I had my mind set on a zucchini gratin, which I figured would be quick, light, and satisfying. Gratins are great for using up vegetables you don't have a plan for and wilting herbs you wish you could revive. Throw them all together with a bit of milk, whatever cheese needs to be used up, and a couple of eggs and you're good to go. Actually, the recipe I use also calls for cooked Arborio rice, which adds an extra step but some much-needed body to what would otherwise be...a frittata?
To go with the gratin, I sliced up some of those garnet yams I'd been dwelling on a few days ago, and cooked them first over high heat, then over low, with some Swiss chard,chicken broth, and nutmeg. It wasn't exactly a vegetarian dinner, but for us it came pretty close.
Spiced Garnet Yams with Swiss Chard
- 4 T. olive oil
- 1 yam, peeled, quartered lengthwise, and cut crosswise into 1/4-inch slices
- 1 bunch swiss chard, chopped
- 2 garlic cloves, minced
- 1/2-3/4 c chicken stock
- whole nutmeg
Heat 2 T. olive oil in a wide frying pan over medium-high heat. Add yams and cook, stirring occasionally, but letting them brown. Cook for about 5-6 minutes.
Turn down the heat to medium and add the remaining oil and garlic. Cook 1-2 minutes.
Add swiss chard, turn over all the ingredients. Add chicken broth, turn down to medium-low, and let simmer for about 10-15 minutes or until the yams are cooked. Salt/pepper and grated nutmeg to taste.