Search Articles
Search Recipes
In Season
Lentil and Chard Stew
April 1st, 2008Unfeatured1 cup red lentils
2 caups water
2 cans chicken broth
1 cup carrots, chopped
1 cup onion, diced
1 teaspoon ground cumin
Salt and pepper
Bunch of chard
Yogurt1. In a large saucepan, combine red lentils, water, and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes.
2. Add chopped carrots, diced onion, ground cumin, and a dash of salt and pepper. Simmer 30 minutes. Add a bunch of torn chard leaves, and simmer 10 more minutes. Top with a dollop of yogurt.
Smoked Salmon and Chard Frittata
April 1st, 2008Unfeatured1 onion, diced
Olive oil
1 bunch chard, chopped
4 eggs, beaten
3/4 cup milk
1/2 cup cottage cheese
3/4 cup shredded cheese
1 cup fresh bread crumbs
1 cup smoked salmon, chopped1. Sauté onion in olive oil. Add chard leaves, ribs removed, and cook until it wilts.
2. In a large bowl, mix with eggs, milk, cottage cheese, shredded cheese, fresh bread crumbs, chopped smoked salmon.
3. Bake in a 9-inch pan at 350 degrees for 50 minutes or until set.
Simple Saute
April 1st, 2008Unfeatured1 tablespoon olive oil
1/2 cup onion, diced
1 teaspoon garlic powder
1 teaspoon lemon juice
1/4 cup white wine
1 bunch chard, roughly chopped
Romano cheese1. In a large skillet, heat olive oil, and sauté onion, garlic powder, and lemon juice for two minutes.
2. Add white wine and chopped chard, and stir until it wilts. Serve warm, sprinkled with shaved Romano cheese.
In Season: Rainbow Chard
April 1st, 2008A hybrid bred to produce colorful leaves and stems, rainbow chard also delivers a wide spectrum of nutrients. Topping the list are bone-building vitamin K and vision-enhancing vitamin A, magnesium, and vitamin C. A cup of chard also provides nearly 15 percent of your daily fiber needs. Here are three simple ways to prepare this good-for-you veggie:
Simple SautéRoasted Beets in Olive Oil and Rosemary
March 1st, 2008Unfeatured8 medium beets
Olive oil
Rosemary, fresh & finely minced
Coarse sea salt
Black pepper1. Scrub beets, wrap each in foil, and roast at 400 degrees for one hour or until tender.
2. Let cool slightly, unwrap, and toss with olive oil, finely minced fresh rosemary, coarse sea salt, and black pepper.
Beet, Carrot, and Sesame Salad
March 1st, 2008Unfeatured2 tablespoons sesame oil
1 teaspoon toasted sesame oil
2 tablespoons honey
2 tabelspoons black seasame seeds
2 medium beets, grated
2 medium carrots, grated
Salt and white peper to tasteIn a small bowl, mix together sesame oil, toasted sesame oil, honey, and black sesame seeds. Grate two medium beets and two medium carrots; squeeze out moisture with paper towels. Combine with dressing, and season with salt and white pepper.
In Season: Beets
March 1st, 2008They may not be as refined as radicchio or as elegant as asparagus, but beets have an earthy appeal all their own. Sweet and full in flavor—not to mention easy to add to any meal—this root vegetable is a good source of vitamin C, iron, magnesium, fiber, and beta-carotene. Even better, beets come packed with antioxidants.
Beet and Rocket Salad With Goat Cheese
March 1st, 2008Unfeatured1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 garlic clove, minced
1/2 cup olive oil
4 cups baby arugula
2 cups baby spinch
Pecans
Crumbled Goat Cheese
Roasted beets1. Whisk together herry vinegar, Dijon mustard, honey, garlic clove, and olive oil.
2. Toss with baby arugula and baby spinach. Top with roasted beets, crumbled goat cheese, and toasted pecans.
Broiled Grapefruit With Chai Spices
February 1st, 2008Unfeatured1 small grapefruit
2 teaspoons honey
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground gingerHalve a small grapefruit, and use a small, sharp knife to loosen each section. Place cut side up in a shallow pan, drizzle each half with honey, and sprinkle with cardamom, cinnamon, ground cloves, and ground ginger. Broil for three minutes or until honey bubbles.
Grapefruit-Blackberry Dressing
February 1st, 2008Unfeatured1/4 cup olive oil
1/ cup fresh-squeezed grapefruit juice
1/4 cup whole-fruit blackberry preserves
Arugula leaves
1 mango
Blackberries
1 grapefruit, sectionedWhisk together olive oil, fresh-squeezed grapefruit juice, and blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections
