Chard and zucchini casserole

20150616_161602

Chopped chard and summer squashes cooking in my huge skillet.

 I somewhat manufactured this the other night: I used chard, but kale would work, I used cream cheese and farmer’s cheese, a summer squash and zucchini. It is almost like Alfredo…If you don’t want pasta, use more chard and squash 🙂 Have fun with this idea!!!!!

1 bunch chard                                     8 oz cream cheese or other soft cheese

2 squash                                              4 oz mozzarella, shredded

1 small onion                                       8 oz small pasta, cooked

¼ cup parmesan                                  s&p to taste

Minced garlic to taste                         some kind of oil

Chop the chard, very finely, without any heavy stems, dice two of any summer squash/zucchini, mince the onion. Heat a few TB of oil in sauté pan, add onion and garlic, then squash, then chard. All should be fairly tender before taking of the heat. In a greased casserole, add cooked (and drained) pasta, cooked veggies, stir in all the cheeses. Bake for 10-20 minutes at 350 degrees…it will be bubbling.

swiss chard casserole

chard and squash casserole with a side of snow peas

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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