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3 Weeknight Dinners That Will Make You Love Gruyère

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A trio of fabulous, simple-enough-for-a-Wednesday dishes using three staples: Gruyère, Swiss chard and white wine.

Recipes created by Marcia Kiesel

  • Pappardelle with Bacon and Gruyère Recipe
    Pappardelle gets an extra kick from bacon and toasted walnuts.
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In a pot of boiling salted water, cook chard 1 minute. Re
    Allison Gootee
    Pappardelle gets an extra kick from bacon and toasted walnuts.
    In a pot of boiling salted water, cook chard 1 minute. Reserving water, transfer chard to a colander, squeeze out excess water and chop. In a large skillet, heat olive oil over medium heat. Add bacon, chopped, and cook until browned, 4 minutes; transfer to a bowl. Reduce heat to low, add garlic and cook until fragrant, 2 minutes. Add wine and simmer until reduced by half, 3 minutes. Add heavy cream and sage and simmer 2 minutes. Add salt and pepper and reserved chard, cover and remove from heat. Return pot of water to a boil and cook pappardelle according to package instructions. Drain and add to skillet. Over medium heat, toss pasta with sauce, Gruyère and reserved bacon until cheese starts to melt, 1 minute. Divide among 4 bowls and top with walnuts.
    Get the full recipe: Pappardelle with Bacon and Gruyère Recipe
  • Sausage and Chard Soup Recipe
    Italian sausage brings together a hearty soup.
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Preheat oven to 375°. In a pot, heat olive oil over medium heat. Cook Ita
    Allison Gootee
    Italian sausage brings together a hearty soup.
    Preheat oven to 375°. In a pot, heat olive oil over medium heat. Cook Italian sausage, crumbled, until no longer pink, 5 minutes; transfer to a bowl. Add leeks and cook until soft, 6 minutes. Add smoked paprika and cook 1 minute. Add white wine and simmer until reduced by half, 4 minutes. On a baking sheet, toss ciabatta slices, cubed, with olive oil and sprinkle with ¾ cup grated Gruyère. Bake until golden, 12 minutes. To pot, add chicken broth and russet potatoes. Simmer until tender, 20 minutes. Puree soup in a blender and return to pot. Stir in milk, salt and black pepper and bring to a simmer. Add Swiss chard and reserved sausage and cook, stirring, until chard is wilted. Add ½ cup grated Gruyère and stir until melted. Ladle soup into bowls and top with croutons.
    Get the full recipe: Sausage and Chard Soup Recipe
  • Gruyère-Stuffed Chicken with Chard Recipe
    Serve juicy stuffed chicken in only an hour.
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In a pot of boiling salted water, cook sliced Swiss chard stems 2 minutes.
    Alison Gootee
    Serve juicy stuffed chicken in only an hour.
    In a pot of boiling salted water, cook sliced Swiss chard stems 2 minutes. Transfer to a bowl. Add leaves to pot and cook 1 minute. Drain, squeeze out water, chop and add to bowl. In same pot, heat 2 Tbsp. olive oil over medium heat. Add red onion and cook until tender, 7 minutes. Add chard and season with 1/2 tsp. salt. Cover and set aside. Preheat oven to 400°. Starting from thinner side, cut a pocket in every chicken breast half. In each, place a 3/4-ounce piece of Gruyère and 1/2 Tbsp. each parsley and thyme. Use 2 toothpicks to seal each breast shut. Season with 1/4 tsp. each salt and black pepper and 1 tsp. Dijon mustard. In a large, ovenproof skillet, heat 1 Tbsp. olive oil and cook chicken until golden, 4 minutes. Flip, transfer skillet to oven and bake until chicken is just cooked, 12 minutes. Transfer chicken to a plate. Add white wine to skillet and simmer until reduced by half. Add reserved chard and 1 Tbsp. each Dijon and unsalted butter. Divide chard among 4 plates, top with chicken and accumulated juices and serve.
    Get the full recipe: Gruyère-Stuffed Chicken with Chard Recipe

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BEFORE YOU GO

  • Pizza -- Really!
    Homemade pizza may not initially seem like a classic slow-cooker dish, but Robin Robertson, author of <a href="http://www.bar
    Thinkstock
    Homemade pizza may not initially seem like a classic slow-cooker dish, but Robin Robertson, author of Fresh from the Vegan Slow Cooker, says it totally makes sense, since you don't have to worry about burning it, and turning on a Crock-Pot won't make your kitchen hot (but cranking the oven up to 500 degrees sure will). This thick and chewy pizza is a light version of the deep-dish personal pan ones served in restaurants, with much less oil (just a tablespoon) and no butter. Get the recipe: Puttanesca Pizza
  • The New Greek Supper
    We love the classic Greek dinner of grilled or roasted meat wrapped up in a pita as much as anyone, but we've fallen hard for
    Alan Richardson
    We love the classic Greek dinner of grilled or roasted meat wrapped up in a pita as much as anyone, but we've fallen hard for this vegetarian dish. Michele Scicolone, author of The Mediterranean Slow Cooker, simmers a big pot of white beans in a savory tomato sauce and then sprinkles it with tangy feta cheese. It takes about eight hours to cook, so you can start it in the morning and forget about it until dinnertime. Get the recipe: Giant Beans in Tomato Sauce
  • The Southern Classic, Lightened Up
    In this recipe from <a href="http://www.barnesandnoble.com/w/fresh-from-the-vegan-slow-cooker-robin-robertson/1113641477" tar
    Thinkstock
    In this recipe from Fresh from the Vegan Slow Cooker, quinoa replaces rice and mixes with black-eyed peas to create a new spin on two Southern dishes, dirty rice and hoppin' John (which usually consists of peas, rice and bacon). For an even heartier meal, add some cooked crumbled or chopped vegan or vegetarian sausage just before serving, which adds flavor without tons of extra calories. Get the recipe: "Dirty John" Quinoa
  • Salmon à la You
    While many slow-cooker recipes can take eight hours or more, this is one you can start in the late afternoon and still have r
    Alan Richardson
    While many slow-cooker recipes can take eight hours or more, this is one you can start in the late afternoon and still have ready by 7. It'll take just two hours for a broth made from vinegar, water and a handful of vegetables to become rich and savory, and less than 30 minutes for salmon steaks -- a staple for calorie counters -- to poach. Then, you can use the fish any number of ways, Scicolone says. Serve it plain with some of the cooking broth, chill for seafood salad, or eat hot or cold alongside tzatziki or pesto. Get the recipe: Poached Salmon in Court-Bouillon
  • The Colorful Antidote To The Winter Blahs
    In Moroccan cuisine, a tagine is a slow-cooked stew braised at a low temperature, traditionally in a cone-shaped tagine pot.
    Alan Richardson
    In Moroccan cuisine, a tagine is a slow-cooked stew braised at a low temperature, traditionally in a cone-shaped tagine pot. You can re-create this steamy environment in a Crock-Pot. This recipe from The Mediterranean Slow Cooker -- which includes carrot, rutabaga, butternut squash and apricot -- looks beautiful on the plate and might just be the sweetest way to eat your vegetables. Regular or Israeli couscous (both come in whole wheat varieties) are the perfect accompaniment. Get the recipe: Golden Vegetable Tagine