Tag Archives: swiss chard

Chicken and Swiss Chard with Couscous in Brodo

Chicken and Swiss Chard with Couscous in Brodo

Believe it or not, this has been one cold winter for us Cali folks. The other day Freddie texted me this picture from the car…


Yeah…36 degrees. In these parts that’s considered unacceptable. But if I were to find the silver lining in all of this (which I like to do), 36 degrees is the perfect weather for a warm bowl of soup :) Especially when it’s easy to make, contains ingredients you already have in your fridge and super, duper delicious!

But before we get to the recipe, let’s settle something here. What the heck is brodo? Well, according to my Google search, brodo is another word for broth or clear soup. Nothing special, but when you add it to the title of your recipe, it makes it sound so much more fancy. And these days, I’ll take all the fancy I can get :)


6 cups low sodium chicken broth

1 pound skinless, boneless chicken breasts,

2 garlic cloves, smashed

3/4 cup Israeli couscous

3/4 cup thinly sliced carrots

1/2 bunch Swiss chard, center ribs and stems removed, leaves torn into 2 inch pieces

Kosher salt and freshly ground pepper

1/4 cup fresh dill fronds

2 tablespoons thinly sliced chives

Lemon wedges (for squeezing)


Bring broth to a boil in a large saucepan over medium-high heat. Add chicken and garlic, reduce heat to low, and cover. Cook until chicken is cooked through, 10-12 minutes. Transfer chicken to a plate; let cool. Shred into bite sized pieces; set aside.

Return broth to a boil and add couscous; cook until al dente, 7-8 minutes. Add carrots and continue to boil until carrots are crisp-tender and couscous is cooked through, 2-3 minutes longer. Remove from heat and stir in Swiss chard; season with salt and pepper. Divide soup among bowls and garnish with dill and chives. Squeeze a bit of lemon over each bowl and serve.

Recipe from Bon Appetit

What I like most about this soup is the crisp, clean flavors. The dill, chives and lemon really bring this dish to life by adding a subtle sweetness. But don’t let this healthy dish fool you…it’s darn hearty! Between the couscous, chicken and Swiss chard your belly will be happily full. And the leftovers? Even better. The longer you let the flavors mingle, the more delicious it will become. So bring on the cold weather Mother Nature…because I got soup for days!

PS: Don’t forget to enter the giveaway! You have until February 1st to get your entries in. Remember to leave a comment on the original post letting me know that you have completed the tasks. Your comments act as your entry into the giveaway. Good luck!

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What’s in the Box? #58


So, my mom has this theory.  She believes that people tend to be most active during the time of day that they were born.  For example, if you were born in the morning, than you are a “morning person”.  If you were born in the evening, then you are most likely a night owl.  Since having my own daughter, I would have to agree with this.  Harper’s best time of day is in the morning (she was born at 10:54 am).  I was born at 10:45 pm and have always been most productive during the late hours of the night.  That is, until recently.  You see, I am totally losing my mojo!  When I first started this blog, I would write until 2 or 3 am in the morning.  Never once seemed to bother me.  Now, I can’t get past 10:30!  What kind of wimp am I turning into?

But what does this have to do with farm, fresh produce?  Well, last night, as I was uploading the pictures of my box onto the computer, I went into our room to put Harper to sleep.  Before I knew it, it was daylight and I was still in my jeans and no blog post was written.  But I must say, going to sleep at 8:30 made me feel like a total rock star when it was time to wake up this morning.  I was so refreshed and rested.  So, that’s what a proper night of sleep feels like :)  But, again, my apologies for my tardiness.  Might have to rethink my late night posts if my early bed time continues…

Moving on to bigger and better things…last week we had 8 link ups.  And I know I might be biased, but this link party has the best participants out there.  Loyal, sweet and darn good cooks!  This week they cooked up Butternut Squash Waffles, Broccoli and Caramelized Onion Pizza, Greens with Bacon and Onions, Blueberry and Banana Smoothie, Radish Chips and Grilled Swiss Cheese and Sweet Pepper Relish on Beet Bread.  Talk about good eats.  So much delicious goodness, I don’t even know where to start!  Thanks ladies for keeping this party going.  I appreciate you sharing your yummy treats week after week.

Now let’s take a look at what arrived on my doorstep yesterday…

What's in the Box? #58 - In Her Chucks

Loving me some acorn squash!  It has been a while since this gorgeous and colorful ovoid shaped veggie graced my box and I can’t wait to get busy with it.  There are so many delicious recipes that have been shared at our weekly parties, but I think I am going to go with a simple roast and sprinkle it with some cinnamon, nutmeg, brown sugar and butter.  Sounds sinful :)

I am also excited about those beets.  I recently got a mandolin slicer and am dying to make some beet chips.  If all goes well, beets will no longer be safe in my household.  Ever.

