Photo credit Specialty Produce


Feeling inspired with Spring on the way, it’s time to play with hot flavors and rich (nutrient-rich) peak-season produce.  Leafy greens deep in color and nutritional wealth will have your soul and body doing cartwheels in no time at all.

Keeping your greens fresh is a key kitchen tip you’ll use all year long.  The leafy Spring veggies shine best from January through April, when they’re truly in season.  Look for crisp green leaves with no yellowing, wilting or insect damage, and keep them refrigerated in a plastic bag for three to five days.

Today’s Super food highlight, one of my favorites, is Swiss Chard.  Swiss chard is a great source of nutrients including chlorophyll. It is also a good non-dairy source of bone building calcium and heart healthy minerals.  In addition, its powerful nutrients boost energy while filling you with fiber.

Feeling empowered in the kitchen helps you shine and keeps your mood light and positive.  With that mindset, remember each day of life is a gift, to be discovered and to be cherished- not alone but with those that have been placed on our paths.  Just take one day at a time, and just for today, be with your people and remember to live passionately, laugh out loud and love unconditionally.

If interested in booking private cooking lessons in the comfort of your own home with an inspired Pantry Make-Over, follow us Facebook, Twitter and Pinterest or contact us at  Enjoy the good eats and Don’t Worry, Eat Happy!


  • LOVE your life!
  • CELEBRATE your culinary creativity!
  • PLAY with a renewed vitality!

Prepared in 20 minutes or less.

1 lbs Swiss chard, coarsely chopped (plus 1 Tbs grapeseed oil)
2 tsp fresh ginger, minced
2 tsp garlic cloves, peeled and minced
1/4 cup scallions, thinly sliced (you can substitute with baby onions or 1/4 cup red onion, minced)
2 tsp Lan Chi red chili garlic paste, found at Asian markets and Whole Foods
Salt to taste

Heat oil  over medium-high heat in a large 12-inch skillet or wok.

When hot, add minced ginger and garlic.  Saute for 30 seconds.

Add chopped Swiss chard and toss well.  Cook for 5 minutes or until leaves are wilted and tender.

Add scallions and cook 1 minute.  Toss well.

Add chili paste and toss to fully incorporate into sauteed ingredients.  Cook 2-3 minutes.  Season with salt and serve hot over quinoa for added protein.  Serves 3-4.

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