This dish is just as good for a lazy weekend brunch as it is to serve as part of a workday dinner. The pile of sautéed vegetables makes a perfect bed for the delicately cooked eggs. Excellent garnish options include grated Parmesan, smoked salt, hot sauce, or smoked paprika.
1 large bunch Swiss chard or rainbow chard
1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
1 medium-sized yellow onion, chopped
2 cups (500 mL) sliced mushrooms
3 garlic cloves, minced
2 cups (500 mL) grated rutabaga
1 Tbsp (15 mL) fresh thyme
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
4 large free-range eggs
Remove chard leaves from stems. Chop stems and leaves. Heat oil in large skillet over medium heat. Add chard stems and onion; cook for 5 minutes. Add mushrooms and garlic and cook 3 minutes. Stir in grated rutabaga and chard leaves, in batches if necessary, along with thyme, salt, and pepper. Cook until chard leaves have wilted.
Make 4 small nests in vegetable mixture. Crack 1 egg into each nest. Cover skillet, reduce heat slightly, and cook until whites are set but yolks are still runny, about 4 minutes. Being careful not to break the egg yolks, transfer the vegetables and eggs to serving plates and garnish as you like.
Each serving contains: 180 calories; 10 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 17 g total carbohydrates (10 g sugars, 4 g fibre); 392 mg sodium
source: "One-skillet Meals", alive #378, April 2014
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.