Simple White Bean, Swiss Chard, and Tomato Soup

It's been about 2 months since my last post and I hope that will be the longest gap by far that I'll ever have away from this blog! Between a big promotion at work, buying a house, and moving from the Bay Area to Seattle, I can say that I am certainly coming out of one of the busiest periods of my life, which didn't leave much time for either cooking or blogging. Fortunately, now that we're getting settled in Seattle (we just made the big move last week), I'm planning to re-balance and get back to the cooking and creating that I love. My recipes are also apt to become even more seasonal, as the Northwest has true seasons as opposed to California which never really gets a winter and has very extended and different growing seasons. In the short time that we've been in Seattle the weather has actually been beautiful with little rain, and I have to say that I missed the fallen leaves and crisp, clean air. It also makes you want to roast, bake, and make soups. Even with our kitchen a little bit of a mess with the move-in process, I was able to easily whip up this simple, delicious soup (which also happens to be vegan). A great one for the weeknights served with some good bread.

Simple White Bean, Swiss Chard, and Tomato Soup
Serves 4

Active Time: 20 minutes
Total Time: 45 minutes

1 T. extra virgin olive oil
3 cloves garlic, minced
2 bunches swiss or rainbow chard, leaves separated from stems, with stems diced and leaves well chopped
2 cans cannellini or great northern white beans, rinsed and drained
2 14.5 oz cans diced tomatoes
1/4 t. crushed red pepper flakes
4 c. low sodium vegetable broth or 4 c. water with 2 low-sodium vegetable bouillon cubes
Kosher salt
Black pepper
1 T. aged balsamic vinegar

Heat a large stockpot or dutch oven with the tablespoon of olive oil over medium heat. Add the garlic and chard stems and cook, stirring occasionally, until stems start to soften, about 3-5 minutes. Add the tomatoes with their juices, the drained beans, red pepper flakes, the vegetable stock or water w/bouillon and 1 t. kosher salt. Bring to a near-boil, add the chard stems, and stir until they start to wilt and become incorporated into the soup, a few minutes. Reduce the heat to low and simmer for about 25 minutes, or even longer if you have the time - it only gets better. Stir in the balsamic vinegar, add some freshly ground black pepper, and taste for seasoning (my bouillon cubes were no sodium so I added another 1 1/2 t. of kosher salt). This recipe is also great reheated the next day.

Rainbow Vegetable Soup with Farro

This time of year is an interesting one for cooking because we're starting to transition into fall but still have some late summer produce, which makes this soup a perfect blend of the two.  I call this recipe rainbow soup because it has so many different beautiful colors in it, which of course is exactly what you want to get a variety of nutrients. This soup was also even better over the next day or two reheated (as many soups are). The farro (a whole wheat grain) tends to soak in additional liquid as it sits so if you're serving leftovers add just a a little water to loosen up the soup a little before heating. I think adding some freshly grated parmesan cheese at the end really ties all of the flavors together, but if you're vegan this soup will fit the bill without. In either case, I like to drizzle just a bit of olive oil over the soup in each bowl before serving, which I think adds a lovely flavor.

Rainbow Vegetable Soup with Farro
Serves 6

Active Time: 30 minutes
Total Time: 1 hour, 15 minutes

1 lb summer squash, diced
1 onion, diced
3 carrots, diced
1 lb. roma tomatoes, diced
1 bunch rainbow chard, leaves stripped from stems and chopped
2 ears corn, kernels cut off the cob
1 c. farro
1 bunch of thyme
2 bay leaves
6 c. low sodium vegetables stock (or 6 c. water with 3 low to no salt bouillon cubes - I like the Rapunzel brand)
Kosher salt
Extra virgin olive oil
Freshly grated parmesan cheese

Heat 2 T. olive oil in a large stockpot or dutch oven. Add the onion and a pinch of salt and saute for about 5 minutes until it starts to soften. Add the carrots and squash and saute for about another 2 minutes. Add the tomatoes, farro, and vegetables stock as well as 1 t. kosher salt, the bay leaves, and the bunch of thyme (you can strip off the leaves, but I find that while the soup is simmering they will melt off - you just have to remove the stems before serving). Bring to a boil, then reduce heat to a low to medium-low setting and simmer for 45 minutes until the farro is cooked but al dente. Stir in the corn and chard and keep stirring for a minute to incorporate the chard. Let simmer another 5 minutes. Taste for additional seasoning, then ladle into bowls and top with a drizzle of olive oil and some parmesan cheese.

