Spiced Chickpea Stew with Coconut and Turmeric – 04/08/2020
This recipe has been a big hit on the net. Known as #thestew, it is from Alison Roman, and was originally published by NYT Cooking in early 2019. In March 2020, the Irish times released it again, calling it “the chickpea soup that broke the internet in the US.” It’s no wonder it did: it’s simple, delicious and healthy!
Caldo verde, veggie style – 10/07/2015
A long-standing farm member and author of the food blog Nana Marmelade, Anaïs Berzi serves up a vegetarian version of this classic Portuguese soup made with greens of your liking (collards, kale, Swiss chard, spinach, etc.)…
Lentil Soup with Swiss Chard – 28/06/2015
“Melt” onions in a bit of olive oil. Add garlic, lentils, Swiss chard, and coriander. Cover with homemade stock (vegetable, chicken or beef) and season to taste with salt and pepper. Bring to a boil then simmer until lentils are done. Vegetarians abstain, but for the meat-eaters amongst you, add Soudjouk (Lebanese) sausages to the onions at the outset for a bit of extra zing. Bon appétit.
“BAKED EGGS WITH SPINACH AND SWISS CHARD” – 22/06/2015
A member provided this link towards a recipe that combines eggs, spinach and Swiss chard and that suits all times (and meals) of the day — morning, noon or evening. Try it, you’ll like it!
Two Spanish Recipes – 28/07/2011
Here are two recipes for Swiss chard from The Food of Spain – A Journey for Food Lovers, a great book on Spanish cooking we picked up at Appetite for Books on Victoria Avenue in Westmount.
Garbanzos y acelgas, or Chickpeas and ‘Silverbeet’ [Arlington Gardens note: a.k.a. Swiss chard]
“This quick and easy recipe is great as an accompaniment to a heavier main dish, or as a tasty, nutritious vegetarian alternative, with silverbeet adding a distinctive flavour. Popular in Cadiz, on the Andalucian Atlantic coast, during Semana Santa, Easter.”
Acelgas con pasas y piñones, or Silverbeet with Raisins and Pine Nuts