Thank God for sweet and juicy mandarins.  They are my favorite snack.  I keep them in the fruit bowl in the kitchen and am known to grab a few while I am racing around the house, chasing after Harper.  Apparently, I munched on too many last week, because when Freddie went to the fruit bowl to grab a few for himself they were all gone.  Ooops!  Freddie made sure to grab a nice size stash to bring to the office this morning.  Wanted to make sure he had his fair share :)

Apples are another delicious treat!  I was happy to replenish my stock as last week’s apples went pretty quickly.  We sliced up some today with some of the carrots and enjoyed dipping them in almond butter.  Yummers!

After the success of our last round of homemade OJ, these oranges will definitely be thrown into the juicer.  It’s the perfect activity for a weekend morning while you have bacon in the oven and pancakes on the stove.

And speaking of bacon, I will definitely be sautéing that swiss chard with some bacon and those onion I got thanks to some inspiration from CSA Mom.

Finally, I have a new lease on life when it comes to salads.  This past weekend my mom and I celebrated a close friend’s 40th birthday.  And not only did they have yummy tacos and killer margaritas, but the salad was out of this world.  The secret ingredient?  Brianna’s Blush Wine Vinaigrette.  It will change your life.  Promise.

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!

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What I Ate Wednesday #14

This time last year, I had yet to indulge in a pumpkin treat.  Shameful, I know.  So this year, I made my best effort to stuff my face with all things pumpkin during the holiday season.  I don’t think a day has gone by that I haven’t started my day with Pumpkin Oatmeal, treated myself to a few Pumpkin Bars, or scarfed down a bowl of Turkey Pumpkin Chili.  And just when you thought I couldn’t possibly eat any more pumpkin, with only a week left until Thanksgiving, I decided to up the ante and incorporate it into my day as much as possible.  Because after next Thursday, it’s all about peppermint, gingerbread and egg nog :)


Pumpkin Pancakes (recipe coming soon)

Side of Kielbasa

I have always taken pride in my homemade pancakes.  But these pumpkin pancakes kind of blow them out of the water.  I’m just saying…they are pretty darn scrumptious!  And nothing completes a pancake breakfast like a side of burnt-to-the-crisp kielbasa.  The blacker the better.  I like it scorched.  Can’t wait to share the recipe with you :) (the pumpkin pancake recipe that is…)

Snack #1:

Pineapple Chobani Yogurt topped with Fresh Raspberries

A handful of Roasted Coconut Chips

Believe it or not, I am still trying to work my way through my huge Chobani shipment.  So today I enjoyed my favorite combination of all…Pineapple Chobani Yogurt topped with fresh raspberries.  It’s so sweet and refreshing it kind of takes me away to a deserted island.  Magical.  And then I had to take it to the next level with a handful of my latest addiction: Trader Joe’s Roasted Coconut Chips.  Can’t go a day without them.  You MUST try them.


Chicken Cornbread Salad

After a fun and festive music class, Harper and I were ready for a healthy and hearty lunch.  This salad is one of our favorites.  With add ins such as grilled chicken, dried cranberries, walnut pieces and crumbled cornbread, it’s pretty much an autumn explosion on a bed of mixed greens.  If only my homemade salads where this fancy.

After Lunch Treat:

Slice of Pumpkin Spice Rice Krispie Treats

Ever since I received my Pumpkin Spice Marshmallows from my Foodie Pen Pal, I have been wanting to whip up a batch of Rice Krispies Treats.  Sadly, Halloween has come and gone and my poor Pumpkin Spice Marshmallows were still sitting on the counter.  Even though Thanksgiving is around the corner I couldn’t let me my fun idea for Jack-O-Lantern Krispies Treats go to waste.  Besides, now I have a killer idea mastered for next year’s festivities!

Snack #2:

Bolthouse Farms Mango Protein Smoothie

Since Harper has swim class on Tuesdays, dinner is always later than usual.  I was looking forward to a filling meal, but my tummy couldn’t wait.  Luckily, I found this sitting in the fridge and it was the perfect snack to take the edge off of my hunger until dinner was served.


