Sunday, March 27, 2011
rainbow chard romance
i have had a few people tell me of the delights of rainbow chard. but i had NO IDEA that it was the MOST DIVINE green on the planet! it is like spinach but more robust and somehow naturally salty! WHAT? perfection. you could add a little garlic and lemon to this but i don't even want it. i drizzled some olive oil in a pan, heated her up and wilted the chard down and that's the only way i need it.
this meal is fantastic. i could eat it every day. add a meat to it if you like or enjoy as is! serves 2.
Roasted Balsamic Carrots
6 carrots, cut into quarters
olive oil, for drizzling
dash of salt
3 tbs balsamic vinegar
1.5 tbs honey
preheat oven to 425. toss carrots in olive oil and salt and place in a roasting pan in the oven for 25 minutes or until ends begin to darken. in the meantime, combine vinegar and honey in a saucepan and let boil away for a few minutes on medium high until a nice glaze has formed. after the carrots roast for the initial 25 minutes, bring them out, toss them in the reduction and pop them back in the oven for another 4-6 minutes.
one bunch chard, rough chop
heat olive oil in large pan on medium high. toss in chard. wilt down. die from joy.
Apple, Pear, Jicama Compote
1 tbs butter
1 apple, cut into bite sized chunks
1 bosc pear, also cut into bite sized chunks
1/2 jicama, cut into smaller chunks
1 tsp cinnamon
1/4 tsp nutmeg, cloves
dash of vanilla extract
dash of almond extract
melt butter over medium high. toss in fruit and remaining ingredients. cook down until desired tenderness (10 minutes worked for me.)