Sautéed Rainbow Chard on Toast with Feta, Crispy Sage and Pickled Onions

Sautéed Rainbow Chard on Toast with Feta, Crispy Sage and Pickled Onions

by | Jun 28, 2023 | Breakfast, Kitchen, Spring, Uncategorized, Winter

Sautéed Rainbow Chard is a quick and easy way to prepare a nutritious side of greens. This recipe is fresh, vibrant and so so delicious! Infused with garlic, lemon zest and topped with Crispy Sage and pickled onions this is the Ultimate garden-to-plate breakfast (lunch or dinner!). The pickled onions are best to make at least the day before so they have time to infuse and pickle.

Sautéed Rainbow Chard on Toast with Feta and Crispy Sage

Sautéed Rainbow Chard on Toast with Feta and Crispy Sage

Yield: serves 2
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Fresh, nutritious and full of flavour, this garden-to-plate breakfast is easy and delicious! Make the most of the Rainbow Chard season.

Ingredients

  • 2-3 garlic cloves
  • 1 TSBP butter (or olive oil)
  • 1 tsp lemon zest
  • 3-4 Rainbow chard stalks and leaves
  • 2 TBSP Feta (or add halloumi or cottage cheese)
  • 2 TBSP Pepitas/ pumpkin seeds (or sunflower seeds)
  • Pickled red onions to serve (see recipe below)
  • 2-4 Eggs (optional)
  • Salt to season
  • 4 pieces Sourdough

Instructions

  1. Peel and finely slice garlic. Add to a pan on medium heat with butter. Cook for 2 mins.
  2. Roughly slice Rainbow chard stalks (1cm chunks) and add them to the pan. Cook for a further 2 minutes.
  3. Chop leaves and keep to the side.
  4. In another pan fry the eggs to your liking.
  5. Add chard leaves to the garlic and stalks and cook for 1-2 mins until wilted. Stir through Lemon zest and season with salt.
  6. Turn the oven grill on to 180 degrees. Drizzle Sage with olive oil or butter and place on an oven tray along with Pepitas. Toast under the grill until slightly golden watching carefully as this will take less than 1 minute. Alternatively, this can be done in the pan along side eggs.
  7. Toast sourdough and butter.
  8. Place two pieces of toast on each plate and evenly distribute rainbow chard mix, crumble on feta, top with eggs, sprinkle on toasted pepitas, and top with Red Pickled Onions.
  9. Add edible flowers for colour - I used Cornflowers and pea shoots.

Notes

The pickled onions are best to make at least the day before so they have time to infuse and pickle.

© sustainableholly
simple pickled red onions

Simple Pickled Red Onions

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes

Quick and easy pickled red onions add flavour to any meal. Add your seasonal garden herbs such as Fennel, Dill or Chilli to boost the flavours.

Ingredients

  • 3 Red Onions
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup White Vinegar
  • 1 1/2 TBSP Raw Sugar
  • 1 1/2 tsp Salt
  • 1 cup Water

Instructions

  1. Finely slice the red onions - using a mandoline is the easiest option.
  2. Cram as many red Onions into a clean sterilised jar.
  3. In a saucepan add the vinegar, sugar, and salt and stir until the sugar has dissolved and the mix starts to simmer.
  4. Add any extra flavours to the jar such as chilli, fennel flowers, fennel fronds, fennel seeds, mustard seeds, or peppercorns ( 1tsp per jar).
  5. Pour over the liquid and secure the lid.
  6. Allow cooling for one hour and place in the fridge.

    Notes

    To sterlise the jars place in a hot dishwasher run or wash and heat in the over for 10-15 at 110 degrees celcius.

    You can swap and use just one type of vinegar if you prefer.

    Use within 3 weeks.

    YouTube video
    © sustainableholly
    The Best Kale Salad

    The Best Kale Salad

    by | Sep 22, 2022 | Kitchen, salad, Spring, Winter

    Simple and so delicious this really is the best Kale salad! Garden-to-plate in a couple of minutes. Kale can be a struggle for many people to like but the curly edges and small dimples are amazing for holding on to flavours. This dressing is so easy and full of flavour it can be used on any of your garden salads.

    kale
    kale salad
    kale salad

    The Best Kale Salad

    Prep Time: 5 minutes
    Total Time: 5 minutes

    Simple and so delicious! This Kale salad is a staple garden-to-plate recipe.

