Fresh Ingredients
2-3 leaves kale, chopped
2-3 leaves chard, chopped
1 tsp fresh rosemary, chopped
1-2 cloves garlic, minced
PantryFare
1 can chickpeas
1 can diced tomatoes (or 4 fresh plum tomatoes)
1/2 cup quinoa
1/2 cup vegetable broth
Spices and Oils
1 tsp olive oil
1 tsp corriander
1 tsp Italian herbs
dash of red pepper flakes
Put the olive oil, garlic, all spices and herbs in a soup pan or large skillet. Saute on medium heat for a couple minutes. Add the vegetable broth. Drain and rinse the canned chickpeas. Add them along with the tomatoes, quinoa to the seasoned broth. Layer the kale and chard on top, cover pan and cook 15-20 minutes.
For cold leftovers, place on a bed of Romain leaves.
Serves 3-4
July 1, 2010
This recipe was found in the St Petersburg Times. It is fairly easy to prepare as long as you provide some extra time at the end to wash up the pans. The flavors are wonderful and it lends itself well as a stuffing for peppers if you’re inclined.
Fresh Ingredients
1 butternut squash, peeled and cut into 1” pieces
1 pound chard, trimmed and shredded
2 cups chopped onion
¼ cup grated Parmesan cheese
Pantry Fare
8 oz bowtie pasta
2 – 15 oz cans white beans, drained and rinsed
Spices and Oils
2 T olive oil
½ tsp cumin
½ tsp salt
3 T lemon juice
Toss the cubed squash with the salt, cumin, and olive oil.
Roast the squash at 475 degrees approximately 25 minutes. (Use cooking spray on your baking sheet!)
Heat 1 tablespoon olive oil in skillet and cook 2 cups chopped onions until soft and slightly browned.
Meanwhile cook 8 oz bow tie pasta in plenty of lightly salted water. Just before it has finished cooking add the chard and canned beans.
Drain the pasta mixture and toss with lemon juice, Parmesan cheese, and the cooked onions.
Makes 6 servings.
November 17, 2009
