Today I went to the Schenectady Green Market and for the first time in many months, I saw hints of Spring!! Baby Spinach, Kale, and Baby Swiss Chard! I was so excited! As a result, I could not wait to use the Baby Swiss Chard I bought! It had stems of pink, dark red, yellow and white! How gorgeous! If you don't like any of the ingredients listed below, take a moment to substitute something you do like, or visit your local farmer's market to try something fresh and new! Share & Enjoy!
1/2 large onion, diced
1 tbsp minced garlic or 2 cloves minced
1 yellow pepper, diced
1 bunch asparagus, sliced into 1 inch pieces
1/2 to 3/4 cups sliced Baby Bella Mushrooms
1/2 c Sun Dried Tomatoes (not in oil) sliced
1 small bunch Baby Swiss Chard or 3 regular stalks of Swiss Chard (leave stems on baby or rough chop the regular stalks)
Olive Oil
S&P
Add everything but the swiss chard to a pan over medium-low heat. Saute for about 15 minutes or until the asparagus is not so hard. At the end add the swiss chard and cook about 5 more minutes or until wilted. Stir together well.
While the veggie mixture is cooking, "fry" in 2 tbsp olive oil, the slices of Polenta (I used the one with Sun Dried Tomatoes... Do you see a pattern today?) About 3 minutes or so on each side until a slight crust forms and they are heated all the way thru.
In a separate bowl add:
2 tbsp Dijon Mustard
1 tbsp Capers
1 tsp Marjoram
1 tsp Thyme
1 tsp Parsley
1/4 c White Wine Vinegar
1/4 to 1/2 cup Olive Oil
S&P
Whisk together. Add the veggie mixture to the vinegarette and stir to combine. Serve over piping hot Polenta!
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