Swiss Chard and Shrimp Stir Fry

From NY Times:
http://www.nytimes.com/2013/09/09/dining/sauteed-chard-makes-its-way-to-center-stage.html

Seared Shrimp With Chard, Chiles and Ginger

Time: 20 minutes
Yield: 4 servings

Ingredients:
1 1/2 pounds cleaned extra-large shrimp
1/2 teaspoon kosher salt, more for seasoning the shrimp
2 bunches red or rainbow chard, rinsed (about 1 pound)
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 hot chile like Thai or Hungarian wax, seeded if desired and thinly sliced
1 long mild or sweet chile like Italian frying, thinly sliced
1 shallot, chopped
1 teaspoon grated fresh ginger root
2 teaspoons light brown sugar
1 teaspoon freshly ground black pepper
1 to 2 teaspoons sherry vinegar, to taste


1. Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.

2. In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.

3. Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot.

Veggie Meatloaf

This was an experiment which came out pretty good.  You can tweak the amounts as necessary.

I used the quinoa in lieu of breadcrums.  It worked well at absorbing the moisture, and adds a nice, healthy kick vs. breadcrumbs.  The quinoa was not fully cooked, so you may want to par-boil


Ingredients:
1 lb ground beef
1 lb ground pork
2 hot italian sausage links, casing removed
4 medium carrots, shredded
2 medium parsnips, shredded
2 celery stalks, chopped medium-fine
1/2 yellow or red bell pepper, chopped medium-fine
1 medium red onion, chopped medium-fine
4 cloves garlic, chopped medium-fine
3 eggs, whisked
1/8 cup quinoa
Salt
Pepper
Olive Oil

Directions:
Take all of the vegetables and sautee until soft, about 15 minutes.  Allow to cool.

Mix all ingredients gently and place into two loaf pans.  Bake at 375 for about 45 minutes, until the internal temperature reaches at least 165 degrees.

Serve with vegetables, potatoes, etc.  We made a light mushroom cream sauce which was delicious.