shakshuka

http://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta
 we added chard.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ⅛ teaspoon cayenne, or to taste
• 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
• ¾ teaspoon salt, more as needed
• ¼ teaspoon black pepper, more as needed
• 5 ounces feta cheese, crumbled (about 1 1/4 cups)
• 6 large eggs
• Chopped cilantro, for serving
• Hot sauce, for serving
•  
• 1. Heat oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
   

tofu chorizo

http://www.nytimes.com/recipes/1016639/tofu-chorizo.html

Crumble the tofu as if it were ground or coarsely chopped, then cook it until the water is driven out and you get a result which is very similar to ground meat and which takes on the flavor of whatever was cooked with it.

TOTAL TIME

20 to 45 minutes, depending on desired texture

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 tablespoon garlic, chopped
• Salt and ground black pepper
• 2 blocks firm tofu
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/8 teaspoon cinnamon
• 1 teaspoon cider vinegar
• Chopped fresh cilantro for garnish
• Chopped scallions for garnish

Preparation

1.

Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.

2.

With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes.

3.

Sprinkle with the chili powder, cumin and cinnamon; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in vinegar and adjust the seasoning taste. Garnish with cilantro and scallions and serve with warm corn tortillas or over rice.

YIELD

4 servings

scrambled tofu with tomatoes, scallions and soy sauce

http://www.nytimes.com/recipes/1016637/scrambled-tofu-with-tomatoes-scallions-and-soy-sauce.html

Ingredients

• 2 tablespoons neutral oil
• 1 1/2 cups chopped tomatoes
• Salt and ground black pepper
• 1 pound firm tofu, drained
• 1/3 cup sliced scallions
• Soy sauce

Preparation

1.

Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.

2.

Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

YIELD

4 servings

tofu escabeche

http://www.nytimes.com/recipes/1016636/tofu-escabeche.html

Escabeche" means brine, or pickle. Change the ingredients of this brine, or marinade, to change the type of cuisine.

TOTAL TIME

About 1 hour and 15 minutes, mostly unattended

Ingredients

• 2 blocks firm or extra-firm tofu
• Salt
• 1/2 cup olive oil
• 1/4 cup red or white wine vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot, minced
• Ground black pepper

Preparation

1.

Heat the oven to 300 degrees. Set the tofu block on one of its sides and cut it in half so that you have two rectangles, each about 1-inch thick. Cut each rectangle diagonally into 4 triangles about 1-inch thick.

2.

Spread the tofu on a large baking sheet lined with parchment and transfer to the oven. Cook undisturbed until the triangles develop a browned crust and start to separate from the pan, 45 to 60 minutes, depending on how dry you want them. You can increase the temperature to 400 degrees for the last 5 to 10 minutes of cooking to brown. Sprinkle with a little salt and transfer the tofu to a platter or gratin dish.

3.

Whisk together the oil, vinegar, Dijon, shallot and a sprinkle of salt and pepper in a small bowl. Pour the vinaigrette all over the tofu, and toss to make sure every piece is coated. Cover and refrigerate for at least 2 hours and up to a day. Serve cold or at room temperature. Note: To make Provencal Tofu Escabeche, skip the vinaigrette and instead, combine in a skillet over medium heat 11/2-cups chopped tomatoes, 1/3-cup chopped pitted olives, 2 tablespoons capers, 1 tablespoon chopped garlic, 1 teaspoon fresh thyme, 1/3-cup olive oil, 2 tablespoons red wine vinegar, ground black pepper and a small pinch of salt. Cook until the mixture is warm and proceed as directed with the rest of the recipe.

YIELD

4 servings

pasta with garlicky bread crumbs

http://www.nytimes.com/recipes/1016264/spaghetti-with-garlicky-bread-crumbs-and-anchovies.html

going to try substitute other things for the anchovies.

