I realize that making recipes utilizing things growing in your garden may not apply anymore this time of year. But if you’re lucky enough to have some rainbow chard still hanging on, might I suggest tossing it all into a food processor to make pesto? I’ve made pesto from just about any leafy green (traditional basil, carrot tops, arugula) but this one was particularly fun because I saved the colorful stalks, chopped them up, and tossed the in with pasta when I added the pesto. It’s kinda of like a pasta salad at that point! I want to try fennel fronds pesto next.

In other news, today is my first day at Nationwide Children’s Hospital. I cannot recall how much I shared on the blog as the last few months have been grueling at work preparing the lab for the move, with the actual move last week testing the strength of the last thread I was surviving on, but long story short the lab at Ohio State in which I have worked for the last 4 years moved to NCH. My job will be the same, just different scenery! And yet so much is changing that don’t necessarily impact the daily job life itself. Some good, some not as good but overall should be a good thing in the long run! Here’s hoping, but for now it’s orientation all day.

Two years ago: Baked Chocolate Doughnut Holes with Peanut Butter Glaze

Five years ago: Krispie Pumpkin Ice Cream Dessert

Six years ago: Purple Sweet Potato Gnocchi with Guiltless Goat Cheese Alfredo

RAINBOW CHARD PESTO

Makes approximately 2 cups

Ingredients:

3 cloves garlic, peeled

3 oz. Parmesan cheese, cut into 1-inch cubes (freshly shredded is fine)

2 cups fresh Rainbow chard leaves, stems removed (chop and save if desired)

1/4 cup pine nuts, toasted

1 lemon, zested

1-1/2 tsp salt

1/4 tsp pepper

Pinch of cayenne or red pepper flakes (optional)

3/4-1 cup extra virgin olive oil

Directions:

1. In the bowl of a food processor, add garlic. Turn on and add cheese through the feed tube. Continue processing until cheese is finely chopped.
2. Add basil, pine nuts, lemon zest, salt and pepper (and cayenne if desired). Process 2-3 seconds, then gradually add olive oil through the feed tube. Continue processing until thoroughly combined.
3. Pour into an air-tight container, and top with a small amount of olive oil. Store in the refrigerator.

Source: Adapted from my Homemade Basil Pesto.

September is Hunger Action Month and in order to increase awareness of this issue I mock shopped at the LSS Food Pantry which provides food to hungry individuals in 14 Ohio counties, totaling in 2.1 million meals distributed to over 81,000 people last year. The cool thing about this pantry is that those in need are able to choose what they’d like to serve their family and fresh produce is always offered. During my visit to the pantry, I got to experience the challenges and surprises that the patrons encounter when picking out their food items. While I only mock shopped (as the food is meant for those in need) and ended up actually buying the items at my regular grocery store, I challenged myself to make a meal using only the products that could be found on the particular day that I visited the pantry.

Within each food group, how many items you are allowed to pick is determined by your family size. So for example in the photo below, my household would be allotted 4 grain items such as pasta, egg noddles, bread, and rice. Other items I added to my mock shopping list included pinto beans, beef ravioli, tomato sauce, canned green beans, vodka sauce, milk, beef broth, chipotles in adobo sauce (which was a fun find), boxed brownie mix, walnuts, spinach and feta chicken sausage, corn on the cob, rainbow Swiss chard, fresh parsley and sage, red onion, and cherry tomatoes. I’m fairly certain I could feed Bob and I 3 meals out of all of that! Some other notable options were pizza donated by Little Caeser’s, an extensive variety of meats which were mostly donated by area grocery stores, salad dressing, dried cranberries, fresh okra and even pet food and personal items such as toilet paper.

From those items, the meal I decided to make was an easy one-pot dish utilizing the egg noodles, vodka sauce, chicken sausage, corn on the cob, Swiss chard, parsley, red onion, and cherry tomatoes. Beyond that, the only things I used out of my pantry were olive oil, crushed red pepper, salt, and pepper. But I think I had some pretty awesome ingredients to work with. While the items available at the pantry may differ from time to time, making it difficult to plan specific meals, it obviously didn’t stop me from making on heck of a meal.

