garlicky sautéed rainbow chard

Garlicky Sautéed Rainbow Chard

Each Saturday, as the days get warmer and warmer, I’m returning to my usual jaunt up to my local greenmarket in Inwood. While it can be slim pickins in the colder months, I really started to see signs of spring this morning as the usual produce was also peppered with hyacinths and tulips for sale.

garlicky sautéed rainbow chard

In particular, greens have started to make a comeback. This morning, one vendor was absolutely overflowing with various types of kale, lettuce, and other greens just begging to be bought! Out of the corner of my eye, I caught a glimpse of the rainbow…chard, that is. Its thick pink and yellow stems always tempt me. I didn’t think twice before buying an impossibly large bunch. I couldn’t sauté it up fast enough; though not photographed, I topped some with a soft-boiled egg, and it was a quick vegetable-laden breakfast. Start to finish, this took be 15 minutes on the nose.

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Taste the rainbow definitely does not apply to just Skittles.

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Garlicky Sautéed Rainbow Chard
(Adapted from the New York Times recipe for Garlicky Swiss Chard)
(Makes roughly 4 cups, wilted and sautéed)

Ingredients:

– 2 large bunches rainbow chard, thoroughly rinsed and patted dry, stems trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon crushed red pepper flakes (optional)
– Salt, to taste

Before We Get Started…

– Personally, I like to keep some stem on my chard when I sauté it; feel free to keep yours as long or as short as you prefer.

– Swiss chard can be substituted in an equal amount.

Directions:

1.) Stack rinsed and dried chard leaves on top of each other; this can be done in several small stacks, if preferred. Slice leaves into roughly 1/4″ strips, length-wise. Set aside.

2.) In a large saucepan or soup pot, add olive oil and heat over medium heat. Add garlic and (optional) red pepper flakes and cook for 30 seconds; do not allow garlic to brown! Add chard and stir until leaves are uniformly coated. Let sit for 2 minutes and allow leaves to slightly wilt. Cook for another 2 – 3 minutes, stirring frequently.

3.) Remove from heat. Add salt to taste. Serve immediately!

dirty chai chia pudding kohana coffee

Dirty Chai Chia Pudding

I am not a coffee drinker. This revelation is usually met with a variety of reactions, including but not limited to shock and disgust. I live in NYC, surrounded by lovers of drips, cold brews, and Chemex brewers. As a supertaster, I find the taste of it as a straight beverage to be too bitter, and as an anxious person, I find the high amounts of caffeine – especially in cold brews – send my heart racing like a hamster on a wheel. It’s pretty much a lose – lose situation for me.

HOWEVER…I love coffee in things! Coffee ice cream, chocolate-covered coffee beans (go figure!), coffee milkshakes, you name it!

dirty chai chia pudding kohana coffee

In an effort to test the bounds of my coffee consumption while making a relatively nutrient-dense breakfast, I came up with this little number. While a dirty chai typically uses espresso in its mix, I’m flexing my favorite muscle: creative license. Ha! I used Kohana Coffee Cold Brew Concentrate to create this special recipe, and I have to say, I am impressed! The coffee mixed with the milk mellows it out a bit, though the flavor still shines. The chai tea and the cinnamon add a spice that plays off of the coffee flavor beautifully. Plus, do I have to get into how good chia seeds are for you? Google it if you don’t know, I feel like it’s almost common knowledge at this point. 😉

dirty chai chia pudding kohana coffee

NOTE: This recipe was entered into Kohana Coffee’s recipe contest! Please click this link to find my recipe and vote for it before April 15th, 2017! Thanks in advance for your support!

Dirty Chai Chia Pudding
(Makes 3 – 4 servings, roughly 16 ounces in total)

Ingredients:

– 6 tablespoons chia seeds
– 1 cup milk of choice (dairy or plant-based)
– 1 – 2 chai tea bags
– 1/2 cup Kohana Cold Brew Coffee Concentrate
– 1/2 cup cold water
– 2 teaspoons ground cinnamon
– 1 teaspoon vanilla
– 1 tablespoon honey or maple syrup

Directions:

1.) Place chia seeds in a large bowl and set aside. Over medium heat, bring milk to a slow simmer; it should not be brought to a boil. Turn off heat, add tea bag(s), and allow tea bag to steep for 5 minutes. Use a spoon to press on the tea bag(s), if desired, to release more of the tea. Allow milk and tea mixture to cool down for 10 minutes.

