More Vegetables, Please

I don't know whether it's the increasing heat or my increasing age, but I find meat less appetizing all the time.  As a result, I love vegetables more and want to try new preparations and make meals centered around them.  Last night the menu was chard and artichoke pie with goat cheese; wild rice salad; and carrots from the garden.

For the chard pie I layered a round shallow baking dish (greased) with artichoke hearts.  I steamed the chard until tender, then drained and chopped it when cool.  I mixed the chard with 3 eggs, salt, pepper, and a touch of nutmeg and poured it over the artichokes.  I beat 4 ounces of softened goat cheese with some cream to make it thin enough to spread and seasoned it with dill weed.  This I poured over the chard and spread it around.  I baked the pie for about 40 minutes at 350 degrees.

Wild Rice Salad (loosely based on an idea from Joy of Cooking)

Cook 1/2 cup wild rice according to package directions.  (I used almost 3 cups of water in the rice cooker.  I started with 2 cups of water had to add more and cook again twice, because I like my wild rice mostly exploded.  It took almost an hour).

When cool, add:
2 tablespoons currants
A few chopped dried apricots
2 green onions, sliced
1/2 red bell pepper, finely diced
1/3 cup chopped pecans
1/4 cup chopped parsley

Dress with a lime vinaigrette:
2 tablespoons lime juice
1/3 cup olive oil (or less)
1 teaspoon Dijon mustard
1 teaspoon ground cumin
Salt, pepper

I served the carrots in our favorite way, with olive oil, mustard, and lemon juice.