Although the combination of pasta, nuts, and greens may seem unlikely, the flavors are wonderful. Serve with a green salad and some rustic bread.
1 cup walnuts, coarsely chopped
1 large bunch Swiss chard
3 Tbs. walnut oil
2 cloves garlic, minced or pressed
1/4 cup shallots, diced fine
16 oz. linguine
Salt and pepper to taste
1. Toast walnuts in a skillet over medium heat. When the walnuts are fragrant, they’re done. Be careful—they can burn quickly.
2. While the pasta water heats, trim and rinse Swiss chard leaves. Slice leaves into ribbons.
2. Heat walnut oil in a large skillet. Add garlic and shallots and cook until shallots are tender (about 10 minutes). Add the chard and cook, stirring occasionally, for about 5 minutes.
3. Cook linguine in boiling water; drain. Add chard mixture and walnuts to pasta; stir to combine. Season with salt and pepper to taste. Serves 4.
This soup began as plain ol’ potato soup. It changed along the way, thanks in part to the Herbs de Provence spice blend brought back by a friend from a trip to France.
7-8 medium potatoes, peeled and chopped
8 carrots, peeled and chopped
1 medium yellow onion, chopped
6 cups vegetable broth
1 cup broccoli florets
1 can creamed corn
1 lb. chard, washed and chopped
1 tsp. Herbs de Provence spice blend
2 tsp. salt
Peel and chop potatoes, carrots, and onion and place in large soup pot. Add vegetable broth, and cook on medium heat for 30 minutes or until potatoes and carrots are tender. Add broccoli and creamed corn, lower heat, and simmer another 10 minutes. Add chard, spices, and salt. Simmer another 10 to 15 minutes. Add additional water or broth if desired.
Serve with a loaf of crusty French bread, sliced diagonally into large chunks, and pretend you’re having dinner on the south coast of France.