tomatoes, minced fresh flat-leaf parsley, divided, salt, littleneck clams, shrimp, peeled and deveined (about 1/2 lb), skinless halibut fillets, cut into 1/2-inch pieces, water, hot cooked cavatappi (about 10 oz uncooked pasta)

cubed peeled butternut squash (about 1 1/3 lb), olive oil, divided, kosher salt, divided, freshly ground black pepper, divided, uncooked cavatappi, prechopped onion, minced garlic, reduced-fat milk, divided, all-purpose flour, egg yolks, blue cheese, crumbled (about 1/2 cup), chopped walnuts, toasted

lentils (use green ), chard (swiss ) washed trimmed and chopped into 1/2 inch strips, water, organic garlic peeled, salt, lemon juice - of 2 lemons, extra virgin olive oil plus 2 tbsp, cilantro for garnish, fried pieces of bacon in pieces added when served

pine nuts, toasted to light brown, peanut oil, shallots, chopped finely, red swiss chard or 2 bunches white swiss chard, rinsed well and torn into 2 pieces, crumbled feta cheese (use your favorite type , cow or goat), salt and pepper

red swiss chard or 1 lb green swiss chard, extra virgin olive oil, soft fresh breadcrumb, garlic, minced, tomatoes , i use italian ,seeded and diced, salt, crushed red pepper flakes

rainbow chard leaves or 2 bunches red and green swiss chard, unsalted butter, extra virgin olive oil, leeks , halved lengthwise and cut crosswise into 1/4-inch-thick slices (white and pale green parts only), fine sea salt

extra virgin olive oil, sweet italian sausage, removed from casings, whole shallots, peeled and sliced, swiss chard , i used 3 bunches, garlic cloves, minced, lemon zest, coarse salt, fresh ground pepper, fresh lemon juice, unsalted butter, onion, diced, coarse salt, red pepper flakes, flour, milk (i used nonfat and it works great), fontina, parmesan cheese, fresh lasagna sheets or 9 sheets cooked regular lasagna noodles or 9 sheets no-boil lasagna noodles

swiss chard (or rainbow chard), olive oil, garlic clove, salt, pepper, dried currants, water, feta cheese

swiss chard, stemmed and cut crosswise into 1/2-inch strips i use a mixture of red, yellow and green chard, garlic cloves, minced, water, frozen petite whole onion, thawed, skinless turkey breast cutlets, halved about 1 lb total, ground pepper, dry white wine, grated lemon zest, canned non-fat reduced-sodium chicken broth, smoked paprika, cornstarch

maple bacon (chopped ), ears corn (yellow ), fresh swiss chard (red chard), shallot (chopped ), fresh garlic clove (chopped ), lemon thyme (chopped ), fresh lemon juice, fine sea salt, fresh ground black pepper, lemons (cut 2- in wedges)

olive oil, pine nuts (pignoli), penne pasta, garlic cloves, slivered, red swiss chard, stems cut in 1 in . pieces, leaves stacked and cut crosswise in ribbons (or a mix of white, yellow, and red stemmed chards), chicken broth, salt, sun-dried tomato packed in oil, drained , cut in narrow strips, balsamic vinegar, shredded parmesan cheese

bacon, chopped swiss chard , stems discarded, leaves washed and chopped (about 1/2 lb), minced garlic, ricotta cheese, freshly grated parmesan cheese, won ton wrappers*, thawed if frozen, prepared tomato sauce, heated

rainbow chard or red and green swiss chard, unsalted butter, extra-virgin olive oil, leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices, fine sea salt

extra virgin olive oil, extra virgin olive oil, onion, thinly sliced, salt, fennel bulb, bulb trimmed,halved,and thinly sliced (about 1 lb, fronds removed, minced, and 1 tbsp reserved), garlic, finely minced or pressed through garlic press (about 1 tsp), balsamic vinegar, crushed hot red pepper flakes, freshly ground black pepper, spaghetti, bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped, grated parmigiano-reggiano cheese, plus more for passing at table

kosher salt, swiss chard (or rainbow chard-3 or 4 large bunches), butter, all-purpose flour, whole milk (i use soy milk), fresh ground pepper, freshly grated nutmeg, recipe roasted garlic paste , recipe follows (or 2 heads roasted garlic), shredded parmigiano-reggiano cheese, french bread (24-inch) or 2 smaller loaves , 3 inches wide

cucumbers (sliced , or whichever form is best for you), swiss chard, stems chopped, swiss chard leaf , torn up (optional), water (can be taken from potato , see note), balsamic vinegar (or to taste), lemon juice (or to taste), salt (or to taste), pepper (or to taste)