Shrimp and Chard Farro (Pressure cooker)

I discovered this recipe last year when looking for a way to use the Swiss Chard from my CSA.  I have been a huge fan of farro for a few years now, so that ingredient caught my eye.  (Farro isn't always available at my grocery store, so I recently bought a 5 pound bag from Amazon - that is how much I love the stuff.  If you haven't tried it, it is a hearty grain with a meaty, earthy texture.  Maybe that doesn't make it sound super appetizing, but trust me - it is worth a shot.)  

After a few attempts and a few modifications (the original had way too much Old Bay and not enough shrimp, if you ask me), we have a winner that the whole family enjoys!

INGREDIENTS:

• 2 14.5 ounce cans reduced-sodium chicken broth (or equal amount from cartons)
• 2 cups pearled farro, rinsed
• 6 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pound medium fresh or frozen shrimp, peeled and deveined (I used 2 12 oz packages from ALDI)
• 1 tablespoon seafood seasoning (Old Bay)
• 1/2 cup grated Parmesan cheese
• 2 tablespoon butter
• 1 large bunch Swiss chard, stems removed, leaves chopped 
• 2 tablespoon fresh lemon juice
• crumbled feta cheese

DIRECTIONS:

1. Stir together shrimp and seafood seasoning.  Set aside.
2. In a 4- to 6-qt. pressure cooker combine the first five ingredients (through pepper.) Lock lid in place. Set to high pressure to cook for 12 minutes. Once the timer beeps, release pressure quickly. Open lid carefully.
3. Add shrimp and seasoning mixture to cooker. Lock lid in place and set to cook 1 minute. Once pressure is reached, press cancel and release pressure quickly. Open lid carefully.
4. Add Parmesan cheese, butter, and Swiss chard to the cooker. Stir until chard is wilted. Stir in lemon juice. Top servings with feta cheese.

Difficulty: easy

Time: There is very little hands on and prep time for this - maybe 10 minutes. The majority of the time is the pressure cooker getting to pressure.  It took me about 45 minutes from start to finish.

Source:  modified from www.bhg.com

Couscous with Swiss Chard, Raisins, and Feta

Though Kelly has gotten fresh produce through a CSA for several years, this is the first summer that my family has signed up to participate in one.  I wanted to support local agriculture and enjoy some fresh-from-the-farm foods.  In addition, I knew that it would expand my family's food horizons, and I was looking forward to that, too.  It is really fun to see what is going to be in the basket when we pick it up.  Having never tried swiss chard before, my husband and I were astounded by how delicious this healthy, fresh recipe was.  I am hoping that we get more swiss chard in our basket this summer!  (Full disclosure:  My kids each had a bowl with little complaints, but I think that it will take a few tries before they enjoy it as much as my husband and I do.  As with all kids, it generally takes a couple exposures before they are totally accepting of new foods...but they get there eventually!)


INGREDIENTS:

• 2 Tbsp extra-virgin olive oil 
• 3 cloves garlic, chopped 
• 1 1/4 cups couscous (I used French)
• 1 14 oz can vegetable broth
• 2/3 cup golden raisins 
• Salt and pepper 
• 1 bunch swiss or rainbow chard, stems and leaves chopped separately 
• 1 15 oz can chickpeas, rinsed 
• 2 oz crumbled feta cheese 

DIRECTIONS: 

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. 
2. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt. 
3. While the couscous is simmering, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. 
4. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Difficulty: Medium
Time: 20-25 minutes total
Source: http://www.rachaelraymag.com/Recipes/