Pumpkin Pie Spiced Pork Chops with Butternut Squash

Sautéed Swiss Chard

Comfort food has never tasted so good.  Butternut squash is one of my favorite autumn veggies and it pairs perfectly with pork.  I normally serve this meal with a side of broccoli but grabbed a bunch of chard from the crisper instead.  I love to sauté chard with some olive oil, onions and a few splashes of stock (chicken in this case).  It’s so quick and easy and the result is mouth-watering.

So just in case you were keeping count, I managed to squeeze pumpkin into 3 of my meals today.  Which in my opinion should win some sort of pumpkin rockstar award.  Granted it was more of a “pumpkin essence”, but the bottom line is, I am a pumpkin machine.  And tomorrow I am shooting for 4 pumpkin filled meals :)

Your turn:  What is your favorite way to incorporate pumpkin into your meals?  Any favorite pumpkin recipes you want to share?  Looking forward to reading your responses :)

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Red Snapper with Lemon

People always ask me how I find time to prepare home cooked meals with a toddler running around (trust me, it’s not as easy as it looks…).  My secret?  Choose recipes that are quick, healthy and delicious.  And this dish is a perfect example.

I became inspired to prepare this recipe after I received 2 lovely Meyer lemons and a fresh bunch of parsley in my box this week.  This dish has been on my “need to try” list for a while now.  And when I read that this meal could be ready in less than 20 minutes, I was sold!

What makes this dish super easy is that you simply season and bake the fish in the oven for 13 minutes.  While the fish cooked, I whipped up some mashed potatoes, and sautéed some swiss chard with shallots and chicken broth, and dinner was served in no time.


2 lemons

Cooking spray

4 (6-ounce) red snapper or other firm white fish fillets

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon black pepper

2 tablespoons butter, softened

1 1/2 teaspoons chopped fresh herbs (such as rosemary, thyme basil, and parsley)


1.  Preheat oven to 425 degrees F.

2.  Cut 1 lemon into 8 slices.  Place slices, in pairs, on a rimmed baking sheet coated with cooking spray.  Grate remaining lemon to get 1 teaspoon lemon rind; set aside.  Reserve lemon for another use.

3.  Place 1 fillet on top of each pair of lemon slices.  Combine salt, paprika, and pepper; sprinkle evenly over fish.  Bake at 425 degrees F for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4.  While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.

5.  Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired.

Recipe from Cooking Light Fresh Food Fast, Oxmoor House via MyRecipes.com

This dish is definitely a new household favorite.  The fish was super moist and full of flavor.  The herbed butter was a wonderful addition and a great idea I plan on incorporating into other dishes.  The hubby, who usually isn’t a huge fan of baked fish, gave it two thumbs up, and even asked for seconds!

In my house, it’s all about fast food.  And I’m not talking about the drive through.  There is nothing I love more than cooking food that is healthy and fresh with recipes that are quick and easy.  Having a busy home life doesn’t have to keep you from eating delicious home cooked meals.  The key is planning ahead.  True, I spend an inordinate amount of time on Pinterest, picking out and sorting through recipes that work for my current circumstances, but having a collection of great ideas that you can pull from helps to make meal planning a snap.

Your turn:  What are some of your favorite quick and easy meals?  Any tips or tricks on how to make dinner prep a simple and enjoyable task?  Looking forward to reading your responses :)


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What’s in the Box? #29

My motto of the week…Ask and you shall receive!

Remember last week when I was raving about how much I love summer fruit?  Well, wouldn’t you know it, today I opened up my box to 2 out of the 4 fruits that I have been praying for (praying?…does that sound desperate?).  This is a definite high of my week :)

But before I get too gushy about the beauty that is my CSA box, I wanted to take a moment to give a shout out to all of my link party participants.  Last week we hit a record high of 34 links!  Each entry was just as good as the next.  We are on CSA fire people!  This party is full of some healthy and creative veggie lovers.  And I am grateful for each and every one of you.  I never knew there were so many delicious ways to prepare fresh produce.  You all continue to push the envelope on CSA goodness, and each week gets yummier.  Thank you for your participation!

Now, before I explode, it’s my turn to brag…

Apricots folks!  And pluots too.  Please excuse me while I do a little happy dance :)  And then proceed to stuff my face with their juicy goodness.  No fancy recipes needed…just a slight chill from the fridge and I’m good to go.  Although, I might have to whip up a favorite pluot dessert of mine.  As long as it doesn’t exhaust too much of my stash.  I tend to get greedy when it comes to my fruit.