However, by no means was this what I thought I would make when I first arrived. I walked in there with 2 or 3 ideas in mind for which to shop and they drastically changed as I browsed the shelves of the pantry. The thing I love most about one-pot meals like this, other than the easy clean up, is the adaptability. You could use any grain, sauce, meat, and vegetable that you have access to and create something great for dinner. I probably went a little overboard adding the corn but at the same time I loved it so why hold back?

Learn more about the fight against hunger and LSS Food Pantries on their website, Facebook, and Twitter @LSSFoodPantries

Two years ago: Single Serving Cake Batter Popcorn

Three years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Four years ago: Bacon and Broccoli Mac and Cheese

Five years ago: Peanut Butter Hummus

ONE-POT SAUSAGE & SWISS CHARD PASTA

Serves 4-6

Ingredients:

2 ears of corn

1 Tbsp olive oil

1/2 red onion, diced

12 oz. chicken sausage, sliced (I used a tomato basil variety)

12 oz. egg noodles

24 oz. vodka cream sauce

1/4 tsp crushed red pepper (optional)

1 bunch Swiss chard, stems removed and roughly chopped

1 pint cherry tomatoes

Salt and pepper, to taste

Chopped fresh parsley, for garnish

Directions:

1. Preheat oven to 350 degrees.
2. Place corn, with the husks on, in the preheated oven and cook for 30 minutes. Once cooked allow to cool for 10-15 minutes before removing the husks and cutting the kernels from the cob.
3. Meanwhile, in a large saucepan (or skillet with deep sides) over medium heat, heat the olive oil. Add onion and saute for 5-8 minutes, or until softened.
4. Add sausage to the pan and saute until browned on both sides, about 10 minutes.
5. Add the noodles, sauce, plus 2 jars (24 oz.) of water, and crushed red pepper (if using) to the pot. Bring to a boil then reduce to a simmer for 15-18 minutes, stirring frequently, until the noodles are al dente and most of the liquid is absorbed.
6. Add the chard, tomatoes, and corn. Stir to combine and cook for 1 minute more. Season with salt and pepper to taste, if needed.
7. Serve topped with freshly chopped parsley.

Source: Adapted slightly from One-Pot Tortellini with Sausage, Kale & Peas.

Disclosure: I was provided with a Kroger gift card by LSS Food Pantries to purchase items for this meal. I was not otherwise compensated for this post. All thoughts and opinions remain my own.

This three cheese baked pasta cake with Swiss chard is so easy to prepare the most difficult part is deciding for which meal to serve it!

The secret’s out! This month for the Secret Recipe Club I cooked from Karen’s blog, Lavender and Lovage. She had so many creative recipes I didn’t know how I was going to pick just one! With things such as her Pumpkin, Kale and Walnut Galette with Pancetta and Onion Jam and Shaker Lemon Pie, I bookmarked several recipes. Actually, I had planned on making two recipes including Kentish Cherry Batter Pudding but sadly my cherries went bad while I was away for a weekend. Never fear, this pasta bake cake is here to save the day.

The three cheeses part of the title is what originally drew me to this recipe but the cheeses come in a slightly different variety than you may expect. The three are cream cheese, cottage cheese, and Parmesan. While on it’s own I am not a big fan of cottage cheese (it’s a texture thing), the combination with the other two is on point, especially with the Swiss chard. While this creamy pasta bake was suggested as a light lunch option served with a side salad, I decided to serve it for brunch with a side of cubed mango. It has eggs in it so it can totally pass for breakfast-y food, right?

Four years ago: BBQ Chicken Burgers

THREE CHEESE AND SWISS CHARD PASTA BAKE CAKE

Serves 6-8

Ingredients:

250 g (8.8 oz.) whole wheat penne pasta

350 g (1 bunch) fresh Swiss chard, trimmed and roughly chopped (about 3 cups)

4 eggs, lightly beaten

300g (10.5 oz.) low fat cottage cheese

150g (5.2 oz.) reduced fat cream cheese

100g (3.5 oz.) grated Parmesan cheese, plus some extra for the topping

1 tsp finely chopped fresh dill

Salt and pepper, to taste

Directions:

1. Pre-heat oven to 350 degrees F. Grease and line a 9″ spring-form pan with parchment paper and set aside (could also use a 9-inch baking pan).
2. Bring a large pot of water to a boil. Cook the penne pasta for 10 minutes, add the chard and blanch for 2 additional minutes, then drain in a colander.
3. Put the pasta, chard, and all of the other ingredients into a large bowl and mix well, seasoning to taste with salt and pepper.
4. Spoon into the prepared pan, smooth the top and sprinkle with extra Parmesan cheese.
5. Bake for 30-35 minutes until the pasta bake cake has set and is golden brown.
6. Allow to cool in the tin for 5 minutes before removing. Cut into wedges and serve warm.

