Rainbow Chard Soup

I’m bringing the freshness today.

Rainbow Chard Soup Freshness in the form of a vibrant green Rainbow Chard Soup made with ingredients found in my Specialty Produce Farmer’s Market Box (FMB).  Several weeks ago, I started picking up a FMB at SP, and I’ve really been loving the variety of fresh goodies found within.  Specialty Produce, a local wholesale distributor, stocks many of the restaurants around town with beautiful, high-quality produce.  Some of their products are imported, while others come from farms in the area.  They also open up their warehouse from 8am – 5pm to individuals.  This is where I get almost all of my produce.  Here’s a list of the produce found in my most-recent FMB:

White Corn – Black Sheep Produce
Heirloom Mix Eggplant – Weiser Family Farms
Fennel – Rutiz Farms
White Scallions – McGrath Family Farms
Peewee Mix Fingerling Potatoes – Weiser Family Farms
Baby Mix Beets – Black Sheep Produce
Rainbow Chard – Lakeside
Strawberries – Be Wise Ranch
Broccoli – Lakeside
Jalapeno – Coke Farms

When I first saw the contents of the box, I immediately started thinking of soup ideas, and with San Diego LGBT Pride happening in just a few weeks, I decided to focus on the rainbow chard.  This soup recipe starts with chopped fennel sauteed with scallions, garlic and jalapeño.  Water and coconut milk are added along with chopped rainbow chard leaves.  Once the leaves turn tender, everything is blended until silky smooth.  I like to add a handful of spinach to the mix just before blending to amp up the green flavor and color.  The soup is finished with a a dollop of Greek yogurt, toasted almonds, coconut flakes, sliced scallion greens, and freshly pickled rainbow chard stems.  Such a bold variety of toppings may seem over-the-top, but I just love all of the contrasting flavors and textures.  Both flavorful AND healthy, this Rainbow Chard Soup is bright, fresh, and incredibly satisfying.  Continue reading for the recipe.

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Deviled Eggs Three Ways

It’s the post you’ve all been waiting for…

Deviled Eggs 3 Ways Not one.  Not two.  But three deviled egg recipes.  With Easter just around the corner, I’ve come up with a game plan in advance to use up all of those leftover hard-boiled, dyed eggs.  Step 1:  Make deviled eggs.  Step 2:  Throw a Deviled Egg Party.

Let’s dive right into Step 1.  Below, I’ve provided recipes for a variety of deviled eggs: Chile Garlic, Avocado Bacon and Pickled Beet.  My Chile Garlic Deviled Eggs are made with fiery Sambal Oelek, chopped cilantro, and plenty of fresh lime juice.  These flavors are big and bold.  Next, my Bacon Avocado Deviled Eggs are prepared with crispy bacon bits, rich avocado, chopped green onion, hot sauce and lime juice.  Guacamole in deviled egg form, this variation is highly addictive.  Finally, Pickled Beet Deviled Eggs are made by pickling whole hard-boiled eggs with sliced red beet in a liquid flavored with red wine vinegar, black pepper and bay leaf.  The egg whites soak up both the flavor and the color of the pickling liquid.  The yolks are then mashed with mayo, chopped pickled beet, pickling liquid, prepared horseradish, and chopped fresh chive.  All three eggs are so. yum.

Use these three recipes as a guide to make your own variations.  You’ll need three tablespoons of mayo for every six eggs.  Then, add spicy (kimchi, pickled jalapeños, Sriracha) and fresh (cilantro, parsley, chive, mint) elements to cut through the richness of the yolk and mayo.  Salt is a must.  If you find that the yolk mixture needs a little lift, add acid (lemon, lime, vinegar).  Continue reading for Step 2, plus my three recipes for deviled eggs.

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Shaved Asparagus and Bacon Pizza

Shaved Asparagus and Bacon Pizza

I find the few minutes between bringing a hot, fresh pizza from the oven and the moment when the pizza is cool enough to eat absolutely excruciating.  The sizzling toppings taunt me as I eagerly await that first taste of melty mozzarella and crunchy, golden crust.  It takes every shred of willpower I have to keep me from diving in right away.  It’s a challenge I face almost every week when making homemade pizza.  Aside from that first glorious bite of a freshly baked pie, I just love creating toppings.  Sometimes I enjoy meat pizzas (hot salami, Italian sausage, roasted chicken).  Other weeks I go the seasonal veggie route (shiitake mushrooms, red bell pepper, Tuscan kale).  Really, olive oil, salt and dough (that I purchase at a local pizzeria) are the only constants from week to week.  I recently decided to experiment with the classic combination of asparagus and bacon.  A coiled nest of long, green asparagus tendrils are piled high onto a bed of freshly grated mozzarella and Parmesan.  Finished with a sprinkling of sliced scallion and crumbled bacon, this Shaved Asparagus and Bacon Pizza is well-balanced and packed with mouth-watering flavor.  The freshness of the asparagus balances the smoky richness of the bacon, creating quite the harmonious bite.  Continue reading for the recipe.

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