chard with fettucini, lemon and cheese & a carrot call-out

It’s winter and the CSA I belong to loves giving me chard and kale. My favorite way to prepare it is to saute it with garlic and shallots and then toss it up with lemon and Parmesan cheese. It’s easy, quick and super tasty. Get the recipe over at Poppytalk.

Another thing that my csa loves to give me is carrots. I’m practically swimming in them. I’ve recently made soup, slaw and a spiced carrot quick bread, but I’d love to hear what some of your favorite ways of preparing them are. Help a girl out!

29 comments to “chard with fettucini, lemon and cheese & a carrot call-out”

  1. 1
    Katerina   November 18, 2009 at 11:09 am

    I know you have already made soup, but that is always what I do when I get tons of carrots in my box.

    Different combinations of nuts, carrots, spices and fresh herbs are endless!

  2. 2
    cj/telly   November 18, 2009 at 11:24 am

    I had an amazing ginger carrot soup recently, but what about trusty pickled carrots? So delish! I love a salty, pickly treat 🙂

  3. 3
    Elaine   November 18, 2009 at 11:34 am

    I'm not a huge carrot person myself, but this fall I've been using massive amounts of kale and chard in hand pies (instead of the traditional spinach). Steam and drain them, toss in some ricotta, eggs, feta, lemon juice and a pinch of nutmeg, and wrap it with dough (I use a flatbread dough) and holy crap, it's some pretty awesome eats.

  4. 4
    Daily Spud   November 18, 2009 at 11:49 am

    Hmm… Carrot & ginger soup is my first port of call when beseiged by carrots. Or a carrot cake (try with with pistachios and cardamom instead of the usual walnuts and cinnamon). I love roasted carrots as an easy side dish. If you like starting the day with juices, you could have some carrots juiced with apples (and maybe a little ginger too). And +1 for the pickled carrots idea.

    Guess you can tell that I like carrots 🙂

  5. 5
    Jacqui + Scott   November 18, 2009 at 12:02 pm

    My favorite way to use up lots of carrots is to cook them alongside homemade sweet potato fries.

    Chop everything into equal pieces. Melt butter on the stove with a cast iron skillet, put them in, toss to coat for several minutes, add salt and pepper. Then cook them at 450 for 30-40 minutes. So easy and so so good!

  6. 6
    Madame   November 18, 2009 at 12:18 pm

    this pasta dish looks amazing! and i love carrots. when i'm trying to use them up, i either just roast them in the over and snack on them like fries, or i boil them and mash them along with potatoes — sounds weird, but it works, especially as a shepherd's pie topping!

  7. 7
    Bgstoner   November 18, 2009 at 12:33 pm

    I just love roasted carrots.

  8. 8
    Carolyn   November 18, 2009 at 1:35 pm

    Not the healthiest option, but The Silver Palate's carrot cake is unbelievable. It uses cooked, pureed carrots instead of grated ones, too, so I think you end up using more.

  9. 9
    CookiePie   November 18, 2009 at 1:40 pm

    LOve chard!!! For carrots, I just slice them, toss with olive oil, garlic and ginger and roast them. Easy, yummy side dish. Or, if you mix in some chickpeas, that can be dinner.

  10. 10
    penguinrobot   November 18, 2009 at 1:57 pm

    how about whip up some delicious garlicky hummus… peel carrot, cut into sticks and dip in hummus for endless snacking enjoyment?

  11. 11
    Bijoux   November 18, 2009 at 2:06 pm

    I'll help you out with them carrots…just send them to me!!! 🙂
    I second the motion for pickled carrots…make a couple of jars and store them…or give them away as a Christmas present.

  12. 12
    Bijoux   November 18, 2009 at 2:12 pm

    Sounds mighty tasty and mighty healthy! I don't think I've ever cooked chard before…kale yes, chard no…I just never know what to do with it…I guess now there is no excuses, huh?

  13. 13
    thetinybean   November 18, 2009 at 2:28 pm

    I just picked up our winter share, and yipes – TONS of carrots!

    Whenever I have a huge amount, I usually chop and freeze a bunch for a later date. I always throw them into whatever soup or stew I'm making, but I also like them shredded in a sandwich, shredded and baked into a zucchini bread, or added to the blender when making juice or smoothies for a little extra boost!

  14. 14
    kickpleat   November 18, 2009 at 4:06 pm

    It's true, Katerina, I probably will end up making soup.

    Telly, thanks for the pickle idea. I've eaten so many pickles lately that I think I need a bit of a break. Great idea though.

    Elaine, love the hand pie idea for chard! Yum.

    Daily spud, you may have to change your name!

    Jacqui, great idea!

