Happy New Year! It's that time of year to reflect and rejuvenate. Food is the foundation to good health and happiness, and what better way than learn a few new tricks, sharpen your skills, and enjoy a few laughs amongst the company of other food minded people. Seasons Catering offers a wide variety of classes such as health conscious menus, global destinations, comfort foods, and sweet endings . We are now offering cooking classes on Tuesday, Wednesday, and Thursday nights. Classes start at 6:00p.m. and are limited to 14 students, so don't wait and sign up early.
As most of us are welcoming a new decade, filled with a bright future and endless possibilities, Farmer's Market is shining with seasonal and local produce. We are spoiled with the vast array of fresh produce we have to enjoy. Among our local favorites is Tutti Frutti Farms, and Underwood Family Farms. Here is a recipe for the abundant amounts of Swiss chard available right now.
1 TBSP. olive oil
1 shallot, sliced thinly
1 T. currants or golden raisins
1 pinch red chili flakes
1 bunch Swiss chard, washed, stems removed, and leaves cut into strips
In a saute pan heat olive oil over medium heat.
Add shallot, saute about 3 minutes
Add raisins and chili flakes, and stir to coat.
Add chard and saute for about 4 minutes until very wilted.
Season with salt and pepper.
YUM!
As most of us are welcoming a new decade, filled with a bright future and endless possibilities, Farmer's Market is shining with seasonal and local produce. We are spoiled with the vast array of fresh produce we have to enjoy. Among our local favorites is Tutti Frutti Farms, and Underwood Family Farms. Here is a recipe for the abundant amounts of Swiss chard available right now.
1 TBSP. olive oil
1 shallot, sliced thinly
1 T. currants or golden raisins
1 pinch red chili flakes
1 bunch Swiss chard, washed, stems removed, and leaves cut into strips
In a saute pan heat olive oil over medium heat.
Add shallot, saute about 3 minutes
Add raisins and chili flakes, and stir to coat.
Add chard and saute for about 4 minutes until very wilted.
Season with salt and pepper.
YUM!
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