Chard and Veggie Saute

Swiss Chard and Veggie Saute

You know those nights when you’ve gotten to the end of the week and have a bunch of leftover veggies in your fridge?

A couple carrots… some celery and onion, tomatoes, and maybe some fresh herbs?

Most people use ’em up in a simple soup or salad, but I’m here to tell you a secret…

Cheesy Swiss Chard and Veggie Saute

You can cook them up in an easy veggie saute!

Just add beans, greens, olives, and cheese & you’ve got a filling and super healthy dinner.

I know. It sounds a little weird… but trust me…. it’s delicious! And it’s one of those dinners you can feel good about eating. The warm cheesy veggies and creamy beans leave you feeling light, nourished, and full of energy.

Easy Swiss Chard and Veggie Saute

When I make dinners like these, I usually don’t follow a recipe. I just saute up all the veggies in the fridge, add whatever beans, greens, olives, and cheese I have on hand, top with a splash of vinegar or lemon juice and call it a day.

But if you’ve never made a saute like this before, it can help to have a framework. Follow this recipe to get the basic idea down, then customize it yourself next time the mood strikes. It’s also great with feta, goat cheese, or even blue cheese, kidney beans, white beans, or black beans, and any sort of greens- kale or collard greens are delicious too. Have fun with it!

Simple Swiss Chard and Veggie Saute

Chard and Vegetable Saute

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Prep35 mins
Cook25 mins
Total1 hr
Servings: 4


  • 4 oz white button mushrooms, sliced
  • Several tablespoons extra virgin olive oil or oil of choice
  • Kosher salt and ground black pepper
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 3 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 head of garlic, cloves peeled and thinly sliced
  • 1 bunch red chard, stems thinly sliced, leaves roughly chopped
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1 15 oz can black olives, drained and halved
  • 1 bunch green onions, thinly sliced
  • 1/2 bunch parsley, minced
  • 1 cup halved cherry tomatoes
  • Juice of 1 large lemon
  • 3/4 cup shaved Parmesan cheese
  • 1 cup halved ciliegine, small balls of water packed fresh mozzarella cheese


  • Add a drizzle of extra virgin olive oil to a large non-stick saute pan and warm over medium-high heat. Add the sliced mushrooms, season with a sprinkle of kosher salt and pepper, and cook for about five minutes, stirring occasionally, until golden brown. Remove the mushrooms from the skillet and set aside on a plate.
  • Add 2 more tablespoons of olive oil to the skillet and add the onion. Reduce the heat to medium and saute until the onions are soft and just turning golden, about 5 minutes. Add the carrots and celery and saute another 5 minutes until softened.
  • Increase the heat to medium-high and add the bell pepper. Cook for 2-3 minutes until the bell pepper just starts to soften.
  • Reduce the heat back to medium and add the garlic and swiss chard. Cook, stirring to incorporate the greens, for about 1 minute or until the chard has started to wilt. Add the garbanzo beans, olives, green onions, parsley, cherry tomatoes, and reserved mushrooms. Let cook for 1 minute until warmed.
  • Turn off the heat, drizzle the juice of 1 lemon on top, stir in the parmesan and mozzarella cheeses, and season well with kosher salt and ground black pepper. Enjoy right away with a hunk of crusty french bread on the side.
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Fried Egg Avocado Toast

Fried Egg Avocado Toast

Alright, so avocado toast is EVERYWHERE these days.

But that doesn’t mean it isn’t absolutely delicious.

I actually make avocado toast all the time for breakfast.

I love it every way imaginable.

Freshly sliced avocado on sourdough toast drizzled with high quality extra virgin sea salt and thick flakes of Maldon sea salt…. Mashed avocado on toast with sliced Havarti cheese and freshly sliced cucumber….

But it’s even more satisfying when topped with a runny fried egg. Yep, when I top my avocado toast with a runny egg, I serve it on a plate with a fork and knife and dig right in. The creamy orange yolk oozes out over the creamy avocado and crunchy toast, creating a decadent sauce that you can scoop up with each bite.

It’s. So. Good.

And super duper filling.

Serve with a fresh grapefruit for a refreshingly light side, and feel yourself full and fueled well through lunchtime. Enjoy!

Fried Egg Avocado Toast

Fried Egg Avocado Toast

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Cook10 mins
Total10 mins
Servings: 1


  • 1 large slice sourdough toast
  • 1/2 large avocado
  • 1/2 tablespoon mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • dash of Tapatio hot sauce
  • 1 large egg
  • splash of oil for frying
  • Kosher salt and freshly ground black pepper for finishing
  • Optional: 1 large grapefruit to serve on the side


  • Toast the sourdough bread and set aside.
  • Meanwhile, remove the pit from the avocado and use a knife to cut the avocado flesh into cubes while still inside the skin. Use a spoon to scoop the diced avocado into a small bowl. Add the mayonnaise, garlic powder, salt, and Tapatio and mash with a fork until smooth.
  • Spread the avocado mixture on the toasted bread & set aside.
  • Add a splash of oil to a small nonstick skillet and warm over medium heat. Add the large egg and pan fry for about 1 minute. Flip with a spatula and cook for about 20 seconds longer, or until cooked to your liking (I like to keep my yolk runny). Use the spatula to transfer the fried egg to the avocado toast. Season with kosher salt and freshly ground black pepper to taste and serve. Enjoy with a grapefruit on the side if desired.
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Chilled Peanut Noodle Salad with Crispy Tofu

Chilled Peanut Noodle Salad with Crispy Tofu

Tender noodles coated with a creamy sesame-peanut sauce, tossed with crispy tofu pieces, refreshing cucumber and bell pepper, and brought together with a pop of fresh cilantro and sesame seeds.

