I love cooking with my foodie friends– especially when they can teach ME something that I never knew….Meet Chadwick Boyd, Food and Lifestyle Expert, and King of all things Lovely and Delicious.  In fact, that’s what his company is called.  And he lives up to the name with these incredible recipes he taught me in the Atlanta Plugged In Kitchen!

Chadwick says, “Whole vegetable cooking is an outgrowth of the sustainable food movement. Cooks are now embracing using all parts of vegetables – roots, stalks, leaves and all. This recipe is inspired by Tara Duggan’s recipe in her excellent book, Root to Stalk Cooking. It’s also inspired by my grandfather Frank who used to sit at the kitchen table and peel broccoli stems as a pre-dinner snack.”

Shaved Broccoli Stalk Salad with Golden Raisins and Lemon

• 2 bunches broccoli with leaves, washed
• 2 Tablespoons golden olive oil
• Zest from 1 fresh lemon + juice from half
• 1 cup golden raisins
• ½ cup French feta (or regular crumbled feta)
• Crunchy salt (Kosher)
• Black pepper
• Directions

1. Trim all the leaves off the stems of the broccoli. Cut off the florets. Reserve both in a bowl. Cut the stalks in half. Remove the tough outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.

2. Place the shavings, florets and leaves in a large mixing bowl. Add the olive oil, lemon zest, juice, raisins and feta. Toss gently. Season with the crunchy salt and pepper. Transfer to a platter or large serving bowl.

3. Serve immediately or chill in refrigerator (you can make this a few hours ahead).

 Rainbow Chard and Parmesan Tart

• 1 puff pastry, thawed
• 4 Tablespoons olive oil
• 1 small shallot, finely chopped
• 6-8 stalks and leaves of Josie’s Organics rainbow chard, washed and dried, stems evened up
• 1 cup chicken broth
• 2 Tablespoons grated parmesan
• Kosher salt and fresh black pepper to taste
• Preheat oven to 400°.Unfold pastry dough onto a lightly oiled baking sheet.Heat 3 Tablespoons of olive oil in a large 12-inch skillet on medium-high heat. Add shallots. Let soften, about 5 minutes.Lay chard gently into skillet. Add chicken broth. Cover and cook for 5 minutes until stalks are tender with a fork. Remove from heat.

  Brush pastry dough evenly with remaining tablespoon of olive oil. Carefully arrange chard lengthwise on pastry dough, alternating different colored stalks. Top with any remaining broth and shallots in the pan. Evenly dust with parmesan. Season with salt and pepper.

  Bake for 25 minutes until golden and bubbly, turning the baking sheet once halfway through.

  Let rest 5 minutes on a cutting board before cutting to serve.

  DRESS IT UP! – To kick this recipe up another notch, add small dollops of fresh whole milk ricotta before sprinkling with parmesan. The fresh cheese settles nicely into the pastry dough and gives a nice, creamy touch to the chard.

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