This is my easy recipe for Swiss chard – I love the flavor of this healthy superfood (excellent source of vitamins A & C and fiber), so I don’t do much to mask the taste. If your kids won’t eat this, try pureeing it with a bit of the cooking liquid or chicken stock. You can easily substitute kale if you wish (I prefer the taste of Swiss chard as I find it a tad less bitter).
Weeknight Swiss Chard
2 bunches of Swiss chard (or kale), rinsed and chopped
1 tablespoon plus 1 teaspoon fresh lemon juice
3/4 teaspoon sea salt flakes
1/4 teaspoon freshly ground pepper
Boil 12 cups of water in a large pot and add Swiss chard leaves and stems so they are submerged in the water. Cook over medium heat for 10 minutes. Drain in colander, pressing with back of a spoon to remove any excess water. Return Swiss chard to the pot and add lemon juice, salt and pepper. Serve warm.
I am obsessed with this salad dressing. My whole family is. Once you get all of the ingredients, it’s not hard to make and it keeps in the fridge for a week. We love it on top of mixed greens and my boys love it as a dipping sauce for raw veggies (peppers, carrots, cherry tomatoes, cucumber, avocados). I’ve even tossed it into some leftover quinoa. It’s good on everything! This was the first recipe I tried from Gwyneth’s cookbook “It’s All Good” and I’ve been hooked ever since. Enjoy!
I love this simple arugula salad – the peppery arugula, the nuttiness from the toasted pine nuts, and the zing from the sherry vinegar make a nice combination. This is great served with a grilled cheese or pizza!
Arugula, washed and patted dry
1 tablespoon pine nuts
1 tablespoon sherry vinegar
2 1/2 tablespoons extra virgin olive oil (good quality)
Sea salt flakes (Maldon)
Toast the pine nuts in toaster oven for 2 minutes or until lightly browned (be careful not to burn!) Set aside to cool. In a small bowl prepare sherry vinaigrette: combine 1 tablespoon sherry vinegar and a pinch of sea salt flakes; whisk in 2 1/2 tablespoons of extra virgin olive oil. Grab three handfuls of arugula and toss into a medium mixing bowl. Add pine nuts and as much sherry vinaigrette as you desire. Toss and season to taste with more salt, if needed.
I’m always looking for yummy cauliflower recipes since it’s so good for you (filled with nutrients, antioxidants, fiber, and cancer-preventing potential). I hated cauliflower growing up (I think it was just steamed with little to no seasoning – blech!) Now I do love it, roasted or puréed. This is a tasty recipe, but next time I might lower the cooking temp from 425 to 400 degrees (as you can see, my florets got pretty charred!)
Pre-heat oven to 425°. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
4 large carrots cut into matchsticks (about 4 cups)
Coarse sea salt
A couple of drops of hot toasted sesame oil
1 teaspoon soy sauce or Tamari
1 tablespoon toasted black sesame seeds
Heat the olive oil in a large non-stick skillet set over high heat. Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just 30 seconds or so. Add the carrots and stir to combine them with the gingery oil. Add a big pinch of salt and 1/4 cup of water and turn the heat down to medium-high. Cook until the carrots just begin to soften and the water evaporates, 4-5 minutes. Stir in the sesame oil, soy sauce, and sesame seeds and serve.
This is how my Mom prepared acorn squash growing up.
Acorn Squash with Brown Sugar
Serves 2 – 4 (2 halves or 4 quarters).
1 acorn squash
1 tablespoon unsalted butter
1 tablespoon plus 1 teaspoon brown sugar
Rinse the entire squash and place it in a baking dish, resting in about 1 inch of water. Bake at 350 degrees for 1 hour. Insert knife into squash to make sure it is cooked (knife should slide in easily). Remove squash from oven and let cool slightly on a cutting board. Cut squash in half and scoop out seeds and toss. Top the acorn squash halves (or quarters) with butter and brown sugar. Serve immediately.