chard

Easy Chard Gratin; meeting more of the family

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I originally made this gratin with spinach – frozen spinach, actually.  I always keep a bag of frozen spinach in the freezer and this is a perfect quick vegetable dish when the fridge is empty. Then I branched out… and discovered it works with any vegetable.  Or, at least it works with all the ones … Continue reading…

Summer Braised Turkey with Chard, Tomatoes and Basil; the update

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Deconstructed Turkey Rolls I don’t like that term…. Deconstructed. I hear it often on the Food Networks. On the one hand, I think it sounds a bit pretentious and self-aggrandizing. On the other hand, it sounds as if the chef either wasn’t capable of coming up with a better name or simply couldn’t be bothered. … Continue reading…

Chard and Tomato Quiche; the update

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I haven’t made a quiche in long time. But I have so much chard in the garden and I wanted to do something different. And I had 3 ripe tomatoes. This is a ‘side dish’ quiche…. just the rice and vegetables.  We had it with grilled chicken breasts. Of course, you could just add a … Continue reading…

Sauté of Chard and Zucchini with Feta

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Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach. In the US the leaves are eaten. Here the stems are eaten. We eat it all. In the US green summer squash are called by the Italian name: zucchini.  The other colors are simply summer squash…. Here, and in Great Britain, all summer … Continue reading…

Stuffed Chard Leaves, the update

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Did I mention that the chard is exploding? I was paying such close attention to the lettuces and spinach that I ignored the chard. When I looked the chard leaves were rather large….. I prefer smaller chard leaves and stems – for everything but stuffing. Last summer I stuffed chard leaves with mushrooms to serve … Continue reading…

Chard and Chicken Stir-Fry on Barley

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The cool rainy weather followed by warm sunshine have done wonders for my Rainbow Chard. I've mentioned in prior posts that Americans use the leaves and discard the stems while the French use the stems and discard the leaves. We eat it all. But the two parts require different cooking times.  The leaves I treat … Continue reading…

Beef, Cabbage, Chard and Bean Soup; and more soup!

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It’s soup season I love soup season. There’s just something about a kettle of soup simmering slowly, perfuming the kitchen, that warms the cockles of my heart. I love sll soups: thick, thin, creamy, chunky, puréed or not. They’re easy to make – a good soup doesn’t need a recipe so how can you mess … Continue reading…