Summer Vegetable Lasagna with Tomato-Pesto Sauce

Summer's harvest is starting to show up in our CSA box around now in Northern California and we just received our first summer squash as well as a huge bunch of basil this past week, along with some rainbow chard. One of my favorite things to do with the first vegetables of each season is make a new variation of my lasagna recipe. This time, since I had such a large amount of basil and I know that the flavors of pesto go so well with summer squash (try simply grilling it and topping it with some pesto for a side dish in the future), I thought I'd create a combination tomato-pesto sauce to work into the lasagna and really complement the vegetables. Lasagna is a dish that has a lot of individual components, but none of them are difficult. It's a great thing to make on a weekend night when you want to cook in - we always make a whole pan for the two of us and eat the leftovers for dinner the next night (this reheats really well).

Summer Vegetable Lasagna with Tomato-Pesto Sauce
Serves 4-6

Active Time: 45 minutes
Total Time: 1 hour, 15 minutes

~1lb. summer squash (such as yellow crookneck), diced
1 bunch rainbow or swiss chard, leaves ripped from stems and chopped
~1 lb. white mushrooms, diced
Whole wheat, brown rice, or regular dried lasagna noodles
1 15 oz container whole milk ricotta cheese
2 eggs
3/4 c. freshly grated parmesan cheese
4 oz. grated mozzarella cheese
28 oz. can crushed tomatoes
2 c. packed basil leaves
1/4 c. pine nuts, toasted
1 clove garlic, minced
Kosher salt
Black pepper
Extra virgin olive oil

Preheat the oven to 400 degrees. Figure out how many lasagna noodles you will need to create three layers of noodles in your baking dish (approximately 13x9) and set the baking dish aside. In a similar size Pyrex or other dish, lay the noodles inside, then fill with the hottest tap water that you can get (or near-boiling water from a tea kettle) and add a dash of olive oil to keep the noodles from sticking. This is my shortcut to boiling noodles for lasagna - they soften while you prepare the other ingredients.

Chop up the summer squash and mushrooms and heat a large skillet over medium heat with a drizzle (1-2t) of olive oil. When the skillet is ready (you'll know once the oil moves easily across the pan when you tip it), add the summer squash and a pinch of salt. Saute for about 5 minutes or until softened, then set aside in a bowl. Add some more olive oil to the pan, then add the mushrooms and a pinch of salt and a little pepper. Saute for about 5-7 minutes, stirring occasionally, and meanwhile prepare the chard. When the mushrooms are done, set aside in another bowl, then add a little more olive oil to the pan and cook the chard with a pinch of salt, stirring rather frequently, for about 3 minutes until wilted slightly, then set aside in another bowl. Notice that I season each component separately so that the entire dish is seasoned.

Next, prepare the pesto by placing the 2 c. packed basil leaves, minced garlic clove, and pine nuts in a food processor. Start the processor, then slowly add in the olive oil until the mixture starts to come together but isn't too oily - about 1/3 c. Scoop out of the food processor into a small bowl and stir in 1/2 t. kosher salt and 1/4 t. pepper (or a few generous grinds from a pepper grinder). I don't add cheese to this pesto since there is enough in the rest of the dish.

In a medium-sized bowl, add the crushed tomatoes, 1/2 c. of the pesto, and 1 t. kosher salt to make the sauce.

Grate the parmesan cheese. In another medium sized bowl, add the ricotta, eggs, 1/2 t. salt, and 1/4 c. of the parmesan cheese and stir until blended.

