Recipes

One-Pot Braised Chard With Gnocchi, Peas and Leeks

Published at In Category Onions, Recipes, Swiss chard

Adapted from Melissa Clark in the New York Times. Her note about the recipe: “Adding a package of prepared potato gnocchi to a pot of braised greens turns a side dish into a vibrant one-pot meal fit for weeknights. The chard stems, leeks and peas are nubby and colorful next to the pillowy gnocchi, while a combination of butter and white wine makes the sauce rich and tangy. For extra creaminess, serve this with dollops of fresh ricotta stirred in at the last minute. Or skip the ricotta for a lighter meal.”

I’m skipping the peas although that’s one freezer item many people keep on hand. And I’m substituting a Riverview sweet onion for the leeks.

Tomato and Bread Soup – to serve cold or hot

Published at In Category Recipes, Tomatoes

From Hetty Lui McKinnon, author of “To Vegetables, With Love.” McKinnon’s note about this recipe: “It is hard to describe how alive this soup feels. When using such sparse ingredients, there is nowhere to hide. The vivacity of this soup fervently reflects the integrity of the ingredients used. It tastes of vines ripened by the sun, grassy, musky, and earthy. It offers the essence of tomatoes, without the astringency. The soup is inspired by a Spanish tomato and bread soup called salmorejo, which typically features sherry vinegar, and is served topped with boiled egg and ham. I developed this recipe to be eaten cold, however when I served it, my son requested for it to be heated up. Hence, we have a soup that can be served at both temperatures. There are optional toppings of bread croutons, feta or other soft, salty cheese, or tahini.”

I’ll substitute about 1/4 of that sweet onion in the box for the green onions the recipe calls for. Love that this takes maybe 5 minutes to make and then just needs to sit in the refrigerator until you’re ready to serve.

Brown Sugar Pork Chops with Georgia Peach BBQ Sauce

Published at In Category Meat, Pork, Recipes Tags:

Virginia Willis shared this summery recipe in her Good and Good For You newsletter. Want more? Subscribe at virginiawillis.com for healthful recipes, best-life living tips, self-care techniques, and ideas and inspiration.

A Southern chef with French training, Virginia focuses on the intersection of wellness and good food based on her love of market-driven Southern dishes. Based on her weight loss journey – losing 65 pounds and keeping it off – she’s “lightened up” one of our all-time favorite cookbooks, the James Beard award winning Bon Appetite Y’all.