2.) Add milk tea mixture, Kohana Cold Brew Coffee Concentrate, and water to chia seeds and gently whisk until thoroughly combined. Add ground cinnamon, vanilla, and honey or maple syrup and whisk again until combined. The mixture should start to thicken by this point.

3.) Place plastic wrap over bowl and place in fridge for no less than 3 hours. Remove from fridge and stir to unify the consistency of the chia pudding. Serve immediately or return to fridge until you’re ready to consume it! This pudding, refrigerated as directed, will remain fresh for up to five days.

avocado kale sauce

Avocado Kale Sauce

WOW. Funny story, and by funny, I mean devastating: I had this recipe posted with a great back story. The photos were gorgeous. The commentary was hilarious (as always). It all came together beautifully. As I hit “Publish”, went to the page, and said, “Oops! I forgot to add my Featured Image!” I went back to edit it and add it in. As I hit “Update”, I was brought to my newly updated page, which had the Featured Photo…but, inexplicably, deleted ALL OF MY TEXT AND PHOTOS.

*deep breath*

So, here are the photos of this luscious and delicious sauce (which can be made vegan-friendly!) served with sweet potato noodles, here are the ingredients, here are the directions, and I promise that my next post will have more humor and substance to it. Ha! I realize that this recipe riffs on a few prior avocado sauce recipes I’ve made for this blog, but, eh, I still post a third one proudly. 😉

avocado kale sauce

avocado kale sauce

avocado kale sauce

Avocado Kale Sauce
(Makes roughly 2 – 2 & 1/2 cups)

Ingredients:
– 1 ripe avocado
– 3 – 4 kale leaves, washed, de-ribbed, and roughly torn
– 1/4 cup plain Greek yogurt or skyr or non-dairy yogurt or cashew cream (for vegan version)
– 1/4 cup room temperature water
– 2 tablespoons olive oil
– 1 clove garlic, peeled and left whole
– Salt, to taste.

Directions:

1.) In a blender, add avocado, yogurt of choice or cashew cream, olive oil, and garlic. Blend until smooth; if mixture is too thick, slowly more add water and blend until desired consistency is reached. Add salt to taste. Store in refrigerator if not using immediately; will keep fresh for up to 4 days.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Ahhhh, the elusive kohlrabi. I’ve seen it at the farmers’ market many times. I’ve bought a few. I’ve huffed and puffed as I’ve tried to slice a knife through the larger ones. I’ve spiralized them and covered them with a creamy cheese sauce. But…I haven’t done much more than spiralize them or chop them up into matchsticks to eat them raw. After my friend Emilie and I got together last weekend to roast watermelon radishes, we had a kohlrabi and no idea what to do with it. After eating a few slices with cheddar cheese (low-carb cheese and crackers, I suppose!), I ended up wrapping the rest with cling wrap and throwing it into my crisper.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Today, itching for some vegetables, I found those cling wrapped chunks and queried what to do.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

I just kind of pulled this recipe out of my (figurative) butt, thinking back on my last kohlrabi recipe while applying my knowledge that kohlrabi does well sautéed. The kale that was on its last limbs in the back of my fridge got its much deserved second life in this dish, and the plain yet tangy Greek yogurt, working with some melted butter and chicken stock, tied it all together.

While this would be great served as a side, you best believe I ate the whole bowl of this for myself!

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Of note: A few months ago, the kind folks at feedfeed and Ballarini sent me this wonderful frying pan. This was definitely a good meal to cook in it! It cooks the food evenly and cleaning it is a dream! Also, the Thermopoint Heat Indicator is definitely good for folks like me that question, “…is it hot enough yet? Is it? Is it?” 😉

ALSO of note: Most of my photos of this dish came out oddly yellow or pink; a good hour of photo editing did nothing, hence the lack of good overhead shots. The banner photo was the best overhead shot I got, and I still look at it and go, “…myeh.” I’ll have to make this again soon and hope I get that perfect photo I’m after. #foodbloggerlife, amirite? Haaa.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce
(Makes 4 side dish servings / approximately 4 cups total)

Ingredients:

– 2 cups kohlrabi, peeled and cubed
– 1/2 yellow onion, sliced
– 3 tablespoons butter
– 1/4 cup chicken stock
– 2 cups kale, rinsed, de-ribbed, and sliced
– 1/4 cup plain Greek yogurt
– Salt, to taste

Directions:

1.) In a large deep frying pan or large saucepan, melt butter over medium-high heat. Add kohlrabi and onion and cook on medium heat until onions are translucent and kohlrabi is tender yet firm, roughly 20 minutes. Keep an eye on the dish to make sure both the kohlrabi and onions don’t brown.

