chard

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Latest blogosphere posts tagged “chard”

 

• Chard for dinner

  
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  I had forgotten that Swiss chard really is a biennial plant in the garden, and was disappointed last summer when the small plants I had grown from seed just didn’t do that much. But after a fairly mild winter with no really hard freezes, the plants are looking just fine. Dinner! I like to pick [...]
  3 weeks ago

• The Stuffed Mangold Leaves with Rice and Meat Recipe

  
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  Mangold (also known as chard or swiss chard), leaves are very soft, and when stuffed, they virtually melt in the mouth. If you cut the meat for stuffing with a knife instead of mincing it, you will... Read more at Geniuscook.com
  3 weeks ago

• Flavors of the Mediterranean: Spanish Coca With Swiss Chard and Walnuts

  
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  Recently, we had the chance to break bread with Chef Joanne Weir, from Joanne Weirs Cooking Class , and talk all about Mediterranean ingredients and cooking styles. One of the dishes that she taught us how to make was a Spanish coca, or pizza. The toppings were simple but satisfying: wilted chard with sweet raisins ...
  3 weeks ago

• Swiss Chard Pesto

  
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  Rani Olson, Tucson CSA 1 bunch swiss chard, any variety 5-7 cloves garlic 1/2 cup raw or toasted nuts: best choices are almonds, walnuts,pine nuts, or hulled pepitas (pumpkin seeds) 2 tablespoon lemon or lime juice, or a good vinegar. 1/2 cup good oil (extra virgin olive oil is my preference) 1 tablespoon salt 1/2 ...
  3 weeks ago

• Beef Pho

  
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  As much as Ive enjoyed pho over the years, up until now Id never made it myself. Now that Ive seen first hand how easy and truly delicious this Asian soup can be when made at home, I certainly wont be waiting years before making it again. The other day when I was at my butcher shop buying the skirt...
  3 weeks ago

• Swiss Chard and Cheese Omelet

  
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  My garden Swiss chard plant is prolific this spring, and since its colorful and nutrition loaded leaves are free for the picking, Im adding it to my breakfast menu with a Swiss Chard and Cheese Omelet . Swiss chard is milder than collard greens and cooks in a fraction of the time. Its not as delicate in flavor as ...
  3 weeks ago

• Mushroom, Chestnut & Thyme Couscous Salad

  
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  Lately I’ve been obsessed with couscous. I have no idea why, but suddenly I can’t get enough of it. It’s all the more strange because I’d never really eaten much couscous until one day, stuck for ideas on what to make for lunch I made a couscous salad, and now, I can’t stop eating it. So when I was sent ...
  3 weeks ago

• This Week at the Farmers Market: Get Your Leek On

  
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  Editor’s Note: New ES-er Nina , an NYC-based writer behind The Leafy Kitchen will be bringing us a new weekly column sharing her best ways for cooking up the season’s farmers market finds. First up: leeks! PHOTO: h-bomb One time, while checking out at Whole Foods, the young cashier looked my giant leek ...
  4 weeks ago

• “I don’t think things would have worked out if I wasn’t living in this brilliant city” – Alex

  
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  I moved to Cardiff when I was 18. All I wanted to do was leave home and get out into the world on my own, and university seemed like the best way to do this. I’m not sure why but Cardiff had always appealed to me, long before I’d even visited the place. I still to this day have no idea why that was. From a young ...
  4 weeks ago

• Pita sa zelenim nadevom (Pie with green filling)

  
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  Sastojci: 1/2kg kora, 1kg spanaca (ili blitve), 2 vezice praziluka, so, ulje. Priprema: 1) Praziluk ocistiti i sitno iseckati, pa dinstati na ulju. 2) Spanac (ili blitvu) ocistiti, iseckati na rezance, pa umesati u luk. Ne prziti dugo - tek toliko da spanac omeksa. 3) Posoliti. ako pusti mnogo vode (posebno ako ...
  4 weeks ago

• Hearty Greens Pesto

  
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  Recipe courtesy of Delilah’s Farm INGREDIENTS 4 cups hearty greens (spinach, kale, chard, turnip greens, collard greens), washed thoroughly and coarsely chopped 1 bulb green garlic (aka spring, or baby garlic), more or less to taste (Note: green garlic is milder than regular garlic; 1–3 cloves of regular ...
  4 weeks ago

• Swiss Chard and Spicy Peanut Sauce Spring Rolls

  
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  This is one of those weeks that food becomes unimportant (shocker, I know.)  My mind if swirling with the end of the semester, concerts, finals, and the musical. I’m in and out the door faster than my poor dog can even catch me.  I eat random things (like last night, I ate granola, dry, for dinner.)  While I’m ...
  4 weeks ago

• Robert Ri’chard Talks Bonnie, Jeremy, Jamie & Jealousy via Hollywood Life + TV Guide Teases TVD Season Finale

  
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  Looks like Bonnie is back in action in this week’s episode of The Vampire Diaries, and that pretty much goes hand in hand with being back in danger, too. Hollywood Life spoke with Robert Ri’chard recently, and he offers a few hints about what’s in store (spoiler!) for Bonnie and Jamie, and how Jeremy might [...]
  4 weeks ago

• Baby Chard Salad with Asparagus, Sun-Dried Tomatoes, and Hot Bacon Vinaigrette

  
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  We’ve been growing chard for a couple years now, and fortunately our chard comes back each spring. The baby leaves are as tender as any salad bowl lettuce and full of flavor, and it’s so satisfying to see the chard sprout, then pick the small, tender leaves and have them on the table in just [...] Visit ...
  4 weeks ago

• Recipe: Vegetable and Rice Burritos with Quesadilla Cheese

  
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  Last weeks pizza set me off on a tex-mex craze about a mile wide and three weeks long.  (And counting.) The thing is that once you have a fiesta going on in your kitchen, you cant just call it a night after one mojito!  Oh no no no.  You have to go for sixths.  Turn the music up.  Shake your bon bon. Make ...
  5 weeks ago

• New Zealand’s most notorious Pinot Noir

  
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  Rabbit Ranch Pinot Noir 2010 Central Otago In this episode I taste one of New Zealand’s most identifiable/notorious Pinot Noirs. Rabbit Ranch Pinot Noir 2010 from central Otago is a great entry level Pinot noir from central Otago. With its rabbit ears on the collar and label, striking red and white design and ...
  5 weeks ago

• Baked Eggs with Grits and Ham

  
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  Yesterday, I made the Baked Eggs with Grits and Ham from  “The Back in the Day Bakery Cookbook” for breakfast. And then I did it again today. Tomorrow, I’ll probably be selling bowls of it from a stand in the front yard. It’s a Southern breakfast-in-a-bowl – a fluffy mattress of creamy grits, topped ...
  6 weeks ago

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