With the summer weather upon us, it is wonderful to see the abundance of fresh produce growing in our Ontario fields. This week on Plan B Farms, we harvested gorgeous organic Swiss Chard. This leafy green is not only low in calories but it is one of the most nutrient rich and healthy vegetables out there! Swiss Chard can be eaten raw or cooked but raw chard is less bitter than cooked chard. This vegetable is very versatile and a great addition to salads, stews, soups, pastas, pizzas or sautéed with some Olive Oil, S+P. The possibilities are endless!
My farm to table recipe this week features the yellow chard. I have incorporated it in a summer fresh bruschetta topped on a grilled baguette. The mixture is also great on its own as a light lunch salad or it can be served as a side to any grilled meat or seafood as a lighter or gluten-free option.
I can now officially say, happy summer!!
- 2 cup blacked eye peas, cooked (you can also use canned peas)
- 2 cup yellow swiss chard, thinly sliced, chiffonade
- ½ red onion, finely minced
- 2 garlic cloves, finely minced
- 2 tbsp. fresh lemon juice
- ¼ cup extra virgin olive oil
- Salt and ground pepper to taste
1 large baguette, cut into ½ inch thick slices diagonally
- In a large bowl, add peas, swiss chard, onion and garlic.
- Add lemon juice and olive oil. Toss until well blended. Season with salt and pepper to taste. Set aside.
- Preheat grill or grill pan to medium-high heat. Grill bread 1-2 minutes per side, just until lightly toasted.
- Top mixture on grilled bread slices and serve.