Now it's time to assemble. Add about 1/2 c. of the sauce to the bottom of the pan and smear to create a light coating (so the noodles won't stick to the bottom). Lay down a layer (1/3) of the noodles, then approximately 1/2 of the ricotta mixture. I find that using my hands in lasagna, while messy, is best to distribute the components, so spread the ricotta out with your fingers. Then, top with approximately 1/2 of the squash, 1/2 of the mushrooms, and 1/2 of the chard (also using your fingers). Top with about 3/4c. of the sauce (the sauce doesn't need to be in exactly an even layer as it will cook together). Repeat with another layer of noodles, the remaining 1/2 of the ricotta, 1/2 of the squash, 1/2 of the mushrooms, 1/2 of the chard, and another 3/4 c. sauce. Top with the final layer of noodles, then the remainder of the sauce. I try to more carefully spread out the sauce on this final layer as you ideally want the noodles to be coated so they don't dry out in the cooking process. Then, top with the mozzarella cheese, and finally, the remaining 1/2 c. of parmesan cheese. The great thing about making lasagna this way is since you've already pre-cooked many of the ingredients, you just have to pop it in the oven for 30 minutes. It should have a nice golden brown crust when you remove it and it's important to let it sit for a few minutes before serving so that the lasagna stays together. Enjoy!

Butternut Squash, Chard, and White Bean Orecchiette

Sometimes it's difficult to use up a whole butternut squash and not get sick of it. Unless I'm making soup, I generally buy them smaller in size, and use it in a few different recipes as an accent (i.e. the Fall Moroccan Tagine that I recently posted) rather than the feature of a dish. I actually used the other half of the butternut squash I had from making that dish (it keeps well in the fridge) to come up with this quick pasta using just a few ingredients that I had on hand - green swiss chard, a can of cannellini beans, and some orecchiette pasta. It was a great weeknight meal not only because it's well balanced - getting your vegetables, protein, and carbohydrates in one bowl - but also because it's relatively quick, and the flavors all went together even better than I expected. When the butternut squash is roasted and paired with the earthy beans and chard, it takes on more of a savory quality in this dish than sweet, and I think you'll like it! This makes enough for 2, but can easily be doubled for more people.

Butternut Squash, Chard, and White Bean Orecchiette
Serves 2

Active Time: 15 minutes
Total Time: 45 minutes

Extra virgin olive oil
1/2 small or about 2 cups butternut squash, peeled and cubed
1/2 bunch green, swiss, or rainbow chard, leaves removed and chopped
6 oz. orecchiette or other small pasta (shells would also work)
1 15 oz. can cannellini or other white beans, drained and rinsed
2 cloves garlic, minced
1/4 t. crushed red pepper flakes
Kosher salt
Black pepper

Preheat the oven to 400 degrees Fahrenheit. Toss the squash in a little olive oil, season with a pinch of salt, and lay out on a sheet pan. Roast for about 30 minutes (mine went a little longer and was slightly browned on the bottom but still tasted great).

Meanwhile, heat a pot of water and cook the pasta until al dente, reserving 1/4 c. of the cooking water before draining. Additionally, heat 1 T. olive oil over medium heat in a large skillet or saucepan. Add the garlic and crushed red pepper and cook for about 30 seconds, then add the chard, cover, and cook for about 2-3 minutes, stirring once or twice, until wilted. Remove the lid, add the beans, and simmer over low heat until the pasta is done.

Combine the pasta, squash, greens/bean mixture, and cooking water along with 1 t. kosher salt and some freshly ground black pepper. Stir for 1-2 minutes until everything combines and a light sauce forms. Divide into pasta bowls and serve.

Swiss Chard and Artichoke Pizza

Swiss chard is available most places year-round, but actually hits its peak in the late spring and summer months. You'll find red swiss chard, green swiss chard, and rainbow chard popping up more in the grocery store and at your farmer's market in the coming months. Swiss chard is a good leafy green for those people who aren't big kale fans but don't always want to each spinach to get their dark leafy greens. I actually much prefer the flavor of chard to spinach and often use it in recipes. In this case, I used red swiss chard as it looked the best that day, but rainbow chard would also work well here. I also love that this recipe uses the entire stalk - not just the leaves.

