Oven Roasted Chard with Feta
1 large bunch of swiss chard washed well and patted dry (Rainbow chard if you can find it)
1 large onion, chopped
3 Tabl. Olive oil
4 oz. Feta Cheese, broken into ½” pieces
Salt and pepper to taste
Preheat oven to 350 degrees. Spray baking sheet with Pam
Chop leaves into 1” pieces and chop stems finely. Toss chard, onions, salt/pepper and 2 Tabl. Olive oil. Place on baking sheet and bake about 15 minutes. Remove from oven and toss the leaves with remaining 1 Tabl. Olive oil. Scatter feta cheese on top and bake an additional 10-15 minutes or until desired crispness.
Oven Roasted Vegetables
1 baking potato, washed and cut into 1” cubes
1 sweet potato, peeled and cut into 1” cubes
1 cup Butternut Squash, peel squash and cut into 1” cubes (if using frozen add in last 10 minutes)
1 onion, chopped
3 cloves of garlic, minced
3 Tablespoons Extra Virgin Olive Oil
Pink Himalayan salt fresh ground pepper to taste
Fresh herbs are wonderful like Rosemary or Tarragon.
Spray large roasting pan with non-stick spray. Mix all ingredients in pan.
Roast at 425 for 30 minutes, stir and roast until golden brown.
Black Bean and Rice Salad
This keeps for 5 days!
3 cups cooked organic brown rice ( 1 cup brown rice/2 cups water)
1 can Black Beans, rinsed and drained
½ red pepper, diced
½ green pepper, diced
¼ cup chopped cilantro
½ red onion, diced
1 small can of organic corn, rinsed and drained
1 clove garlic, minced
¼ cup olive oil
¼ cup wine vinegar
½ tsp cumin
½ tsp Tabasco sauce
Combine rice, beans, red and green pepper, cilantro, onion and corn in large bowl.Mix together garlic, olive oil, wine vinegar, cumin and tabasco.Mix well and pour over brown rice mixture.Best of made 2-3 hours ahead.
Chris’s Brown Rice
2 Cups Water
1 Cup Organic brown rice
½ Cup Sliced celery
¼ Cup Sliced green onions
¼ Cup Slivered almonds
1 Tbsp Olive oil
2 Tbsp Soy sauce (or to taste)
Boil water and add rice. Reduce to simmer, uncovered for approximately 20 minutes or until all water is gone.
In fry-pan (I like cast iron) heat olive oil and saute celery, onions and almonds until almonds are slightly brown. Add in brown rice and stir well. Drizzle soy sauce over brown rice and mix well. Stir fry until slightly crispy.
2 Large potatoes
Non-Stick cooking spray
Slice two baking potatoes lengthwise. Then slice into “fries.”
Layer on cookie sheet that has been sprayed with Pam. Season with salt and garlic powder or Spike.
Bake at 425 for 25 minutes and turn. Cook until golden brown.