Vinegary chard stems make a powerful addition to sandwiches, scrambled eggs, or an antipasto platter. They’re ready to enjoy after sitting for 24 hours and will keep for one week.
Stems from 1 large bunch Swiss chard
1/2 cup (125 mL) water
1/3 cup (80 mL) cider vinegar or rice vinegar
1 tsp (5 mL) mustard seeds
1 tsp (5 mL) sugar
1/2 tsp (2 mL) salt
2 garlic cloves, peeled
Cut stems so they are 4 in (10 cm) or less in length. Place stems in steamer basket and steam just until tender crisp.
In small saucepan, bring water, vinegar, mustard seeds, sugar, and salt to a boil. Simmer until sugar and salt are dissolved.
Place chard stems and garlic in wide mouth jar and pour in vinegar mixture. Let cool and then fasten the lid. Refrigerate for at least 24 hours before serving.
Each serving contains: 10 calories; 0 g protein; 0 g total fat; 2 g total carbohydrates (1 g sugars, 0 g fibre); 176 mg sodium
Good for you: There are two primary varieties of Swiss chard on store shelves: one with multicoloured stems and veins, called rainbow chard, and another with white stems and veins. Both provide a nutritional bonanza, including impressive amounts of beta carotene. In the body, beta carotene can be converted to vitamin A to improve eye and immune health.
source: "Hearty Winter Greens", alive #375, January 2014
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.