Ingredients

• 1/3 cup extra-virgin olive oil, more as needed
• 12 anchovies, chopped
• 6 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1 cup good dried bread crumbs
• Black pepper and kosher salt, as needed
• 1 pound spaghetti
• 2 egg yolks
• 1 tablespoon Asian fish sauce (optional)
• 1 teaspoon hot sauce, such as Tabasco, or to taste
• 1/2 cup roughly chopped parsley
• Lemon wedges, for serving

Preparation

1.

In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.

2.

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).

3.

In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

matzo brie with kale and ricotta

http://iwillnoteatoysters.blogspot.com/2014/04/MatzoBreiBreakfastSandwich.html

• 4 eggs, fried or over easy
• 1 cup smooth ricotta cheese

For the boomwellohs:

• 6 pieces matzo
• 3 eggs
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked pepper
• water

For the kale:

• 2 teaspoons olive oil
• 2-3 handfuls of kale, chopped
• 2 cloves garlic, pushed through a garlic press
• salt & pepper to taste
• splash lemon juice

For the Boomwellohs: In a large bowl, break the matzo into pieces. Cover them completely with warm water and let it sit for 5 minutes. Drain the water and press the matzo against the bowl to get as much of the liquid out. Break the matzo up with your hands. It should be soggy but not wet. Add the eggs, salt, and pepper. Mix together to form the batter.
Heat a medium pan over medium-high heat. Add enough oil to cover the bottom of the pan. When the oil is hot, drop the batter to form a round, pancake like, patty. It should be no thicker than 3/4". Ration the batter out to make 8 boomwellohs. Drain on a paper towl. Season with salt.
For the Kale: Heat the olive oil in a pan over medium heat. Add the kale and sauté until wilted. About 3-4 minutes. Season with salt and pepper. Add the garlic and sauté for another minute. Turn the heat off and splash with lemon juice.
For the sammie: Spread a bit of the ricotta cheese on the bottom boomwelloh. Layer the kale on top. Then place the egg on top. Finish with another boomwelloh.

baked eggs with spinach and mushroom

http://smittenkitchen.com/blog/2014/04/baked-eggs-with-spinach-and-mushrooms/

Baked Eggs with Spinach and Mushrooms
Adapted from Gourmet, June 2004
I triple the original recipe, which makes enough for four eggs, or an lovely weeknight dinner. You can find those yields in the link above. But I’m usually making it for a crowd, and any leftovers, even though the centers of the eggs will firm up when you reheat it, are still incredible. We’re having it for dinner this week.

Serves: 6 with massive portions to 12 with regular-sized ones. How far it stretches will depend on how much other food you’re putting out, but don’t underestimate how filling one egg can big with a big scoop of all the vegetables around it.

2 pounds (32 ounces) ounces fresh baby spinach or regular spinach leaves
1 small yellow onion, finely chopped
3 small garlic cloves, minced
4 tablespoons unsalted butter
1 pound mushrooms, thinly sliced (I use creminis)
1 cup heavy cream
3/4 teaspoon table salt
Freshly ground black pepper
1/4 teaspoon freshly grated nutmeg (optional; I skip this)
12 large eggs
6 tablespoons finely grated Parmesan cheese

If you’ve just washed your spinach, no need to dry it before wilting it in the pan. If it’s already dry, bring 1/2 inch water to a boil in a very large ovenproof heavy skillet, then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 1 to 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. You will have about 2 cups fairly tightly packed cooked spinach.
Wipe skillet dry, then melt butter over medium-low heat. Cook onion and garlic until softened, 2 to 3 minutes. Add mushrooms and increase heat to medium-high, then cook, stirring, until mushrooms have softened, exuded liquid and that liquid has cooked off, about 5 minutes. Stir in cream, salt, pepper, nutmeg (if using), and chopped spinach and bring back a simmer. Remove skillet from heat.
If baking eggs in this skillet, make 12 large indentations in mixture, each large enough to fit an egg. Otherwise, you can transfer this mixture to a 9×13-inch baking dish and do the same there. I like to use 2 teaspoons to make the wells; I press the backs of them together to “pinch” up the spinach mixture to form taller walls so that the eggs will not merge together.
Do ahead: You can then set this aside for a few hours or up to one day in the fridge, covered.
When you’re ready to bake the dish, or about 30 minutes before serving, put oven rack in upper third of oven and heat oven to 450°F. Crack an egg into each well. Bake until whites are firm and yolks are still runny. You can check this by inserting a toothpick into various parts of the eggs and seeing whether they’re runny or set, which takes anywhere from 15 to 30 minutes. The range is long due to different ovens and baking vessels. It’s better to have to check more often than to let them overcook.
[Cooking note: It is nearly impossible to get all 12 eggs to cook evenly. The ones in the center will be more runny; at the edges, they'll be more firm. But don't fret. I've found that almost all people have an egg preference (more runny vs. more firm) and each egg manages to find the right home. Just ask people their preference as you serve them.]
Remove dish from oven, sprinkle with additional salt and pepper, plus grated Parmesan. Serve immediately.

