Swiss Chard and Onion Tacos

Sweet caramelized onions. Tender braised swiss chard. All wrapped up in a warm corn tortilla. Yes, like many who were celebrating Cinco de Mayo yesterday with tacos and margaritas, I too joined the bandwagon and threw together these quick tacos for dinner.

While I love me some meaty tacos, some of the best tacos I’ve had were vegetarian (LOVED the hen of the woods mushrooms taco I had at Empellon Taqueria in New York). And with swiss chard being one of my favourite greens, I was delighted to come across this recipe for Swiss Chard and Onion Tacos.


The tacos come together so quickly, and only require a handful of ingredients, making these a perfect weeknight go-to recipe. Don’t skip out on the Roasted Tomatillo Salsa, if you can find your hands on some fresh tomatillos. There’s so much going on in the salsa—from the sweetness of the caramelized tomatillos, to their natural acidity, to a spicy kick—and adds freshness to the tacos, perfectly balancing the sweetness of the swiss chard and onion mixture. (And you’ll have plenty left to dip with some tortilla chips at the table too!)


You can find the recipe for Swiss Chard and Onion Tacos from Shared Appetite.

Meatless Monday: Lentil, Sweet Potato, and Kale Soup

This week’s featured soup is a hearty and healthy Lentil, Sweet Potato and Kale. This soup is a few steps from being a stew, as it is chock-full of goodness—Puy lentils, sweet potato, carrots, celery, tomatoes, and kale. Make a big pot on a lazy Sunday, like I did, and you’ll be good for the week.

Rather than cook the lentils directly in the broth, as was directed in the recipe, I like to cook them separately. This avoids “muddying” the soup while the lentils are cooking. Then you can add the cooked lentils back into the soup along with the tomatoes.


This soup is pretty filling on its own, but you can make it a complete meal by serving with some fresh warm crusty bread and your favourite hard cheese.

You can the find the recipe over at Jessie Monds.

Soup Cravings: Harira (Moroccan Lentil Soup)

The cooler, rainier fall weather of late has gotten me in a serious soup-craving mood. Every weekend, I would make a big pot of soup to last me the week—perfect for an easy lunch solution or a light dinner on nights I’m not feeling very hungry. This week’s soup is the Moroccan national dish—harira.

If you’ve never had harira, it’s a rich tomato-based lentil soup, flavoured with a variety of spices and herbs, simmered for a long time to concentrate the flavours, and thickened with flour. It’s certainly a hearty soup, and can easily be eaten on its own as a light meal. And it is so delicious!

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Spicy Peanut Yakisoba

A busy work schedule has kept me for the most part out of the kitchen lately. So when I finally had an evening to step into my kitchen again, I was craving something home-cooked and healthy.

Yakisoba—literally “fried noodles in sauce”—is an incredibly quick and easy dish to throw together. As long as you have some soba noodles lying around, your favourite vegetables and protein, and some creativity with the sauce, you are good to go.

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Beet, Carrot, and Spinach Curry

Spring is in the air! And what better way to celebrate spring than with this beautiful, colour dish.

Bright oranges and magentas, and rich greens.

This rich, flavourful curry is sure to impress any vegetarian (and non-vegetarians!).

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Meatless Monday: Sauteed Swiss Chard and Chickpeas with Pine Nuts and Sultanas

Here is a fantastic meal using two of my favourite ingredients: swiss chard and chickpeas. It's hearty, delicious, and very quick to make.

The creamy sweetness of swiss chard pairs really nicely with nutty chickpeas, and the addition of toasted pine nuts and plump golden sultanas is lovely. A sprinkling of dried chilli flakes adds a nice kick, while a squirt of lemon at the end adds some acidity to help round out the flavours.

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Meatless Monday: Braised Beans, Kale and Golden Onions with Tomato

As I've mentioned before, I've been eating a lot of beans during my detox, all of which have been cooked from the dried stuff. It's so convenient and easy to reach into your pantry for a can of beans, but there is still a small amount of additives that go into the cans to help aid in a longer shelf life.

Cooking dried beans is honestly not hard. The thing to remember is to soak your beans the night before you want to use them. Once you have that done, it gets easy. Just add the drained, rehydrated beans to a pot of salted boiling water, along with any other aromatics you may wish to use (garlic, herbs, bay leaf, or just plain) and simmer for at least an hour, or until tender. Drain, rinse and keep refrigerated until ready to use.

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