So, when Jess shared this Gluten-Free squash and Swiss Chard casserole with me, I had a feeling I'd found what I'd been looking for. We're very grateful to Alta Mantsch of Tasty Eats at Home for sharing this recipe with us.
Tag: Swiss Chard
Swiss chard is one of our favorite greens – we eat it steamed, in omelets, in meatballs, and I’m constantly trying new ways to prepare it. This Swiss chard and tahini salad may be my new favorite. It is definitely Jess’s. After tasting it she said, “Can you please make this every day?”
This frittata is full of flavor and incredibly healthy, since Swiss chard is a nutrient dense vegetable that is rich in dietary fiber. I think it's a perfect dish for a weekend brunch, but could easily work for dinner, too.
I’ve always been reluctant to make chard – probably because it wasn’t something my family ever made when I was growing up. Now that I'm consuming only local foods I figured what better time to give it a try. I wish I'd tried it years ago. It’s easy to prepare, delicious and so good for you.
Leafy green vegetables are low in fat, high in dietary fiber, and rich in folic acid, vitamin C, potassium and magnesium. They also contain phytochemicals, such as lutein and beta-carotene. And a new study shows that eating green leafy vegetables may reduce risk of type 2 diabetes.
This is an ingenious Middle Eastern dish, and another example of how Mediterranean cooks never let a thing go to waste.
I love the way red chard bleeds into the beans, tingeing them with pink. The herbs add dimension and color to this comforting dish.
I worked in Athens for a year and had a chance to eat a lot of wonderful local Greek food. This recipe was inspired by a traditional dish made with rice and spinach. I’ve changed some of the ingredients, but the lemon flavor that I loved so much in the original recipe remains the same.
Truccha is the signature omelet of Provence and my favorite of all of the omelets of this region. It’s packed with Swiss chard and lots of garlic. If I have greens lying around (not always chard, mind you; beet greens will do just as well, as will spinach), as often as not they’ll end up in a truccha.
