9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Vickie's Rigatoni with Swiss Chard

1 pound rigatoni or similar noodle
2 tbs. butter

3 tbs. olive oil
2-3 garlic cloves, sliced thin
2 medium shallots or 1 medium onion, finely chopped
6-8 ounces Swiss chard, stems removed and chopped into pieces about 1/2 inch by 2 inches (save stems)
2 tbs. finely grated lemon zest
1/2 cup cooking wine or 1/2 cup chicken broth
1/2 teas. red pepper flakes (opt.)
2/3 cup ricotta cheese
1/3 cup toasted walnuts
1/3 - 1/2 head cauliflower, cut into small floretts
salt and pepper
grated Parmesan cheese for serving

Bring a large pot of water to boil.  Add 2 tbs. salt and the pasta - cook until done - do not overcook.  Drain.

Cook the cauliflower about 3 minutes in a little water, drain, and keep warm.

Chop any Swiss chard stems that are thinner than 1/2 inch into about 1/3 inch lengths. Discard the rest.Heat butter and oil in a large Dutch oven over medium heat, about 1 minute.  Add garlic, onion or shallots, and Swiss chard stems and cook about 2 minutes, stirring.  Stir in Swiss chard pieces, lemon zest, wine, 1/2 teas. salt, and red pepper flakes or regular grated pepper.  Cook, covered, stirring occasionally, until chard wilts, about 2 to 3 minutes.

Stir in pasta, ricotta, cauliflower, and walnuts.  Cook another minute to blend, and season with additional salt and pepper if desired.  Serve with Parmesan cheese.  

Note:  In a hurry?  Cut up your Swiss chard, stems, and the cauliflower the day before and store in bags in the refrigerator.   

Whats in my box? update on farm productionJune 19th, 2017

Hopefully many of you saw the fresh garlic and basil and have tried your hand at pesto over the weekend.  Mushroom share members got Pippinos! this week.  Gorgeous and delicious and not to b

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