Also for you pleasure, from the Swiss Files...


Minestrone with Chicken Meatballs

A scattering of freshly grated cheese adds a welcome layer of flavor to many dishes.  Mellow and nutty Parmigiano-Reggiano is one of the best cheeses for grating, but it is not the only option.  Pecorino romano, a sharp sheep’s milk cheese, is another good choice or try milder cow’s milk Asiago or dry jack.  When grating, use a rotary grater or the smallest rasps of a box grater in order to reduce the cheese to the smallest particles and ensure a smooth incorporation into the dish.

- 2 Tbs. olive oil
- 2 carrots, peeled and cut into rounds 1/2" thick
- 2 celery stalks, cut into slices 1/2" thick
- 3 cups chopped kale leaves
- 1 cup dry red wine
- 1 large tomato, seeded and chopped into 1" pieces (or one can organic chopped tomatoes)
- 4 cups chicken stock
- 2 cups water
- 1 bay leaf
- 1/4 cup chopped fresh basil
- Salt, to taste, plus 1/2 tsp. salt
- Red pepper flakes, to taste
- 1 lb. ground chicken
- 2/3 cup grated Parmigiano-Reggiano cheese
- 1 egg, beaten

In a soup pot or Dutch oven over medium heat, warm the olive oil.  Add the carrots and celery and cook, stirring often, until softened, about 7 minutes.  Add the kale and cook until wilted, about 2 minutes.  Add the wine and tomato and bring to a boil.  Stir in the stock, water and bay leaf and bring to a boil.  Reduce the heat to medium-low, cover partially and simmer until well flavored, about 1 hour.  Season with salt and red pepper flakes.  Discard the bay leaf.

Meanwhile, in a bowl, combine the chicken, half of the cheese, egg, the 1/2 tsp. salt.  Increase the heat under the soup to medium and bring to a light boil.  Drop rounded tablespoons of the chicken mixture into the soup.  Their texture will firm up on contact with the hot liquid.  Cover and cook until the meatballs are cooked through, about 12 minutes.  Taste and adjust the seasonings with salt.

Ladle into warmed individual bowls and serve hot. Pass the remaining cheese at the table. Serves 8.


Adapted from Williams-Sonoma Collection Series,Chicken, by Rick Rodgers (Simon & Schuster, 2001).



Baked 'Spaghetti'

- 1 lb swissplan approved Italian sausage (available at Rainbow Blossom)
- 1 large spaghetti squash
- 1 28 oz. can organic diced tomatoes (Muir Glen fire roasted are my favorite)
- 8 oz. sliced fresh mushrooms
- 1 small zucchini cut into small pieces
- 1/2 C. diced peppers, any color
- 1 small yellow squash cut into small pieces
- 1 bay leaf
- 1 tsp Italian seasoning
- 1 tsp dried basil (or fresh if available)
- 1 tsp oregano (or fresh if available)
- ½ tsp red pepper flakes
- ½ tsp Celtic Sea salt
- 2 T. organic tomato paste (Muir Glen is my favorite)
- 2 T. olive oil - 8 oz (or more) shredded Italian cheese blend (or mozzarella, Provolone or any cheese you like)
- 2 T. Parmesan cheese.

Cut the spaghetti squash in half, remove seeds and place on rimmed cookie sheet cut side down. Add ½ C. water to the pan and place in oven at 375 degrees for approximately 45 minutes to an hour. Squash is ready when knife is easily inserted into the skin. Do not over cook. You want your strands to be a little firm. Let cool.

While your Spaghetti squash is cooking prepare your sauce: Brown sausage in skillet and remove when done. Wipe any grease from pan with paper towel.
Add 2 T olive oil to pan and sauté mushrooms and peppers with zucchini and yellow squash.
When they are getting tender, add the tomatoes and spices. Simmer for a few minutes and add sausage to mixture. Turn down heat and check your spaghetti squash.

Take a fork and pull the strands from the squash.
Oil a baking dish and add the strands to it.
Thicken your sauce with the 2 T of parmesan cheese and the tomato paste.
Pour sauce over the spaghetti squash strands.
Top with cheeses.
Bake for 30 minutes at 350 or until dish is hot through and cheese is bubbly and beginning to brown.



