Swiss chard is known by a variety of names: silverbeet, spinach beet, perpetual spinach... whatever you call it, it's a delicious ingredient to include in a winter diet, when many vegetables are scarce. Luckily, Swiss chard is a superfood of source, rich in vitamins, minerals, flavor and color. It's also a versatile ingredient, perfect for using in a myriad of Meatless Monday recipes. Take a look at some of our favorite vegetarian Swiss chard recipes.
Our very own stuffed chard recipe, shown above, is a play on the traditional Scandinavian stuffed cabbage. Chard leaves add both lightness and a verdant quality to this classic of winter cooking. Stuffed with staples of the Pacific Northwest, like hazelnuts, cranberries and goat cheese, this recipe is sure to please. If you're having trouble finding late summer squash during the winter season, sub a winter squash for even more sweetness and flavor.
Swiss chard makes a delicious base for a pasta sauce, as Giada di Laurentiis shows us in her whole wheat spaghetti with Swiss chard and pecorino recipe. Chard is highlighted with tomato, garlic, olives and crushed red pepper flakes. Use a variety of different rainbow chard to make the colors of this dish pop. A touch of white wine is all this sauce needs to make it feel like a special occasion dish. Luckily, it's quick and simple enough to be made on a weeknight; what could be better for a Meatless Monday meal?
Image: David Christian
From the Organic Authority Files
For a healthy, hearty Meatless Monday breakfast or a quick, filling dinner, this rainbow chard and goat cheese omelet is just the ticket. Rainbow chard and creamy goat cheese form the generous filling of this beautiful omelet. Use organic, farm-fresh eggs to achieve the beautiful golden color of the egg, which is perfect with the rainbow chard.
This beautiful chard frittata is filled with goodness. Packed full of organic chard and eggs, it's a delight for the eyes and the tastebuds. The perfect finishing touch over the top is amaranth sprouts, which add a lovely violet hue to the dish.
Top image: Andrew Scivani
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