I am also excited about the chard.  There have been so many delicious recipes linked up to the party over the past few weeks, I am again overwhelmed with the choices.  Swiss Chard Smoothies, Swiss Chard with Pasta,  Creamed Chard…and the list goes on and on.  In cases like this, I like to turn to Freddie for his input.  He’s a good decision maker :)

Speaking of Freddie, he was stoked about the onions..and their size!  He’s already grilling up burgers to pair with them (his favorite topping).  I am sure he will add a few leaves of lettuce as well.  Red butter lettuce goes great on burgers…yum!

Loving the other staples this week…carrots, celery, parsley.  I am having a girlfriend over Friday night and we are planning to make dinner together.  Ingredients like these will be a perfect foundation for a fresh and healthy meal.

And what about the lovely head of red cabbage?  The hubby has been begging for me to make this gratin for him.  Nothing like butter, cheese and heavy cream to jazz up a purple ball of leaves.

Last but not least, the citrus.  Meyer lemons and mandarins.  Such a lovely treat.  I am thinking about another batch of freshly squeezed citrus juice (I still have my grapefruits from last week, too!).  Because there is no better pairing with my morning breakfast.  Simply refreshing…

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipes, tips or tricks you’d like to share?  Looking forward to hearing your responses :)

Linking up for the first time?  Click here for more info…and Welcome!

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What’s in the Box? #3

Skittles got nothing on me.  When I opened up my box today, I was waiting for a little leprechaun to jump out with a pot of gold.  This is what it means to eat the rainbow.

But before we go on to talk about healthy things, let’s get back to those Skittles.  I mean, really, who eats every color?  I for one, go for the reds first, then a few purples, possibly a yellow or green, but never an orange.  When I was a kid, I would always “share” the rest of my Skittles with my brother (can you still call it sharing if you are simply giving someone your leftovers?).  Turns out I did him a favor, because now he always goes for the colors no one likes first, the purples, oranges, yellows, when the rest of the group always wants the red.  Therefore he always gets what he wants :)

Anyways, I digress.  Back to my fruits and veggies.  Is that not the most beautiful sight?  And to top it off, they gave me rainbow chard!  So we are definitely in a rainbow mood today.

So many delicious options, I don’t even know where to start!  But I have to say, I was excited to see my little mandarins again.  I have been fighting a nasty cold, and these tiny gems deliver me with a nice dose of Vitamin C.  Though, not as much as those vibrantly green pineapple guavas.  They are in the top 10 for having the most Vitamin C found in a plant source.  So looks like I am in good hands.  The jury is still out on the guavas as to whether I will eat them raw or find a yummy dish in which to incorporate them.  But regardless of how they end up, my tummy is sure to be happy.

There is nothing like the tartness of a granny smith apple.  My mouth begins to water when I look at one.  The taste is so distinctive. I have so many delicious savory dishes in which I could use these.  But chances are I will make another dessert for Freddie, as he has his eye on an apple cake he would like to try.  We’ll see how it turns out.  I will have to make sure I leave at least one apple leftover though.  It is one of my favorite ingredients to throw into a side salad.  And that green leaf lettuce is calling my name.

One look at those sweet potatoes and I was in heaven.  I have had a strong craving for some sweet potatoes lately.  It’s definitely the time of year.  Sweet potatoes are always one of my favorite sides at Thanksgiving Dinner.  But of course, I never limit their appearance to that meal only.  I like to eat sweet potatoes all year round!  And with the leftover butternut squash I have yet to use up, I have a feeling these two will be having a rendezvous in the near future.

I love it when I get different ingredients in my box that can be used for the same recipe.  These bell peppers and shallots will work perfectly in a yummy chicken recipe I have planned.  This one is sure to be a post in the coming week.  The chard will probably make an appearance in that meal too since it has been a while since I have sautéed some chard as a side dish.  The last few times I have gotten chard I have experimented with other ways to prepare it.  All of which were a success but it never hurts to go back to an old classic.

Tomatoes, tomatoes, tomatoes.  I can’t seem to shake them!  I just used the ones for the last two weeks in a delicious Bolognese recipe I found.  It’s rare to find tomato sauce recipes with fresh tomatoes.  Most of them call for canned.  So I was excited to see how it would turn out.  Plus, the recipe called for 2 lbs of tomatoes which is exactly how much I had.  Success!  I said last week I would make my homemade tomato sauce, and ended up trying something new.  Maybe I will go with my original plan but find a new way to use it, since we are little “pasta-ed” out at the moment.

Finally, turnips.  I can’t say I am very familiar with this vegetable.  But looking online, there seems to be a million ways to prepare them.  I am excited to see what will come of this experiment :)

Looks like I will have a colorful week ahead of me.  And who knows, the leprechaun might still show his face when I get to the end of the fruit and veggie rainbow!

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