A trio of fabulous, simple-enough-for-a-Wednesday dishes using three staples: Gruyère, Swiss chard and white wine.
Recipes created by Marcia Kiesel
Pappardelle with Bacon and Gruyère Recipe
Allison Gootee
Pappardelle gets an extra kick from bacon and toasted walnuts.
In a pot of boiling salted water, cook chard 1 minute. Reserving water, transfer chard to a colander, squeeze out excess water and chop. In a large skillet, heat olive oil over medium heat. Add bacon, chopped, and cook until browned, 4 minutes; transfer to a bowl. Reduce heat to low, add garlic and cook until fragrant, 2 minutes. Add wine and simmer until reduced by half, 3 minutes. Add heavy cream and sage and simmer 2 minutes. Add salt and pepper and reserved chard, cover and remove from heat. Return pot of water to a boil and cook pappardelle according to package instructions. Drain and add to skillet. Over medium heat, toss pasta with sauce, Gruyère and reserved bacon until cheese starts to melt, 1 minute. Divide among 4 bowls and top with walnuts.
Get the full recipe: Pappardelle with Bacon and Gruyère Recipe
In a pot of boiling salted water, cook chard 1 minute. Reserving water, transfer chard to a colander, squeeze out excess water and chop. In a large skillet, heat olive oil over medium heat. Add bacon, chopped, and cook until browned, 4 minutes; transfer to a bowl. Reduce heat to low, add garlic and cook until fragrant, 2 minutes. Add wine and simmer until reduced by half, 3 minutes. Add heavy cream and sage and simmer 2 minutes. Add salt and pepper and reserved chard, cover and remove from heat. Return pot of water to a boil and cook pappardelle according to package instructions. Drain and add to skillet. Over medium heat, toss pasta with sauce, Gruyère and reserved bacon until cheese starts to melt, 1 minute. Divide among 4 bowls and top with walnuts.
Get the full recipe: Pappardelle with Bacon and Gruyère Recipe
Sausage and Chard Soup Recipe
Allison Gootee
Italian sausage brings together a hearty soup.
Preheat oven to 375°. In a pot, heat olive oil over medium heat. Cook Italian sausage, crumbled, until no longer pink, 5 minutes; transfer to a bowl. Add leeks and cook until soft, 6 minutes. Add smoked paprika and cook 1 minute. Add white wine and simmer until reduced by half, 4 minutes.
On a baking sheet, toss ciabatta slices, cubed, with olive oil and sprinkle with ¾ cup grated Gruyère. Bake until golden, 12 minutes.
To pot, add chicken broth and russet potatoes. Simmer until tender, 20 minutes. Puree soup in a blender and return to pot. Stir in milk, salt and black pepper and bring to a simmer. Add Swiss chard and reserved sausage and cook, stirring, until chard is wilted. Add ½ cup grated Gruyère and stir until melted. Ladle soup into bowls and top with croutons.
Get the full recipe: Sausage and Chard Soup Recipe
Preheat oven to 375°. In a pot, heat olive oil over medium heat. Cook Italian sausage, crumbled, until no longer pink, 5 minutes; transfer to a bowl. Add leeks and cook until soft, 6 minutes. Add smoked paprika and cook 1 minute. Add white wine and simmer until reduced by half, 4 minutes.
On a baking sheet, toss ciabatta slices, cubed, with olive oil and sprinkle with ¾ cup grated Gruyère. Bake until golden, 12 minutes.
To pot, add chicken broth and russet potatoes. Simmer until tender, 20 minutes. Puree soup in a blender and return to pot. Stir in milk, salt and black pepper and bring to a simmer. Add Swiss chard and reserved sausage and cook, stirring, until chard is wilted. Add ½ cup grated Gruyère and stir until melted. Ladle soup into bowls and top with croutons.
Get the full recipe: Sausage and Chard Soup Recipe
Gruyère-Stuffed Chicken with Chard Recipe
Alison Gootee
Serve juicy stuffed chicken in only an hour.
In a pot of boiling salted water, cook sliced Swiss chard stems 2 minutes. Transfer to a bowl.
Add leaves to pot and cook 1 minute. Drain, squeeze out water, chop and add to bowl. In same pot, heat 2 Tbsp. olive oil over medium heat. Add red onion and cook until tender, 7 minutes.
Add chard and season with 1/2 tsp. salt. Cover and set aside. Preheat oven to 400°. Starting from thinner side, cut a pocket in every chicken breast half. In each, place a 3/4-ounce piece of Gruyère and 1/2 Tbsp. each parsley and thyme. Use 2 toothpicks to seal each breast shut. Season with 1/4 tsp. each salt and black pepper and 1 tsp. Dijon mustard. In a large, ovenproof skillet, heat 1 Tbsp. olive oil and cook chicken until golden, 4 minutes. Flip, transfer skillet to oven and bake until chicken is just cooked, 12 minutes.
Transfer chicken to a plate. Add white wine to skillet and simmer until reduced by half. Add reserved chard and 1 Tbsp. each Dijon and unsalted butter. Divide chard among 4 plates, top with chicken and accumulated juices and serve.
Get the full recipe: Gruyère-Stuffed Chicken with Chard Recipe
In a pot of boiling salted water, cook sliced Swiss chard stems 2 minutes. Transfer to a bowl.
Add leaves to pot and cook 1 minute. Drain, squeeze out water, chop and add to bowl. In same pot, heat 2 Tbsp. olive oil over medium heat. Add red onion and cook until tender, 7 minutes.
Add chard and season with 1/2 tsp. salt. Cover and set aside. Preheat oven to 400°. Starting from thinner side, cut a pocket in every chicken breast half. In each, place a 3/4-ounce piece of Gruyère and 1/2 Tbsp. each parsley and thyme. Use 2 toothpicks to seal each breast shut. Season with 1/4 tsp. each salt and black pepper and 1 tsp. Dijon mustard. In a large, ovenproof skillet, heat 1 Tbsp. olive oil and cook chicken until golden, 4 minutes. Flip, transfer skillet to oven and bake until chicken is just cooked, 12 minutes.
Transfer chicken to a plate. Add white wine to skillet and simmer until reduced by half. Add reserved chard and 1 Tbsp. each Dijon and unsalted butter. Divide chard among 4 plates, top with chicken and accumulated juices and serve.
Get the full recipe: Gruyère-Stuffed Chicken with Chard Recipe
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