swiss-chard-3I’ve been eating versions of this simple bowl all summer long. It’s simple to whip up, and magically both light and satisfying. It makes use of the fresh garden vegetables that are plentiful at this time of the year. I’ve had a bumper crop of Swiss chard and I’ve never enjoyed it so much!

I’m an admitted noodle fanatic. For this dish I’ve been using the delightful legume-based noodles that are popping up all over the place – red lentil, pea, mung bean, soy bean, black bean, etc.

I’m not giving amounts for this dish. I’m sure you’ll figure that out. To get the most out of this bowl though, I suggest you go heavy on the veggies. You can never get enough of those! Adjust the topping ingredients amounts as needed.

Get a pot of water boiling. You’ll be boiling the noodles and the veggies together so use a big pot.

Meanwhile decide which veggies you want to include, wash and chop them. I like:

  • swiss chard (chop the stems and leaves separately)
  • kale (discard the stems, and chop the leaves)
  • green beans (halved)
  • zucchini (1 inch cubes)
  • cauliflower (1 inch florets)
  • broccoli (1 inch florets)

Add your noodles to the boiling water, stir, cover and simmer. When there are about 5 minutes left, add the chopped veggies. Cover and let simmer until both the noodles and veggies are done. The more you do this the better you will be at getting the timing right.

Meanwhile decide if you want an Asian or Mediterranean style bowl.

Asian garnishes:

  • Make a sauce with the juice of 1 orange, 1/2 Tbs almond butter, 1 tsp maple syrup, 1 garlic clove (minced),  1 inch grated ginger, 1 Tbs tamari, 1 tsp apple cider vinegar. Whisk by hand or use an immersion blender.
  • finely chop some raw veggies: radish, red pepper, cucumber, green onions, cilantro, grated carrot, etc.
  • you could also add some kimchi to the final dish.
  • lentil or mung bean sprouts

Mediterranean garnishes:

  • Mix the following in a medium bowl, or on the bottom of the bowl you’ll be eating from: 1 – 2 cups chopped fresh tomatoes, some diced red or yellow pepper, a small handful olives, 1 garlic clove (minced), herbs (basil, thyme, oregano, marjoram), 1 Tbs olive oil, 1/4 cup ground cashews or macadamia nuts (I make a jar and keep it in the fridge often adding ground pumpkin seeds or Brazil nuts), 1/4 tsp salt, pepper to taste.
  • lentil or mung bean sprouts
  • chopped arugula

When the noodles and veggies are cooked, drain in a colander and rinse with cold water.

Put the noodles and veggies in a serving bowl, top with garnishes and enjoy!

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