Broad Ripple Farmers Market.org

This vegetarian pie is great to fix ahead -- it can go straight from the freezer to the oven on Thanksgiving Day. To bake without freezing, reduce the baking time to 40 to 45 minutes. Serves 8.

Ingredients for the Olive Oil Dough
Swiss Chard from the Market 2 1/2 cups all-purpose flour
1/3 cup extra-virgin olive oil
1/2 cup cold water
3/4 teaspoon coarse salt

Ingredients for the Swiss Chard Pie

2 tablespoons extra-virgin olive oil
1 medium red onion, cut into small dice
4 garlic cloves, minced
2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn
3/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/2 cup grated Parmesan
3 tablespoons all-purpose flour
Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice
1 large egg yolk

Directions
In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.

In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.

Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.

Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie (see below).

To serve, preheat oven to 400, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.

This recipe is a combination of three similar ones from Giada De Laurentiis, Rachael Ray, and Martha Stewart. I don't have a panini maker, so I use a grill pan. They each use a different type of cheese, but I am partial to the Fontina. Martha uses butter, where Giada and Rachael use olive oil. Giada adds fresh arugula or spinach and Rachael adds fresh sage which are all wonderful. I also like to include her carmelized onions if I am not in too big a hurry.  Martha includes ham in her recipe (and so do I), but the other two chefs don't find it necessary. 

Ingredients:

8 slices of ciabatta or other good bread
butter or olive oil to spread on bread 
2 ripe pears, thinly sliced
1 lb. of Fontina, Gruyère, or other melting cheese  
1 lb. of deli sliced ham (optional) 
3 oz. arugula or spinach (optional) 
or 2 oz. chopped fresh sage (optional)
carmelized onions (optional)   

Directions: 

1. Layer 4 slices of bread with 8 ounces cheese, 1 thinly sliced pear; the optional  sliced ham, arugula or spinach, sage, onions; top each with bread.
2. Heat a large skillet over medium heat. Spread outside of both bread slices with butter or oil. Cook sandwiches in batches, if necessary, until golden and cheese is melted, flipping once, 3 to 5 minutes per side. Cut sandwiches in half and serve hot. Enjoy with soup or salad!

Ingredients

1 large butternut squash (about 2 pounds), peeled, seeded, cut into ½-inch pieces
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chicken broth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
½ cup dry white wine
½ cup whipping cream
½ cup grated Parmesan cheese

Directions 

1. Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
2. Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
3. Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add ½ cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock ½ cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.