Print Friendly

Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!

There’s something about the arrival of spring where I can always hear myself saying, “This is my favorite time of the year,” even though summer and fall evoke the same statement. I think after a cold winter, I’m ready to embrace the tulips and cherry blossoms, but most of all, the variety of spring produce that is available.

After a winter filled with apples, squash and root vegetables, I’m ready with open arms for peas, asparagus, Swiss chard, spring beets, kale, garlic scapes, nettle, rhubarb and radishes. It’s like my body starts to crave all the bright and dark green leafy greens that flourish so beautifully this time of the year.

It’s not to say I won’t be as excited for all the summer bounty, but for now there’s more than enough to be creative with and I know we’ll have so many yummy dishes to keep us busy.

This wilted salad is one of my spring time cravings. With the earthy wilted chard greens, I paired sweet and citrusy orange segments, a light vinaigrette and topped it with goat cheese and toasted pine nuts. The chickpeas add substance and protein so the meat is not necessary. You can eat this as a main or serve it as a side. And, of course, I figured out all of these perfect flavor pairings with my Flavor Bible. How did I live without this book for so long?

I hope you’ll decide to give this a try. It’s a relatively simple recipe that comes together quickly if the chickpeas are made ahead of time. I can’t see why white beans or navy beans wouldn’t sub in beautifully here if that’s what you have on hand.

If you follow traditional food preparation, I’ve included the Nourishing Traditions soaking method for the chickpeas in the notes.

Hello spring in a bowl!

Wilted Swiss Chard with Pine Nuts and Oranges

  • 8 chard stalks
  • 2 Tbsp olive oil
  • 2 oranges, 1 peeled and cut into segments, the other juiced
  • 2 Tbsp of rice wine vinegar
  • 1 tsp dijon mustard
  • 1/4 cup toasted pine nuts
  • 1 cup cooked chickpeas (see cooking notes below)
  • 1/4 crumbled goat cheese

Wash and cut the Swiss chard into 1-2 inch segments. In a large frying pan, add olive oil and Swiss Chard. Cook the chard until just wilted, about 3 minutes. Meanwhile, peel and cut 1 orange into bite size pieces and set aside. Juice the remaining orange. Mix the orange juice (apprx 1/4 cup), the vinegar and the mustard to make a vinaigrette. Whisk until well combined. Mix the vinaigrette into the wilted greens. Add the pine nuts, chickpeas and goat cheese. Serve warm.

Traditionally Prepared Chickpeas: Soak 1 cup of chickpeas with 3 cups of water and 3 Tbsp of whey, apple cider vinegar or lemon juice (or acid of choice) overnight but for a minimum of 8 hours. Drain and rinse the beans. In a medium sized pot, add 6 cups of water and the drained chickpeas. Bring to a boil and simmer for 40-60 minutes. Cooking time will vary depending on length of soaking time and how old the beans are. Taste the beans after 40 minutes and adjust time accordingly from there.

The Rules:

  • 1. Follow Beyond The Peel on Facebook,  Twitter, and Pinterest.  It’s very easy to do and there are also buttons at the bottom of this page to do so.
  • 2. Introduce yourself, your blog, and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.
  • 3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
  • 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), protein powders, ketchup, white flour or white and brown sugar.
  • 5. Less of a rule but more a suggestion: Retweet,  Stumble, or Pin this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.
  • 6. Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!
  • 7. Please visit some of the links below. After all, that’s how we’ll get to know each other!

 

Now it’s your turn to share your whole food recipes and ideas!

I’m sharing this with Real Food 101, Mangia Mondays, Monday Mania, My Meatless Mondays, Slightly Indulgent Tuesdays, Tasty Tuesdays, A Little Birdie Told Me, Fat Tuesday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesdays, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, Pennywise Platter Thursday, Friday Food Flicks, Freaky Friday, and Fight Back Friday.



Related Posts Plugin for WordPress, Blogger...