Swiss Chard Walnut Pesto

standard June 10, 2015 Leave a response

Swiss Chard Walnut Pesto

To me, pesto must have three things: a bit of nutty saltiness, a little chunky texture, and a bold creamy flavor. This recipe has all three. The chard adds a slightly bitter green bold flavor. The walnuts add texture, and the yeast, lemon, and salt combine with the greens and the nuts to create a rich salty, creamy sauce.R062115

Best way to enjoy this pesto? Over butternut squash ravioli (I love the new Candle Cafe frozen ravioli) with raw chard, dried cranberries, and a bit of vegan parmesan or nutritional yeast. Heaven. It is also delicious over roasted veggies, with zucchini noodles, or as dressing for pasta salad.


Swiss Chard Walnut Pesto

Yield: Makes 1 cup

Serving Size: Serves 4

Calories per serving: 237 kcal

Swiss Chard Walnut Pesto

Vibrant swiss chard, tart lemon, and crunchy walnuts give this pesto just the right texture, saltiness, and creaminess to top just about anything from pasta to zucchini noodles to roasted veggies.


  • 1 c swiss chard
  • 1/2 c raw walnuts
  • 3 T nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 T lemon juice
  • 2 garlic cloves, minced
  • 1/4 c olive oil


  1. Add chard and walnuts to a food processor and pulse until finely chopped.
  2. Add the nutritional yeast, salt and pepper, garlic, and lemon juice. Turn the processor on and stream in the olive oil until all combined.


Per serving: 237 kcal, 4 g carbs, 24 g fat, 4 g protein, 301 mg sodium, 0 g sugar


Swiss Chard: Rainbow Greens

standard June 8, 2015 Leave a response

What a much needed break. Sometimes amid the chaos of life you just need to let something go. And occasionally, it’s this space. Gearing up for summer with lots of fun food, a return to running (albeit slowly), and a lot of life change.

Anyone a little tired of the kale craze yet? While I love it and continue to buy it 3 or 4 bunches at a time, it is nice to see a little variation in greens in my CSA delivery. And there are SO MANY other leafy greens out there, full of nutrition, flavor, and variety.

Swiss chard is my current favorite green. Most commonly found with a deep red stem, or in a rainbow of hues, both the leaves and the stem are perfectly edible to cook with. Nothing left to waste! With a smoother, softer, leaf than kale, chard is delicious shredded raw in salads or wilted down in cooked dishes. The stems do take more time to get tender, so toss them in the pan first to give them a little extra time to soften.


Like other dark, leafy greens, swiss chard packs a ton of nutrition into very few calories, making them a perfect filler for any meal. One cup of raw chard has just 7 calories, no fat, minimal protein, and lots of fiber. One cup of these colorful greens also contains at decent amount of magnesium, potassium, manganese, iron, and copper. And with over 40% DV of vitamin A and almost 20% DV of vitamin C, you’re guaranteed to get the fuel needed for healthy, active lives.


The high mineral content in these colorful stems aids in lowering blood pressure. Their chlorophyll-rich leaves provide cancer-fighting nutrients. Chard also contains nitrates, similar to beets, that helps to improve athletic performance. And the combination of calcium and vitamin K supports bone health.


Switch up your greens routine with some vibrant swiss chard in one of these summer-friendly recipes:

What are your favorite ways to add more leafy greens into your meals this summer?

Christmas Risotto

standard December 19, 2014 Leave a response

When you’ve got to clean out the fridge, you find ways to use up all the extra veggies. And when you have a container of arborio rice staring at you every day from the pantry, you constantly think of risotto. Plan on even more risotto recipes in the coming months!

Risotto that’s made with red wine gives it a reddish-brown hue similar to jambalaya or dirty rice. Dirty risotto is also usually is a heartier variation on the classic with more substantial ingredients and flavors. This dish is a balance of the rich red wine flavors and the light fresh simplicity of traditional risotto. Green chard and broccoli mixes with red radicchio and tomatoes for a Christmas-hued bowl of goodness.


Christmas Risotto

Serves 4.

Print-Friendly Recipe


  • 2 T vegan butter, divided
  • 1 T olive oil
  • 1 onion, diced
  • 3/4 c arborio rice
  • 1/4 c red wine
  • 4 c vegetable stock
  • 1 c collard greens or kale, shredded
  • 1 c radicchio, shredded
  • 1 c broccoli, finely chopped
  • 1/4 c cherry tomatoes, sliced in half
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c nutritional yeast


  1. Heat 1 T vegan butter and olive oil in a large pot. Add onion and saute until translucent.
  2. Add rice and toast for a couple minutes, or until starting to brown and stick.
  3. Add wine and deglaze the pan.
  4. Add stock, 1/2 to 1 c at a time, stirring frequently.
  5. After the 2nd cup of stock, slowly add the collards, letting them wilt in to the rice. Add radicchio, broccoli, and tomatoes. Stir well. Continue to add stock as needed.
  6. When all stock is added and rice is al dente, remove from heat. Add remaining tablespoon butter, salt, pepper, and nutritional yeast.
  7. Plate and serve.


Per serving: 271 kcal, 41 g carbs, 8 g fat, 6 g protein, 932 mg sodium, 7 g sugar