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

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

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.

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
    How to Grow Sage – The Ultimate Garden-to-Plate Guide

    How to Grow Sage – The Ultimate Garden-to-Plate Guide

    How to Grow Sage

    Learn how to grow Sage with this Garden-to-Plate Guide and preserve this staple herb. Sage (Salvia officinalis) is a hardy perennial herb found in many home gardens. Sage is known for its soft fleshy leaves and has a long history in plant medicine. Sage is a great addition to your kitchen garden due to its culinary flavour-enhancing qualities along with a long list of medicinal values.

    Sage also produces beautiful flowers and is a great pollinator-friendly plant.

    What parts of Sage are edible?

    Quick Tips on How to Grow Sage at Home

    PLANT

    Plant in Spring or Autumn

    SOIL

    Free-draining soil.

    LOCATION

    Full sun – part shade. Doesn’t like wet soggy ground.

    CARE

    Prune if it gets too woody to promote new growth.

    FERTILISE

    Feed with compost and keep well mulched.

    PESTS

    Aphids, snails, spider mites.

    HARVEST

    Harvest as needed, early morning or evening.

    REGROW

    Seed, cuttings and splitting the clump.

    Why Grow Sage?

    Here are some of the many reasons to grow Sage

    • Hardy, low-maintenance herb
    • Perennial
    • Ornamental and edible
    • Flavour-enhancing culinary herb
    • Low-lying food forest layer
    • Pollinator-friendly
    • Can have Antimicrobial qualities
    • Can have Antiseptic qualities
    • Can have Anti-inflammatory qualities

    Popular Sage Varieties

    Sage is part of a huge Salvia family, but for this grow guide, we are just focusing on the common Sage – Salvia officinalis

    Common – Silvery grey, slim leaves. Bright purple flowers.

    Variegated – Striking gold and green variegated leaves. Adds a beautiful contrast to the garden.

    Purple – Dark green and purple leaves, this variety can get a bit lost in the shadows. Beautiful colour and has great flavour.

    Tri-coloured – Stand-out colour and patterns with green, silver, white, and purple/pink tones.

    White-edged – Stunning white and silver variegated leaves.

    Berggarten – Broad, silvery green leaf popular for culinary uses. Does not flower often. Compact shrub.

    QUICK TIPS ON HOW TO GROW SAGE

    • Choose a sunny location
    • Mulch
    • Prune in spring to encourage new growth
    • Avoid wet or boggy situations
    • Take cuttings to repopulate easily

    When to Plant

    Ideally, plant your Sage in Spring, although you should be able to plant seedlings throughout the year. Protect young plants in the heat of summer and allow plenty of sun over winter.

    Top Tips on How to Grow Sage

    • Plant sage seedlings in a warm sunny position. If you live in a wet or humid climate, it can be a good idea to grow sage in pots and containers. This allows you to move it about to reduce the time it stays wet.
    • Dig a hole twice as big as the pot and loosen the roots if they are tightly bound.
    • Mulch to regulate temperatures and reduce weeds. Give it a water.
    • Sage grows quite slowly from seed. Plant in spring.

    How to Care and Maintain Sage

    Feeding

    Sage is quite low maintenance but can benefit from compost tea or worm tea in Spring and Autumn.

    Watering

    Sage doesn’t like wet feet. If you live in a wet climate, it can be a good idea to plant on mounds so excess water can run off.

    Pruning

    Once Sage has finished flowering, it can be a good time to prune back the flower stems and older growth.

    Pests / Disease

    Caterpillars, snails, aphids and slaters can eat your Sage plants, especially when they are young or in Spring with new growth. Check out Natural pest management for more tips.

    How and When to Harvest Sage

    The great thing about growing Sage is that you can harvest small amounts throughout the year. Pick individual leaves or shoots as needed. Sage can also be harvested and dried to use throughout the year.

    Reproducing Sage

    Sage does send off sideshoots that can be split off the main plant. This is the quickest and easiest way to reproduce sage from an established plant. Cuttings are the next best way. Choose stems with semi-hard wood and place them in a jar of water or moist soil to send off roots. Remove larger leaves and keep 2-3 at the top to reduce energy and moisture loss.

    Ways to Cook and Use Sage

    Sage is commonly used to add flavour to roast veggies but there are so many delicious ways to use Sage.

