Eating From the Garden: Chard and Oregano

Sunday, May 07, 2006

Yesterday's harvest from the garden: rhubarb chard and oregano. I used both to make a super-easy pasta dish for dinner. I infused olive oil with one clove of garlic and a pinch of red pepper flakes. To that, I added the chopped chard and oregano, salt and pepper. Then I mixed in some cooked linguini and topped everything off with toasted walnuts, shredded Parmesan cheese, and an additional pinch of fresh oregano. It turned out delicious! I'd only add a squeeze of lemon juice for the finishing touch. (Note to self: buy lemons.)