Swiss Chard Stems with Summer Squash

Swiss Chard Stems with Summer Squash


(Read this using a sing-song voice – if you know my mother, Martha, you know exactly how to say it!)

The CSA box is beginning to feel a little overwhelming!

Until this week, my daily cooking regimen was very leisurely. It included a cup of coffee and an early morning hour or two of prepping veggies and preparing a dish. The veggies in last week’s CSA made a pot pie, a gallete, a bag of frozen cauliflower, baby greens salads, simple steamed green beans, cucumber slices, fennel pesto and this side of sauteed swiss chard and summer squash (Recipe: I used about 1 Tbs. of the fennel pesto to saute the vegetables.)

I never once felt overwhelmed. Well, I picked up the new bounty last night and looking ahead at the next week’s cooking regimen, I finally understand why, with some farms, folks like to split the CSA. I’ll need to cook every day if I’m going to empty the fridge by next Thursday. Now, here’s the other problem: there’s a lot of food around here to eat. I have been freezing a few things and sharing with friends, but this week’s bounty will be the tipping point. It’s time to entertain! Expect small bites and toothpicks in this week’s recipes.

Max was watching Curious George yesterday on TV and told me that the Man in the Yellow Hat said, “It’s not a party unless you pick up small food with toothpicks!” That will be my motto for the week!


This week in the box: orange beets, red potatoes, cucumbers, zucchini, yellow squash, swiss chard, red onions, basil,  baby field greens, and green beans.

Happy Cooking.

3 thoughts on “Swiss Chard Stems with Summer Squash

  1. this looks so great!
    could you please let me know how to prepare this dish? i just took home swiss chard, summer squash, cucumbers, and zucchini from the farm that i work at and really would like to make this for a family dinner.

  2. was so surprised that there was no recipe posted for the Swiss Chard Stems with Summer Squash! When I went back to look I realized that I had just referenced the recipe in the post. It turns out this simple saute of stems and squash was done up in about a tablespoon of Fennel Rosemary Pesto. The recipe would be really easy to make with a little olive oil and garlic and any other herbs you have on hand.

    Basically, you just need to heat some sort of oil in a pan, toss in a little garlic, then add the swish chard stems. They need just a little longer to cook than the squash to get tender. After a few minutes in the pan, add the diced squash and saute that for a few minutes. Toss in a little salt and pepper to taste.

    I don’t like my summer squash overdone or it gets mushy and stringy. I’m not sure how long to actually cook it, but I know it starts to look a little translucent if it is overdone. Overall, I would say the whole prep and cook time for this dish is under 15 minutes – it’s quick.

    Enjoy, and thanks for interest in the recipe.

    Vegetarian Perspective

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