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
Author: Amelia Saltsman
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
Author: Daniel Patterson
Author: Angelo Pellegrini
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
Author: Faith Heller Willinger
Make and share this Kale and Apple Salad With Pancetta and Candied Pecans recipe from Food.com.
Author: evelynathens
Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish.
Author: Raquel Grinnell
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Make and share this Swiss Chard and Herb Tart recipe from Food.com.
Author: dicentra
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
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
Author: Chris Morocco
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
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're...
Author: Ignacio Mattos
I made this recipe up on the fly when I wanted to use up my cucumbers and swiss chard from the local farmer's market. This made a perfect side and the...
Author: ArtsyBakingGeek
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
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
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
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
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: Dawn Perry
Nice, light version of a torta. Substitute spinach, kale, or beet greens if you can't find (or dislike) Swiss Chard
Author: ceilmary
Make and share this Chard in Dijon Mustard Sauce recipe from Food.com.
Author: dicentra
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
Author: James Beard
I'm on the look out for healthy vegetarian recipes that I think I may like and I think this may be one from Super Food Ideas.
Author: ImPat
Author: Sara Dickerman
Toasted, thinly sliced baguette turns a sweet and savory dish of greens tangled with raisins, pepper flakes, and Parmesan into cocktail party fare.
Author: Cal Peternell, Chez Panisse Restaurant and Café
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
Author: Sophie Dahl
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani