Green Herb Squares
At wine-tasting events at Chatom Vineyards, medium-dry Sauvignon Blanc or Chardonnay is served with these moist herb squares. If making ahead, cover and chill up to 1 day.
How to Make It
Step 1
1
In a blender or food processor, whirl almonds until very finely ground.
Step 2
2
Add Swiss chard, onion, leeks, sorrel, mint, parsley, cilantro, dill, tarragon, eggs, flour, salt, and cayenne. Whirl until smoothly puréed. Pour into an oiled 8- or 9-inch square pan.
Step 3
3
Bake in a 300° oven until center barely jiggles when gently shaken, about 30 minutes.
Step 4
4
Cool and cut into 3/4- to 1-inch squares. Lift out with a wide spatula.
Step 5
5
Nutritional analysis per piece.
Ingredients
3 tablespoons slivered almonds
1 1/3 cups coarsely chopped Swiss chard leaves
1 cup coarsely chopped onion
1 cup coarsely chopped leeks (white part only)
1/3 cup coarsely chopped fresh sorrel (or more Swiss chard)
1/4 cup coarsely chopped fresh mint leaves
2 tablespoons chopped parsley
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
4 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne
Directions
Step 1
1
In a blender or food processor, whirl almonds until very finely ground.
Step 2
2
Add Swiss chard, onion, leeks, sorrel, mint, parsley, cilantro, dill, tarragon, eggs, flour, salt, and cayenne. Whirl until smoothly puréed. Pour into an oiled 8- or 9-inch square pan.
Step 3
3
Bake in a 300° oven until center barely jiggles when gently shaken, about 30 minutes.
Step 4
4
Cool and cut into 3/4- to 1-inch squares. Lift out with a wide spatula.
Step 5
5
Nutritional analysis per piece.
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