rainbow chard

Autumnal sweet potato, chard & lentil soup

Soup season has just begun to linger around these parts of north florida - not that the cold weather is the only time to enjoy soup - but who doesn’t want a warm bowl of heartiness to cuddle up with on these cold and wet fall/winter days. This one is a keeper. Bright red lentils and Rainbow chard blended with vegetable power and digestive fire that delivers steam and energy throughout the day. So go find a quiet chilly kitchen, turn up the heat and the tunes, and get your soups on.


Vegetable Stock:
8 cups of water
1 sweet potato, diced into 1 inch cubes
3 carrots, chopped
2 celery stalks, chopped
2 knuckles of ginger
1 yellow onion
2-3 bay leaves
3-4 sage leaves, chopped

Rainbow Chard, greens and stalks, chopped


1. Boil 8 cups of water in a large pot. Add all the vegetable stock ingredients, cover with lid and reduce heat to simmer for 40 minutes until the broth tastes flavorful.

2. Meanwhile cook the lentils. About 1 cup of lentils to three cups of water should do the trick.

3. When the vegetable stock is done, fish out the bay leaves and pour into a blender or use an immersion blender until smooth. Add more water if the soup is too thick for your liking. Then add the soup to your lentils along with your chopped chard. Let simmer on medium-low for a few minutes until your greens are cooked. Garnish with sage and enjoy with a chunk of bread and drizzle of thick green olive oil.

Pickle Me Pink

Our weekly loot from Ten-Speed Greens this month has provided the prettiest rainbow chard and watermelon radishes.  We decided to throw these beauts in a quick pickle brine, allowing their vanity to flourish and our taste buds to celebrate. The bright pink has sorta settled over everything in the jar, giving the pickles a real gorgeous color. 

Pickling is great for veggies you can already enjoy raw, and the specific flavors of chard and radish (with the red onion and garlic we threw in) is like a serious smack-down on your average cucumber. Plus this takes our pickle-backs to like next level status.

Pickle brine is super easy to make, with the pretext of equal parts water and vinegar. We used apple cider vinegar and a bit of white wine for extra sweetness. Its nice to play around with different herbs and spices. We let the veggies do the talking and kept our recipe simple. 

These pickles are ready to enjoy in about 24 hours and should last at most a month, assuming you don't eat em all at once.


1 cup white wine
1 cup apple cider vinegar
1 cup water
garlic cloves, thinly sliced
1 tablespoon kosher salt
2 teaspoons granulated sugar
The stems from one bunch rainbow chard
1 bunch of watermelon radishes sliced crosswise
 small red onion, thinly sliced crosswise


1. Chop veggies, add veggies to an open face jar
2. Mix sugar salt, white wine, acv and water
3. Pour over veggies
4. Refrigerate for 24 hours.