I've experimented a lot with different oven temperatures and cooking methods to try to get pizza dough  to cook all the way through and get a good crust. I think I have finally learned the trick - use a higher temperature (500 degrees Fahrenheit) and put your pizza stone or baking sheet in the oven as it starts preheating so that it gets nice and hot, then assemble your pizza on a piece of parchment paper and remove the stone/baking sheet from the oven and slide the pizza on. You really can make restaurant-style pizza (or in my opinion, even better) at home and the reward is worth it!

Swiss Chard and Artichoke Pizza
Serves 2-4

Active time: 30 minutes
Total time: 45 minutes

Pizza dough (store bought (I use Trader Joe's)) or you can make your own
Extra virgin olive oil
1 red onion, diced
1 bunch swiss chard, stalks and leaves separated and chopped in small pieces
3-4 cloves garlic, minced
1 14 oz. can artichoke hearts, drained and rinsed and chopped into small pieces
3/4 c. pecorino-romano cheese, freshly grated
4 oz. shredded mozzarella cheese
Kosher salt
Black pepper

If using store-bought refridgerated dough, make sure to take it out of the fridge about 30 min to 1 hour before making the pizza to allow it to come to room temperature and make it easier to work with.

Place a pizza stone or baking sheet in the oven. Preheat the oven to 500 degrees Fahrenheit.

Chop the onion, garlic, swiss chard (separating the leaves and stalks) and artichoke hearts. Heat 1 T. olive oil in a large skillet or stockpot over medium heat. Add the onion, swiss chard stems, and a pinch of salt and pepper, and cook until softened, about 5 minutes, stirring occassionally. Add the garlic and saute an additional 2 minutes, stirring frequently. Stir in swiss chard leaves, chopped artichoke hearts, and another pinch of salt and pepper, reduce heat to medium low, cover, and cook, stirring occassionally, for about 10 minutes or until the swiss chard has wilted and the entire mixture cooks down.

Meanwhile, lay out a piece of parchment paper large enough to fit your pizza stone or baking sheet, then flour the pizza dough and stretch it out using your fists until you reach your desired size. Place the dough on the parchment paper, then brush it with a light coating of extra virgin olive oil, all the way to the edges, and sprinkle with a little salt. When the chard-onion mixture is done, remove from heat, let cool for just a few minutes, then stir in the grated pecorino cheese. Spread the mixture over the pizza dough in an even but not too thick layer - if you end up with a little extra you can use it as a pasta topping the next day (see below). Sprinkle with the mozzarella cheese, then remove the pizza stone or baking sheet from the oven and slide the pizza on the parchment paper onto the stone/sheet. Bake for approximately 8-12 minutes, or until cheese is golden brown. Let cool for a few minutes, then cut into pieces and serve.

Bonus: Depending on how big your bunch of swiss chard is, you might end up with leftover topping. No worries - I just cooked up some whole wheat penne the next day, tossed it with a little olive oil, and used the extra topping on top of the pasta for lunch. Delicious!

Winter Minestrone Stew

My apologies for the long absence since my last post! Between traveling for Thanksgiving, our two-week honeymoon to Australia and New Zealand, and Christmas, I haven't been as active in creating or posting recipes. This soup I actually threw together the day after we got back from our honeymoon. We loved the food in New Zealand (I gained a lot of inspiration for food/flavor combinations that I am looking forward to experimenting with) but after two weeks of 3-course dinners every night, we were ready for a healthy but hearty meal. This technically is not a minestrone soup since it doesn't contain pasta, but the flavors are very similar. Plus, given how stocked full of vegetables that this stew is, I couldn't even fit pasta in it if I wanted to! This is now my favorite way to make minestrone and the best part is it tastes even better the next day. I am presenting this recipe a little bit differently to make preparing it the most efficient - chopping certain components as you go along rather than all ahead of time.

Winter Minestrone Soup
Serves 6-8

Active Time: 30 minutes
Total Time: 1 hour 15 minutes

Extra virgin olive oil
1 onion
4 ribs celery
3 carrots
1 bunch red or rainbow chard
4 cloves garlic
1 T. tomato paste
28 oz. can whole peeled tomatoes (such as San Marzano)
4 c. low-sodium vegetable stock
2 bay leaves
1/2 Savoy cabbage
Parmesan rind (optional)
15 oz. can cannellini beans
15 oz. can red kidney beans
Kosher salt
Pepper
Freshly grated parmesan cheese, for serving

Dice the onion, celery, and carrots. In a large dutch oven or stock pot (I used a 5.5 qt dutch oven and just barely fit everything), heat 1 T. olive oil over medium heat. Add the onion, carrots, and celery, and season with 1/2 t. kosher salt and 1/8 t. pepper.