spicy whole roasted cauliflower

http://www.purewow.com/entry_detail/recipe/8821/Forget-florets--roast-the-whole-damn-cauliflower.htm

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Smothered Cabbage, Venetian Style

http://food52.com/recipes/27213-marcella-hazan-s-rice-and-smothered-cabbage-soup

• 2 pounds green, red, or Savoy cabbage
• 1/2 cup chopped onion
• 1/2 cup extra virgin olive oil
• 1 tablespoon chopped garlic
• Salt
• Black pepper, ground fresh from the mill
• 1 tablespoon wine vinegar, white or red
•  
• 1. Detach and discard the first few outer leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.
  2. Put the onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
  3. Add salt, pepper, and the vinegar. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly. Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving. Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well. 
  
  Rice and Smothered Cabbage Soup
  

  • The Smothered Cabbage, from above
  • 3 cups homemade meat broth (we used beef here, but chicken is also good), or 1 cup canned beef broth, diluted with 2 cups water
  • 2/3 cups rice, preferably Italian Arborio rice
  • 2 tablespoons butter
  • 1/3 cup freshly grated parmigiano-reggiano cheese, plus more for serving
  • Salt
  • Black pepper, ground fresh from the mill

  1. Put the cabbage and broth into a soup pot, and turn on the heat to medium.
  2. When the broth comes to a boil, add the rice. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
  3. When the rice is done, before turning off the heat, swirl in the butter and the grated Parmesan, stirring thoroughly. Taste and correct for salt, and add a few grindings of black pepper. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving. Serve with more grated Parmesan.
  
   

brussel sprouts, mushroom and egg hash

http://www.closetcooking.com/2013/12/brussels-sprout-and-mushroom-hash.html

can add/substitute potatoes.

ingredients

• 1 tablespoon oil
• 1 small onion, finely diced
• 8 ounces mushrooms, sliced
• 1 clove garlic, chopped
• 1/2 teaspoon thyme, chopped
• 1 pound brussels sprouts, trimmed and sliced
• salt and pepper to taste
• 4 eggs

directions

1. Heat the oil in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize, about 15 minutes.
2. Add the garlic thyme and brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
3. Season with salt and pepper to taste.
4. Create small wells in the hash, add the eggs and cook until the desired level of doneness.

pasta with dandelion greens

http://food52.com/recipes/26319-pici-pasta-with-dandelion-greens

• 12 ounces pici pasta
• 1 bunch dandelion greens, washed
• 1 garlic clove, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 eggs, lightly beaten
• Kosher salt
• 1 teaspoon Aleppo pepper or dried crushed chili
• 1/4 cup grated fresh Pecorino Romano cheese
• 2 tablespoons coarse fresh bread crumbs

