A simple pie with a biscuit-like, no-roll crust that is incredibly versatile: As is, it makes a lovely lunch or elegant side.
Author: Mark Bittman
Adapted from the Foods of the Greek Islands. Posted for ZWT6. From Cyprus. To substitute canned black-eyed peas, drain a 16-ounce can and combine with...
Author: Chocolatl
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense,...
Author: Tracy Pollan
I don't do well growing spinach in my summer garden (too hot, it bolts) but Swiss Chard does very well. This recipes sounds like a great way to use it!...
Author: MA HIKER
Chickpeas and Swiss chard both have an earthy nuttiness that is particularly suited to creating full-flavored vegetarian soups. This soup is brothy; to...
Author: JackieOhNo
This is not a traditional lasagna, but it's good! The sweetness of the onions is offset by the chard.
Author: SweetySJD
I've been growing swiss chard lately, and it is abundant. I've been going through a bunch of recipes with it, and just love the stuff. This is a modification...
Author: MC Baker
Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm...
Author: Rhoda Boone
Make and share this Swiss Chard With Raisins and Pine Nuts recipe from Food.com.
Author: Nolita_Food
Nice, light version of a torta. Substitute spinach, kale, or beet greens if you can't find (or dislike) Swiss Chard
Author: ceilmary
Author: Angelo Pellegrini
Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced "keen-wa") was considered the "mother grain" that kept...
Author: Rita1652
From Fit Yoga, February 2009. This was delicious and very flavorful. I used the zucchini, and all vegetable broth instead of water. Serve warm, not hot,...
Author: yogiclarebear
Author: Amy N-B
Mom would prepare this for us often when fresh chard from Dad's garden was plentiful. When I finally wrote down the recipe, Mom couldn't give me exact...
Author: COOKGIRl
Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish.
Author: Raquel Grinnell
Author: Tana Amen
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Author: Sara Dickerman
This is a really old method of cooking swiss chard. It is very tasty. We serve this with boiled potatoes, and a mixture of apple cider vinegar, water and...
Author: cuisinebymae
While you can use any green you like, a mix of tender and sturdy ones-some bitter and some hot-gives the best balance to the final dish.
Author: Claire Saffitz
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
Author: Chris Morocco
Called Mtabel Al-Silek in Lebanon, this is good for using up the ribs of Swiss chard leftover from recipes where only the leaves are used. Can be used...
Author: Sharon123
Author: Dave Purdy
Author: Dawn Perry
Make and share this Chard in Dijon Mustard Sauce recipe from Food.com.
Author: dicentra
Make and share this Kale and Apple Salad With Pancetta and Candied Pecans recipe from Food.com.
Author: evelynathens
Make and share this Swiss Chard With Cannellini Beans and Tomatoes (Boston Globe) recipe from Food.com.
Author: Cookie16
This is a very simple Croatian dish. I added garlic and mushrooms to my Blitva. I added the garlic to the onion when it was cooking, then added the mushroom...
Author: Chef Joey Z.
Author: James Beard
Caramelized onions are rich and flavourful, then stirred with white beans, letting the flavours meld. Garlic is sauteed with chard, then it is all tossed...
Author: Laurie150
I thought after using this site for a while that I'd post one of my favorite recipes. It's adapted from Gourmet Magazine, and it's perfect for winter holidays...
Author: Ames Shaps
Author: Alison Roman