Guest guest Posted February 8, 2009 Report Share Posted February 8, 2009 Thank you for the suggestions. We ended up roasting the onions, garlic, carrots and parsnips, with some turmeric, basil, oregano, black pepper, paprika, celery salt, some balsamic vinegar and some olive oil Then we sliced the chard into ribbons and sauteed it in olive oil with some chopped garlic, fresh chopped ginger and spinach, we added a little more turmeric, black pepper, celery salt, lemon juice and a splash of red wine, When this was done we added the roasted veggies, some left over jasmine rice and some ginger sesame tofu we bought at Whole foods. **************Who's never won? Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?ncid=emlcntusmusi00000\ 003) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2009 Report Share Posted February 9, 2009 Don't forget to have some raw in your salads! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2009 Report Share Posted February 10, 2009 I grew some rhubarb chard in the garden last year. The leaves make an excellent salad edition. Very much like spinach but almost sweeter. Roni Quote Link to comment Share on other sites More sharing options...
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