I’m beginning to understand why some people are obsessed with food photography. Food is beautiful, especially wholesome, natural food. I look at the colors in the package of rainbow chard from Trader Joe’s (oh, when will you open in Salem???).
To see a great blog and pics about Swiss Chard, click here
I see green, red, yellow, white, and even purple. All these magnificent colors richly blended together and without the use of red dye #40 or anything artificial.
When I see these amazing gifts from nature, I have to ask myself what the appeal is of the “white stuff”?? It is all the same color. I know in my mind that the pretty pink flowers atop a birthday cake can only be possible when a myriad of chemicals are added to lard and sugar…so what is the appeal?
When I created this simpe meal, Swiss chard scramble, I allowed myself to be wooed by the bounty of Mother Nature and not food by the Wolf in Sheep’s Clothing game that the junk food plays all the time.
By the way, this one is low carb AND gluten-free, if that is your thing:
Swiss Chard scramble
1/2 bag of Swiss rainbow Chard (about 1 bunch chopped)
2 tbsp water
1 small tomato, diced
4 cage-free eggs
1/2 yellow onion, finely chopped
salt and pepper, to taste.
In a large skillet, on med heat, begin to cook the water and chard, stirring frequently.
Once the chard is warmed, add the eggs and scramble for 5-7 minutes, until eggs are done. Add the tomatoes and spices, to taste. I also added a few pieces of left-over new potatoes to my dish, just as a variation.