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Rainbow Chard, Zucchini, Sliced Almonds

This is a winner in using weird veggies from the CSA delivery.
Substituted half a dozen baby patty pan squash for the zucchini, and
chipotle powder for the red pepper flakes. Left out the sugar (or substitute
some vinegar --we had some in the fish the dish was served with, so added
the overflow on top of the veggies). It passed the picky kid test as well,
so maybe leave in the sweetener. Chopped the chard into 3/4" strips, and
threw the stems in for a few minutes before adding the leaves. Served it
with some spiced haddock (sumac and za'atar, vinegar and butter spray), and
roasted purple potatoes.
1/3 C sliced almonds
1 T olive oil
1 heaping T finely minced fresh ginger
2 small or 1 large green zucchini
¼ tsp red pepper flakes
2 cloves garlic, finely minced
½ C non-fat, low-salt veggie broth
2 tsp low-salt soy sauce
1-½ tsp sugar
1 bunch of rainbow chard or swiss chard
1. Heat a 12-inch non-stick skillet over medium heat, add almonds and gently
toast in dry pan, stirring frequently, for five or so minutes; do not allow
them to scorch. Remove almonds from pan and set aside.
2. Add oil to hot skillet, and when hot, add ginger, zucchini, and red pepper
flakes and saute over medium heat for two or so minutes, stirring
3. Add garlic and saute for another 30-60 seconds, taking care not to
burn the garlic. Add veggie broth, soy sauce, sugar and chard and cook,
uncovered, for about eight to ten minutes, stirring and turning several
times so it cooks evenly. Broth will condense and evaporate during cooking
time. (Add one to two T water to the pan if the liquid dries up before the
chard is tender enough.) When chard is cooked, add almonds and cook and
stir to heat through, one more minute.


This entry is related to the following products. Click on any of them for more information.
Garlic, Swiss Chard, Zucchini,
FARM VISIT DAY, SUNDAY, SEPTEMBER 19, 2021 11:00AM - 4:30PM (tentatively scheduled for this season)

 In the hope we will be able to have gatherings this coming season, we've moved our Farm visit to the fall - Sunday, September, 19, 2021.


What People Are Saying

"We experimented w/ a lot of new foods to use up the CSA goods.  Some of my faves included tomato/cherry gazpacho, roasted tomatoes (easier than canning and so tasty to throw on as a condiment), blue cheese/walnut/ roasted beet salad, braised cabbage and many others.  We find it a labor of love to honor the veggies by using them up in tasty dishes each week.  Thanks for making it possible! "