I found the most
beautiful rainbow chard and baby leeks at the farmer's market and decided to come up with a recipe that featured both.
The stems of Swiss chard get short shrift way too often; when they're
beautiful rainbow chard, they deserve a dish all their own.
Not exact matches
I particularly love
rainbow chard because it is so
beautiful.
They partner with local farms Small Axe Farm out of Barnett, Vt., which supplies the lush salad greens and
beautiful vegetables like
rainbow chard, kale, and squash.
Use organic, farm - fresh eggs to achieve the
beautiful golden color of the egg, which is perfect with the
rainbow chard.
Just made this last night with
beautiful orange cauliflower,
rainbow chard with the stems, fresh favas sauteed with green garlic and shallots, the avocado, egg, micro greens, sungold cherry tomatoes.
This recipe utilizes
chard stems as well as leaves — I always think it's a shame when recipes instruct to discard the stems, especially when they are as
beautiful as on this
rainbow chard I picked up.