    Madame, my grandmother used to mash them up with potatoes and as a kid I hated it. Might have to give it another try!

    Bgstoner, you can never go wrong with roasting! It helps to heat up the house too which is always a bonus.

    Carolyn, will look for the recipe. Thanks!

    Sounds perfect, Cookiepie!

    I was actually considering making hummus! Great idea, penguin.

    Bijoux, I'm surprised you've never cooked with chard before. It's so good and versatile!

    tinybean, love the freezing idea! Perfect!

  15. 15
    Cookie baker Lynn   November 18, 2009 at 5:05 pm

    I made some carrot cupcakes that were delicious. Shredded in salad? Diced in soup? Matchsticks in stir fry? Any of those work for you?

  16. 16
    Erin   November 18, 2009 at 8:48 pm

    I'm obsessed with putting kale in soup (which I learned from one of your recipes, ha).
    And also chili.
    And carrots in chili, curries and dipped in hummous (also from your collection!)

  17. 17
    Dana   November 18, 2009 at 10:45 pm

    I hear you! I got chard and collard greens last week and I get carrots every single week. I made a simple carrot salad this week which I really liked. I'll post it soon. It goes really well with Asian or Indian food.

  18. 18
    Joanne   November 19, 2009 at 3:16 am

    This pasta combination sounds delicious. All fresh and seasonal flavors.

    I think one of my favorite ways to enjoy carrots is maple-glazed and roasted. I actually only really like them roasted. Brings out their sweetness!

  19. 19
    KMS   November 19, 2009 at 6:22 am

    this is the same treatment i give my kale and love its simplicity. lovely photos!

  20. 20
    tara   November 19, 2009 at 7:13 am

    Have you ever tried Jamie Oliver's Indian Carrot Salad? He serves it with spicy ground lamb, yogurt and naan. It's delicious.

  21. 21
    a.rose   November 19, 2009 at 7:42 am

    My favorite way of preparing carrots is actually balsamic glazed carrots & kale. It's recipe from Vegan Planet but so simple it doesn't really need one: basically you blanch the veggies and then saute them with olive oil, balsamic, soy sauce, a tiny but of sugar and some cayenne or red pepper flakes & let the sauce reduce. Also, just carrots sliced and pan-cooked until caramelized, also with a little vinegar. Oh yeah, and Jamie Oliver has this shredded carrot & cilantro salad… So good…

  22. 22
    Kim   November 19, 2009 at 5:27 pm

    I've made brown rice pilaf with carrots, mushrooms, onion, and edamame. Beet and carrot soup is good too. Alton Brown made spicy carrot refrigerator pickles on his pickle show. It's available to watch on youtube.

  23. 23
    kickpleat   November 20, 2009 at 9:57 am

    Lynn, it all sounds perfect!

    Thanks Erin!

    Thanks Joanne. I like roasted carrots too, but I always have to add in other vegetables, otherwise it's too sweet in my opinion.

    Aw thanks so much KMS!

    Tara, that recipe looks beautiful! Will try it soon. Thank you.

    Adrienne, thanks so much! I've got kale and carrots! perfect.

    That pilaf sounds perfect, Kim! Thanks for all your suggestions.

  24. 24
    anotheryarn   November 20, 2009 at 10:37 am

    It seems I'm not the first to mention this, but another vote for pickled carrots. Smitten Kitchen has a good recipe but I slightly prefer the version where I chucked peeled carrot sticks in a jar of leftover brine from making garlic-dill refrigerator pickles – left it along for a week or two and dig in. Just like cucumber pickles but crunchier.

  25. 25
    Anonymous   November 21, 2009 at 9:57 am

    A different use for carrots: dog treats. When they start to get a little too dried out for cooking use I chop them into pieces and use for treats. They are a common ingredient in natural dog foods and the dogs love them.

  26. 26
    kickpleat   November 22, 2009 at 8:27 pm

    anotheryarn, great tip!

    anon, i don't have any pets, but another good tip!

    katherine, i always imagined adding kale would add extra weirdness in a smoothie. i'm always scared off my the green drinks in the cooler, so that is very good to know!

  27. 27
    katherine   November 22, 2009 at 1:16 pm

    i do the pasta thing too.

    i also put chard or kale or spinach in smoothies. you can't really taste it and it's a great way to get the nutrients you need.

  28. 28
    6p00d8345227f369e2   December 4, 2009 at 8:56 am

    I'd like to add my name to the roasted carrot brigade – I too had the avalanche of carrots in my veg box problem. Roasting them makes them sweet and wonderful… and shrink, so you can get through loads.

  29. 29
    kickpleat   December 7, 2009 at 10:05 am

    6p00d8345227f369e2, thanks for another roasting vote!

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