Tonight for Libby’s final meal I made a Chard, Spinach, and Onion Torta from Deborah Madison’s Vegetarian Suppers. For the first time I really experienced that feeling I’d hoped to find by getting the CSA box – that sense of spontaneous discovery and trying new things based on whatever arrives. I mentally reviewed which veggies I still had left (a mighty surplus, I’m sad to report, since my next box comes tomorrow!) and then flipped open a favorite cookbook. The first recipe I flipped to was this torta, which I’d never made before, and, by substituting a bag of spinach for one of the two bunches of chard the recipe called for, I was able to use my large bunch of rainbow chard, that bag of spinach, an onion, and some garlic.
It was a perfect recipe to make tonight because it calls for a bread crumb crust. I never have bread in the house, but tonight I had half a loaf of getting-stale Grace Baking rosemary-potato bread I’d bought for Libby as a must-try Bay Area favorite, and the flavor it added to this dish was phenomenal. It basically makes the whole thing shine. (Not to knock the “light cream” I invented out of a mixture of broth and kefir, of course! I took several creative liberties with the recipe, as is my habit.) This was basically a full-meal dish, but we accompanied it with a salad of lettuce, radishes, carrots, and green beans from previous weeks’ boxes.
(It’s not a stellar picture but we were more interested in eating and getting Libby to the airport than in lighting and styling.)