I found this recipe for Gorgonzola, Wild Rice and Greens in the Vegetarian Times. While I’ve cooked with wild rice on various occasions, I’ve never really been that enamoured of it and generally end up tossing whatever recipe I bought it for and mixing the rest in with my brown rice blend. This recipe sounded so good though (what with the gorgonzola and all), that I decided to give it another try. Of course, I once again forgot that broccoli rabe & broccolini were different things until I got to the grocery store. I decided to go with it though since I’ve never seen broccolli rabe for sale, so here is my adaption with crisp broccolini instead of wilted broccoli rabe. I’m glad that I gave wild rice another chance, it works wonderfully in this dish (then again, it might just be the cheese).
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I have four recipe binders, two of new, untested recipes that are always being added to. While many of the new recipes I try are “keepers”, I hardly ever make them since there are so many new recipes to try! Not so with this chard dish that I’ve adapted from a recipe on epicurious. This versatile side is my go to dish for any entree that is just a little to plain on it’s own. This is also a great way to use up chard stems from dishes that only call for the leaves.

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One of the best, short lived, farmers market finds, garlic scapes are the flowering stem of the garlic plant & are removed to promote bulb growth. Garlic scapes can be used in place of scallions in almost any recipe, but I prefer to serve them steamed whole with shaved parmesan and toasted pine nuts in a sort of deconstructed pesto. No recipe required for this one, simply steam the scapes until tender allowing 4-6 per person.

Of course you can also make pesto with them, but I wait until the last batch of the season is beginning to go soft on me before doing that. I use this recipe from VeganYumYum and freeze most of it in an ice-cube tray for use throughout the year. The pesto ice-cubes are great for throwing together quick sauces like this one:

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