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Harvest Chard

harvest chardA little bit sweet, sour, and spicy. Rainbow Chard is one of my favorite vegetables because of it’s dual nature with the crunchy stems and leafy greens. One vegetable seems to take on the life a full salad. Chard is dressed up with fortifying fall flavors in this quick-fix warm salad. Because the chard leaves cook down so much, this recipe should be doubled if serving more than one. This recipe makes enough for a main dish salad with a little leftover for later.

Ingredients

  • 1 Tb. oil – I’m using Walnut Oil for this recipe but anything will do
  • 1 small Shallot – small dice
  • 1 bunch of Rainbow (or other variety) Chard  – strip leaves from stems, chop stems and leaves separately
  • 1 small Apple diced – reserve a few Tb. of chopped apple to top salad
  • a handful of Golden Raisins
  • Mix together — 1 Tb. Apple Cider Vinegar, 1 Tb. Water, 1 tsp. Dijion Mustard, pinch of salt, pinch of Chili Powder
  • Handful of chopped Walnuts

Preparation

  1. Saute shallot in oil, and when softened a bit, add the Chard Stems, 3/4 of the Apple bits, and Raisins over med/high heat
  2. Cook for about 8 – 10 minutes until Chard Stems and Raisins have softened slightly
  3. Add Chard Leaves and Cider cooking water to steam the leaves – cook just until tender – only a couple of minutes
  4. Top warm salad with remaining apple pieces and chopped walnuts

Enjoy and Namaste ~Kate

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Roasted Roots & Crispy Chickpeas with Balsamic Vinagrette

image

Warm, hearty, sweet, and crunchy…..
just what’s needed when the first fall winds blow in.

Preheat Oven to 425°

Roasted Roots & Crispy Chickpea Salad Ingredients:
4 cups of potatoes cut into bite size pieces
1 cup of onion – chopped
2 cups carrots – bite size pieces
2 cloves garlic – minced
1 sprig rosemary – chopped fine – or 1 tsp. dried & crushed between fingers
1 can chickpeas (garbonzo beans)
2 Tb. olive oil
1/2 tsp. salt
sprinkle of pepper

image> Chop & drop veggies into a roasting pan. Drizzle oil, salt, pepper, and rosemary on top. Mix well and roast for about 45 minutes – until potatoes and chick peas are crunchy on the outside and
soft on the inside.

> Eat as is – or add to a bowl of leafy greens. This Honey Mustard Balsamic Vinagrette is a perfect complement.

Honey Mustard Balsamic Vinaigrette
1/2 cup olive oil
1/3 balsamic vinegar
2 Tb. dijion mustard
1 Tb. honey
1/2 tsp. salt
1/4 tsp. pepper
dash of cayenne

Mix well & Enjoy!