“In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.”
- extra virgin olive oil
- Freshly ground pepper to taste
- large eggs
Per serving:: 616 calories – 72 gr carbohydrate
- diced onion
- minced garlic
- turkey
- salt
- ground pepper
- chicken broth
- red wine vinegar
- dried thyme
PermaLink at: http://www.everydaymaven.com/2011/crockpot-lentil-soup/
- Add in 15 Minutes Before Cooking Time Ends:
- dried thyme
- bay leaf
- diced tomatoes
- Vegetable stock
- red wine vinegar
- Kosher salt
- fresh ground black pepper
- ground cumin
- Swiss chard bunch
- olive oil
- water
- butter
- Salt
Permalink at: http://www.kalynskitchen.com/2008/02/recipes-for-swiss-chard-and-mushroom.html
You can substitute 1/4 Almond Meal for the panko and make it South Beach Friendly
- Spike Seasoning
- 100% whole wheat Panko crumbs
- soy sauce or Tamari
- salt
- red pepper flakes
- olive oil
- eggs
- salt and fresh ground black pepper to taste
- grated mozzarella or other low-fat mild cheese
This is a delicious hot dip recipe which incorporates abundant fresh summer swiss chard.
- olive oil
- Salt and pepper to taste
- Worcestershire sauce
- mayonnaise
- sour cream
- water
- olive oil
- Swiss chard bunch
- butter
- Salt
“ood as MedicineSM Tip:
One cup of Swiss chard contains more than 200 percent of your daily needs of vitamin A.
Culinary Taste Tip:
Balsamic or red wine vinegar, coupled with fennel seeds, add a southern Italian flair.
Culinary Technique Tip:
No boil lasagna noodles save a lot of time and can be found at most supermarkets."
- chopped fresh kale or Swiss chard leaves
- balsamic or red wine vinegar
- fennel seeds
- each: chopped fresh basil leaves and grated Parmesan cheese
- large egg whites
- freshly ground black pepper
- shredded 2% milk mozzarella cheese
This thick meal brims with vegetables. The tang comes from a spoonful of vinegar that is tossed with toasted bread and added to the soup at the end of cooking."
Advance preparation: You can make this through step 4 up to a day ahead of serving. You might want to hold off adding the chard until you reheat if you want it to have a nice color. Bring the soup to a simmer, add the chard and simmer 10 minutes, then proceed with step 5.
- sweet paprika
- olive oil
- sherry vinegar
- 1/2-inch thick slices baguette
- shredded cabbage
- finely chopped flat leaf parsley leaves
- saffron threads