Additional Recipes For The Week

3- Minute swiss chard (Prep and Cook Time: 15 minutes) Ingredients: 1 lb. Swiss chard, chopped 1 medium clove Chopped Garlic 1 tsp. fresh lemon juice 3 TBS extra virgin olive oil salt and black pepper to taste Optional: 6 kalamata olives 1/2 cup feta cheese 1 tsp. tamari soy sauce

Directions:

1. Chop garlic and let sit for 5 minutes to bring out its health-promoting properties.
2. Use a large pot (3 quart) with lots of water. Make sure water is at a rapid boil before adding Swiss chard.
3. Cut off tough, bottom part of Swiss chard stems.
4. Add the chopped leaves to the boiling water. Do not cover. Cook for 3 minutes; begin timing as soon as you drop the Swiss chard into the boiling water.
5. Place in colander and press out excess water.
6. Transfer to serving dish and toss with rest of ingredients while it is still hot.
7. Using a knife and fork, cut Swiss chard into small pieces for better flavor.

Still haven't used the celery root? Here's a great celery root, carrot and beet salad. Don't shy away from the beet remember they are from the chenopod family along with its brother, Swiss chard... that means they’re really good for you!

For vinaigrette

3 tablespoons minced shallots

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 tablespoon Dijon mustard

2 teaspoons minced garlic

1/3 cup olive oil

For salad

1 1/2 cups matchstick-size strips peeled celery root

1 1/2 cups matchstick-size strips peeled carrots

1 1/2 cups matchstick-size strips peeled beets

1 5-ounce package mixed baby greens

Toasted hazelnuts (optional)

Crumbled goat cheese (optional)

Low-fat Broccoli Mushroom Leek Quiche

 Ingredients

       1 pie shell (store-bought or homemade)

       1 tbsp. olive oil

       1 leek

       8 mushrooms

       2 cloves of garlic, minced

       1 broccoli crown

       2 stems of fresh rosemary

       3 eggs

       1 1/4 cups skim milk

       1/2 tsp. salt

       1/2 tsp. pepper

Shredded Swiss, cheddar, and Monterrey Jack cheese (optional)

Directions

1. If you're using a frozen pie shell, remove it from the freezer. I used one made by Wholly Wholesome. Preheat the oven to 350° F.
2. Place a pan on medium heat and add the olive oil. While that's heating up, slice the leeks and add them to the pan.
3. Slice the mushrooms and mix them in with the leeks. Add the garlic and stir often. Don't cover the pan because you want the water to evaporate. Allow to cook for five minutes.
4. Cut up the broccoli crown in small pieces and add that to the pan. Cook for another five minutes, then add the fresh rosemary. Mix well and cook for one more minute and then remove from the heat.
5. In a separate bowl, crack the three eggs and scramble them slightly. Add the milk, salt, and pepper and stir well.
6. Pour the vegetable mixture into the pie shell.
7. Place the pie shell on a foil covered cookie sheet. Then carefully pour in the egg mixture. If you want to, sprinkle some cheese on the top. Since this quiche contains no cream, it takes longer to cook, so bake for 40 minutes. You'll know it's ready when you poke a knife in the quiche and it comes out clean.
8. Allow to cool for at least 10 minutes before cutting. It tastes great out of the oven, but even better the next day, just warm it up in the microwave.

Toasted Sweet Potatoes with Black Beans

Ingredients (use vegan versions):

    2 tablespoons olive oil, divided
    1 medium sized sweet potato, cubed finely
    salt and pepper, to taste
    6-7 cloves garlic, finely chopped
    1 small red onion, finely chopped
    2 roma tomatoes, chopped
    1 (15 ounce) can black beans
   
Directions:

      1. In a pan, add some olive oil, and let the pan heat up, add the sweet potatoes, garlic, and some salt and pepper. Let the potatoes roast, flipping them over occasionally.
      2. While sweet potatoes are cooking, in another pan heat up some more olive oil. Add red onions and let simmer for a few minutes. Then add black beans, and tomatoes, and let the whole concoction simmer for ten minutes or longer.
      3. When potatoes are finished cooking, and black beans have simmered for a while, combine everything together, and serve!

Serve on tortillas with a dollop of sour cream. Serve as enchiladas and top with shredded vegan cheeses. Or just eat plain, it is delicious either way!