Rainbow Chard Salad in Parmesan Bowls Recipe

I recently moved into a very tiny junior one bedroom apartment in San Francisco. If you have never heard of such a thing before, you are in good company. It is basically a studio that has a little separation, but no real separation. That said, I could not be happier! It is my little piece of heaven and the best part is that it has an awesome kitchen, perfect for hosting company!

This past weekend, I invited a few of my friends over to celebrate the new place, my new job, and life in general. I wanted to make something easy and fun that would require very little work when they arrived. This Rainbow Chard Salad in Parmesan Bowls recipe was the perfect appetizer. You can prepare everything before your guests arrive, as the bowls need time to get to room temperature. The slight bitter crunch from the rainbow chard pairs wonderfully with the creamy sweet avocado, and salty crunchy parmesan bowl.

I hope you enjoy and would love to hear about your favorite celebration appetizers!

Rainbow Chard Salad in Parmasen Cheese Bowls

Rainbow Chard Salad in Parmasen Cheese Bowls

Rainbow Chard Salad in Parmasen Cheese Bowls

Rainbow Chard Salad in Parmasen Cheese Bowls


Rainbow Chard Salad in Parmasen Cheese Bowls

Rainbow Chard Salad in Parmasean Bowls Recipe
– 1 avocado, chopped into 1/4 inch pieces
– 1 tablespoon of lemon juice
– 2 tablespoons of extra virgin olive oil
– 2 cups of rainbow chard, finely chopped
– 1/2 teaspoon of salt
– 1/4 teaspoon of pepper
– 1 cup of parmesan cheese

Heat your oven to 300 degrees.

Shave parmesan or grate using the coarser section of the grater. They should be around the size of a penny, but can be thinner. The most important part is that the shreds can melt together.

Place about a tablespoon and a half of parmesan on a lined baking sheet in a round. Make sure that you cannot see the pan below the parmesan round. Repeat this until your pan is full making sure that the rounds do not touch.

Bake in the oven for around 8 minutes, until the parmesan is melted but not burned. Remove and leave on the pan.

After the parmesan has cooled for about a minute, use a spatula to pick up the individual rounds and place each round over the bottom of a mini muffin tin or mini glass. Then use your fingers and delicately shape the parmesan around the shape.

Mix the rainbow chard and avocado in a bowl. Slowly add the olive oil and lemon juice making sure to stir as you pour. Add the salt and pepper and give one final stir.

Once the bowls have cooled to the touch, remove them carefully from their shapers and place a few tablespoons of salad in each. Enjoy immediately or store the parmesan bowls in the refrigerator to enjoy later.

The post Rainbow Chard Salad in Parmesan Bowls Recipe appeared first on The Delectable Feast.


Avocado, Cilantro and Lime Salad



There are some foods you just love or hate. No half- way point, no maybe, you are either all in or not in at all.  Cilantro and cumin top this list and I love them both. It was always a love affair with cumin but cilantro started slowly and over the years I fell in love.  Try to pick bunches that have been harvested young. Once the leaves get dark green and heavier the taste changes and the herb becomes stronger.

I was just in California and had some fabulous food. My favorite was an avocado, cilantro and lime salad that my daughter, Cristina made and served with scrambled eggs. We are talking serious deliciousness here.

IMG_3523 Cut the avocado in half, remove the pit and with a teaspoon scoop around the shell and take the fruit out whole.

IMG_3528Cut the avocado and squeeze lime juice on it. Start with 1/2 a lime, if it doesn’t have much juice you may have to a little more.

IMG_3521I like to do a rough chop on the cilantro although the leaves are so pretty you can keep them whole.

IMG_3548Toss the salad and add salt to taste.

IMG_3552Today, I lightly blackened fish to serve as a base for the salad. I also love this salad on it’s own.

Serves 4
Prep time 5 minutes

2 Avocados
½ bunch of cilantro
½ lime
pinch of salt

Peel and seed avocado and cut into ¾ to 1 inch pieces
Roughly chop ½ bunch of cilantro
Squeeze lime,  add a pinch of salt and toss.  Taste and adjust seasoning.

The post Avocado, Cilantro and Lime Salad appeared first on The Delectable Feast.


Banana Rum Boats

The first time I tasted Banana Rum Boats was five years ago at a really fun outdoor wedding.  It didn’t cross my mind again until a friend brought over a stem of bananas. This is the perfect dessert on a day or night when you are grilling. Platter all your ingredients and let everyone pitch in to make them. You’ll know they are done when they start bubbling and the smell of caramelizing sugar fills the air.

IMG_3259Stem of Bananas IMG_3420

Starting 1/2″ from each end slit the banana being careful not to slice too deeply.


IMG_3424Push the ends towards each other to open the banana. If the opening isn’t wide enough push it open with your thumbs.

IMG_3450Put the banana on a heated grill.

IMG_3453Let the skin blacken and the banana start to heat up.

