Chard & carrots, new potatoes and pane bello

I’ve been trying to come up with new recipes and to cook with vegetables that aren’t in my usual repertoire. Chard is one of those veggies. This meal was great on a hot summer evening, but also would be excellent in the dead of winter.

Chard and Carrots

Serves 4-6 (depending on the size of the chard bunch)

1 Bunch chard, washed and cut into thin strips
4 Carrots, peeled and diced
2 Tb Olive oil
1/8 Tsp Salt
1/8 Tsp Pepper
2 cloves Garlic, pressed

1. Heat olive oil in a deep saute pan on medium heat. Add garlic and let brown.
2. Place carrots and chard in pan. Add salt and pepper.
3. Cover and let the chard steam for ~20 minutes until wilted and cooked.

Roasted new-potatoes

Serves 4-6

8 New potatoes, washed and diced
2 Tb Olive oil
1/8 Tsp Salt
1/8 Tsp Pepper
1 Tsp. dried herb (Basil, Rosemary, etc)

1. Preheat oven to 400 degrees F.
2. Place cut potatoes on a sheet pan, drizzle olive oil and then sprinkle with salt and pepper. Use your hands to mix and ensure that the taters are covered with the seasoning.
3. Bake for 30-40 minutes until the potatoes are golden brown.

Serve with bread and olive oil. Enjoy your rustic dinner!


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