Source: Adapted slightly from Lavender and Lovage.

These breakfast enchiladas are packed with so much veggie goodness that you might meet your quota for the day.

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! We also have a huge giveaway that you need to make sure you check out. Click HERE to find out more.

In case Brunch Week wasn’t already enough of a party, not only was my 30th birthday yesterday but today is Cinco de Mayo. Obviously I had to make a brunch menu item that would be fitting for such a celebration and since I have already covered breakfast nachos, burritos, quesadillas, and tacos, it was time to go after the enchiladas. This decision was made even easier upon the bountiful arrival of Grimmway Farms veggies and Cabot Creamery cheeses which were cooked up with a fancy new Le Creuset saute spoon. The only difficult part of this recipe was packing all of that goodness into only 8 tortillas making them almost burrito sized. No one will be left hungry after this meal.

Take a look at what the #BrunchWeek Bloggers are cooking up today!

BrunchWeek Egg Dishes:

• Oat-Chata from Culinary Adventures with Camilla.

BrunchWeek Egg Dishes:

• Build Your Own Benedicts from A Day in the Life on the Farm.
• Ham, Asparagus and Goat Cheese Egg Muffin Cups from Cupcakes & Kale Chips.

BrunchWeek Breads, Grains and Pastries:

• Donut Holes with a Trio of Dipping Sauces from The Redhead Baker.
• Trail Mix Granola from Making Miracles.
• Bananas Foster Baked Oatmeal from The Suburban Soapbox.

BrunchWeek Main Dishes:

• Vegetarian Breakfast Enchiladas from The Spiffy Cookie.

BrunchWeek Fruits, Vegetables and Sides:

• Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
• Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner.
• Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon.
• Papas con Chorizo from Sew You Think You Can Cook.

BrunchWeek Desserts:

• Whiskey Walnut Tart from Love and Confections.

One year ago: Raspberry Tequila Sunrise

Three years ago: Dulce de Leche Brownies

Four years ago: Homemade Salsa

VEGGIE BREAKFAST ENCHILADAS

Serves 4

Ingredients:

1 Tbsp olive oil

8 eggs

1/4 cup milk

1/2 Tbsp chili powder

1 tsp cumin

1 tsp salt

1/2 tsp ground black pepper

1 medium yellow onion, diced

1 bunch Grimmway Farms Cal-Organic rainbow chard, stems removed and chopped

1 bunch Grimmway Farms Cal-Organic kale, stems removed and chopped

10 oz. Grimmway Farms shredded carrots

2 (10 oz.) cans green enchilada sauce

1 (14 oz.) can black beans, drained and rinsed

2 avocados, diced

1 (8 oz.) block Cabot sharp cheddar cheese, shredded

8 (8 inch) flour tortillas

1/4 cup fresh cilantro, chopped

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking pan with nonstick spray and set aside.
2. In a medium bowl, beat the eggs, milk, chili powder, cumin, salt, and pepper. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add the egg mixture and cook for another 5 minutes or until no longer runny. Stir in the chard, kale, carrots, and one can of enchilada sauce. Cover and let cook until greens are wilted, stirring occasionally, about 5 minutes. Remove from heat and stir in the black beans (reserving 1/4 cup), 1 avocado, and all but 1/2 cup of the cheese.
4. Add half of the second can of enchilada sauce to the bottom of the prepared pan. Place egg mixture into the center of each tortilla and roll, placing seam-side down in the dish (they will be super-stuffed with filling and cramped in the dish but squeeze them in there).
5. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 20 minutes or until bubbling and lightly brown on top.
6. Garnish with remaining black beans, avocado, and cilantro. Serve immediately.

Source: Inspired by Gimme Some Oven.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Made something from the blog?

