Sauteed Chard with Lemon, Garlic and Shallots

Sauteed Chard with Lemon, Garlic and Shallots

Chard is an under rated vegetable.  It's one of those vegetables that doesn't get it's due.  Probably because it has to contend with other vegetables that hog the spotlight, like kale, broccoli, and cauliflower.  I think that if more people knew how easy it is to cook chard, and how delicious it is, it would be a star in their dinner line up.  This recipe for chard is one of my favorite chard recipes.  It's super easy, quick, and oh so delicious!

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Ingredients

1 bushel of chard about 4 cups chopped roughly

1 medium shallot sliced thinly

4 small cloves of garlic

1 tablespoon of fresh lemon juice, more if you're so inclined

2 tablespoons of cooking oil

sea salt to taste

Directions:  Heat the oil along with the garlic and shallots over medium heat.

Cook the shallots and garlic until shallots turn translucent, about 1-2 minutes.

Add in the chopped chard, season with sea salt and saute until wilted.

Turn the fire off and add lemon juice, toss then serve.  Yup that easy! AND So, so , so delicious!!

Oven Roasted Sweet Potatoes with Rosemary

Oven Roasted Sweet Potatoes With Rosemary

 

Do you like sweet potatoes?  I love them!  My husband--not so much!  Enter this recipe and he is a convert!  I just love a recipe that can convert someone, don't you? The best part of this recipe? Three ingredients AND it's super easy!

 

 

 

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

3 cups of cubed organic sweet potato

1 tablespoon of fresh or dried rosemary

2 tablespoons of coconut or olive oil

sea salt to taste

Directions: Pre-heat your oven to 425F.  In a large bowl toss together the sweet potato cubes, rosemary, sea salt, and oil--making sure that all of the potatoes get coated in oil.

Add the potatoes to a foil lined bake sheet and cook in the oven for 15-20 minutes or until potatoes take on some color.  Remove from the oven, serve and enjoy!

Sauteed Zucchini and Mushrooms

My garden is overflowing with zucchini right now, zucchini and tomatoes!  The great thing about planting zucchini is that it yields a large bounty.  The not so great thing about planting zucchini is that it yields a large bounty.  This is particularly troublesome when you're neighbors also plant zucchini in their own gardens, then giving the zucchini away becomes burdensome. The only solutions in such cases is to come up with new zucchini recipes nightly, or to freeze them.  At the moment, I'm trying to use my zucchini in any way that I can that doesn't include freezing them--at least not yet.  This dish is so delicious and simple to make, it  makes a great addition as a side to any meal. If you're Vegan Paleo, or on the Whole 30 diet, you can do this without the butter, it's still a delicious side.

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Prep time: 5 minutes

Cook time:20 minutes

Total time: 25 minutes

Ingredients:

10 ounces of crimini mushrooms sliced

2.5 cups of zucchini cubed

2 cloves of garlic

2 tablespoons of butter

1 tablespoon of olive oil

sea salt to taste

Directions: Heat the oil and 1 tablespoon of butter in a saute pan.  Add in the mushrooms and garlic. Season the mushrooms with sea salt, they will begin to release water.

Season the mushrooms with sea salt, they will begin to release water. Cook the mushrooms until the water completely evaporates (about 10 minutes) add in the rest of the butter, and cook the mushrooms until they begin to brown (about 5 minutes).

Once the mushrooms begin to brown, add in the zucchini and saute until the zucchini becomes fork tender (about 5 minutes)

Remove from heat, serve and enjoy!