Hello everyone! It’s been a while again. I’m still alive and well. In fact, I’m having a grand time finishing up my last semester at my current school’s Pre-Nutrition Science Associate degree program before I transfer to University of Cincinnati in the Bachelor degree Dietetics program this summer. I’m SO EXCITED!!
I truly apologize for my lack of consistent updates on my blog, but lots of good things are happening here that I feel it’s important to focus on a few things in my life offline and do them well. But please believe me, this space has always been on my mind… I think about my blog constantly. I want to be bringing good and original information to my readers, but first I need to understand who I am and what I stand for. Thoughts like “what do I want to say and how do I want to share valuable and useful information and staying true to myself?” have been on my mind a lot. Nonetheless, please be assured that my passions for nutrition, health and yoga related subjects have only become stronger than ever before. And now I’m just focusing more on school work, portfolio work, and project due, while preparing to raise a family at the same time. Yup, I’m 18 weeks pregnant right now!
If you’re following me on Instagram, you know that I’m definitely around! You get more updates on my life’s musings and of course lots of good eating! Like this one, I want to share the simple delicious vegetable dish recipe with you! It’s really not a recipe but I like it so much that I want to document it and file it away in my recipe box for future reference!
Because these are some of my favorite vegetables in one dish—swiss chard, portebella mushroom and butternut squash. But wait, it’s not just these vegetables that I love. The flavor of apple cider vinegar and red pepper flakes really give this dish a zip and heat that brings these vegetables alive!
Swiss chard is slightly bitter, portbella mushroom gives the deep savory meatiness, and sweet and nutty butternut squash is just perfect with them. This delicious and simple vegetable side dish is sweet, savory, spicy and sour. I think this dish covers it all!
I’ve been using apple cider vinegar a lot in my cooking (and “uncooking” too—in my daily morning greens-and-berries smoothie too! What?!? You said? It really works and is good for you too. Just a teaspoon is all you need). It’s really a wonderful ingredient to keep in your pantry.
Without further ado, here is the recipe!
- 1 large bunch of swiss chard, roughly chopped, including stems
- 1 8-oz. pack of portabella mushroom, chopped
- 1 butternut squash, roasted (see instruction below) and diced in ½-in cubes
- 2 cloves of garlic, chopped
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp water (vegetables or chicken broth if desired)
- ½ tsp salt
- ¼ tsp ground black pepper pepper
- pinch of red pepper flakes
- Heat the pan to medium-high heat.
- Add the olive oil to the pan, then add the chopped garlic. Let the pan become fragrant with garlic just slightly for about a minute.
- Add the mushroom, stir slightly and cook for about 2 minutes.
- Add the chopped stems of the swiss chard first to let them cook first and longer before the leaves go in. Cook for 1 minute.
- Add in apple cider vinegar, let it evaporate for about 15 seconds then add the water/broth when the mixture looks dry.
- Add in the swiss chard leaves.
- Season with salt, pepper and red pepper flakes, and sauté for another minute.
- Add the roasted butternut squash. Let it warm through for another minute.
- Remove from the pan and onto a dish.
- Ready to eat!
*Here is the link instruction on how to peel, cut and roast butternut squash.