Hot Crab Dip

- 1 large package cream cheese
- 10 oz shredded cheese (cheddar, provolone, Monteray Jack - any combination of your favorites!)
- 4 oz shredded parmesan cheese
- 2 T horseradish (just horseradish or horseradish with vinegar; make sure there is no sugar or mayo)
- 4 oz crème fraiche or heavy whipping cream
- 1 lb crab meat
- dash or two of hot sauce (to taste)

Bring cream cheese up to room temperature and mix with other ingredients.
If mixture is too thick, add more cream until desired consistancy is reached.
Cover and bake at 325º until hot and bubbly, about 30 minutes.

This is great with flax crackers or carrot chips!



Lemon Sole Rockefeller

- 8 to 10 oz fresh lemon sole filets (2 large pieces should do, as this is a rich entree)
- 1 cup heavy cream
- 1/2 cup Italian cheese(s) - Parmesan, reggiano, asiago, provolone or whatever your favorite is
- 2 cups baby spinach leaves, torn
- 1/4 tsp ground nutmeg (freshly ground is best)
- Paprika

In a large skillet, bring the cream to a slow simmer.
When it is bubbling gently, add the cheese(s) a little bit at a time until it is all incorporated.
Continue simmering - stirring constantly - until the sauce thickens and reduces by 1/2.
Add spinach leaves and cook until wilted.
Remove from heat.
Using either individual casserole dishes or the smallest backing dish you have:
~ pour spinach mixture into the dish
~ lay the filets on top of mixture, and sprinkle with paprika
~ bake for 15 minutes in a 350º oven
~ broil for a minute or two to brown top.
~ Serve and enjoy!

As this is a very rich dish, I have just a small salad of mixed baby green or sliced tomotoes with it.


Rueben Burgers!

The Burger:
- 1 lb loose bratwurst made into 3 patties (you can substitute ground pork)
- Sauerkraut seasoned with caraway seeds
- sliced Swiss cheese

Sauce:
- 1/2 cup mayo (no sugar! homemade is best - we've included a recipe below for those of you who'd like to give it a go)
- 1 T. organic tomato paste
- 2 T. dill pickle relish (make sure there's no garlic or sugar)
Combine ingredients & mix well.

Grill burgers until almost done, top with sauerkraut and cheese.
Continue cooking until cheese melts, burger is done and kraut is hot.
Add a dollop of sauce and serve!

*Excellent with sauteed summer squashes and cold sliced heirloom tomotoes!

Homemade Mayo:
- 2 egg yolks (we prefer organic free-range!)
- 1/4 tsp. Celtic sea salt
- 1/2 tsp. Dijon mustard
- pinch of cayenne pepper
- 4 to 5 tsp. lemon juice or white vinegar
- 1 cup olive oil
- 4 tsp. hot water

Place yolks, salt, mustard, pepper, and three tsp. lemon juice in a blender cup (use a moderately high speed blender) or food processor with the metal chopping blade. Mix for 15 seconds on low. With the motor running, slowly drizzle in 1/4 cup oil. As the mixture begins to thicken, continue adding oil in a fine, steady stream, alternating with hot water and the remaining lemon juice. Stop motor and scrape mixture down from sides of bowl/food processor as needed.

Note: Make a small amount and refrigerate immediately. Shelf life is no longer than a week to ten days.


Beef Bourguignon served with Mashed Cauliflower

Beef Bourguignon:

- 1 1/2 pound boneless chuck or rump roast
- 3 tablespoons olive oil
- 2 carrots, peeled and chopped
- 1 teaspoon celtic sea salt
- a pinch cayenne pepper
- 1/2 teaspoon thyme
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 3/4 cup red wine
- 1/2 pound mushrooms, cleaned and chopped

1. Cube meat and brown in olive oil. Remove from heat and place in large pot or crock pot.

2. Saute carrots in the oil. Cook until soft and add to the meat.

3. Season the meat and carrots in the pot with salt, cayenne, thyme, tomato paste and bay leaf, and red wine.

4. Cover your pot and cook on low heat for several hours.

5. When the meat is almost as done as you like it, add the mushrooms, cover and let sit for 30 minutes.

6. Remove from Heat, Serve and Enjoy!

Mashed Cauliflower:

- 1 large cauliflower,chopped
- 1/3 cup chicken broth
- 1/2 teaspoon celtic sea salt
- 1/4 teaspoon nutmeg
- 2 tablespoons heavy cream
- 1 teaspoon unsalted butter

1. Simmer cauliflower, broth and salt in covered saucepan,until cauliflower is very tender. (about ten minutes)

2. Puree mixture with the remaining ingredients in a food processor until smooth.

3. Serve and Enjoy!

You will find all of the ingredients - other than the red wine - at Rainbow Blossom.

More Swiss Plan-friendly recipes coming soon!