Meanwhile, separate the chard ribs/stems from the leaves. Dice the ribs/stems and set the leaves aside. Add the chard stems to the pot, stir to combine, and saute until softened, about 10 minutes.

Mince the 4 cloves of garlic and add the garlic to the pot, cooking for 2-3 minutes more.

Add the 1 T. tomato paste, stirring to combine. Add the can of tomatoes, vegetable stock, and the bay leaves. Bring the heat up until the soup reaches a low boil.

Meanwhile, chop the chard leaves into thin strips. Add to the pot, stirring to incorporate. While the chard is wilting down in the pot, remove the core from the 1/2 head of cabbage and also cut into thin strips. Add to the pot, stirring to incorporate, as well as the parmesan rind, if using.

Add 1 T. kosher salt and 1/2 t. pepper. Reduce heat to simmer and let simmer, covered, for 30 minutes, stirring once or twice.

Rinse and drain the beans, add them to the pot, and simmer, covered, for an additional 15 minutes. Taste and adjust for seasoning - I found that I needed to add another 1/2 t. kosher salt. You may also want to try to break up a few of the whole tomatoes with a wooden spoon if they have not done so naturally through the cooking process.

Ladle into bowls and top with parmesan cheese. Enjoy!

Pappardelle with Red Chard and Wild Mushroom Ragu

If you're looking for a way to break out of the standard marinara sauce and penne dinner, try this recipe. The mushroom and red swiss chard combined with crushed tomatoes create a thick and wonderful ragu that I think is perfect atop pappardelle pasta. However, if you can't find pappardelle, really any pasta would work well - fettuccine, rigatoni, or even penne.  This recipe only calls for a few ingredients and other than a little bit of chopping, is easy and relatively fast to make.

Pappardelle with Red Chard and Wild Mushroom Ragu
Serves 4
Prep time: 35 min
Total time: 35 min

Extra virgin olive oil
12 oz. fresh or dried pappardelle (wide flat pasta)
4 cloves garlic, minced
1 lb. mixed mushrooms - I used 1/2 lb. cremini, 1/4 lb. oyster, and 1/4 lb. shitake mushrooms, chopped into small (~1/4-1/2'' pieces)
1 bunch red swiss chard, cut into very thin strips
28 oz. can crushed tomatoes
Kosher salt
Black pepper

Heat a large pot of salted water over high heat for the pasta.

Meanwhile, heat 1 t. olive oil in a large skillet over medium high heat. Add 1/2 of the garlic and cook 15-30 seconds, then add the chard, stirring often until wilted, about 5 minutes. Season with a pinch of salt and pepper. Set aside in a bowl.

Add 1 T. olive oil to the same pan over medium heat. Add the remaining garlic and cook 15-30 seconds, then add the mushrooms and saute, stirring often, until tender, about 5 minutes. Season with a pinch of salt and pepper. Add the crushed tomatoes and stir to combine. Add the reserved chard (leaving any liquid behind) to the skillet and stir to incorporate. Bring the mixture up until it starts to bubble and then simmer.

Add the pasta to the boiling water. If using fresh pasta just let the sauce simmer for the short time the pasta is cooking, or if using dried, you can just simmer the sauce a little longer. Taste the sauce and adjust for seasoning. I added 1/2 t. salt and 1/4 t. pepper.

When the pasta is done, drain and serve the sauce/ragu on top of the pasta. Serve with freshly grated Parmesan cheese, if you'd like.

