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Yep, we packed up our things and moved from “produceonparade.com” to “www.produceonparade.com”, pretty intense huh? That’s not all…we moved platforms too! POP lives on Squarespace now and we’re pretty excited. Don’t worry, you shouldn’t have to do much of anything while we get it all sorted out. Please be patient as there might be a few bugs in the next week or two.
And don’t forget that “www” infront of “produceonparade.com“! How you like the new ‘do?
All our love!
- Katie @ Produce On Parade
Poor chard. Everyone is all about kale right now. I get the hype, but sometimes we need to pay our respects to the classical beauty that is...chard.
Yep, this green darling is absolutely magical sauteed. Plus, it comes in so many beautiful forms. Red chard, swiss chard, rainbow chard!? When sauteed, this leafy gal transforms into a silky and deliciate green that's perfect for eating alone, or blending into a sauce.
A silky chard sauce saturates shell pasta studded with sliced, hearty porcini mushrooms and tender sweet peas.
Serves 6
Directions:
Start by reconstituting the porcinis. Place the in a bowl and submerge completely with boiling water. Allow to rest until ready to use or about 20-30 minutes.
Bring a large pot of water to boil for the pasta.
In a large rimmed frying pan, heat oil over medium-low. Add onion and garlic and saute a few minutes until the onions begin to soften. Add the chard and saute 5-8 minutes, until quite wilted.
In a blender, combine all the sauce ingredients and add the sauteed chard mixture. Blend on high until very creamy and smooth.
Add the pasta to the boiling water and cook until just al dente. Drain.
Transfer the sauce back to the frying pan along with the peas. Remove the mushrooms from their water with a slotted spoon and slice. Add to the sauce and heat over low until the pasta is ready.
Add the drained pasta to the sauce and stir well to coat.
Serve hot.
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German Word of The Day:
Chard --> Mangold (pronounced: mangold)
Good Deed of The Day:
[yumprint-recipe id='120']
Smoothies are great, huh? Have 'em breakfast, have 'em for lunch, or yes even for dinner (like me). They're quick, healthy, and super customizable, too. I love to try to replicate actual proper meals and make them into delicious smoothies. My French Toast Smoothie was particularly successful and got rave reviews! French toast...done, now I'm onto muffins! We all want that great taste of french toast or a decadent breakfast muffin, but perhaps we could do without the flour, oil, and sugar involved. That's where smoothies swoop in to save the day...or at least my sweet tooth!
This thick and creamy chocolate banana smoothie tastes just a like breakfast muffin!
Serves 2
Combine all ingredients in a blender. Blend on high for a few minutes, until well combined and smooth.
Serve cold.
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German Word of The Day: Breakfast --> Frühstück (pronounced: froo-schtug)
Good Deed of The Day: Help me to urge the Forest Service not to poison prairie dogs. The U.S. Forest Service is considering a plan to poison as many as 16,000 prairie dogs in Wyoming’s Thunder Basin National Grassland. Prairie dogs are a keystone species and vital to the survival of many other animals. Tell the Forest Service to reject this heartless plan.
[yumprint-recipe id='119']
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