Taste of Tuesday

Yesterday I was trying to use up some farm food that was in our refrigerator. I ended up creating a couple of new dishes after being inspired by other recipes. This one was really good:

Shiitake Mushroom and Swiss Chard Casserole

2 white spring onions, chopped (whites and part of the greens)

2 garlic cloves, minced

4 teaspoons olive oil

1/2 pound shiitake mushrooms, diced

1/2 teaspoon Bragg's Liquid Aminos (can use soy or tamari sauce)

1 bunch Swiss chard (remove stems and chop chard into bite-sized pieces)

3/4 cup grated mozzarella cheese

1/4 cup hemp seeds

8 eggs, beaten

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried lemon thyme

1/4 teaspoon salt (I used pink Himalayan)

Freshly ground pepper (a few grinds)

Preheat oven to 350. Heat 2 teaspoons olive oil in large skillet. Saute onions over medium heat for 2-3 minutes; add garlic and continue to cook for 2 more minutes. Add the mushrooms and Bragg's, then cook for about 5 minutes, until mushrooms are soft. Set aside in a large bowl. Add 2 more teaspoons olive oil to the skillet, then add the chopped Swiss chard and cook until wilted. Add the chard to the mushroom and onion mixture, stir in the cheese, hemp seeds, herbs, salt, pepper, and eggs. Pour into a greased casserole dish (about 9" x 13") and bake for 35 minutes or until set and lightly browned.

Bon appetit!