Garnet Yam, Black Bean, and Rainbow Chard Enchiladas

I was having my good friend Sara over last night and wanted to make her something especially wonderful for dinner. She loves fall flavors like yams and sweet potatoes but also loves Mexican food. I have developed a great vegetarian enchiladas recipe that I make in the summer with corn and summer squash, and thought, why not make the fall version? The combination of yams, chard, black beans, and queso fresco in the filling is so good, we had no problem polishing off 2 enchiladas each. This recipe does take a little time because you have to roast the yams first and then assemble the enchiladas, but you could always roast the yams a day ahead of time and keep them in the fridge until you're ready to make the dish, or make the entire thing a day ahead of time and just pop it in the oven when you're ready to serve it.

Garnet Yam, Black Bean, and Rainbow Chard Enchiladas
Serves 4-6

Extra virgin olive oil

4 cloves garlic, minced

3 T. flour

2 c. low-sodium vegetable stock

15 oz. can fire-roasted tomatoes with chiles (you could also use canned fire-roasted or plain diced tomatoes and add a small can of green chiles)

1 T. ancho chili powder

1 ½ t. ground cumin

4 oz. queso fresco (Mexican cheese)

15 oz. can black beans, rinsed and drained

2 lb. garnet yams (about 3 medium or 2 large yams), peeled and cut into ¾’’ pieces

1 bunch rainbow or swiss chard, leaves only, rinsed and roughly chopped (save the stems for another use - coming soon!)

8 whole wheat tortillas

4 oz. pepper jack cheese, grated

Light sour cream, for topping (optional)

Kosher salt

Preheat the oven to 425°F. Toss the cut yams in a large bowl with 2 t. olive oil and season with ½ t. salt. Transfer the yams to a baking sheet and spread in an even layer. Roast the yams until tender, approximately 45 minutes.

Meanwhile, make the enchilada sauce. Heat 2 T. olive oil in a medium-sized saucepan over medium heat. Once the oil is hot, add the garlic and sauté until fragrant, approximately 30 seconds. Add 3 T. of flour to the pan and whisk together with the garlic and olive oil. Continue whisking and cook for about another 30 seconds or a minute more to allow the mixture to cook a little. Gradually add in the 2 cups of vegetable stock, whisking constantly to ensure a smooth consistency. Bring to a low boil, then reduce the heat to a simmer and stir in the diced tomatoes and their juices, chili powder, and cumin. If using low-sodium stock, add 1 t. of kosher salt. Allow to simmer for 10-15 minutes to thicken a little, stirring occasionally.

Heat 1 t. olive oil in a large sauté pan or stockpot over medium heat. Add the chard, cover, and cook for approximately 5 minutes or until chard is wilted, stirring occasionally. Season with 1/4 t. kosher salt and set aside in the bowl you used for the yams.

When the yams are done, pull them out, and decrease the temperature of the oven to 375°F. In the large bowl containing the chard, add the black beans (drained), cooked yams, and queso fresco cheese, crumbling as you add it. Stir together to combine. This is the filling for the enchiladas.

Put the stack of tortillas in between two sheets of dampened paper towel on a plate and microwave for approximately 1-2 minutes or until warm. This will make it easier to assemble the enchiladas. Grate the pepper jack cheese if you have not already done so.

Grease a large rectangular baking dish (I used a 4.5 qt Pyrex, one size larger than a 13x9x2 but use whatever you have that you think you can fit 8 enchiladas into). Get all of the components in one area for easy assembly (the baking pan, the filling mixture, the tortillas, the saucepan with the sauce, and a plate). To begin, spread approximately ½ cup of the sauce on the bottom of the baking dish to lightly coat it. Begin filling the tortillas one at a time. I do this by placing one tortilla on a plate, then scooping out 1 cup of the filling mixture and putting it along the middle of the tortilla. Then, roll up the tortilla as tightly as you can (no need to fold in the edges) and put it in the baking dish, starting with one edge, and repeating this process until all 8 tortillas are packed tightly together in the pan.

Top the tortillas with the remaining sauce, spreading the sauce around to cover the tortillas as well as possible. Top with the pepper jack cheese.

Bake, uncovered, for 45 minutes, until the dish is bubbly and cheese is melted. Serve with a dollop of sour cream, if you’d like.

If you made this recipe ahead of time and had it in the fridge, take it out of the fridge while the oven is preheating and cook for approximately 50 minutes.