    Sage pairs well with: Garlic, Butter, Apple, Blackberry, Chard, Potato, Parsley, Chilli, Pear, Onion, Tomato, Pumpkin, Squash, Beans, Asparagus, Rosemary, Eggs,

    Sage ideas:

    How to Preserve your Sage Harvest

    Sage can easily be dried to use throughout the year. Lay flat on a rack or hang upside down in a dry, dust-free area. Alternatively, dehydrate sage on low at 40 degrees Celsius.

    IMPORTANT

    Sage is best used in moderation. Avoid if pregnant and breastfeeding, as Sage has been known to reduce milk production. Seek guidance from medical professionals.

    Sage Posts

    Previous Feature Plants

    8 Medicinal Herbs that are Perfect Companion Plants

    8 Medicinal Herbs that are Perfect Companion Plants

    Diversity is so important for creating a thriving and sustainable edible garden. Choosing edible or medicinal plants to use as companion planting can not only boost the health of your garden but also your own! Each plant type has a different root structure, leaf coverage, height, nutrient absorption, and nutrient excretion and attracts different insects and wildlife to the garden. The more diversity we have in plants, the more life we are encouraging both above the soil and below. Diversity also helps reduce severe deficiencies, as all the plants aren’t competing for the exact same nutrients. 

    Diversity and companion planting are closely related. Companion planting is generally two different plants that grow well together and have a mutually beneficial relationship. With a diverse garden, we want to build on those relationships and continue to add more and more.

    Disclaimer: The information included on this site is for inspirational purposes only and is not intended to be a substitute for medical treatment by a healthcare professional. Because of unique individual needs, the reader should consult their physician to determine the appropriateness of the information for the reader’s situation.

    CALENDULA

    Calendula officinalis

    Usable parts // Flowers, Leaves

    Medicinal Benefits

    • Soothing Skin Irritation and Inflammation
    • Healing wounds, rashes
    • Soothing sore throats

    Garden Companion Benefits

    • Attracting pollinators
    • Habitat for beneficial insects
    • Living mulch to protect soil
    • Fed to chickens to brighten egg yolks

    Culinary Benefits

    • Petals used for garnishing
    • Leaves can be used in salads, although a little bitter

    How to use?

    Calendula petals are often dried and infused in oil, balm, and alcohol to create healing ointments and creams.

    best edible flowers

    LAVENDER

    Lavandula

    Usable parts // Flowers, Leaves

    Medicinal Benefits

    • Eases tension and reduces stress
    • Relieves headaches and migraines
    • Aids in sleep
    • Supports healthy hair and skin
    • Fights acne
    • Relieves pain
    • May aid in respiratory problems

    Garden Companion Benefits

    • Attracting pollinators
    • Habitat for beneficial insects
    • Living mulch to protect the soil

    Culinary Benefits

    • Petals used for garnishing and infusing

    How to use?

    Dried flowers can be infused in oils. Brew flowers in teas. Hydrosols.

    lavender

    ECHINACEA

    Echinacea purpurea

    Usable parts // Flowers, Leaves, Roots

    Medicinal Benefits

    • Treats and helps prevent urinary tract infections
    • May strengthen the immune system
    • Relieves upper respiratory issues
    • Fights infections
    • Alleviates symptoms of the common cold

    Garden Companion Benefits

    • Attracting pollinators
    • Habitat for beneficial insects

    Culinary Benefits

    • Petals used for garnishing
    • Roots used in teas

    How to use?

    Dried flowers can be infused in oils. Brew leaves, flowers, and roots in teas.

    COMFREY

    Symphytum

    Usable parts // Flowers, Leaves, Roots

    Medicinal Benefits

    • Wound healing
    • Reduces inflammation
    • May soothe sprains and broken bones
    • Decrease bruising

    Garden Companion Benefits

    • Attracting Pollinators
    • Habitat for beneficial insects
    • Natural Fertiliser
    • Soil improvement
    • Living ground cover
    • Chop and drop mulch

    How to use?

    Apply as a topical skin treatment using creams, salves, and tinctures.

    ROSEMARY

    Rosmarinus officinalis

    Usable parts // Flowers, Leaves

    Medicinal Benefits

    • Reduces inflammation
    • Improves blood circulation
    • Can improve memory and enhances overall brain function
    • Treats bad breath
    • Supports liver health
    • Supports hair growth

    Garden Companion Benefits

    • Attracting pollinators
    • Habitat for beneficial insects

    Culinary Benefits

    • Brew dried leaves for tea
    • Sprinkle leaves and flowers as a garnish for dishes

    How to use?

