Sassy Swiss Chard with Raisins and Pumpkin Seeds

Sooooo here's what became of the two pounds of Swiss chard that we hauled out of the garden yesterday. Please excuse the sad photo - I was too lazy (and hungry) to set up a decent shot. I realize it looks like one big rendolent mess, but it was really quite yummy.

I've been getting quite bored of "recipes" featuring greens cooked in olive oil with some salt and pepper (can one really even call that a recipe??) so I pulled one from yet another new favorite book, Pretty Delicious by Candice Kumai - you might remember her from Top Chef's first season? Although this is almost as simple, it's got some nice nuances that make it look far more complicated than it is.

Anyway, I love this book because like me, she's not a fan of "diet" food, favoring "smart swaps" and delicious real food that keeps calories to a minimum without sacrificing flavor. Most (if not all) of her recipes can be easily "veganized", which is a big fat bonus.

Enjoy!

Sassy Swiss Chard with Raisins and Pumpkin Seeds
adapted from Pretty Delicious
Serves 6

2 pounds Swiss chard, stem ends trimmed
1/4 cup raw pumpkin seeds
1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1/2 teaspoon sea salt
1 tablespoon fresh lemon juice
1/2 cup golden raisins (I used regular ones since that's what I had, but the golden ones will add a nice color contrast)

Cut the colorful stems from the leaves and slice them cross-wise into 1/4" pieces. Place them in a bowl and set aside.

Next, work in batches to cut the greens into a chiffonade: pile a few on top of each other and roll them lengthwise (think "thick cigar"), then slice them cross-wise into 1/4"-wide ribbons. Place them in a separate bowl, NOT on top of the stems - otherwise you'll have the dig the stems out from underneath like I did. That's what I get for not reading the recipe through first. Lesson learned.

Ahem...toast the pumpkin seeds in a small skillet over medium heat, shaking the pan often, until they're nice and fragrantly toasty, about 3-4 minutes. Transfer to a small non-plastic bowl and set aside.

Heat the oil in a large (really large) non-stick skillet over medium-high heat. Add the onion and salt and cook about 4 minutes, stirring often, until it begins to soften. Next stir in the chard stems and cook those for about 4 minutes until they, too, begin to soften. Then throw in the greens and - you guessed it - stir often. You'll really need to keep stirring to get the fresh stuff down to the cooking surface of the skillet. It looks like an impossible mound but it will eventually cook down. Just keep stirring...it should only take another 4-5 minutes.

Finally, stir in the raisins and remove from heat. Sprinkle with the lemon juice and turn everything out onto a serving platter. Finish by topping it with the toasted pumpkin seeds and enjoy!

Quinoa & Black Bean Salad with Orange-Lime Vinaigrette

I'm crazy for quinoa these days. Mom bought a monster-sized bag so I've been looking for good uses - and this refreshing salad with a fruity twist is definitely one of them. The sweetness of the mangoes, the brightness of the mint, the kick of the jalapeno and the crunch of the jicama make it a groovy little party in your mouth. Woohoooooo!!!

I've also been obsessed with Clean Food - one of my favorite cookbooks that I left for mom in the hopes that she might divine some inspiration. Alas, she enjoys eating food more than making it so I have reclaimed this little baby for myself. There's something about eating clean that seems to replace cravings for "comfort food" with a ravenous desire to eat loads of fruit and veggies, drink gallons of water and tea, and do insane amounts of yoga - a state of being that I sorely need to get back in touch with.

So far, so good!


Quinoa and Black Bean Salad with Orange-Lime Vinaigrette
Adapted from Clean Food by Terry Walters
Serves 8

3/4 cup quinoa
1-1/4 cups water
pinch of sea salt
3 cups cooked black beans (or 2 cans, drained and rinsed)
1/2 cup chopped red onion
1 mango, peeled, pitted and diced
1 cup jicama, peeled and diced
1 cup cherry tomatoes, halved
1/4 cup toasted sunflower seeds (optional)
1/4 cup toasted pumpkin seeds (optional)

Orange Lime Vinaigrette
1/4 cup extra-virgin olive oil
2 tablespoons lime juice
1/4 cup orange juice
2 jalapenos, seeded and minced
1/2 cup chopped fresh mint
sea salt and fresh cracked black pepper

Bring water to a boil and add the quinoa and salt. Cover, reduce heat and simmer until all water is absorbed (about 15 minutes). Remove from heat and set aside to cool.