    Ingredients

    • 4 cups chopped Kale (I used the Tuscan Variety)
    • 2 TSBP Nuts or Seeds (Pumpkin and Sunflower)
    • 3 Fresh Calendula Flowers
    • 3 Fresh Nasturtium Flowers
    • 1/4 tsp Salt
    • 1 pinch dried chilli flakes

    Salad Dressing

    • 2 TBSP Lemon Juice
    • 1 tsp Olive Oil
    • 1 1/2 tsp Maple Syrup (or Honey)

    Instructions

    1. Wash and chop the Kale into 1cm strips. Add to a mixing bowl.
    2. Toast the nuts or seeds in a dry frying pan - medium heat - for 2-3 minutes until slightly golden.
    3. Mix together the dressing and massage into the kale with your hands until fully coated.
    4. Sprinkle the salt, chilli, and calendula petals over the Kale and mix.
    5. Add the salad to a serving dish and sprinkle over the seeds and Nasturtium Petals.
    6. Enjoy!

    Notes

    Serve with a protein of your choice or pan-fried Haloumi or enjoy it on its own!

    Ssubstitute edible flowers for what is available in your garden.

    © sustainableholly
    Category: salad
    calendula
    kale
    kale salad
    Rosemary, Feta and Roast Veggie Hand Pies

    Rosemary, Feta and Roast Veggie Hand Pies

    by | Oct 15, 2021 | Kitchen, Uncategorized, Winter

    Rosemary and roast vegetables are a classic combo for a very good reason… They taste amazing! These Rosemary, Feta and Roast Veggie hand pies are so full of flavour and will keep you wanting more. This recipe, like most of my recipes, is completely versatile to what you have growing in your garden. Recipes that can be easily adapted to suit your seasonal harvests will make your life so much easier. Read the notes section for optional ingredients to swap.

    This recipe can also be used for leftovers. Pre-make a batch of pastry and keep it in the freezer ready to turn your leftover Sunday roasts into delicious hand pies.

    rosemary hand pies
    rosemary hand pies
    rosemary hand pies

    Rosemary, Feta and Roast Veggie Hand Pies

    Yield: 16 hand pies
    Prep Time: 35 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 50 minutes

    These Rosemary, Feta and Roast Veggie hand pies are so delicious. It may be useful to make two batches of pastry and keep one set in the freezer for future leftover roast veggies. This recipe could also be adapted to make one large family pie.

    Ingredients

    Pastry

    • 150g cold Butter
    • 2 cups Flour
    • 1/4 tsp Salt
    • 1/2 tsp Apple Cider Vinegar
    • 5 TBS Iced Water
    • 1 TBS Sugar
    • 2 egg yolks
    • 1/2 cup of fresh chopped Rosemary

    Filling

    • 500g Butternut Pumpkin
    • 200g Sweet Potato or Potato
    • 4 Radish (optional)
    • 1 Red Onion
    • 3 Cloves Garlic
    • 1 fresh Rosemary stalk
    • Oil for Roasting
    • 200g block of Feta 
    • 5-6 Rainbow Chard Stalks and Leaves

    Sauce for Filling

    • 3/4 cup Raw Cashews
    • 3/4 cup Water

    Instructions

    Pastry

    1. Cut the butter into 2cm cubes and place in the freezer for 5-10 minutes while preparing the other ingredients.

    2. Add ice and water to a bowl.

    3. Add the 5 TBSP of ice-cold water and egg yolks into a bowl and mix until combined. Set aside.

    4. In a separate mixing bowl add butter and flour and rub together roughly. Try to do this quickly as to not heat the butter up too much with your hands.

    5. Mix in the chopped rosemary, salt, apple cider vinegar, sugar then add the water and egg mixture to the flour mix a little at a time. Mixing to form a dough.

    6. Roll to form a ball, cover (I use compostable film) and pop in the fridge to cool while you start on the filling.

    Filling

    1. Pre-heat your oven to 180degrees celsius.

    2. Rinse and chop your Butternut Pumpkin and Sweet Potato into chunks (roughly 6cm. I like to leave the skin on both) and cut your Radish in half or leave whole if they are small.

    3. Add to a large roasting dish and drizzle your veggies with oil. Strip and chop 1 stalk of fresh rosemary. Mix in with veggies.

    4. Place your veggies in the oven for 25 mins.

    5. While your veggies cook, dice the red onion and place in a frying pan with a drizzle of oil. Cook on a medium heat for 10min then add in chopped garlic for a further 2minutes.

    6. Cut the rainbow chard stalks in to slices and roughly slice up the leaves. Add to the onion mix, stir and cook for 1-2 minutes. Remove from the heat.

    7. After 25minutes remove the roast veggies, mix and turn them over then add the block of feta to the centre. Put back in the oven for a further 20-30 minutes until cooked through.

    8. While the veggies continue to cook, blend the raw almonds and water to make a cream. Refrigerate.

    9. Remove the roast veggies once cooked and with a fork, roughly smash up the chunks of veggies and mix through the feta. Dont over mix as you want small pieces of veggies and feta in each bite. Add the onion and rainbow chard and mix through. Cover and allow the mix to cool.

