So what to do with all
these chard sweet peppers?
Not exact matches
Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell
peppers, one - fourth of a small red onion, two cups parsley, one large
sweet potato, two large red beets, one orange, eight Swiss
chard leaves, and six clementines.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons
sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne
pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow
chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño
pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed
sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss
chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black
pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
The vegetables Idylwilde Farms grows seasonally itself include beets, broccoli, cauliflower, cabbage, cucumbers,
peppers, squash, spinach,
sweet corn, English peas, Swiss
chard, pumpkins, tomatoes, rhubarb, carrots and leeks.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne
pepper 2 to 3 cups vegetable broth as needed 1
sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss
chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red
pepper or Aleppo
pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon
sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black
pepper 2 bunches Swiss
chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
Vegetarian Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile
pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound
sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and
chard) Sambal oelek chili sauce
I've added cauliflower, carrots and red
pepper to this stew, but you could get creative and add whatever veggies you have on hand (
sweet potatoes, broccoli, Swiss
chard, kale or spinach).
5 — 6 large leaves of rainbow Swiss
chard 1/4 kabocha squash or 2 medium
sweet potatoes (see note below), peeled and cubed Sea salt 3 tablespoons coconut oil 1/4 cup pine nuts or sunflower seeds 2 large garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons cumin seeds 1 cup cooked chickpeas 1 1/2 cups cooked black rice 2 tablespoons minced flat parsley leaves (optional) Freshly ground black
pepper (optional)
• Sautéed leafy greens (like Swiss
chard, kale, and collard greens) • Sautéed button mushrooms • Roasted
sweet potato • Sautéed summer squash and zucchini • Sautéed
peppers and onions • Roasted cauliflower or broccoli • Caramelized onions • Roasted corn • Slow - roasted shallots • Roasted poblano chiles
Our CSA is still going strong — this week we got lettuce,
chard, carrots, eggplant, tomatoes,
sweet peppers, parsley and hot
peppers.
In addition to carrots,
sweet potatoes, squash, red and yellow bell
peppers, orange
sweet peppers, kale, and swiss
chard are all amazing sources of carotene.
Swiss
Chard with Sweet Potato and Quinoa 2 cups water 1 cup quinoa, rinsed 2 tablespoons avocado olive oil 1 cup finely diced cooked sweet potatoes 2 cloves garlic, chopped 1 bunch Swiss chard, about 5 or 6 leaves, trimmed and shredded 1/8 teaspoon sea salt Fresh cracked black pepper to taste Pinch of cayenne pepper 1/4 cup crumbled goat cheese (opti
Chard with
Sweet Potato and Quinoa 2 cups water 1 cup quinoa, rinsed 2 tablespoons avocado olive oil 1 cup finely diced cooked
sweet potatoes 2 cloves garlic, chopped 1 bunch Swiss
chard, about 5 or 6 leaves, trimmed and shredded 1/8 teaspoon sea salt Fresh cracked black pepper to taste Pinch of cayenne pepper 1/4 cup crumbled goat cheese (opti
chard, about 5 or 6 leaves, trimmed and shredded 1/8 teaspoon sea salt Fresh cracked black
pepper to taste Pinch of cayenne
pepper 1/4 cup crumbled goat cheese (optional)
These include avocado, asparagus, spinach,
sweet potato, red bell
pepper, turnip greens, broccoli, carrots, mustard greens, kale, collard greens, Swiss
chard, Brussels sprouts, and pumpkin.
Artichokes, alfalfa sprouts, asparagus, avocado, beets, Brussels sprouts, bok - choy, broccoli, broccoli rabe, carrots, cauliflower, celery, celeriac,
chard, chicory, collard greens, cucumber, dandelion greens, eggplant, endive, escarole, fennel, garlic, ginger, grape leaves, hearts of palm, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce, mushrooms, olives, onion, parsnips,
peppers, pimento, pickles, potatoes, pumpkin, radicchio, rhubarb, rutabaga, sea vegetables (kelp, kombu, nori, spirulina, wakame), sauerkraut, scallion, shallots, spinach, squash,
sweet potato, tomato, turnips, watercress, yams, zucchini and any others found in your locale.
Total vegetables: string beans, broccoli, cabbage / coleslaw, cauliflower, Brussels sprouts, carrots (raw, cooked, or juice), corn, peas, lima beans, mixed vegetables or vegetable soup, beans, lentils, celery, squash, eggplant, zucchini, yams,
sweet potatoes, baked / boiled / mashed potatoes, spinach, kale, mustard or
chard greens, iceberg or head lettuce, romaine or leaf lettuce,
peppers, tomatoes, onions, tofu and soy (soy burger, soybeans, miso, or other soy protein).
Veggies: Artichoke, beets, bell
pepper, broccolini, brussels sprouts, butternut squash, cauliflower, celery root,
chard, corn, eggplant, fennel, garlic, mushrooms, parsnip, potatoes, pumpkin, radishes, rutabaga, spinach,
sweet potatoes