IMG_3457Carefully add the rum.

IMG_3459Add the brown sugar to taste, about a teaspoon.

IMG_3461Add a dab of butter and let it heat.


When it starts to bubble and you smell caramelizing sugar, they are done.


Banana Rum Boats

Bananas – 1 per person
Per banana
½ tablespoon Rum
teaspoon Brown sugar
Dab of Butter
Vanilla ice cream

Preheat the grill. Wash the bananas and cut them lengthwise, ½” deep, starting and ending ½” from the ends.  Make sure the skin is not pierced. Squeeze both ends together (like a baked potato) and open the banana up. Press it with your thumbs if the banana hasn’t opened enough.

Place the bananas on the grill, cut side up and grill until the skin starts to blacken and the banana interior heats, around 5 minutes. Transfer ½ tablespoon of rum into a small pourable container and carefully pour into the banana, sprinkle the top with brown sugar and a small dab of butter. Let it cook until the rum and sugar starts to melt and bubble around 5 – 7 minutes.  Take off the heat and top with a scoop of vanilla ice cream.


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Crunchy Gluten Free Granola


I love breakfast, but these days I find myself in a rush every morning and breakfast unfortunately is the least of my concerns. That does not change the fact that I need a healthy breakfast to keep motivated throughout the day. This crunchy granola recipe enables me to do just that. You can make a large batch on Sunday and then eat it with dried fruit and yogurt throughout the week for a delicious protein packed meal!



IMG_4627 IMG_4631 imageedit_3_2003316417

Crunchy Gluten Free Granola Recipe
1/3 cup chia
2/3 cup slivered almonds
2/3 cup shredded coconut
2 cups gluten free oats
1/4 cup brown sugar
2 tablespoons honey

Preheat the oven to 300 degrees.

Mix the oats, sugar and honey in a large bowl. Spread thinly on a baking sheet and bake for 25 minutes until lightly browned.

Remove from the oven and stir in coconut, almonds, and chia. Bake for another 10 minutes. Remove and let cool. The granola will harden as it cools.

Enjoy on yogurt with your favorite fruit!


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Osso Bucco

IMG_3123 - Version 4

Anything cooked for hours is pretty much wonderful. Adding wine, fresh herbs and stock layers on the flavor and deliciousness.

One of our best friends came to town last week and his favorite meal in the world is osso bucco. We went from four to eight people three hours before dinner and other than running to the store it was about the same amount of prep. And the taste, oh my goodness, they are all moving in with us. 

IMG_3113_2Cut the carrots in half, then in batonnet or little sticks. From the batonnet, it’s easy to cut them into a quick dice.

IMG_3117Saute all the vegetables in a large Dutch oven.


The veal shanks can be tied with twine to hold them together before dredging with flour. This time I omitted this step and I don’t think I will add it back unless my pan is to large to hold the shanks side by side snugly.
IMG_3120Adding fresh herbs to the pan is the last step before covering and placing in the oven.

IMG_3121The Osso Bucco after two hours in the oven.



Osso Bucco

1 large onion diced (1-1/2 cups)
2 stalks celery diced (2/3 cup)
2 carrots, diced (2/3 cup)
2 cloves garlic minced
6 – 8 veal shanks, 2-12” thick
salt and fresh ground pepper
flour for dredging
1 Tablespoons butter
olive oil
1 cup dry white wine
3 cups diced tomatoes or 28 oz can tomatoes, drained
4 or 5 fresh thyme sprigs
4 parsley sprigs
3 cups beef or chicken stock, fresh or canned
2 bay leaves
Gremolata (optional)
½ cup flat leaf Italian parsley, finely chopped
1 teaspoon minced garlic, green germ removed
1 tablespoon grated lemon zest

Prep time 20 minutes
Cooking time 2 hours
Preheat oven to 350 degrees

Choose a heavy Dutch oven that will hold your pieces of veal (a 12” wide x 4” high holds 8 pieces perfectly) side by side. Melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the chopped vegetables and garlic and cook for 10 to 15 minutes, stirring occasionally, until the vegetables are just starting to color. Remove from the heat.

While the vegetables are sautéing, salt and pepper the veal shanks, then dredge in flour, shaking off the excess. Heat a cast iron or heavy pan over medium high and pour 3 tablespoons olive oil in the pan adding more if needed. Brown the shanks on all sides and place in the casserole, arranging them in one layer. Pour off the excess oil and deglaze the pan with the wine, stirring well. Cook for a few minutes and add the stock to the pan and bring it to the boil. Put the drained diced tomatoes, the fresh thyme and parsley on the shanks and pour the hot liquid over the top. Put in the oven and cook for 2 hours at 350 degrees.

Mix together parsley, garlic and lemon zest and place in a small bowl to be passed.
Before serving take each individual piece out with a spatula and remove that fatty section around the outside, then place on platter or plate.

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