Comments on: Rainbow Chard on Toast, Two Ways

By: Yo Calle Jo

Yo Calle Jo — Mon, 22 Aug 2011 21:59:53 +0000

I made the modified the avocado recipe above and am in love!

Minced the chard stalks with a shallot, added to some mashed avocado, half an heirloom tomato, a little salt and fresh lime juice…and spread on some crispbread, adding a few parsley leaves.

It’s especially nice because the stalks have a texture similar to onions and since I minced the same size as the shallot I got the crunch without being overwhelmed by an onion-y flavor.

My, oh my, this going to become my new party dip. Thank you!!

By: Trail Shoes

Trail Shoes — Fri, 03 Jun 2011 20:25:44 +0000

Chard is awesome! This was such a refreshing dish. Got some rainbow chard growing in the garden now- can’t wait to try this with my own chard!

By: Krista (kristastes)

Krista (kristastes) — Wed, 07 Jul 2010 19:02:18 +0000

Wow those look delicious! I love rainbow chard – so pretty! Last time I had it from my CSA share, I made quiche and it turned out wonderfully! Recipe at the bottom of this post!

http://kristastes.wordpress.com/2010/06/30/the-cafe-is-open-for-biznass/

By: joyce

joyce — Tue, 29 Jun 2010 23:23:44 +0000

Those eggs look good, mmmmmmm

By: The Little Foodie

The Little Foodie — Sat, 12 Jun 2010 03:02:50 +0000

I just barely cooked chard for the first time a couple of weeks ago and I couldn’t believe how much I LOVED it. I want to eat it with eggs. That sounds so good.

By: Connie

Connie — Thu, 10 Jun 2010 05:54:05 +0000

Hi. I just read your “About Me” page but since it doesn’t have a comment box, I’ll post my comment here. I know it’s out of topic but I’d like to say congratulations on your philosophy. Cooking and eating in seems to be a dying art and lifestyle with today’s very commercialized life. Good to know there are still people who like to promote a lifestyle that is wiser and healthier. Not to mention less expensive.

By: Giff

Giff — Sun, 06 Jun 2010 23:55:07 +0000

I think chard is an under-appreciated vegetable. This sounds really interesting and healthy!

By: cathy x.

cathy x. — Sat, 05 Jun 2010 12:07:35 +0000

chard makes an awesome gratin! i think i remember seeing a nice recipe floating around on the net from stephanie alexander. basically you just blanch the stalks for about 10 minutes, drain and dry them, chuck them in a dish and cover with a mixture of 1 part grated cheese (by weight), 2 parts breadcrumbs (fresh is best!), a knob of butter, fresh herbs (i like thyme), lemon zest if like, a sprinkle of salt and whatever spices you prefer (my favourite is cumin and nutmeg). then you just bake it uncovered at 180ºC for about half an hour and voila! it works with pumpkin too and is absolutely gorgeous with a dollop of sheep’s milk yoghurt! *

By: Jessica

Jessica — Fri, 04 Jun 2010 15:29:49 +0000

I love this picture and your idea. Rainbow chard is so beautiful and I love anything with egg and toast involved.

By: Gabi

Gabi — Thu, 03 Jun 2010 15:01:46 +0000

I keep seeing Rainbow chard at whole foods and the farmers market, but I just wasn’t sure what to do with it. One can really only tolerate have sauteed greens for so many meals in a row in the spring. I am excited to try out your rainbow stalk salsa though! And for some reason I only think of spinach as pairing with egg, but this seems like a nice twist on Florentine eggs Benedict.

Thanks!