Showing results 1 - 20 of 31 for chard.
This gratin will convert those wary-of-green-vegetable eaters to greens lovers. A simple white sauce lightly coats Swiss chard leaves, and a topping of cheese and crisp breadcrumbs seals the deal. For a different presentation, bake in individual gratin dishes or ramekins rather than one large dish. Make up to a day ahead and keep in the fridge until ready to serve.
Whether served hot or at room temperature, this torta is sure to impress. When thawing the puff pastry, make sure that it doesn't get too warm. To work with it easily, you want it to be pliable, but still a bit cold.
Serve this quick and easy side dish with roasted meats or vegetables.
Flavorful chard is an excellent match for smoky bacon and sweet apple in this dish that celebrates fall's flavors, including organic Gala apples in season.
Sweet, tender sautéed swiss chard combines with salty asiago fresca cheese to create the filling for this seared flank steak. The flank steak pinwheels set a striking presentation with their vibrant green stuffing. Try the Dijon vinaigrette with a side salad or grilled vegetables as well. Ask your butcher to butterfly the flank steak for you.
A bed of greens makes a delicious accompaniment to salmon. Serve with brown rice or buttered pasta.
A bed of greens makes a delicious accompaniment to salmon. Serve with buttered rice or pasta if you like.
Any fresh chard will do, but rainbow chard is beautiful in this simple sauté that highlights the rich flavor of chard with added protein from the peas and a little kick of red pepper.
Delicate veal scaloppini is excellent paired with vibrant rainbow chard and hearty barley. Begin cooking the barley first and all the elements of this meal should come together at the same time.
Layered potatoes, cheese and tender greens make a lovely skillet cake. This can be the perfect side to accompany a roast chicken or to serve with a cup of soup for a warming lunch.
A few tablespoons of unsalted pumpkin seeds would make a festive garnish to this sweet and tangy greens dish; use them in place of or in addition to the walnuts if you like.
A hearty combination of mushrooms, greens, onions and beans makes a tasty filling for corn tortillas.
These flavorful eggs are easy to bake up for a cozy breakfast with friends or family, and they also easily double for a crowd. You can garnish the eggs with an herb of your choice (basil, thyme or chives are excellent) and serve with thick slices of your favorite bread.
Vitamin-packed swiss chard is always a great choice for a healthy meal. It's full of everything from vitamins C, K and A to potassium and dietary fiber. And it's delicious to boot!
This date-worthy recipe proves that healthy budget meals aren't boring! As good as or better than a restaurant entree, it features salmon raised by our farmer partners committed to producing the most environmentally friendly farmed seafood. We source only from farms that meet our unique, industry leading Quality Standards for Aquaculture. Those standards never allow antibiotics, added growth hormones or poultry and mammalian by-products in feed.
Toasting fresh corn kernels in a dry pan makes them a sweet and nutty garnish for this healthful summer recipe. Add a side of quinoa and a salad of sliced tomatoes and basil to make it a complete meal.
This soulful stew with crisp bread slices makes an elegant meal that can be prepared in less than 30 minutes. If you prefer, you can substitute an additional cup of stock for the wine.
These stuffed leaves look like red ribbon-wrapped gifts and are delicious served hot or cold. Brown and wild rice combines with onion, garlic, pine nuts, raisins and goat cheese for the sweet and savory filling. Ghee, clarified butter, adds a subtle nutty flavor. If serving hot, garnish with lemon or additional olive oil. If cold, go with yogurt, sour cream, cucumber or dill sauce.
Parmesan-and-parsley dumplings simmering in rich chicken stock help thicken this sauce. If you don't have the time to make your own stock, use two pounds of boneless skinless chicken breasts simmered for a half hour in three quarts of chicken stock. Just dice the chicken breast when cooked, and save the broth for the body of the dish.
From The Whole Foods Market Cookbook
Here's a great way to use leftover turkey or chicken and wild rice. Enlist help from the kids for rolling up the leaves.
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