Ree's Rigatoni and Meatballs

My turn for Rigatoni and Meatballs

-Alyssa

Sauteed Swiss Chard

Sauteed Swiss Chard
Original recipe found here


INGREDIENTS:

• 3 pound green Swiss chard (about 2 large bunches)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 medium onions, halved lengthwise and thinly sliced
• 2 garlic cloves, finely chopped
• kosher salt 
• fresh ground black pepper
• balsamic vinaigrette dressing

DIRECTIONS:

1. Wash the chard thoroughly under cold water and pat dry with paper towels.  
2. Cut stems and center ribs from chard, discarding any tough portions.  Cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
3. Heat oil and butter in a large heavy pot over medium heat until foam subsides.  Add onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. 
4. (I skipped this step because the stems can be somewhat bitter.  If you choose to make it as I did, omit the stems, and prepare them at a later time as you would asparagus.)  Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes.
5. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes.  Add a splash of balsamic vinaigrette to deglaze the pot.
6. Transfer with a slotted spoon to a serving bowl.

-Derek

Mini Grilled Cheese Sandwiches

Mini Grilled Cheese Sandwiches with Chutney
Original recipe found here


INGREDIENTS:

• 12 slices white sandwich bread
• 12 ounces cheese (such as fontina or Gruyère), thinly sliced
• 1 cup fruit chutney (such as cranberry, fig, or mango)
• 2 tablespoons unsalted butter

DIRECTIONS:

1. Form 6 sandwiches with the bread, cheese, and chutney.
2. In batches, melt the butter in a large skillet over medium heat and cook the sandwiches until the bread is golden and the cheese is melted, 2 to 3 minutes per side.
3. Cut each sandwich into quarters before serving.

-Derek

Giada's Linguine with Clams and Mussels

Spicy Linguine with Littlenecks and Mussels