Sephardic Swiss Chard, Potatoes and Cheese Bake

Sephardic Swiss Chard, Potatoes and Cheese Bake Ronit PensoThis tasty bake is well loved in the Sephardic cuisine (check HERE for information about it), and is traditionally served for Saturday brunch. The bake is usually served with Tzatziki (recipe can be found HERE), hard boiled eggs and fresh vegetables or vegetable salad. Another tasty option is to serve it with a bit of date or maple syrup. The combination of sweet and salty is addictive.

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Asparagus, King Oyster Mushrooms and Goat cheese Tart Ronit Penso

Asparagus, King Oyster Mushrooms and Goat cheese Tart

Asparagus, King Oyster Mushrooms and Goat cheese Tart Ronit Penso

The combination of asparagus and mushrooms is one of my favorites. Their flavors and textures seem to work so well together. I like to sauté them together and mix with cooked pasta, grated Parmesan cheese and good olive oil, or serve with polenta.
But when I saw these wonderful King Oyster mushrooms at the store, I thought it would be a shame to just chop them, so I’ve decided to use their unique shape with whole asparagus in this tart, which is very quick and easy to assemble and is just perfect for brunch. Continue reading

Swiss Chard: Cheesy Bake and Spicy Salad

swiss chard cheese bake ronit pensoI’ve often wondered why the term “Swiss Chard” was used for a plant that originated in the Mediterranean basin and not in Switzerland.
Wikipedia gives this explanation “The word “Swiss” was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers” – yet this still doesn’t explain why “Swiss” was chosen and not, say “Greek”… Who knows, maybe the catalog publishers were Swiss…

However, be it Swiss or not, Swiss chard is worth getting familiar with, and not only because of its’ highly nutritional values. Though similar in its’ uses to spinach, the chard leaves are firmer and have a more pronounced flavor, which make them much more suitable for bakes than spinach. Continue reading