Cinnamon-Spiced Swiss Chard Pancakes

2 bunches Swiss chard, stems cut away, leaves rinsed, chopped

4 large eggs, beaten to blend
1 cup chopped onion
1/2 cup unsalted matzo meal
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper

5 tablespoons (about) olive oil
Lemon wedges

Stir chard with any water still clinging to leaves in large pot over medium-high heat until just wilted but still green, about 3 minutes. Place in sieve; press out moisture. Cool completely.
Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well. Mix in chard.
Preheat oven to 300°F. Place baking sheet in oven. Heat 3 tablespoons olive oil in heavy medium skillet over medium heat. Working in batches, drop heaping 1 tablespoon Swiss chard mixture for each pancake into skillet; flatten to 1/2-inch thickness. Fry pancakes until golden brown and cooked through, adding more olive oil to skillet as necessary, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm after each batch. Serve pancakes warm with lemon wedges.



Bon Appétit
April 1999

Mom's Shrimp and Avocado Salad + Dressing

DRESSING:

Stir together 1/4 cup Olive Oil or salad oil, 1/4 cup white wine vinegar, 2 tbs lemon juice,1/2 tsp garlic salt,1/8 tsp seasoned pepper, and 1/2 cup minced green onion.

SALAD:

2 lbs medium sized shrimp
1 large avocado
1 large head of iceberg lettuce, shredded