I’m making a bit of an unscheduled update to show Friday night’s dinner. That’s Crispy Salmon with Wilted Chard which really is a perfect recipe. It became a go-to this winter and early spring when we seemed to have a constant supply.
But what I’m really here to share with you are these cheddar squash biscuits. Squash? In a biscuit? I was skeptical, but since basically hiding squash in recipes is the only way we prepare it (seriously, do any of the squash or zucchini recipes on here not involve shredding it?), I thought this was worth a try.
And the shocker?
It was pretty good!
The drop biscuits bake up fluffy and the combination of cheese and garlic makes it salty and savory. There are a few changes I’d make to the recipe, so I’ve written it out in full below.
Cheddar Squash Biscuits, adapted from Little House Living
2 cups Yellow Squash, shredded fine
3 cups Flour
1 teaspoon Salt
1 Tablespoon Baking Powder
2 teaspoons Baking Soda
1/2 teaspoon Garlic Powder
4 Tablespoons Butter, melted
1 cup Sharp Cheddar Cheese, shredded
3/4 cup Milk
1. Preheat the oven to 400 and spray a 9×13 baking dish with cooking spray.
2. Combine the dry ingredients in a medium bowl.
3. Stir the shredded squash into the dry ingredients and toss to combine. Mix in the cheese, followed by the milk and butter. The batter will be super sticky!
4. Form into balls about 3 inches in diameter and place in prepared pan.
5. Bake 20 minutes until brown.
These would be excellent brushed with additional garlic butter while warm, too!
In keeping with the biscuit theme, we also had strawberries shortcakes/biscuits! Tough to mess this up, yet I overbaked the biscuits a little – they were tough and too dry on the outside. As you might guess from the picture, we suffered through and ate them anyways. In fact, we ate ALL of the strawberries and will have to go buy some more to enjoy with the rest of our biscuits.
In this journey through produce, I have learned one thing for sure: if a recipe has cheese in it, I’m going to LOVE IT. This recipe is another from the Simply in Season cookbook. In fact, it was on the page directly across from the kale recipe I just posted.
Clearly, I need a food stylist. I would have taken a picture of the full dish, but I was just too hungry!
This made great leftovers as all the flavors had time to combine.
1 lb swiss chard (chopped, stems boiled 8 minutes, add leaves and cooked 5 more minutes)
4 eggs, beaten
1 cup milk
1 cup Swiss cheese (I used an Italian blend I had on hand)
1 cup bread, cut into cubes (I used leftover Ciabatta)
1/2 cup green onions
1/4 cup Parmesan cheese
Mix all the ingredients together, pour into a greased 8″x8″ baking dish, and cook 25-30 minutes at 375°.
From top: Kale, young lettuce mix, white kohlrabi, applesauce, red pearl onions, cucumber, garlic scapes , pink chard, and strawberries.
The first recipe comes to me by word of mouth (don’t all the best recipes come that way?) from the great folks at my CSA pick-up site. The taste is really similar to spanakopita, and swiss chard could definitely substitute for spinach in your favorite recipe. This is a lighter adaptation that still satisfies your cheesy veggie craving. (I had seconds, and thirds, and…) It has three simple steps.
1. Saute chard.
2. Place in baking dish, crack 1 egg over top and sprinkle with feta cheese. Bake on 375 for 10-15 minutes.
3. Mix chard, cheese, and runny yolk.
Sautéing the chard.
Final product. Not pretty, but delicious.
The second recipe is photo-less, and adapted from this Paleo-friendly recipe over on the Meaningful Eats blog. I used a plain old frozen pie crust for my quiche, and added bacon. I fried up about 6 strips, and saved the grease (!) to use instead of the two tablespoons ghee/butter. The reason I don’t have a picture is that there were no leftovers; this was another very popular recipe!
From top: white hakurei turnips, white scallions, strawberries, red leaf lettuce (yes, that’s a huge head, kind of flopped over), yellow chard, frisee, bok choy, salanova lettuce.
Lots of salads were in the cards this week, obviously.