Halve 1 cup cherry tomatoes. Thinly slice 1/4 cup basil.
Cook 1/2 cup orzo according to package directions. (Orzo cooks pretty fast, usually 6-9 minutes) Drain and mix with 1 Tbs. olive oil. Allow to cool and stir in tomatoes, basil, 2 Tbs. pine nuts, 1 tsp. red wine vinegar, and salt and pepper to taste.
Serves 2.
Mince 1 clove garlic. Slice 1 red onion lengthwise into chunks. Core 1 red, 1 orange, and 1 yellow bell pepper. Remove seeds and pith and cut into strips. Seed and cut 1 large tomato into chunks. Tear up 1/4 cup basil leaves.
Heat 2 Tbs. olive oil in a large saute pan over medium heat. Saute garlic and onion with a pinch of dried oregano 3-5 minutes, or until the onion is translucent. Add peppers and 1 tsp. salt and cook partially covered for 15-20 minutes, stirring occasionally. Add tomatoes and 1/4 tsp. salt. Cook another 10-15 minutes. The peppers should be very soft. Serve with basil and black pepper.
Lightly beat 2 eggs. Melt 4 Tbs. butter.
In a bowl, stir together 1 heaping cup flour, 1/4 tsp. salt, and 1 cup milk. Add eggs and stir untill smooth. Let stand for 1 hour.
Preheat oven to 375 degrees. Pour the melted butter into 8 muffin molds. Pour the batter into the molds. Bake about 15 to 20 minutes. The will be golden brown and puffy. Serve immediately.
Soften some butter (for greasing your muffin tin). Melt another stick of butter. Beat 1 egg. Peel, core, and chop 2 medium apples.
Preheat oven to 400 degrees. Grease a 12 cup muffin pan with butter.
In a large bowl, mix together 2 cups whole-wheat flour, 1/2 cup sugar, 2 tsp. baking powder, and 1/2 tsp. cinnamon. Ina separate bowl mix together melted butter, egg, and 1 cup milk. Pour into the dry ingredients and mix by hand until just combined. Then stir in apples.
Spoon batter into muffin tins and bake for 20 minutes. Cool in pan for 10 minutes before transferring to a rack. Good warm or cold.
Toast with hummus, spinach, avocado and cracked pepper
why the fuck would you put them like that like half the toast would be avocado and half would be spinach are you kidding me
no but see then you can just fold it in half and then bam it’s all fixed and you have a perfectly normal half sandwich
(via glennrieck)
Twist of stalk and pull off any small leaves from base of artichoke.
Cut top quarter off artichoke. Trim tough tips from remaining leaves with scissors. Rub cut parts with sliced lemon.
Bring 2 inches water and juice of half a lemon to a boil. Place artichoke in a steamer basket and steam 25 minutes, or until tender.
Thinly slice 3 large shallots. Mince 2 cloves garlic. Cut 6 cups Swiss chard stems into 1” pieces. Grate 6 Tbs. Locatelli Romano cheese if you like cheese.
Toast 1/4 cup pine nuts in a dry skillet over medium heat for 5 minutes, shaking often. Set aside.
Heat 2 Tbs. olive oil in large skillet over medium high heat. Add shallots and cook 5 minutes. Add garlic and cook another minute. Remove from heat and stir in 2 Tbs. apple cider vinegar and 1 tsp. ground cumin. Let sit 20 seconds, then return to skillet to heat. Add 1 1/2 cups low sodium vegetable broth and 1/3 cup water and bring to a simmer. Stir in chard stems, cover, and reduce heat to medium low. Simmer 12 minutes. Stir in 1/2 cup heavy cream and 1/2 cup golden raisins (if you like raisins). Simmer 10 minutes.
Meanwhile cook 16 oz. pasta according to package directions. This recipe works best with short, thick pastas like cavatappi or penne. Drain the pasta and stir into the chard mixture. Transfer to a serving bowl and top with pine nuts. Sprinkle with cheese and fresh thyme sprigs (to make it look fancy). Serves 6.
Separate the leaves and stems of 1 1/4 lb. Swiss chard. Halve 1 pint cherry or grape tomatoes. Clean, trim, and quarter 5 oz. cremini mushrooms. (Sometimes marketed as baby Bella.) Dice 1 small red onion. Mince 2 cloves garlic.
Preheat oven to 400F. Chop chard stems into 3/4” pieces. Chop chard leaves into 3/4” strips.
Heat 2 Tbs. olive oil in a large skillet over medium high heat. Add tomatoes, mushrooms, onion, and chard stems. Cook 10 minutes, stirring occasionally. Add garlic, 3/4 tsp. chili powder, and chard leaves. Season with salt and pepper. Cover, reduce heat to medium low, and cook 2 minutes.
Meanwhile, coat baking sheet with cooking spray. Press 13.8 oz. refrigerated prepared pizza dough (the kind that comes in a tube) onto the baking sheet. Bake 10 minutes. Top with chard mixture and 4 oz. fresh mozzarella. Bake 15 to 17 minutes. Serves 6.
Chop up the leaves and stems of 1 1/4 lb. Swiss Chard. Halve 2 medium leeks lengthwise, and slice light green and white parts into 1/2” pieces. Peal and slice 3 medium carrots. Slice 2 stalks celery.
Heat 2 Tbs. olive oil in a large saucepan over medium high heat. Stir in chard stems, leeks, carrots, celery, and 1/8 tsp. ground nutmeg. Cook 7 to 9 minutes.
Add 3 cups low-sodium vegetable broth, 1/2 cup medium pearled barley, and 1 1/2 cups water. Cover and bring to a boil. Reduce heat and simmer, covered 45 minutes, stirring halfway through. Add 1 cup frozen baby Lima beans and chard leaves. Simmer 10 more minutes. Serves 6.
Remove the stems from 13 Swiss Chard leaves and cut into 1/4” ribbons. Peal and grate 1 large Asian pear. Segment and chop 4 large navel oranges. Grate 3 large carrots. Chop 1/3 cup cilantro. Toss together into a bowl.
Blend 2/3 cup raw cashews, 1/4 cup orange juice, 2 tsp. sesame oil, in blender for 15 seconds. Add 1/4 cup rice wine vinegar, a pinch of red pepper, and 1 tsp. minced fresh ginger and blend another 10 seconds. Toss with the chard mixture. Serves 6.