Guess the Greens from the Team at Saline

This week, in celebration of NNM and onboarding of our new Executive Chef, Todd Stapnowski, the team put together a traveling cart featuring Bruschetta with Bacon, Greens, and Egg.  Staff and residents took the opportunity to sample the delicious dish along with a meet and greet of Chef Todd!  Many conversations about cooking with greens took place, the health benefits, and discussion of the varieties of greens available.  For tasting the Bruschetta and taking a knowledge based quiz on greens, participants were entered to win a cookbook featuring how to prepare a healthy lunch.

The recipe is featured below!

Bruschetta with Bacon, Chard and Egg Ingredients: 6oz Bread, Italian, Loaf 4tbsp Oil, EVOO ½ each Garlic clove, peeled, fresh 4 each Egg, hard cooked, chopped 1-1/3 tbsp Yogurt, plain, fat free 2 tsp Dill weed, fresh, chopped 2 tsp Shallots, peeled, fresh, minced 1 tsp ½ tsp Juice, lemon, fresh Salt ½ tsp Spice, pepper, black, ground 2 each Bacon, sliced, precooked 1-1/3 tbsp Oil, olive/canola oil blend Directions: Slice bread into 1-1/2 ounce slices, brush with EVOO and toast in a 400 degree F oven for 5-10 minutes.  When cool enough to handle, rub a raw garlic clove onto the bread.  Set aside.  Place chopped cooked eggs into a bowl and toss with yogurt, dill, shallots, lemon juice, salt and pepper.  Toss gently so the salad remains chunky.  Heat EVOO in a skillet and saute swiss chard for about 2 minutes, stirring constantly.  Add garlic and saute for 1 minute longer.  Season with salt and pepper.  Place egg on top of toast, then the sauteed chard and place ½ bacon strip on top.

 The team at Evangelical Homes - Saline