2.) Add chicken stock and kale; mix with kohlrabi and onions until kale wilts down. Add Greek yogurt and stir until combined with vegetables. If mixture seems too dry, add additional 1/4 cup chicken stock and stir until creamy. Remove from heat and let sit for 5 minutes. Stir, add salt to taste, and serve immediately.

sweet potato toasts sweet savory

Sweet Potato Toast, Two Ways – Sweet & Savory

If there is one thing I’m good at, it’s piggy backing on food trends that peaked a few months prior.

Hey, have y’all heard of this stuff called chia seed pudding?!

*snort*

In all seriousness (or, at least I’ll try my best to be serious), I read about the new sweet potato toast trend over the summer, and I viewed it with a bit of skepticism. I love smashing avocado onto a nice piece of toast as much as the next Millennial woman, but now we’re using vegetables as toast? I thought the vegetable – cum – bread substitute trend would have stopped at using stiff leafy greens in place of hamburger buns. Still, over the months, I scrolled, perused, and Googled many different sweet potato toast recipes, and my curiosity was getting the best of me. On a sick day home from work last week (that pesky cold floating around NYC since September finally met my nasopharynx!), I decided to take a sweet potato out of my fridge and experiment with items from my pantry.

sweet potato toasts sweet savory

Many recipes I read about sweet potato toast called for a toaster, alas, all I have are an oven and a toaster oven. I didn’t feel like turning on my oven to overheat my tiny Manhattan abode, I opted for the toaster oven. Boy oh boy, was that a bit of trial and error. Haaa. It almost made me wish I had just turned on the damn oven! However, I got my ish together eventually. After I produced two solid yet pliable pieces of sweet potato, I pondering toppings. I just went for broke and experimented with four different options! Once again, trial and error, trial and error. So. Much. Trial. And. Error.

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Ladies and gentlemen, I share with you the two sweet potato toasts that eventually won over my heart and my stomach.

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Sweet Potato Toasts, Two Ways – Sweet & Savory
(Makes 2 Slices)

Ingredients:

– 1 slice sweet potato, cut length-wise, into carefully measured 1/4″ slices

Sweet Sweet Potato Toast (Too redundant?):

– 1 heaping tablespoon nut butter of choice (I used The Peanut Butter & Co. Bee’s Knees peanut butter in these photos)
– 1 half apple, sliced (I used a Macintosh)
– Sprinkle of cinnamon

Savory Sweet Potato Toast:

– 1 heaping tablespoon hummus (I used Tribe’s Rosemary Focaccia Hummus)
– 1 7-minute boiled egg (See #3 in Directions for boiling instructions)
– Sprinkle of dill, dried or fresh

Before We Get Started…

– One sweet potato will likely yield 4 – 6 good pieces of “toast”, depending on the length and girth of it. Though I feel this goes without saying, I’ll say it: You can definitely make more than two servings with whatever you slice, and you can also use / store any extra unused sweet potato slices you may have.

– Attempt to cut the slices as evenly as possible while maintaining a 1/4″ inch thickness. If they are too thin, they’ll cook too fast. If they are too thick, they’ll take too long to cook and will be a bit too fibrous to chew.

– I have only tested these recipes using a toaster oven. Any other cooking experimentation is up to you!

Directions:

1.) To cook the sweet potato slices, arrange on a toaster oven-safe tray and place in toaster oven. Set oven to its highest toasting setting and cook. This should take at least 15 minutes, involving many individual rounds of toasting. (At its highest setting, my oven will toast food for 5 minutes; 5 minute rounds x 3 rounds = 15 minutes.) Be sure to check your slices after reach round of toasting to make sure it’s soft enough in the middle but sturdy enough to hold the weight of its toppings.

2.) For the Sweet Sweet Potato Toast: Spread peanut butter on slice until it is covered. Lay apple slices on top. Sprinkle with cinnamon.

sweet potato toasts sweet savory

3.) For the Savory Sweet Potato Toast: Bring 2 cups of water to a boil in a small saucepan. Once boiling, add 1 egg and time for precisely 7 minutes. While egg is boiling, spread hummus on slice until it is covered. Remove egg from water once it’s done, peel, and halve. Place on top of hummus and sprinkle with dill.

sweet potato toasts sweet savory

4.) Devour that savory piece while the yolk is still runny and delicious! The sweet slice will make a lovely dessert. 🙂

sweet potato toasts sweet savory