Be sure to share it

on Instagram with the

tag #TheSpiffyCookie

Fresh Parmesan and basil, leafy kale and chard, and crunchy eggplant meatballs make this Italian wedding soup one you don’t want to miss. The extra effort will pay off!

The ingredient list for this soup recipe is quite long and the directions are not any shorter. However this soup was both worth my weight in the fresh produce used and the medium effort it took to execute. Seriously though, this recipe may look intimidating but while you are correct that it is not simple and easy, it is not crazy difficult either. And the payoff comes in the form of an amazingly delicious soup with a broth no boxed stuff can rival.

The homemade vegetable and basil broth was perfection rivaled only by the homemade crispy homemade eggplant meatballs which I preferred to add as I ate the soup so that they would remain crispy and not get soggy. Hey at least you get to use store bought tortellini. Although I bet homemade would be even more delicious. Maybe next time if I feel the need to dirty every pan, appliance, and surface in my kitchen. To be honest I make quite a mess as it was but that’s par for the course when it comes to me doing much of anything in the kitchen. And once I sat down to this bowl of soup, it was all worth it.

One year ago: Grilled Chicken Gyro Salad with Pita Croutons

Two years ago: Funfetti Macarons

Four years ago: Mexican Mac and Cheese

ITALIAN WEDDING SOUP WITH VEGGIE BALLS

Serves 8-10

Ingredients:

SOUP

1 medium onion, cut into chunks

1 small carrot, cut into chunks

4 cloves garlic, peeled

2 oz. fresh basil

1/3 cup extra virgin olive oil

3-1/2 quarts (14 cups) cold water

1 bunch kale, stems removed and torn into 1/2-inch pieces

1 bunch Swiss chard, stems removed and torn into 1/2-inch pieces

1 lb. zucchini, cut into 1/2-inch pieces

2 Parmesan rinds

2 Tbsp salt, plus more to taste

1-1/2 lb. cheese tortellini

VEGGIE BALLS

2 quarts (8 cups) water

1 Tbsp salt

1 large eggplant, unpeeled and cut into 1-inch cubes

1-1/3 cup panko breadcrumbs, divided

1/4 cup grated Parmesan cheese

2 Tbsp minced parsley

2 garlic cloves, minced

1 egg, lightly beaten

Salt and pepper, to taste

Olive oil, for frying

Directions:

1. First, start the soup. In a food processor, combine the onion, carrot, garlic, and basil. Pulse until it is a smooth paste.
2. In a large soup pot, heat the olive oil over high heat. Scrape the paste into the pot and cook, stirring constantly, until the paste has released liquid and starts to dry out a bit, about 5 minutes. Pour the cold water into the pot, scraping the paste from the bottom of the pan. Bring to a boil. Lower the heat and simmer the broth, covered, for about 15 minutes.
3. Stir in the kale, chard, zucchini, Parmesan rinds, and salt. Return to a simmer and cook, covered for 25 minutes and then uncovered for 20 minutes. Add the tortellini in the last 10 minutes of cooking.
4. While the soup simmers, prepare the veggie balls. In another large pot over high heat, add the water and salt and bring to a boil. Add the eggplant and boil, uncovered, for 10 minutes, or until eggplant is cooked, pressing them down into the water regularly. Drain in a colander and push out as much water as possible using the back of a spoon. Finely chop eggplant.
5. In a large bowl, combine the eggplant, 1 cup of panko, Parmesan, parsley, and garlic. Mix in the egg and season to taste with salt and pepper.
6. Roll the eggplant mixture into small balls that are about 1-inch in diameter and set them on a platter. Put the remaining panko in a small bowl and roll each ball in the breadcrumbs to coat evenly. Set the coated balls on a clean tray.
7. Pour the olive oil into a 10-inch skillet to a depth of 1/2 inch. Turn the heat to medium and when the oil begins to shimmer, put a test ball in the skillet. If it sizzles immediately, then the oil is hot enough. When the oil is ready, carefully put the balls in the skillet in a single layer.
8. Fry, turning gently with a spoon, until browned all over, about 3 minutes total. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining balls until all of them have been cooked.
9. Divide the soup evenly among 8-10 bowls and serve topped with the veggie balls.

Source: Adapted slightly from Joanne Eats Well With Others.

Made something from the blog?

Be sure to share it

on Instagram with the

tag #TheSpiffyCookie