Archive for May, 2009

Get To Know Your Vegetables: Swiss Chard

Swiss Chard

[picture of swiss chard]

What is Mangold? What is Spinach beet?
Swiss Chard is also known as: Red Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet and Mangold

What does swiss chard look like?
Swiss chard comes in a bundle of long stems and leaves. Each stem is either white or red stem (sometimes yellow) with a dark green, shiny, large, singular leaf on top. The veins of the same color as the stem continue throughout the leaf.

How does Swiss Chard Taste? Slightly salty to bitter

What recipes is swiss chard in? How can I cook swiss chard?
Here are some great recipes using swiss chard:
Simple Swiss Chard
Vegetarian Swiss Chard Bake
Vegetarian Swiss Chard Pie

How do I cook swiss chard on its own?
Swiss chard can be steamed or pan fried with oil (and garlic). You can eat just the leaf part or cook the stems as well (which are tougher). Because of its strong taste, it is not recommended to eat swiss chard raw, although you can use it as a substitute for spinach in salads, wraps, and other recipes.


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Easy Veggie Lasagna

Easiness: ***
Greenness: lacto-ovo vegetarian

1 lg. jar spaghetti sauce
1 lb. broccoli, well drained
1 lb. spinach, well drained
Mushrooms, well drained
1 lg. carton cottage or ricotta cheese
1 egg
Parmesan cheese
Lasagna Noodles

Spread a layer of spaghetti sauce in bottom of 9 x 13 inch pan, then a layer of noodles. Mix together broccoli, spinach and mushrooms. Spread over noodles. Mix together cottage cheese, egg and 1/4 cup Parmesan cheese. Spread over vegetable layer. Another layer of noodles. Spread remaining spaghetti sauce, sprinkle Parmesan cheese over top. Cover tight with foil and bake 45 minutes at 325 degrees. Remove foil and bake 15 minutes. Let stand 10 minutes before serving.

Recipe from,1735,148175-248194,00.html

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Teriyaki Tofu

Easiness: **
Greenness: vegan

1 pound extra-firm tofu, cut into 1/2-inch slices
1/2 cup soy sauce
2 tablespoons fresh ginger, grated, including peel
2 tablespoons fresh-squeezed lemon juice
2 teaspoons honey
grated rind from juiced lemon, to taste
1/2 cup whole wheat pastry flour
black pepper to taste
oil for frying

1. Combine soy sauce, ginger, lemon juice, honey, and lemon rind in a small bowl.

2. Place tofu slices in a single layer in a baking pan and pour marinade over them. Turn to coat. Allow tofu to marinate at least 30 minutes, or up to two hours.

3. Remove tofu and reserve marinade.

4. Combine flour and pepper on a plate. Dip tofu slices in flour mixture, turning to coat.

5. Brown tofu in oil, about 5 minutes per side, adding oil as needed. When all slices are browned, add reserved marinade and simmer 10 minutes.

Serves 4.
Recipe by Annie B. Bond
Great for snacks and lunches!

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Chilies Relleno Bake

Happy Cinco De Mayo! Here’s a quick and simple recipe to spice up your day!

Easiness: **
Greenness: vegetarian lacto-ovo

4 egg whites
1/3 cup all purpose flour
16 oz. shredded Mexican blend cheese
1 cup evaporated milk
3 cans whole green chilies
1 8 oz. can enchilada sauce

Heat oven to 350F.

Spray a 2 quart casserole dish. In medium bowl, combine egg whites, milk, and flour; beat until well blended. Place 1/2 the green chilies in baking dish. Cover with 1/2 of the egg mixture. Spread 1/3 of the cheese on top. Repeat layers, saving last 1/3 of the cheese. Pour sauce on top of casserole. Bake @ 350*F. for 25 to 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes to melt cheese and until casserole is bubbly.

6 to 8 servings

Recipe from,1657,129181-249194,00.html

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