TWENTY-TWO : CHICKPEA SAUTÉ WITH GREEK YOGURT

PLENTY

NOVEMBER 01 2012

TWENTY-TWO : CHICKPEA SAUTÉ WITH GREEK YOGURT

Here is a really simple and quite tasty recipe that works great as a side dish, as I did today, or could be a main meal over rice. I used it to complement some green chicken marsala with garden-fresh potato. In fact, along with the potato in the marsala, the carrot and chard from the sauté were also from the garden (yay!).

Luckily I had some cooked chickpeas stashed in the freezer so I didn't have to a: deal with that step or b: used canned chickpeas. Plus, I've been trying to make myself use stuff from the freezer because I have trouble throwing anything away and so the freezer is nearly overflowing.

beautiful rainbow chard

SEVEN : CHARD & SAFFRON OMELETTES

PLENTY

JULY 04 2012

SEVEN : CHARD & SAFFRON OMELETTES

It's may only be Wednesday, but it's a holiday! Which means no work and plenty of leisure time to enjoy a yummy breakfast in the backyard instead of boring old peanut butter toast at my desk. These chard omelettes had been on my mind since first flipping through the book; they just look so lovely! And the saffron element intrigues me quite a bit.

I plucked some radiant chard straight from the garden which then simmered gently with potato and saffron until soft and luscious. Stir in garlic and lemon juice and, with a dash of salt & pepper, the filling is complete.

FIVE : GREEN BEAN SALAD WITH A SURPISE TWIST

PLENTY

JUNE 14 2012

FIVE : GREEN BEAN SALAD WITH MUSTARD SEED AND TARRAGON

Three beans combine to perfection in this fresh, crunchy salad. My contribution tonight comes in the form of the plump, just-picked snap peas. Pea harvest is winding down as the days heat up so I'm trying to take full advantage of every last delicious pod.

This salad is a snap to throw together. Trimming and blanching the peas proves to be the most time consuming chore and even that goes pretty quick. Each pea gets it's own spa treatment before being all tossed with an aromatic oil swimming with just-popped whole spices. A little red onion, fresh garlic, lemon zest, tarragon and chopped swiss chard round it out.