wet spring weather

This has been the coolest, wettest spring I can remember! Hopefully the local crops won't suffer too badly.
Ryan's lunch: snap peas; peanuts; carrots; blueberries & strawberries; Italian pasta salad.

I try not to get stuck in a rut
with certain foods. We get
a big bunch of swiss chard
pretty much every week from
June to October. So I force
myself to try new things...

Baked Cheezy Chard

1 large bunch swiss chard
(about a dozen big leaves)
1/2 tsp. salt
1/4 tsp. pepper or to taste
1 cup bread crumbs (I use
whole wheat panko variety)
2 T + 2 T margarine (I use
Earth Balance buttery sticks)
3 T flour
2 cups plain almond milk
1/4 cup soy parmesan
1/4 cup grated soy cheese (I like monterey jack or mozzarella)
1/2 tsp. garlic powder

Wash swiss chard and remove stems. Chop. Place in oiled baking dish. Sprinkle with salt and pepper.
In a bowl, mix 2 T softened margarine with the breadcrumbs.
In a small saucepan, melt the other 2 T margarine. Add flour. Stir with fork for a minute or two or low-med heat. Remove from heat, add almond milk, mix. Return pan to stove, bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and add the cheeses.
Pour sauce over swiss chard carefully. Top with breadcrumb mixture. Sprinkle garlic powder on top.
Bake at 450 for 25-30 minutes.
Goes great with roasted or stuffed tomatoes, or a pasta with red sauce.

In the yard after dinner...































































AJ was determined not to get his picture taken...so he was constantly in motion!