Combine beans, onion, mango and jicama in a large bowl. Fluff the cooled quinoa with a fork, add to bowl and fold gently to combine.

In a small bowl, whisk together the vinaigrette ingredients. Pour the dressing over the salad and toss to coat.

Fold in the tomatoes and seeds just before serving. Deeeee-lishhhhhh!

Warm Butter-Lettuce Salad with Green Garlic and Fresh Peas

This sweet little summer salad got so many lovely comments I wanted to share this super simple recipe:
5 ingredients. 10 minutes. And my salad-hating Bear LOVED it. Win.

Warm Butter-Lettuce Salad with GreenGarlic and Fresh Peas
adapted from Saveur
Serves 2

2 tablespoons vegan butter or olive oil
1 small head butter lettuce, washed and hand-torn into large pieces
2-3 stalks green garlic, thinly sliced (or 2-3 cloves garlic, finely chopped)
1 cup of fresh or frozen peas
sea salt and fresh ground pepper to taste

Heat 1 tablespoon vegan butter or olive oil in a large skillet over medium-low heat. Add the garlic, season with salt, and cook, (stirring often) until soft but not browned, about 3 minutes. Turn the heat up to medium, add the peas and cook until they're bright green and tender, about 4 minutes.

Stir in the remaining butter or oil along with lettuce and 1 tablespoon of water, season with salt and pepper. Stir until lettuce is just wilted, about 1 minute, remove from heat and serve with breadsticks or some toasted whole-grain rolls.

Great on it's own or a perfect side dish to this pasta or these fritters.

Last-minute Lunch

I definitely have Spring fever these days. As much as I love to cook, sometimes the simplest things are more than enough.

Short on time (and ingredients) today, I surveyed the sad contents of our pre-holiday fridge: 1 tomato
some leftover corn, and a couple of scallions on their last legs. Hmmm...

I scrounged up a lone can of kidney beans, a little salt, some Trader Joe's Lemon Pepper (my new obsession) and voila! A protein-rich, oil-free, flavor-full salad that took less time to make than to post!

Bistro Caesar Salad

This is absolutely, hands down, the most delicious and ridiculously simple eggless Caesar salad I've ever had. EVER. I nicked it from a friend in 1993 and I've been making it ever since. My sister-in-law hates Caesar's but she loved this one - it's consistently amazing every time!

Ironically, it's usually the raw eggs and anchovies that (understandably) freak people out about Caesar's - well, problem solved! This one never had eggs and the anchovies are easily left out.

My Weird Fetish for Brussels Sprouts

Yeah, I don't know what's up with this either. But the avocados are getting worried.

Alas, avocados aren't in season right now so I need a surrogate. Why Brussels sprouts? Well, for one, they are in season.

Believe it or not, my husband (who, henceforth, shall be known as "the Bear") absolutely loved this.
And he HATES sprouts!
Score.

Photo & Recipe courtesy of La Vita Saporita

CITRUSY PEAR & BRUSSELS SPROUT SALAD

12-16 raw Brussels Sprouts, washed and thinly chopped (toss cores)
1 pear peeled and chopped
A handful each of raw sunflower and pumpkin seeds
A handful of dates, pitted and chopped
1 tablespoon extra-virgin olive oil (or a few Misto spritzes)
2 tablespoons lemon juice
Ground sea salt and cracked black pepper (to taste)
Optional: a couple of turns of ground coriander seeds

yields: 2 cups (approximately one soup bowl or two small plates)

I bet it will be even better with some fresh avocados. But then again, isn't everything?