Rainbow Chard ©Erin Gennow
C is for Chard
Classification – Genus: Beta, Species: B. vulgaris
Type of Vegetable – Leaf Vegetable
Posts Tagged ‘green’
C is for Chard
Friday, March 30th, 2012Spring Green Pea Soup
Thursday, March 8th, 2012
Spring Green Pea Soup
Spring Green Pea Soup
This simple soup is just delightful. Fresh spring pea taste is available any time of year when using frozen peas, which have wonderful flavor. Don’t be afraid of using a bit of cream or half and half. It ends up only 1 tablespoon or less per serving, depending on if you serve it as a main course or an appetizer. Plus it gives it just a little bit of richness. Remember, you are not adding any olive oil or butter, so there is no other fat.
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Chard Ribbons with Garlic Chips and Toasted Pine Nuts
Thursday, February 9th, 2012
Chard Ribbons with Garlic Chips and Toasted Pine Nuts
Chard Ribbons with Garlic Chips and Toasted Pine Nuts
Here’s a quick side dish for a healthy way to eat more greens during the winter months.
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Review Trader Joe’s Candy Cane Green Tea
Monday, November 21st, 2011
Candy Cane Green Tea Box
Review Trader Joe’s Candy Cane Green Tea
I first bought Trader Joe’s Candy Cane Green tea two years ago. The fun holiday illustrations grabbed my eye and candy cane green tea sounded warm and soothing for a cold evening. (more…)
Buttered Haricot Vert with Toasted Almonds
Thursday, November 3rd, 2011
Buttered Haricot Verts with Toasted Almonds
Buttered Haricot Vert with Toasted Almonds
Haricot Vert is French for green bean. The green beans grown in France tend to be thinner and more delicate, but with a great deep flavor. You can definitely substitute American green beans or string beans in this recipe, just try and pick out the thinner, smaller beans.
For this recipe I actually use Trader Joe’s frozen haricot vert, which defrost and heat up beautifully, offering availability of a great summer vegetable in the fall and winter. In fact, I intend to use this recipe for a green side dish this Thanksgiving, since it’s super fast, requires little attention, and is difficult to mess up. If you decide to add this dish to your Thanksgiving menu, or other dinner party I highly recommend toasting the almonds earlier in the day and setting them aside. This way you won’t get distracted and burn them.
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