Posts tagged ‘chard’

Lentil stew

My husband is not a huge fan of Swiss chard, which has been in our CSA boxes for the past few weeks, but he loves anything with curry, so this soup turned out to be a winner. I adapted the measurements a little to make it thicker, and topped it off with some brown rice, skipping the yogurt.


Curried Red Lentil Stew with Swiss Chard, adapted from Bon Appetit magazine, and recommended by Liz

2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
6 cups chicken or vegetable broth
1 small bunch Swiss chard, tough stalks removed, coarsely chopped (about 5 cups)
2 cups lentils
1 15-ounce can garbanzo beans (chickpeas), drained
Plain yogurt
Hot, cooked rice, if desired

Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.

Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with sour cream (or plain yogurt).


June 24, 2008 at 4:33 pm 4 comments

Quinoa chard pilaf

A few months ago, as a coworker of mine was telling me why he considered certain conventional foods disgusting (I’ll spare you the details), he mentioned his deep love for quinoa. I’d never heard of it, but the next time I was in the bulk food section at a local natural food store, I saw it was on sale. So that was enough to sell me. I picked up a bag and brought it home, but I never had a use for it until I ran across this recipe that combines quinoa and chard. Apparently this grain is high in protein, and it really puffs up when you cook it. So that’s to warn you that this recipe makes a lot of food, and that’s even after I cut it down. The original called for mushrooms, but since I don’t like ’em (much to my husband’s dismay), I took one reviewer’s advice and added a can of tomatoes instead, which worked nicely.

Quinoa Chard Pilaf (adapted from

1 tablespoon olive oil
1/2 large onion, diced
3 cloves garlic, minced
1 1/2 cups quinoa, rinsed
1/2 cup lentils
Can diced tomatoes with Italian seasoning
2 1/2 cups vegetable broth
2 cups swiss chard, stems removed and chopped roughly

Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and tomatoes. Pour in the broth. Cover, and cook 20 minutes.
Remove the pot from heat. Gently mix chard into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

June 19, 2008 at 11:31 pm Leave a comment

Animal, Vegetable, Miracle

Shortly after I started this blog, I realized I better finally read the local food treatise “Animal, Vegetable, Miracle.” Since Barbara Kingsolver wrote one of my favorite novels, I’m not sure why I hadn’t read it earlier. But now I have, and you should too. I’ll admit I took to skimming certain parts, as she waxed on about the superiority of local, organic food. But for the most part it was informative, funny and inspiring, as her family set out to eat almost all local food for a year. The whys behind that decision were eye-opening, as she and her husband laid out the negatives of our current food system: tasteless grocery-store vegetables, wasteful use of fossil fuels, the overabundance of pesticides and the superbugs they create, loss of heirloom varieties and the fact that most of us have no idea of what it takes to get food to our plates. Besides helping me rethink produce, the book has challenged me on factory-farmed meat. But I won’t get into that here, at least not today.

One of my favorite parts of the book were the seasonal recipes and meal plans written by the author’s daughter, Camille. So when we got almost all the ingredients for one intriguing recipe in this week’s CSA, I was eager to try it. It made a full plate of food and didn’t disappoint.

You can find the original recipe for Eggs in a Nest here. I give more exact measurements and scale it for two  in the link below. But first, check out the action shot captured by my husband:


June 10, 2008 at 12:20 am 1 comment

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Weekly menu

-Sesame chicken
-Black bean burgers with sweet potato fries
-Salad with hot bacon dressing and corn on the cob
-Tomato and bacon frittata