Chard Recipes

Really yummy, would be a good breakfast too.

Swiss chard the garden treat that keeps on giving. Beam me up! I've got too much swiss chard!

This is a tasty mix of greens and beans to have over rice or pasta. Try it sprinkled with some aged cheddar!

A meal in it self.

This is my first try at homemade soup and it turned out great! I like my soup with lots of chewing in every bite, so if you like yours more liquidy, you might want to add some more broth.

This is a wonderfully healthy soup! It is a good healthy hearty soup that holds up well for the next day. A nice blend of rich flavors and yet so simple to make.

Suggestions for changes and additions from are: Double the tomatoes. It is also good with a spicy sausage, like turkey Andouille. Add more garlic and celery. Instead of Swiss chard, use collard greens. Add chipotle chili powder and/or a bit of liquid smoke and some cayenne to taste. It's wonderfully deep in flavor. Plus, a touch of sea salt when serving really brings out the flavors. Add a spicy Mexican tomato sauce call Chili el Pato from the Mexican food section of the grocery store for a little zing. Try sautéing the onions in some red pepper flakes for a little more depth of flavor.

This pasta packs a nutritional punch, and the brightly colored vegetables are quite a sight!

I love the bitterness of chard but miss dressing it in olive oil or melted butter. This recipe uses walnuts and bacon to add some depth of flavour and crunchy texture, but it's still nice and healthy.

Quick and easy way to get your veggies all cooked in a single pan. I use agave instead of honey for less impact on blood sugar. If you don't have broth, use bouillon or water.

This recipe, created by Abigail Henson at the Natural Gourmet Institute in NYC, won Best Soup in the Vegetarian Times 2010 Chef's Challenge contest.

If you are in a hurry, you can just use canned beans and increase the vegetable broth to 6 cups. The cannellini beans can be made the day before, stored in their broth and used when you make your soup. This is how this becomes a "quick" minestrone.
In the winter/spring I use frozen green beans and canned tomatoes from my summer garden and fresh chard which grows like a blessing all year round. In the summer, in goes the ubiquitous zucchini. This quick minestrone has about 7 servings of veggies in each bowl!

As a participant of a summer CSA (community supported agriculture program), we get varied produce every week. This week was Swiss chard, zucchini and tomatoes. I have alwasy wanted to try making lasagna with zucchini noodles rather than pasta. I figured this was my chance.

I give credit to JENNLOVE for inspiring this recipe with her Crustless Spinach, Onion and Feta Quiche recipe. I love to wander through the farmer's market, pick out the seasonal fresh vegetables, and figure out later what to do with them. This is how this dish came to be. Because of the skim milk and reduced amount of eggs, it is more similar in texture to a frittata than a true French quiche, which is richer and creamier. But it is still very good and makes a good dish for dinner or a nice Sunday brunch. My son (Mr. I-Hate-Quiche) loved this and gobbled down two slices.

This soup is a favorite in the family. Add a different green or several for a new 'kick' to the soup. Especially good with warm whole grain bread on the side.

We've bumped up the nutrition--and kept all the flavor--of this traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.

From

Single batch to make 40 cookies - for nutritional count purposes

A kickin' vegetarian pizza! It's extra good because it's made on a whole-wheat crust!

Tired of the same old red sauce from a jar? Try this instead.

Make this chicken the next you have company for dinner, and they'll swear you hired caterers. It tastes like it came from a restaurant, but for much less money and effort.

Chef Meg shares a secret for getting the perfect grilled sandwich!

Sandwiches so good, you'll think someone brought home takeout from your neighborhood deli!