curried zucchini and swiss chard

curried zucchini, swiss chard, platter

The last time I had this dish, we were packing up our apartment. We were moving. Amidst all of the chaos, I was starving of course. In the fridge we only had 1 zucchini, a sad looking bag of spinach, and a bottle of Gatorade or something. Mmm, just what I had in mind…

I didn’t have time to be picky so I quickly shut the fridge. I waited. I opened it again. Nothing. Still the same stuff inside. As if opening and closing the fridge was going to magically produce some new kind of food. Why do we all do that?

sliced zucchini, swiss chard, scallions, curry

So I ended up throwing everything into a pan (no, not the Gatorade) and sauteing it with a little curry powder. Don’t even ask me where I found curry powder or more importantly, how old it was. I threw in a couple of raisins too. And let me tell you, this little creation was delicious. Who knew?

As with most off-the-cuff creations, I never write down the ingredients and then I completely forget the dish altogether. Until something like this shows up…


…a lifetime supply of zucchini, courtesy of my CSA farm share.

Something triggered my recipe index and I remembered that curried zucchini/spinach dish from 4 years ago.

This time around I swapped out the spinach for swiss chard (also courtesy of my CSA) and left out the raisins (those are under strict surveillance by my 3 year old).

This is a wonderful side dish to accompany grilled meat or flaky white fish. If you prefer, serve it as the main event with a side of rice.

curried zucchini, swiss chard, plate

What is your favorite off-the-cuff creation?

curried zucchini and swiss chard
Serves: 2 hungry people
  • 1 bunch of swiss chard, or 1 (16 oz) bag of spinach
  • 1 medium zucchini, thinly sliced
  • 2 scallions, white and light green part
  • ¼ tsp. curry powder
  • 2 tbsp. butter
  • splash of olive oil
  • a bunch of lemons
  • jasmine rice (optional)
  1. Wash and trim your swiss chard. Remove the stems and the large center vein (you can do this by folding the leaf in half and running your knife vertically down the side). Chop into pieces.
  2. Thinly slice your zucchini. A mandoline is best for this.
  3. Thinly slice your scallions.
  4. In a large, wide saute pan heat 1 tbsp. of butter with a splash of olive oil. Medium heat is good.
  5. Add your scallions and saute for 1 minute. Add a large handful of swiss chard and saute in batches. As is starts to wilt, you can add more. Your swiss chard is done when it tastes tender, not tough. This should take about about 5-6 minutes. Season with salt and pepper and give it a taste.
  6. Using tongs, remove swiss chard from the pan squeezing out any excess liquid. Set aside on a platter and keep warm.
  7. In the same pan, heat 1 tbsp. of butter with a splash of olive oil. Add the curry powder and warm it through to bring out its flavor, about 1 minute.
  8. Add the zucchini and saute for about 3-5 minutes (the thinner they are, the faster they'll cook). Season with salt and pepper.
  9. Sprinkle the zucchini over your swiss chard and squeeze some lemon over the top.
  10. Serve with extra lemon wedges and jasmine rice if desired.
* Only the zucchini are sauteed in the curry powder, not the swiss chard. This keeps the curry flavor mild. * Swiss chard wilts down a lot, so double this recipe to serve more people. Pictures make everything seem bigger!

carrot and leek soup

carrot and leek soup, lentils, creme fraiche*Very first post entry!

Cliché, I know. The clever carrot…carrot soup? No, no my friend. This blog is not about my love for carrots or 1,001 new carrot recipes. You see, when I joined the world of blogging the very first entry had to be this recipe. It’s a creamy and colorful soup chock full of carrots, leeks and even red lentils. It’s something that I make often, thus inspiring the name. More on that here.

When I made this the other day, I was all excited to start writing about it. I would talk about how easy it is to prepare, and that you should make a double batch to freeze, and that even the kids will like it. I had it all planned out. Yet when I sat down with my laptop I had nothing to say. Not one word. Tic. Tock. Tic. Tock.

Really? A radiant orange soup beaming me in the face and I had nothing to say? Clearly I’m not cut out for this blogging stuff. I just wanted to eat the soup! So that’s what I did. I slammed my laptop shut, got myself a spoon and dove in.

I might have succumbed to writer’s block this time, but for those of you who don’t know- I’m the girl who’s in love with all things food and can’t wait to tell the world what I made for dinner last night…in detail. Who needs words anyways. Sometimes a picture is worth a thousand words, right?

red lentils, herbs



Carrot and Leek soup
Serves: about 2 quarts
  • 3 cups of sliced leeks (about 3 leeks, white and light green part only)
  • 5 cups of sliced carrots (about 10 medium carrots)
  • ⅓ cup red lentils, rinsed and picked over
  • 2x 1 liter cartons of low sodium organic chicken stock or veg. stock
  • 2 tb. unsalted butter
  • olive oil
  • salt & pepper
  • 1 bunch of scallions
  • creme fraiche
  1. In a large pot, heat the butter and a splash of olive oil. Medium heat is good.
  2. Wash, peel and slice your carrots. The thinner you slice them the faster they’ll cook. Saute the carrots until tender, about 7-10 minutes. Meanwhile, slice your leeks vertically and then cut into half moon shapes. Submerge the sliced leeks into a large bowl of water. Use your hands to separate and remove the dirt. This step is very important as leeks can be very sandy. Dry thoroughly with a salad spinner or a clean kitchen towel, and then add to the pot. Season with salt and pepper. Saute until soft, not brown.
  3. Add your red lentils, 1½ cartons of stock and bring to a boil. Reduce to a simmer and let cook away with the lid on for about 30 minutes or so. You want everything to be nice and tender and the lentils to be completely soft and broken down. While the soup is cooking, chop up some scallions for your topping.
  4. When the soup is finished, puree in batches in a food processor or blender. You can also use an immersion blender for this. If your soup seems too thick, add more chicken stock.
  5. Return your pureed soup back to it’s original pot and adjust seasoning to your liking. Top with chopped scallions and a dollop of creme fraiche.
* Soup can be frozen for up to 3 months.