Beautiful food. Beautiful pans.
They’re almost too good to be true.
I’m not just talking about the sweet taste of my fresh rainbow Swiss chard recipe but my shiny new pans that I just can’t get enough of.
I’m not gunna lie. I’m a bit obsessed with them. I’ve had them since the Spring and been in love with them ever since.
I feel like I’ve been living under a rock because these are honestly blowing my mind. I’m used to using pots n’ pans from Target or Walmart- but when I started using these shiny pans- my whole world changed.
I actually started using my stove top and oven a whole lot more.
Well, I no longer needed separate pans or baking dishes for my oven because these here gems do both.
I know what you’re thinking, “Amie…get with it. It’s almost 2013 and you didn’t know pots n’ pans like this existed?”
Nope. I didn’t.
But let me tell you.
I’m all smiles now that I know.
Hello Carico beauties.
I think I’ll cook in you tonight, hehe.
Actually, I’ll cook in you every night.
It’s just that easy.
And easy is the name of the game these days. It’s what I’m all about.
Simple. Easy. Recipes.
It’s what I love and what my clients crave.
I brought these pans over to my clients home last week and had a field day in their kitchens.
It’s so much better when you’re using your own pans.
I think I’m getting spoiled.
But don’t worry.
I’m still little Amie. Cookin’ simple dishes. Livin’ a simple Manhattan life.
But this time, I’ve got some sparkle on my stove top- and it sure ain’t the typical Manhattan Cartier bling.
It’s some serious cookin’ material.
Cook pasta according to package directions.
Meanwhile, wash Swiss chard; cut into 1 inch pieces.
Heat oil in a large skillet over medium heat. Add Swiss chard; cook, tossing until tender, about 3 minutes.
Remove from heat; drain off excess liquid. Add pine nuts, lemon juice, lemon zest, scallions, sea salt and pepper.
Drain pasta and gently toss with Swiss chard mixture. Transfer to a serving bowl.
Share your thoughts
What a great dish. My young daughter and I gobbled this up. I always forget that going back to basics using simple and smart ingredients can turnout the most flavorful, balanced dishes. Coconut oil adds such a great flavor to this dish too. Yummm.
Great site. Was on the web looking for healthy recipes and your site popped up. Hey! I know her. Going to start off with the Swiss chard recipe. You don’t mind if I throw some chicken in there do ya. Great job Amie.
Thank you so much! You are too kind. So great to hear from you Andy! Hope all is well with you and Kim; sending you guys hugs and hope to see you over the holidays. Add in that chicken and enjoy! xoox
I am a kitchen gadget geek, so I can relate your excitement to how I felt after getting my first cast iron Dutch Oven. I call it my kitchen corvette!! Cook on!!
Thank you so much Tonya; so great to hear from you. Love the name kitchen corvette; so fun!
LOVELY! Can’t wait to try this!
Thanks Britt; great to hear from you! So happy to have found your blog!
I love this recipe because it is so simple to make but the flavors are sophisticated. Less is more, as you know, is my motto and I love that you have found that too in this easy recipe which is so delicious to eat and wonderful to look at. What a treat that I got to try it. Wonderful pictures. I need a new lens!!!
Thanks Kir; love cooking with you and so happy to be back in the city after the summer with you! Can’t wait for our cookin’ date this week. xoxo
I didn’t know simple and Manhattan could co-exist 😉
Amie, are you vegetarian at the moment? I usually see only vegetarian dishes here. Or maybe it’s just cause they’re so colorful 🙂
Thanks Jen; O yes. My Manhattan neighborhood is so simple and quiet. You could hear a pin drop. No I’m not vegetarian at the moment but love to serve lots of veggie-rich dishes!