Rainbow Chard and Spinach

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.)

Chard, Spinach, and Onion Torta

One comment on “Rainbow Chard and Spinach

  1. […] I thought I would try another variation on the Spinach, Chard, and Onion Torta that was one of my first box meals, using eggs, leeks, green garlic, pea shoots, the chard-heavy […]

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