Roasted Rainbow Chard

One thing that I have learned the deeper I get into cooking vegetables is that roasting is the name of the game.  It releases sweetness, is simple, and in my opinion showcases vegetables flavors in the best kind of way!  I am constantly on a search for any new vegetable to roast and this one is likely a shocker! Rainbow Chard....who woulda thunk it?  Prior to this recipe, I always looked longingly at that dark leafy green in the produce section, perplexed at how in the world to cook it.  Now i'm literally cooking it weekly.  I found this little gem off the 'ol internet - go figure :) Enjoy and eat those greens!!

1 bunch rainbow chard - stems and leaves separated

1 large onion, chopped

3 TBSP olive oil, seperated

salt and pepper

4 oz feta cheese (vegetarian optional)

Preheat the oven to 400 degrees.  Chop both the onions and chard STEMS and toss them with one tablespoon of olive oil and season with salt and pepper.  Roast these in the oven on a baking sheet in a single layer for about 15 minutes.  While roasting, toss the chard LEAVES in 2 tablespoons of olive oil and season with salt and pepper.  After the 15 minutes of roasting stems is complete, add the leaves to the onion/stem mixture.  If using feta, add this to the top of the leaves.  Roast everything for another 15 minutes.  Once you take this out of the oven, toss it all around and allow it to cool a little. This stuff is SOOOO good, and even better the next day.  You will be a little amazed just how small that huge bunch reduces to!

Walnut and Sage Wild Rice

In my opinion, wild rice is a food that it wildly under-utilized... It packs an intense flavor and perfectly compliments so many dishes.  In this recipe, I pair it with sage and walnut to create a very hearty and somewhat rustic feeling dish.  Shhh.... this is a re-make from my Wild Rice Stuffed Squash back in January it of 2009! Its so yummy it deserves a come back!


1 cup wild rice (I used brown/black/wild)
2 veggie bouillon cubes
2 tablespoons olive oil
1 teaspoon cider vinegar
a small yellow onion
2-3 stalks of celery
1/2 cup chopped walnuts
1 1/4 teaspoon dried tarragon
1 1/4 teaspoon dried sage
a dash of garlic powder and salt
ground black pepper to taste

Start cooking the rice according to package directions, but dissolve one veggi bouillon cube for every cup of water the package cooking directions call for. This step generally takes up to 50 minutes.  Chop the onion, celery, and walnuts. About 15-20 minutes before the squash is complete, heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is transluscent, the celery is on the soft side, and the walnuts are a little toasted.  Turn off the flame and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. Add the cooked rice to the onion mixture and allow the flavors to all blend

Garden Ratatouille

Speaking of ways to use up all the spring/summer garden veggies..... Ratatouille! So sorry to everyone who has been asking for this recipe, but Ive been off getting hitched! :) This stuff is a crowd pleaser....delicious if I may say so myself. Case in point, every person Ive made it for has been asking me to get it up on the site ASAP. Go get ya' some!!

Tip: cut all your veggies up prior to beginning cooking. Also, aim for all the veggies, except tomatoes, to be diced up to about the exact same size for even cooking. This is all 100% fresh!

3 TBSP olive oil

2-3 cloves of garlic, minced

1 1/2 cup small diced yellow onion

2 cups of small diced eggplant

1/2 tsp thyme

2 cups small diced red, green, or yellow bell pepper (I like to use a variety)

2 cups zucchini squash (or any variety of squash in your garden)

1 1/2 cup Roma tomato, peeled and diced

1 TBSP basil, thinly ribbon cut

1 TBSP parsley, minced

Salt and pepper

You cook this dish in phases, all particular to required cooking times. Additionally, I tend to season a little at every layer and then more liberally to taste at the end.

Start by sauteeing your onions and garlic in olive oil until carmelized, about 7 minutes. Next, add the eggplant and thyme, about 5 minutes. Add the bell peppers and squashes, cooking another 5 or so minutes. Finally, add the tomatoes, basil, and parsley, cooking the last 5 minutes. Cook more or less until a good consistency is achieved. Season and enjoy! I serve this solo, over pasta, over lettuce, or over rice. Add to an egg eater's omelet for rave reviews....