Swiss Chard Lemon Ginger Bruschetta

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Swiss chard and ginger snaps up a classic bruschetta dish. Omit grated ginger if you can find a specialty ginger vinegar – I used Honey Ginger White Balsamic Vinegar.

An artisan baked baguette makes all the difference to make a sensational bruschetta.

But don’t forget your gluten free fans. Either offer “unprocessed” gluten free bread (cut slices into rounds with a cookie cutter then toast). Or serve separate bowls of the swiss chard “pesto” and chopped tomatoes with rice chips.

1 cup rainbow swiss chard, finely chopped with stems
2 Tablespoons red onion, finely chopped
2 Tablespoons chives, finely chopped
1 Tablespoon basil, chopped
1 Tablespoon fresh ginger, finely grated
1 clove pressed garlic
zest of 1 lemon
1 Tablespoon lemon juice, white balsamic vinegar, or cider vinegar
1/8 cup extra-virgin olive oil
1 cup chopped grape tomatoes, diced
salt & pepper to taste
1 baguette

Combine all ingredients except tomatoes and bread in a nonreactive bowl. Add more olive oil and/or lemon juice or vinegar to taste if too dry. Set aside.

Cut bread in 1/2 inch rounds. Dip brush in mixture to mop up extra olive oil and brush tops of each slice.  Toast slices on each side. Spoon desired amount of chard mixture on each slice and top with chopped tomatoes. If desired, drizzle a few drops of olive oil on chopped tomato and top off with an extra pinch of salt and pepper. Serve immediately.

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Mango Ginger Green Smoothie

Start the morning with a green smoothie, and set the tone to infuse your body with good stuff all day long.

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Get energized with this green smoothie loaded with antioxidants!

Kale is the superfood staple in this smoothie, but feel free to substitute spinach or another dark leafy green. Ginger gives this juice some punch while mango and apple sweeten it up, along with a bit of tart from limes. Celery and fennel completes the picture making this not just another breakfast drink.

1/3 cup chopped mango
1 thumbsize piece of ginger, peeled
1/2 apple, cored
3 tablespoons chopped kale
1 celery stalk
1/2 cup chopped fennel bulb
juice from 1/2 of a lime
2/3 to 1 cup water

Place all ingredients in a high speed blender and blend till smooth.
Makes 1 serving.