Recipe: Sautéed Rainbow Chard with Carrots, Garlic, and Parmesan Cheese

“For me no good food is illuminated without acidity.” - Alex Guarnaschelli

For me, it is very important to get my veggies in as often as I can - and rainbow chard is definitely one of my favorites. This dish is super filling on its own, or the perfect accompaniment to any protein of your choice.

Today, I’m sharing this super simple dish, check out the recipe below.

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What You’ll Need:

• 1/4 cup extra-virgin olive oil

• 3 large garlic cloves, chopped

• 4 pounds rainbow chard

• 1/2 cup shredded carrots

• salt and freshly ground black pepper

• 1/2 teaspoon lemon juice

• freshly grated parmesan cheese, for garnish

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Directions:

STEP 1: Rinse and clean off rainbow chard thoroughly.

STEP 2: Chop up the chard to desired length and width, adding in a few of the stem pieces as well.

STEP 3: In a large pot, add in olive oil over medium to high heat, and cook the chopped garlic until golden.

STEP 4: Next, gradually add in the chard leaves, and as they cook down, gradually add in additional handfuls.

STEP 5: Add in shredded carrots, lemon juice, and season with salt, as well as pepper. Continue to cook and stir until the leaves are softened, and liquid is evaporated from the pot. This will take about 7-10 minutes.

STEP 6: Immediately serve, and garnish with parmesan cheese.

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XO, Analise

Twitch Monthly Stream Recap: November Recipes

Did you miss a stream in November? Well, no need to worry, below are the recipes I made for the month of November!

Starting December 6th, I’ll be streaming every Sunday at 1PM EST, unless otherwise announced of course. Be sure to check out my monthly recipe schedule, here!

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Fried Calamari with a Lemon Garlic Aioli

November 1, 2020

For the calamari:

• 1 lb cleaned calamari tubes cut into rings and tentacles left whole

• 2 cups flour

• ½ teaspoon cayenne pepper

• ½ teaspoon paprika

• ½ teaspoon cracked black pepper

• ½ teaspoon lemon pepper seasoning

• 1 cup buttermilk

• canola oil

For the lemon garlic aioli:

• 1 cup of mayonnaise

• 1 large lemon, juiced

• 5 peeled cloves of garlic

• 1 teaspoon of red wine vinegar

• 1 teaspoon of apple cider vinegar

• 1 teaspoon of cracked black peppercorn

• fresh parsley

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Lemon + Herb Smoked Spatchcock Chicken with Basil Pesto Glazed Rainbow Carrots

November 15, 2020

For the smoked spatchcock chicken:

• 1 whole chicken or spatchcock chicken

• olive oil, drizzle

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 tablespoon thyme

• 1 tablespoon rosemary

• 1 teaspoon lemon pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

For the basil pesto glazed rainbow carrots:

• 3 bunches of rainbow carrots

• 2 cups fresh basil leaves (no stems)

• 2 tablespoons walnuts or pine nuts

• 4 large cloves garlic

• ½ cup extra-virgin olive oil

• ½ cup freshly grated parmesan cheese

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Broccoli & Asparagus Quiche with Rosemary & Thyme Crispy Red Potatoes

November 29. 2020

For the quiche:

• 1 frozen deep dish pie crust

• 4 large eggs

• 3/4 cup whole milk

• 1 cup chopped broccoli

• 1 chopped shallot

• 1/2 cup chopped asparagus

• 1 tablespoon Worcestershire sauce

• 1 tablespoon hot sauce sauce

• 1 tablespoon crushed red pepper, salt, and pepper

• 1 tablespoon Trader Joe’s Everyday Seasoning

• 1/2 cup swiss cheese

• 1/2 cup gruyere cheese

• 1 tablespoon salted butter

• 1 tablespoon olive oil

For the rosemary and thyme crispy red potatoes:

• peanut oil, for frying or olive oil, for roasting

• red potatoes

• sea salt

• cracked black pepper

• rosemary

• thyme

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XO, Analise

Recipe: Broccoli + Asparagus Quiche

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.” - Wolfgang Puck

Quiche is one of my favorite things to make for my loved ones. The greatest thing about this dish is that you can literally add any filling you want - seafood, pork, vegetables, cheeses, herbs, and/or spices - the sky’s the limit.

For the recipe I am sharing today, I’ve made a vegetable quiche consisting of: asparagus, broccoli, gruyere and swiss cheese, shallots, and some of my favorite herbs and spices.

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What You’ll Need

For the filling:

• 1 frozen deep dish pie crust

• 4 large eggs

• 3/4 cup whole milk

• 1 cup chopped broccoli

• 1 chopped shallot

• 1/2 cup chopped asparagus

• 1 tablespoon Worcestershire sauce

• 1 tablespoon hot sauce sauce

• 1 tablespoon crushed red pepper, salt, and pepper

• 1 tablespoon Trader Joe’s Everyday Seasoning

• 1/2 cup swiss cheese

• 1/2 cup gruyere cheese

• 1 tablespoon salted butter

• 1 tablespoon olive oil

For the garnish:

• 1 teaspoon fresh thyme

• 1 teaspoon basil

• 1/2 cup chopped or sliced tomatoes

Instructions

STEP 1: Preheat oven to 375°F.

STEP 2: Place the frozen pie crust in the oven for about 5-10 minutes so the dough can brown. Then, remove the pie crust from the oven so it can cool prior to adding the vegetable and liquid mixture.

STEP 3: In a large skillet, melt butter over medium to high heat with olive oil. Add chopped vegetables, seasonings, and herbs, and cook for about 5-8 minutes.

STEP 4: In a medium bowl, whisk together eggs, milk, Worcestershire and hot sauce. Add the cooked vegetables and cheese to the deep dish pie crust. Pour cream mixture over the cooked vegetables, and bake until center of quiche is set for about 40-45 minutes.

STEP 5: Add chopped tomatoes on top, and sprinkle fresh thyme and basil. Enjoy!

XO, Analise