Rainbow Chard Breakfast Pie - (gluten-free)

1 bunch of rainbow chard

a handful of garlic scapes

2 lg. cloves of garlic

⅓lg. red pepper

8 lg. eggs

½c half and half

3T corn flour

1t black pepper

½t baking soda

½t baking powder

¾c cooked, drained bacon crumbles

4oz. sharp hard cheese

Steam the finely chopped stems and cut up leaves, of the chard 10-15 minutes, drain.  Chop the next 3 ingredients.

In a medium glass bowl, whisk the eggs and half and half together.  When well blended, add the dry ingredients and continue to whisk well.  (1t of pink Himalayan is shown, but not listed.  The bacon provides enough sodium)  Butter a glass pie pan, add half the cooked chard, half the chopped vegetables, then half the egg mixture, repeat then sprinkle on the bacon and cheese.  Bake at 350° 20-25 minutes. . .Lin

Spinach Artichoke ETC. Dip

2 10oz. pkgs. frozen spinach

12oz artichoke hearts - drained

2-4oz. capers - drained

15oz. can hearts of palm - drained

⅓c chopped roasted red peppers

6oz. can water chestnuts - drained and chopped

5-8oz grated asiago cheese

½c± chipotle mayonnaise 

Thaw, drain and pat the spinach dry with paper towels.  In a medium bowl, combine the chopped artichokes, slice-chopped hearts of palm, with all the remaining ingredients.  Keep some of the cheese to sprinkle on top.  Bake at 350° for 45 minutes.

Italian Pasta Salad

1c brown rice pasta

1 can hearts of palm

1 can artichoke hearts

1c chopped celery

1 med. purple onion

4 med.-lg. cloves garlic - minced

¾c red kalamata olives

½c chopped roasted red pepper

½c capers

½c Italian dressing

2c chopped Cajun turkey breast

Cook, drain and rinse the pasta in cold water.  When well drained, put in a large glass bowl.  Add sliced hearts of palm and quartered artichoke hearts, all the chopped vegetables, dressing and turkey.  Toss and chill for an hour or so before serving. . .Lin

Mediterranean Chicken and Pasta

1½# chicken meat

2T butter

4 lg. cloves garlic - minced

½ med.-lg. onion - diced

2t dried oregano

1-2t Rosemary Seasoning *

dry white wine

Sauté the chicken with this group of ingredients.  As the liquid evaporates, brown the chicken a bit, then add a little more white wine.  Repeat this process several times to get a nice browning on the meat.  Add the following ingredients to the pot. . .

28oz. crushed tomatoes

½ med.-lg. onion - chopped

1 can quartered artichoke hearts

1c sliced kalamata olives

½c caper berries - drained

1T sugar

1c dry white wine

Simmer all the above for at least a half hour to develop the flavors.  Serve over al dente spaghetti or medium pasta.  I decided on black bean penne for tonight. . .Lin

Tomato Pesto, Garlic, Chicken and Pasta

1-1/2# boneless, skinless chicken thighs

1/4# deli marinated garlic and olives

1/4c Italian Herb flavored olive oil

1/2-1 lg. lemon - juice and zest

1 6oz. jar sun-dried *tomato pesto
1 lg. red roasted pepper - chopped

2-3T coriander (cilantro) chutney
1 can quartered artichokes

1/3c feta cheese crumbles

6oz. med. pasta

Cook the pasta until only partially done.  Rinse in cold water, drain and put into a buttered, glass baking dish.

Remove fat from the chicken and cut into bite-size pieces.  Rough slice the olives and garlic.  Sauté them with the chicken, at a low bubble, in the oil and lemon in a large non-stick covered pan for about 20 minutes, stirring occasionally.  Add all but the last 2 ingredients.

*(Basil pesto is shown, but I decided the sun-dried tomato pesto would best compliment the other flavors.)  Cover and continue to simmer another 5 minutes or so.  Gently stir in the feta, then pour all this over the pasta in the baking dish.  Bake, covered, at 325° for 20 minutes. . .Lin

Kale-Artichoke Spread — Kale-Artichoke Chicken Pasta

12 lg. leaves of dark curly kale

1 14oz. can quartered artichokes

5oz. fresh grated parmesan cheese

4oz. chopped pimentos

3/4c mayonnaise
1 ex.lg. purple shallot - minced
1/2c chopped kalamata olives

3T fresh lime juice
2T minced garlic (from a jar)

1/2t sea salt

1/2t black pepper
*2T Taco Bell mild sauce
*or 1/4t of cayenne pepper

To cook the fresh kale, cut out the rib, slice the leaves lengthwise a time or two, then cross-cut them into small pieces.  Cook, covered , in a little water, simmering for about 20 minutes.  These need to be well cooked.  Drain, then dry the kale with some crumpled paper towel, or between sheets of paper towel.  Add to the bowl containing the finely chopped artichokes and remaining ingredients, down to the Taco Bell sauce.  *Once all this is mixed, if mixture seems to liouidous, omit the sauce and use the cayenne pepper.  Serve this with bagel chips as a spread or dip.  Makes about 5 cups.

Kale-Artichoke Chicken Pasta
6-8 oz. dry med. size pasta--cooked al dente'. 
12oz. frozen grilled chicken strips
2-3c Kale-Artichoke Spread

This can also be combined with pre-cooked grilled chicken and pasta, then baked @ 350° for 20 minutes (covered for the first 10 minutes) for an interesting Mediterranean main dish.  It's was really good! . . .Lin

Spicy Mediterranean Pasta Salad

1 lg. clove elephant garlic

- or - 3 lg. regular cloves

4oz. kalamata olives

1 sm. can sliced black olives

1/2c drained caper berries

1/3c drained chopped pimentos

1/2c extra virgin olive oil

1/4c dark balsamic vinegar

1t+ sea salt and ground rosemary

1/4t+ ground black and red pepper

1 can artichoke hearts - drained and cut up

1c - or more - sprouted lentils and mung beans

8oz. dry quinoa pasta - cooked "al dente" - drained

1 lg. Roma tomato - finely cubed -optional-

4oz. ± crumbled feta cheese

Chop garlic and kalamata olives into a big glass bowl.  Add next 7 ingredients, stir together then let rest to blend the flavors for 30 minutes.  Add artichokes, sprouts, tomato and pasta.  Mix and let chill 30-60 minutes.  Top with cheese and toss just before serving. . .Lin

Artichoke-Spinach Dip

1# chopped frozen spinach

1 14oz. an small artichoke hearts

¾c grated parmesan cheese

¾c mayonnaise

1-1½c shredded sharp cheddar cheese

¼c regular or ½c minced elephant garlic

fresh ground pepper

½-1t seasoned salt

*finely crushed Jalapeno Cheetos

Thaw and drain the spinach. Combine in large bowl with finely chopped artichoke hearts and remaining ingredients. Mix well. Bake 40 minutes at 350° or until a little browned and bubbly. Serve with assorted crackers. Photo taken before baking. *Jalapeno Cheetos covering the top before baking are optional. . .Lin