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.
- 2 cups gluten-free penne pasta
- 1 Tbsp. coconut oil
- 1 large bundle Rainbow Swiss Chard
- 1/3 cup pine nuts
- 2 tsp. fresh lemon juice
- 1 tsp. fresh lemon zest
- 2 scallions finely chopped
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground white pepper
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.