This was our dinner on Thursday night. Stuffed chicken breast, gratinated swiss chard stalks, zucchini and fennel cakes with tzatziki dip.

I was trying to find ways to use the insane amount of zucchini/squash we get on a weekly basis (seriously… at least 6 of EACH. We already have 15 cups of squash frozen!) and found the zucchini fennel cakes in our favorite vegetarian cookbook. The rest of the meal just formed around those based on what we had in the fridge.

For the cakes… Put 2/3 C flour in a bowl. Form a well in the flour and add 1 egg yolk (save white for later). Mix until smooth batter forms. Season with salt and pepper, cover, and leave to thicken in a cool place for 30 minutes. Shred 1 large zucchini and 1 medium (or half a large in our case) fennel bulb together in a food processor. Transfer to the batter bowl and fold in 1 egg white. At this point you will be able to form them into little “patties.” Coat the bottom of a pan with olive oil and fry each until golden brown (see photo). Buy or make tzatziki sauce for dipping. I read this as “tahini” in the book so we made our own. Luckily we had all the ingredients on hand. See that recipe here: http://www.foodnetwork.com/recipes/ina-garten/easy-tzatziki-with-toasted-pita-crisps-recipe/index.html

Gabe and I went to a cooking class at Salud! Cooking School at Whole Foods for our anniversary and learned the swiss chard stalk recipe. I think I like the stalks more than the actual chard. Weird, I know. Adding ridiculous amounts of butter and cheese to anything will make it a favorite in my book. We like cheese around here. A lot. And for the recipe you’ll need butter and parmesan reggiano or any other cheese you love. We used a mixture of parmesan and asiago this time. Cut the stalks from the chard, wash in cold water and boil for 8-10 minutes. Rub a casserole dish with butter until coated. Place a layer of stalks in the casserole dish and sprinkle with cheese and dot with butter (sparingly at this point). Repeat this until all stalks are in dish. Cover the top with cheese and add more butter (a little thicker now). Bake at 400 degrees until golden brown – 15-18 minutes. Enjoy!

I’ll share the chicken recipe at a later date. I learned that at the Viking Cooking School! Basically, just butterflied chicken with herbs and cheese (LOTS of cheese). The zucchini came from Green Door Gourmet and the rainbow swiss chard from Delvin Farms. The herbs came from our urban garden.

The chicken was my favorite part and always is when we make it. Seriously SO YUMMY! I wasn’t really a fan of the zucchini fennel cakes. I’m glad we tried them, but eh. I don’t care much for tzatziki and they really needed the sauce. Gabe enjoyed them which worked out! The chard is just delish. I would use less butter next time, but it was awesome anyway.