Monday, June 18, 2007

Lasagna with Chard, Ricotta & Walnuts

The kick off dinner to box no. 01 used up all of my spinach, chard and radish greens – and even a few handfuls of lettuce. This recipe takes some time to make, but I think it’s worth it. The hardest part is washing and cleaning all of the greens! Serve with a side salad and you’ve got a delicious, green-packed meal.

Click here to download and print a pdf of this recipe:

Lasagna with Chard, Ricotta & Walnuts
Adapted from
Local Flavors: Cooking and Eating from America’s Farmers’ Markets

3 comments:

c. jennings said...

mmmm... it was tasty.

Anonymous said...

This recipe is so delicious! I've tried the Local Flavors version.

I like soaking my walnuts in salt water over night and then slow roasting for 10 hours.

scrabblers said...

Photos? I wanna see this dish!