Sunday, February 27, 2011

Sautéed Garlic Greens

These greens are a quick, healthy, and delicious accompaniment to any main course like this salmon recipe. You can vary the flavor by adding a splash of apple cider or balsamic vinegar to the greens before serving or try different greens- my current favorites are mustard greens and kale. Kale and mustard greens are an excellent source of vitamin A, vitamin C, vitamin B, iron, and fiber. The only downside is the greens shrink like crazy when cooked so buy and prep more greens than you think you'll need and cook them in a large skillet or soup pot.

Tuesday, February 22, 2011

Butternut Squash Risotto

The recipe that started it all. A little over a year ago I was swooning over this risotto recipe to a dear friend. "So easy! So delicious! You've GOT to try it...." I sent her an email with the recipe- my own notes and suggestions included- and it worked. I don't want to put words in her mouth, but I do believe it was the first time she made risotto at home that she liked, or had the confidence to make risotto at home.... The rest is history.

Pictured: Risotto with Sautéed Haricots Verts

Thursday, February 10, 2011

White Bean and Chard Stew

I suppose you could classify this dish as a soup if you'd like and you could even make it more soup-y by adding additional vegetable broth after the chard cooks. I like using red chard in this recipe as it adds a bit of color to the broth. The original version of this recipe suggests that you cook the chard in boiling water prior to adding it to the stew, but I chose to cook the chard in the stew instead. Not only does this color the stew nicely, it also keeps the chard's vitamins and goodness in the stew instead of the losing it with the cooking water. Serving the stew with a delicately poached egg on top alongside a hefty piece of crusty bread and was fantastic.