    Infuse in oils to make soothing skin care.

    rosemary

    GARLIC

    Allium sativum

    Usable parts // Flowers, Roots

    Medicinal Benefits

    • Can helps prevent heart disease
    • Can help lower cholesterol and blood pressure
    • Improves digestive health
    • Anti-microbial
    • Anti-fungal
    • Anti-viral
    • Cold and Flu
    • Boost immunity
    • Balance blood sugar

    Garden Companion Benefits

    • Deters pests
    • Provides sulfur which is a natural fungicide

    Garlic can be interplanted with many other plants but it is best to avoid:

    • Beans
    • Peas
    • Sage
    • Parsley
    • Asparagus

    Culinary Benefits

    • Flavour for meals
    • Raw garlic and honey for medicinal uses

    How to use?

    Ferment honey and garlic to reduce cold and flu symptoms. Raw garlic can reduce bad bacteria in the gut or intestinal worms.

    SAGE

    Salvia officinalis

    Usable parts // Flowers, Leaves

    Medicinal Benefits

    • Improves memory and enhances overall brain function
    • Supports digestive health
    • Strengthens the immune system
    • Treats and helps manage diabetes
    • Rich in antioxidants
    • Improves skin health

    Garden Companion Benefits

    • Deters pests
    • Edible ground cover

    Culinary Benefits

    • Brew fresh leaves for tea
    • Used in roasts

    How to use?

    If you have a toothache, a cold sore or a sore throat, you can pick a few leaves and chew them up, then place them near the affected area.

    medicinal companion plant

    ALOE VERA

    Usable parts // Leaves

    Medicinal Benefits

    • Sunburn
    • Minor Burns and cuts
    • Cold sores
    • Skin Abrasions
    • Strengthens Hair
    • Digestive health

    Garden Companion Benefits

    • Help heal surrounding plants
    • Attracts beneficial insects

    Culinary Benefits

    • Aloe vera juice

    How to use?

    Pick off the outer leaves and rub flesh on cuts and burns.

    aloe vera

    Rosemary, Feta and Roast Veggie Hand Pies

    Rosemary, Feta and Roast Veggie Hand Pies

    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.

    Botanical Crackers

    Botanical Crackers

    Botanical Crackers

    These Flower, Herb and Seed Botanical Crackers are the perfect addition for any cheese platter! The nuts and seeds could be adjusted to whatever you have available, I’m all for kitchen experiments!

    Recipe

    • 1/2 cup flour
    • 1/3 cup oats
    • 1/4 cup sunflower seeds
    • 1/4 cup pumpkin/ pepita seeds
    • 1/4 cup walnuts – chopped
    • 1/4 cup dried cranberries – chopped
    • 2 TBS Poppy Seeds
    • 1/2 t salt
    • 1/4 t black cracked pepper
    • 1/8 t baking powder
    • 2 TBS Olive Oil
    • 1 TBS Honey
    • 4 TBS Cold Water
    • 1 cup herbs and edible flowers roughly chopped. I used Marigold, parsley, thyme, rosemary, chive flower. Note: I did use borage but I wouldn’t recommend as it doesn’t look appealing after being cooked..

    Method

    1. Preheat oven to 200-220 Degrees Celcius.
    2. Place all ingredients in a bowl and mix to combine. Should be a sticky dough consistency.
    3. Place mixture on a sheet of baking paper in the centre and make a rough ball.
    4. Place a second sheet of baking paper on top and using a rolling pin roll out as thin as you can. You should try and roll out to a rectangle or a shape that will fit onto your baking tray. It is important to try and get the centre rolled out nice and thin so it can crisp up.
    5. Once rolled out remove the top layer of baking paper.
    6. Scatter the chopped flowers and herb on top of the rolled dough and gently press in so they stick.
    7. Grind some extra salt and pepper on top.
    8. Cut the dough into the size you want your crackers. I did roughly 6cm x 4cm.
    9. Place the baking paper with your dough onto an oven tray and bake for 12-14 minutes until golden. The ends may crisp up before the centre so I kept an eye on it and cut off the end rows with scissors and allowed the centre to cook for longer.

    Once you have made your own Homemade Botanical Crackers you will never look back. The reat thing about this recipe is that you can mix and match the ingredients to whatever you have availble! Get creative and try new versions each time. Remebr it is important to get the mixture rolled out as thin and even as possible.

    Let me know if you make your own version of these Botanical Crackers i would love to see. You can tag me on Instagam 🙂

    Holly ✨

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