Utah Family Acupuncture

Swiss Chard With Chickpeas and Couscous Ingredients 1 10-ounce box couscous 1/2 cup pine nuts 3 tablespoons olive oil 2 cloves garlic, thinly sliced 1 15.5-ounce can chickpeas, rinsed 1/2 cup raisins (dark or golden) 2 bunches Swiss chard, stems trimmed 3/4 teaspoon kosher salt 1/2 teaspoon black pepper Directions 1. Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes. 2. Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate. 3. Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. 4. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat. 5. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts. Courtesy of Real Simple magazine, Februa...

This recipe uses radishes in a different way: by baking them. You may have some remaining in your garden, or be looking for a way to use them other than on a raw salad. courtesy of epicurious.com Ingredients 2 bunches medium radishes (such as red, pink, and purple; about 20) 1 1/2 tablespoons olive oil Coarse kosher salt 2 tablespoons (1/4 stick) unsalted butter 1 teaspoon fresh lemon juice Directions Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired. medium-high ...