It's summer and the farmer's market rocks. See how happy this little tomato is? Aww. I stole it from some other vegan bloggers.
Anyway, you eat your green leafies every day, right my Informed Reader? Of course, I know, who doesn't, right? (Nervous laugh.) Well, somehow it seems I've gone 22 years of life having never cooked chard. Jackie, my unlikely accomplice at last week's farmers' market outing (we love her... but girl can't cook to save her life) insisted I get some of the pretty, pretty rainbow chard for purely superficial reasons. Luckily I took her up on it and I've finally cooked it. I roasted the chopped stems at 400 degrees for about 10-15 minutes with a little canola spray and salt. I cooked the greens on the stovetop with more canola and salt as well as lemon zest, black pepper, red chile flakes and toasted pignoli. I combined the two and it couldn't have made a prettier dish.
