I made the gnocchi/swiss chard/white bean dish tonight. It was a fabulous dish! I've never cooked gnocchi before and had my doubts about sautéing the gnocchi as opposed to boiling it (like it said on the package). It was delicious! My family thought the swiss chard was spinach. So, for them, swiss chard is interchangeable. I actually prefer swiss chard but rarely buy it. Spinach is more readily available (fresh or frozen) and swiss chard requires careful cleaning in order to get rid of all the dirt/sand. I love the color of swiss chard and have used it in potato soup with other dark leafy greens.
You can't forget - I bought chard at the market today so it will have to be used this weekend. (Chard is not the prettiest vegetable I've ever seen.) I'm planning to use Eating Well's Skillet Gnocci with chard and white beans as my chard experiment.
One of the vegetarian lists I join the unjoin from time to time has an Ingredient of the Week topic. The idea is to take a single ingredient then have members post recipes, questions, concerns and experiences about it.
It would be a specific thing -- salmon versus fish; shrimp versus seafood; spinach versus veggies.
We could have that thread going plus an Next Week? thread where we nominated what ingredient we wanted to focus on the following week.
Obviously, this will not work with just one or two of us posting. Won't even start the tread if that's going to be the case. But if you'd like to given it a go now or would even like to do it but could we pretty please wait to start in a month or so, please let me know!
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