Search Results (769 found)
www.delish.com
This earthy risotto is quick, easy, and will totally impress your friends.
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An easy pork cutlet recipe, with a rich red wine–shallot sauce an eye-catching rainbow Swiss chard side.
www.delish.com
Poblanos are not hot, but the will add a smoky flavor to this side dish once they're grilled.
cooking.nytimes.com
This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce In Amara, a city near Basra in southern Iraq, the dish is called "mahshi" or "stuffed" in Arabic It is traditionally made by stuffing Swiss chard leaves with beets, onions and sometimes meat
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A warm dip recipe made with fresh Swiss chard, roasted garlic, and fontina cheese, with a crispy topping of pine nuts and panko.
www.foodnetwork.com
Get Crostini with Cannellini, Chard, and Bread Crumbs Recipe from Food Network
www.allrecipes.com
Find an easy-to-prepare recipe for a Lebanese-style lentil soup with Swiss chard, potatoes, and plenty of garlic and lemon juice right here.
cooking.nytimes.com
A version of this delicious Jewish-Middle Eastern chicken dish, adapted from Joan Nathan's cookbook "King Solomon's Table," dates to medieval times You can make it in one day, but it's best to make the chicken a day ahead, then it refrigerate it overnight and remove the layer of fat that rises to the top (If you choose to make it all in one day, you may want to use a fat separator to strain the sauce before serving.) For more heat, add a little hot paprika or cayenne.
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A vegetarian lasagna recipe made with butternut squash, Swiss chard, herbed ricotta, and Gruyère cheese and instead of pasta noodles, it's layered with polenta.
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Swiss chard, seasonal fresh herbs, and fresh mozzarella cheese make up a fresh baked quiche stuffing for a big zucchini from your garden. There's a browned crumb topping, too.
cooking.nytimes.com
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust Sometimes I substitute beet greens for the Swiss chard.
cooking.nytimes.com
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal