What was on my mind, however, was unloading some of those greens before the next CSA share arrived later that evening. The stars had aligned for Swiss chard fritters, an Ottolenghi recipe my friend Dee alerted me to this winter, which, along with the prawns with tomato and feta and the almond-clementine cake, she described as “not-to-be-missed” Jerusalem recipes. And so I set to work plunging all of the mustard, turnip, and radish greens along with one bunch of kale into a pot of boiling water. After blitzing the blanched, cooled, squeezed greens in the food processor with lots of herbs (parsley and cilantro), a heavy grating of nutmeg, and a couple of eggs, I folded in a handful of crumbled feta. In a small frying pan, I tested one fritter for seasoning and then stored the batter in the fridge till dinnertime. Crispy on the edges, creamy in the center, these little fritters, squeezed with lemon, made the most lovely Meatless Monday meal. More importantly, they saved my fridge from utter and complete dark-leafy-green domination. And for that, I couldn’t be more grateful.

A Weekend in Montreal

We had our first airbnb experience, which couldn’t have been more enjoyable. We stayed in the Mile End neighborhood: Isn’t traveling fun? Even courtyards are exciting. We ate delicious pastries at Kouign Amann. And spent hours at Jean Talon Market. We admired the cooking demo sink at Les Touilleurs, ate delectable bagels at St. Viateur, and drank midday beers while watching Greece vs. Columbia: We drove — so lazy! — to the top of Mt. Royal, and ate pig liver mousse at Le Comptoir: We admired the Weck Jar votives at Sel Gras: enjoyed every drop of wine, and quickly checked the hockey score: After dinner, we stopped at Café Olympico for the most delectable coffee and affogato: and watched Japan score an incredible goal against Ivory Coast. On Sunday morning, we had our best meal of the trip at Lawrence, including a flaky, warm currant scone served with clotted cream: And before heading out of town, we picked up coffees at Arts Café. Definitely will return there next visit: 5 from 3 reviews Notes: As noted below, any dark leafy green will work just fine. And the same is true for the herbs — use what you have. Chives, basil, tarragon, etc. would all be delicious.

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