Sounds delicious, right?

Good. Because it’s what I’m bringing to you in this latest blog post:

Chilled Peanut Noodle Salad with Crispy Tofu

Cold Peanut Noodle Salad with Crispy Tofu

Chilled pasta salads are a great way to mix up a boring spaghetti routine.

Yeah, you’re still eating pasta, but somehow, serving it cold makes it feel like a new, exciting, and refreshing dish.

Especially if you stray away from the typical Italian flavors, and go Asian instead. Plus, Chinese egg noodles cook even MORE quickly than Italian pasta. Win win.

Chilled Peanut Noodle Salad with Crispy Tofu and Sriracha

Peanut sesame noodles hit all the right notes.

Okay, I have a picky palate, so rather than just combine oil, vinegar, peanut butter, and tahini, I prefer a more complex sauce spiced up with fresh ginger, garlic, and shallot.

Andrew Zimmern (of Bizarre Foods fame) published a recipe for authentic Sichuan noodles with the most amaaaaazing peanut sesame sauce, and ever since making it, I can’t use any other sauce.

Cold Peanut Noodle Salad with Crispy Tofu and Vegetables

So, this noodle salad features Andrew’s perfection of a sauce, plus some extra veggies and tofu to make it a meal instead of a side dish. (Thanks Andrew!)

This meal does require a lot of chopping, but I promise the end results are worth it. Don’t skimp on those sauce ingredients… the sauce is what makes the dish! It’s the perfect balance of salty and savory with a hint of acid and sweetness. And it does a wonderful job of coating the noodles, veggies, and tofu without feeling gloopy.

The final dish is a refreshing, light noodle salad with tons of flavor.

Trust me, this one is a crowd pleaser.

Chilled Peanut Noodle Salad with Crispy Tofu - Overhead Shot

Chilled Peanut Noodle Salad with Crispy Tofu

No ratings yet
Prep20 mins
Cook30 mins
Total50 mins
Servings: 6


  • 14 oz extra firm tofu
  • 1 tablespoon minced ginger
  • 1/3 cup soy sauce
  • 3 tablespoons sesame oil
  • 3 tablespoons peanut butter
  • 3 tablespoons granulated sugar
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons dry sherry
  • 1 clove garlic, peeled
  • 3 tablespoons tahini
  • 1 small shallot, minced
  • 5 tablespoons roasted, unrefined peanut oil
  • 3 tablespoons vegetable oil
  • 12.3 ounces medium Chinese egg noodles
  • 1 cucumber, halved lengthwise, seeds removed, cut into small matchsticks
  • 1 red bell pepper, seeds removed and cut into small matchsticks
  • 1/3 cup minced cilantro
  • Sesame seeds, for garnish


  • Take the tofu block out of the watery brine and dab it with paper towels to dry it off. Wrap the tofu in a fresh set of paper towels, set on a plate, and place something heavy, like a large cookbook or small saucepan on top to "press" the liquid out. Let sit for 15 minutes while you prep the sauce.
  • To make the sauce, add the ginger, soy sauce, sesame oil, peanut butter, granulated sugar, rice vinegar, dry sherry, garlic, tahini, shallot, and 3 tablespoons of peanut oil to a small food processor or blender and blend until smooth. Pour into a bowl and place in the refrigerator while you finish prepping the rest of the meal.
  • Unwrap the tofu and discard the paper towels. Cut the tofu into 1/2 inch cubes and set aside. Pour the 3 tablespoons of vegetable oil into a large nonstick skillet and warm over high heat. Add the tofu and pan fry on all sides until golden brown. Remove the crispy tofu to a paper towel lined plate and set aside.
  • Next, bring a large pot of salted water to a boil and add the egg noodles. Cook according to package directions, until al dente (4 minutes, for the brand I used). Drain the noodles in a colander and run under cold water until the noodles are cooled. Shake to drain any excess water and blot dry with paper towels. Transfer to a large serving bowl and toss with 2 tablespoons of the peanut oil.
  • Add the refrigerated peanut sauce to the bowl of noodles and toss to coat well. Add the crispy tofu, cucumber, bell pepper, and cilantro. Toss again lightly to combine. Scoop into individual serving bowls, sprinkle with sesame seeds, and enjoy!
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Inspired by Cold Peanut-Sesame Noodles from Food & Wine Magazine / Andrew Zimmern

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