Despite the cold and frosts of winter, some of my favourite, most beautiful & versatile vegetables have survived in the garden… And have proudly grown to gigantic proportions. Less tender than when young, but still packed with flavour and nutrients. We wanted to find a recipe that would let us indulge and enjoy, while waiting for this year’s newly planted seeds to spring into life.
I’ve just planted seeds out for this year’s batch of Rainbow Chard (we always grow a variety called ‘Bright Lights’ ).
Chard makes a striking, fun edging to flowerbed boarders if you haven’t got the space or inclination for a veg patch.
It can be eaten in a similar way to spinach, and has similar nutritional benefits – just more colourful, hence the name.
I found Ottolenghi’s Iranian Vegetable Stew with Lime to be the perfect recipe –
We adjusted the ingredients using fragrant, freshly picked leaves from our lime tree, lemon slices in place of the fresh limes and chard leaves from the garden in place of the spinach.
It has an exotic depth and complexity of flavours – a wonderful main course with rice or pitta, or as an exciting side dish; I promise it will hold its own & not be out-staged by the main act 🙂
What is your favourite recipe using home-grown produce?
<a href=”http://www.bloglovin.com/blog/6819037/?claim=7khxca278uq”>Follow my blog with Bloglovin</a>