my favorite things

I’ve been thinking about my favorite vegetable to grow, harvest and cook, and to my utter surprise, it’s swiss chard. It’s super good for me; it has vitamins K, A and C, and it is anti-inflammatory & has anti-oxidants.DSC_0031As a plant, it’s easy. It always grows; I’ve never had one die on me. It forgives me if I don’t pick it at just the right moment. It keeps growing all summer, and it’s pretty. DSC_0048It’s simple to prepare. I rinse the leaves off, pile them up, slice them lengthwise 3 or 4 times, then chop it up.DSC_0056 I saute it in olive oil and water with onions, garlic, salt, pepper, and red pepper flakes (because red pepper flakes are good with everything). It’s tasty just like that.  But I make a ton of it and keep it in the fridge to do this:

  • add to eggs and omelets
  • spread over sautéed chicken & top it with swiss/parmesan cheese
  • spread on top of pizza
  • add to any kind of pasta
  • add to soups and beans
  • toss into salads
  • spread onto toasted bread (with or without cheese – oh never mind – WITH cheese)

So I have to give an A+ to swiss chard: healthy, easy, simple, delicious.

salmon wrap prior to grilling

grilled salmon wraps

Ripe CabbageI’m getting lovely cabbages now, French Breakfast Radishand I’m still getting Heirloom French Breakfast Radishes (those French people must have sturdy stomachs first thing in the morning.)Salmon wrap produce ingredientsTo the radishes and cabbage, I added dill (still thrilled) and Swiss Chard (nearing the end).salmon wrap prior to grillingI used the large cabbage leaves and Swiss Chard as a wrap, topped it with cooked rice mixed with a bit of sour cream. I topped that with thinly sliced radishes, a 3 ounce salmon steak, and lots of dill. I used 2 skewers  to hold things together and grilled until it was firm to the touch.grilled salmon wrapGrilled Salmon Wraps : even the leftovers were amazing.