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~ Schoolhouse Savories ~

Schoolhouse Savories were first introduced at the Second Saturday Farmers Market in November 2010.  They can be made with many vegetable combinations but the ones below are particularly good.  These savories provide an alternative treat for folks who are gluten or sugar sensitive.  All the items with an * were locally produced and organic!

Generously butter a 6 cup jumbo muffin pan.
Set oven temperature to 350 degrees.

1 tablespoon butter*
1 small onion*, chopped
    Saute until transparent.
1/2 cup lightly cooked Swiss chard*, chopped (may also use frozen)
    Add to onions and heat through.
    Transfer to large bowl.
1 large potato*, cut into halves or quarters
1 large carrot*, cut into large 2 big chunks
    Bring pot of water to boil.  
    Add potato & carrot and parboil for 10 minutes.
    Drain and cool until cool enough to handle.
    Coarsely shred.
    Add to Swiss chard mix and toss.
2 oz. (1 cup) sharp Cheddar cheese*, shredded
    Sprinkle over vegetables and toss with a fork.
    Divide mixture evenly among the 6 muffin cups.
    Press down lightly.
3 eggs*
    Break into a bowl and beat well.
1/2 cup milk* (skim or any percent)
1/8 teaspoon salt or to taste
1/8 teaspoon pepper or to taste
    Beat into eggs until well incorporated.
    Ladle over vegetables.  (A gravy ladle works well.)
    Bake for 30 minutes or until set.
    Invert onto tray.
Salsa*
Parsley*
    Serve hot, warm or cold with salsa & parsley on the side.

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