A great little meal filled with yummy things I bought at the Farmer’s Market
Broccolini. Sliced thin and tossed with olive oil, garlic powder, salt, pepper, and thinly sliced garlic. Roasted at 450 degrees for about 20 minutes.
Chard. Heat up coconut oil in the pan. chop up the stems of the chard into very little pieces. Add them to the coconut. Thinly slice a few shallots (or cippoloni or garlic or onion) and add that in. Cook until carmelized. Add a bit more coconut oil and the leaves from the chard plant. Cook a few minutes until wilted. Salt to taste.
We also had honeycrisp apple slices and this “bread cheese” called Beun-uusto that you broil/grill until it becomes kind of crispy
September 22nd, 2011 on 8:00 am
looks delicious! I just bought my first jar of coconut oil and I’m excited to start using it. Curious - do you have a system for when you use EVOO versus coconut oil?
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jenna Reply:
September 22nd, 2011 at 8:42 am
I don’t own any EVOO. What is it?
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jenna Reply:
September 22nd, 2011 at 11:07 am
Now that I know what EVOO is, I just kind of switch back and forth based on what I want the taste to be. There is probably a more scientific method but I don’t know it. I actually don’t use coconut oil *that* often. I used it for the chard because I friend taught me to do it and I really thought it helped cut down on the bitterness.
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Married in Chicago Reply:
September 22nd, 2011 at 8:43 pm
sorry about that! I forget that not everyone enjoys rachel ray like I do
so far, I haven’t cooked with it yet. But, I did rub some on my elbows and they feel so soft!
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September 22nd, 2011 on 8:55 am
EVOO = Extra Virgin Olive Oil
It is a silly Rachel Ray abbreviation
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jenna Reply:
September 22nd, 2011 at 11:06 am
Haha, I thought it was something fancy and weird. (And processed, LOL).
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