Mmmm…. Swiss chard.
This tasty green is often overshadowed by the ever-popular kale, but chard deserves some time in the spotlight!
The stems are celery-like, and the leaves are nice and crinkly like spinach :). Chard typically has white, yellow, or red stems, and can be bought separately or in a rainbow-blend of all 3 colors.
Chard is actually in the same family as spinach, beets, and quinoa, so it has some powerhouse nutritional benefits. Chock full of fiber and phytonutrients, it’s a GREAT source of vitamins K, A, and C.
It’s delicious, nutritious, and super versatile for cooking.
I love chard raw, shredded or torn into salads or slaws, quickly sautéed with some garlic and olive oil, or tossed into soup or stews for the perfect finishing touch.
But there’s one preparation I come back to again and again.
Simply sautéed in olive oil and lots of garlic, sprinkled with flaky sea salt, and finished with a fresh squeeze of lemon. YUM.
The nice thing is, you can do this with pretty much any green. Spinach, kale, collards, beet greens, etc. It’s a great easy prep-method you’ll come back to again and again.
Check out these beauties!!!
bunches swiss chard (any color)
extra virgin olive oil
head garlic, cloves peeled and thinly sliced
Juice of 1/2 lemon
Sprinkle of flaky sea salt (Maldon is my favorite!)
Wash your Swiss chard throughly (the curly leaves love to capture grit!) and pat dry. Cut the very bottom of the stems off and discard. Slice the rest of the thick stems into 1/2 inch slices. Roughly chop the rest of the leaves (I do this by slicing each leaf into 4 long slices, then roughly chopping crosswise into ~2-inch squares).
Add the olive oil and sliced garlic to a large skillet and cook over low heat, stirring often, until the garlic is tender and just golden, but not browned, about 5 minutes. If the garlic is cooking too quickly, turn down the heat.
When the garlic is tender, add the chard (leaves and stems) and increase the heat to medium. Cook, stirring occasionally, until the chard is just wilted and the stems are crisp tender.
Turn off the heat, squeeze the lemon over the top of the chard, and sprinkle generously with flaky sea salt. Toss quickly to coat, then serve!
Roasted potatoes are something I make all. the. time.
They’re super hands off (just pop em in the oven to cook while you focus on other things), and can be dressed up in tons of different ways.
I love them classically cooked with just salt and pepper. I love them with a paprika-loaded spice rub. I love them tossed with garlic and herbs. And I especially love them tossed in fresh vinaigrette!
Red potatoes are delicioussss when roasted at high heat.
They get a nice crispy golden crust and creamy soft inside. Plus the red skins add a nice pop of color.
Once they’re roasted to perfection, you toss the potatoes with a quick dijon vinaigrette made with fresh garlic and oregano, and let the warm potatoes soak up all the tangy flavors.
Enjoy this simple weeknight classic.
It’s a staple all home cooks should know and love 🙂
extra large red potatoes, cut into 1/2 inch dice
Fresh cracked black pepper
extra virgin olive oil
stone ground mustard
white wine vinegar
minced fresh oregano
Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and add the potatoes on top.
Drizzle the potatoes with olive oil and season well with kosher salt and fresh cracked pepper. Use your hands to toss the potatoes on the sheet to coat evenly with the oil and seasoning. Spread them out evenly on the baking sheet and place in the oven to roast for 20 minutes.
Meanwhile, make the mustard vinaigrette. In a small bowl, whisk together the extra virgin olive oil, mustard, garlic, and oregano.
When the potatoes are done (they should be tender when pierced with a fork and slightly golden) transfer them to a large serving bowl and pour the dressing over top. Toss to coat, taste them, and season as needed with extra salt and pepper. Enjoy right away while still warm!
Mmmm… fresh juice.
I ALMOST asked whether there was a better way to start your morning… but…. coffee.
But, fresh juice takes a solid second place in my book.
My favorite part about fresh juice is the endless flavor combinations.
Fruits, veggies, even herbs & spices. They can all take part.
Right now I’m all about the fall flavors;
Love love love.
You can make some deliciously rich & earthy juices by combining these seasonal produce items.
This week, however, I happened to pick up a gigantic bag of grapefruit.
Since I’m the only one who likes grapefruit in this house… I knew I could never finish the bag before they started to go south.
I have an amazing Champion Juicer, which I use all the time to make delicious fresh juices.
Yes, it’s an investment, but you end up saving a ton of money when you make your own fresh juice, rather than splashing out $8 a pop at fancy juice shops.
Plus, you know it’s the freshest possible, since you literally made it right before your eyes.
It’s a pretty easy process- just assemble the juicer, turn it on, and run the fruits and veggies through the funnel. Fresh juice drains out of the bottom, and the pulp is ejected out of the tube at the end.
Check out my last juice post for some creative things to do with that leftover pulp, and my opinions on juicing vs blending.
In the meantime, I highly recommend investing in a juicer and making this yummy apple grapefruit ginger juice.
It packs a nice punch with the tang from the grapefruit & zing of the ginger, but it’s mellowed nicely by the sweet apple flavor.
This is a fab breakfast juice to go with a weekend brunch, or a nice pick-me-up on the way to work. (check out these super awesome sippable mason jar lids– they make it easy to take juice on the go!)
Um, also, if you haven’t put two & two together yet… owning a juicer = super fresh and tasty orange juice, which = amazing fresh mimosas. 😉
red apples, cored and cut into quarters
grapefruit, peeled & cut into pieces that will fit in your juicer
piece of fresh ginger, peeled
Run the fruit through your juicer, alternating between apples and grapefruit sections. Insert the ginger roughly halfway through the juicing process. Stir the juice with a spoon & serve immediately over ice.