    Assembly

    1. Remove your pastry from the fridge and roll on a floured surface. To make the small round hand pies, cut out 10cm diameter rounds at roughly 5mm thick. Use a cookie cutter or an upturned glass to get the outline and cut around with a knife (ensure you have an even amount for tops and bottoms). If you would like the larger half moon size - use a side plate to cut large rounds. Place the rounds on a plate or tray, cover and return to the fridge to cool down again for 10minutes.

    2. Preheat oven to 200degrees celsius.

    3. Drizzle the cashew cream over the roast veggie mix. Divide your pastry rounds in half so there are tops and bottoms. Then add one heaped tablespoon of veggie mix to each bottom. Place the other pastry round on top and carefully push down the edges to secure. Use a folk to further press and secure the edges. Make a small hole or slit in the top to allow air to escape during cooking. If making the half moon pies - add mixture to one side the fold the pastry over down the middle and secure the edges.

    4. To create a nice brown finish, brush the pastry with egg wash (one egg mixed) or milk.

    5. Return to the fridge for 10minutes to cool again.

    6. Bake for 12-15 minutes until golden. The larger half moon pies may take 15-20minutes.

    7. Remove and serve warm with a fresh garden side salad or the green sauce from the Cauliflower recipe is also delicious combo.

    Notes

    1. The butter needs to be as cold as possible.

    2. It is best to make the pastry ahead of time so it has a few hours to cool in the fridge.

    3. Mix and match your favourite root vegetables such as carrots or beetroot.

    4. To replace the fresh rosemary with dried rosemary use 1 TBS in the pastry and 1 tsp on the roast veggies.

    5. Optional - replace the cashew cream with gravy.

    6. Swap Rainbow chard for spinach or other greens.

    7. Swap Feta for Cottage Cheese, Mozzarella or leave out if preferred.

    © sustainableholly
    rosemary
    rosemary hand pies
    rosemary hand pies
    rosemary hand pies
    Nourishing Garden Green Soup

    Nourishing Garden Green Soup

    by | Jun 17, 2021 | Kitchen, Uncategorized, Winter

    Winter greens are in abundance and it is the perfect time of year to enjoy warm, nourishing soups. This garden green soup is full of greens that are only lightly cooked, so they retain as much of their nutrients as possible. This soup will make the perfect winter starter or lunch and can be made using any greens you have growing in the garden.

    greens
    green soup
    green soup

    Nourishing Garden Green Soup

    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes

    Packed full of fresh nutritious greens from the garden, this soup is delicious served both warm and cold.

    Ingredients

    • 1 medium Brown Onion
    • 2 cloves of Garlic
    • 4-5 Rainbow chard leaves
    • 10 Sweet Potato leaves
    • 2 Broccoli or Cauliflower leaves
    • 1 Sprig of Mint (10 leaves)
    • 3 Sprigs of Fennel Frond leaves
    • 2 Sprigs of Parsley (1/2 cup)
    • 2-3 Nasturtium leaves
    • 1 Tbsp Tamari (or soy sauce)
    • 1 tsp ground Cinnamon
    • 1 tsp ground Cumin
    • 1/2 cup Coconut Milk
    • 1 tsp Salt
    • 1 Tbsp Cooking Oil
    • 3/4 cup Water

    Instructions

    1. Finely dice the onion. Add oil to a frypan on medium-low heat and cook the onion for 10 minutes or until slightly golden.

    2. Add in the garlic and cook for 1 minute. Add in the cumin and cinnamon and stir to mix, cooking for a further 1 minute.

    3. Add in the coconut milk, Tamari, and 3/4 cup of water. Cook for 5 minutes, stirring regularly. Remove from the heat and allow to cool.

    4. Rinse your greens and remove the stems.

    5. Fill a wide bowl with cold water and ice and place it beside the stove. Place a wide pan, (or wok) on medium heat with 3-4 inches of water. Heat until the water is simmering.

    6. Blanch your leaves in the simmering water and then add to the iced water to cool. This will lightly cook the leaves and help them remain bright vibrant green. Do this in stages with each type of leaf. Blanch the thicker leaves such as Rainbow chard, Broccoli, Cauliflower leaves, and Sweet Potato leaves for 45 seconds. The more delicate leaves such as Mint, Nasturtium, and fennel for 20-30seconds.

    7. Strain off the green from the water.

    8. Blitz up the cooled onion mixture and greens in a blender or similar (stick mixer, Nutribullet).

    9. Transfer the mix to a saucepan and add salt (to taste) and reheat to serve or enjoy cold.

    OPTIONAL: Top with mixed seeds (sesame, pumpkin, sunflower), edible flowers, and baby mint and nasturtium leaves. Serve with buttered Toast.

    Notes

    The Sweet potato and Broccoli leaves can be substituted with other garden greens you have growing in the garden such as Spinach, SilverBeet, Asian greens.

    The darker the greens are in colour, the more vibrant green the soup will be.

    © sustainableholly
    Cuisine: Soup