In Season

  • Smoked Salmon and Chard Frittata

    1 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, chopped

    1. 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.

  • In Season: Rainbow Chard

    A 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 Sauté

    By Wendy McMillan
  • Simple Saute

    1 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 cheese

    1. 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.

  • Lentil and Chard Stew

    1 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
    Yogurt

    1. 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.

  • In Season: Beets

    They 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.

    By Lisa Turner
  • Beet, Carrot, and Sesame Salad

    2 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 taste

    In 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.

  • Beet and Rocket Salad With Goat Cheese

    1/4 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 beets

    1. 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.

  • Roasted Beets in Olive Oil and Rosemary

    8 medium beets
    Olive oil
    Rosemary, fresh & finely minced
    Coarse sea salt
    Black pepper

    1. 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.

  • In Season: Grapefruit

    Tart and tangy, with a sweet, citrus finish—a good grapefruit has all the aesthetic appeal of a fine wine. And it’s no lightweight in the nutrition department: A small pink grapefruit has about 97 calories, four grams of fiber, and high levels of vitamins A and C. Grapefruit also boasts lycopene, a potent antioxidant that protects against cancer and heart disease.

    By Lisa Turner
  • Grapefruit-Blackberry Dressing

    1/4 cup olive oil
    1/2 cup fresh-squeezed grapefruit juice
    1/4 cup whole-fruit blackberry preserves
    Arugula
    Mango
    Jicama, cubed

    Whisk together olive oil, fresh-squeezed grapefruit juice, and whole-fruit blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections.