Chard Eggplant Baked Croquettes

Jokes about its color and shape notwithstanding, these croquettes were consumed hot off the oven without much coaxing by the other adult in the family. Kids could take it or leave it. Rather than deep frying, these are baked and can get dry if left in the oven for too long.

Ingredients
1½ cups finely diced eggplant
2 cups chiffonade chard
1 small onion, finely diced
1 Serrano chili, finely chopped
1 Tbsp finely grated ginger
¼ cup chopped mint and fennel leaves
1 Tbsp sun-dried tomatoes
2 dried ancho pasilla chilies, reconstituted in water
1 cup cooked chick peas
½ tsp salt
1 Tbsp oil

For coating:
2 Tbsp chickpea flour
4-6 Tbsp breadcrumbs

Preparation

1. Pre-heat the oven to 400°F
2. Heat the oil in a pan and sauté all the ingredients, except chickpea, chickpea flour and breadcrumbs
3. Combine the sautéed ingredients with cooked chickpeas to make a thick dough to shape into croquettes
4. Add a bit of chickpea flour as needed if the dough is too sticky or loose
5. Coat with breadcrumbs and bake in a 400°F oven for about 20 mninutes, checking half way
6. If the inside is not fully cooked leave on for another 5 minutes or until done
7. Remove from oven and serve with favorite dipping sauces

Rhubarb Banana Bread

Rhubarb from the garden is always an inspiration - the few months that it grows wild, it is fun to be able to incorporate it in simple dishes. I do freeze some of the rhubarb towards the end of the season, but, nothing like using the fresh just-picked rhubarb.

Much like Blueberry Banana Bread or Apple Walnut Bread, this is a mildly sweet loaf enjoyed at tea time or as a dessert... and maybe at breakfast too...  the flax meal and wheat germ plus the absence of butter makes it all the more attractive.

Ingredients
2 bananas, mashed
¼ cup wheat germ
¼ cup flax meal
½ cup diced fresh rhubarb
1 egg, beaten
½ cup canola oil
½ cup dark brown sugar
1½ cups flour
1 tsp baking soda
¼ tsp salt
¼ tsp ground cinnamon
¼ cup chopped walnuts

Preparation

1. Pre-heat the oven to 350°F
2. Combine the ingredients and stir well 
3. Pour into a greased 9"x5" standard loaf pan
4. Bake in 350°F oven for about 45 minutes, checking every 15 minutes and turning the pan if desired
5. When a toothpick inserted in the center comes clean, it is done
6. Allow to rest in the pan for 5 minutes before removing;  cool on a wire rack before slicing