1. Bring a large pot of water to a boil with 2 tablespoons kosher salt.
2. Slice the stems off the dandelion greens until only about 1/2 inch remains.
3. Heat the oil and garlic in a sauté pan until the garlic becomes fragrant and starts to sizzle, but not turn brown. Toss in the dandelion greens and move them around in the pan. Cook partially covered until the greens are wilted and softened, about 5 minutes.
4. Meanwhile, cook the pasta until al dente -- it will take a bit longer to cook than spaghetti or other thin pasta shapes. Just before draining, scoop out 1/3 cup of the pasta water and whisk into the eggs.
5. Add the drained pasta to the sauté pan off the heat; drizzle in the eggs and chili and toss everything together. Taste for seasoning and add more salt, if needed.
6. Stir the Pecorino and bread crumbs together in a little bowl; sprinkle over the pasta and serve

Miso-Maple Roasted Roots

http://food52.com/recipes/26507-miso-maple-roasted-roots

Author Notes: A very basic, endlessly customizable miso sauce, tossed with root vegetables, roasted until golden. Use whatever root vegetables you have handy

Serves 4

• 2 pounds root vegetables, cut in roughly 1/2-inch pieces
• 2 tablespoons miso paste (see above)
• 2 tablespoons maple syrup (or honey, if you prefer)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoons canola or grapeseed oil

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).
2. Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil. Toss the sauce with the cut-up root vegetables, coating them well. Transfer to the baking sheet and roast, turning periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized. Eat as soon as possible.

kale salad with pecorino and walnuts

http://smittenkitchen.com/blog/2013/08/kale-salad-with-pecorino-and-walnuts/?utm_source=swissmiss&utm_campaign=28e021452f-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_2660ad4d17-28e021452f-393321125

1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste

Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.

Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.

Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Prepare kale: Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.

Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

pasta with yogurt and carmelized onions

http://food52.com/recipes/24867-diane-kochilas-pasta-with-yogurt-and-caramelized-onions?utm_source=FOOD52+Subscribers+List&utm_campaign=a0e89ceaa6-Midweek_Edit_Only_1_8_2014&utm_medium=email&utm_term=0_191568346e-a0e89ceaa6-18705781

• 5 tablespoons extra-virgin olive oil
• 6 cups coarsely chopped onions
• Sea salt
• 1 pound tagliatelle or other fresh pasta
• 2 cups thick, strained Greek-style yogurt (see note)
• 1 cup coarsely grated kefalotyri cheese, or pecorino Romano

1. Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently and seasoning with salt to taste as you go, until the onions are soft and golden brown, 20 to 30 minutes.
2. Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it. Add the pasta and cook until soft, not al dente. Reserve 1/2 cup pasta water. Combine the yogurt with 1/4 cup cooking water and mix well. Add more of the reserved pasta water as needed to get the sauce to your thickness. Drain the pasta and toss with the yogurt mixture.
3. Serve the pasta immediately, sprinkled generously with cheese and topped with caramelized onions and their juices.
4. Note: If not using thick, Greek yogurt, line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours before proceeding with step 1. For a treat, seek out sheep's milk yogurt for this.

chard salad with parmesan and breadcrumbs

http://food52.com/recipes/24925-chard-salad-with-garlic-breadcrumbs-and-parmesan?utm_source=FOOD52+Subscribers+List&utm_campaign=a0e89ceaa6-Midweek_Edit_Only_1_8_2014&utm_medium=email&utm_term=0_191568346e-a0e89ceaa6-18705781

• 1 bunch Swiss chard
• 1 lemon
• 1/2 cup extra virgin olive oil
• Salt
• 1 1/2 cup fresh breadcrumbs
• 1 clove garlic, minced
• 3/4 cups grated Parmesan

1. Wash and dry the chard and remove the stems from the leaves. Set aside. Zest and juice the lemon.
2. Combine the lemon juice (you should have about 2 1/2 tablespoons), 1 teaspoon of the lemon zest and a few generous pinches of salt in a small bowl. Slowly whisk in 1/4 cup of the olive oil. Set aside.
3. Warm the remaining 1/4 cup olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic and let them toast for another minute, then remove from the heat.
4. Separate the chard leaves from their stems. Finely chop the stems. Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the chard stems and leaves into a large bowl and toss gently with the Parmesan and about 2/3 of the lemon dressing. Taste and add more dressing if you like. Toss in the toasted breadcrumbs and serve immediately.