Invention

My mother often said, “Necessity is the mother of invention.”  I find this to be so true in the kitchen, especially with organic vegetables growing profusely in the garden.

Take swiss chard, for example.  It is especially prolific.  I’ve cooked it, juiced it, casseroled it, and filled omelettes with it.  What next?

Okay, so here’s what happened.

Last night I sautéed/carmelized minced onion and mushroom stems in olive oil, and then added pre-cooked swiss chard (finely chopped and squeezed dry), crumbled goat feta, and a sprinkle each of oregano, basil, salt and pepper.  Then I hand-packed this mixture in inverted mushroom caps (very large ones), placed them in a baking dish, and sprinkled the tops with Varmesan (our homemade vegan parmesan) and a little more olive oil.

Thirty minutes later they came out of the oven, little saliva-inducing dainties that proved even swiss chard has an elegant side.  J