#chard

LET'S GET COOKIN'

Spelt berries-- a high-protein whole grain--provide the base for this delicious lunch salad. Add a simple dressing, some blanched greens, and some fun toppings (steamed eggs, cheese, nuts, chicken, veggies) and enjoy!
One question we get a lot is how to use braising greens-- kale, chard, broccoli leaves... anything tough and green seems to stump our membership. Since you'll get them pretty often in your shares, especially in winter, it seemed like a good idea to add a few more tried-and-true recipes to the mix! This recipe is inspired from one in Vegetarian Suppers from Deborah Madison's Kitchen. A terrific book, it also has a lot of vegan options.
Jar Salads are an excellent (and cool!) way to prepare a healthy lunch for work or school. The trick is in the layering-- if you're preparing more than a few days ahead, save the dressing to be put on in the morning before you leave the house. This recipe fills a quart sized glass, which is enough for an entrée sized salad or a light lunch for two.

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