Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



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    Garlicky Swiss Chard Soup with Pesto Meatballs

    This was our lunch on this very cold and rainy L.A. day. It was scrumptious! These were the most delectable meatballs I’ve ever made, and the easiest too, because I seasoned them with leftover pesto. Pesto, mmm..  

    The best thing about the food in this picture is that the Swiss chard and celery were harvested today from our front yard edible garden. It’s my first time growing celery and it’s so easy to grow that I’d say it grows like a weed. You just have to be patient for the stalks to get big, and water the plant frequently since celery is mostly water. 

    For the soup: In a soup pot: Saute 1/2 large chopped onion,carrots and 3 celery stalks. Cook for a minute then add chopped chard stems, 1 cubed red potato, 3 large crushed garlic cloves, salt and pepper, red pepper flakes, and 1 bay leaf.  Once fragrant, add one carton of chicken stock, or 1 tblsp chicken base and 2 cups of water. Bring to boil, then  reduce to simmer. 

    Meanwhile, for the meatballs: finely chop the other half of the onion and sauté in a little olive oil. Let it cool.

    Into a mixing bowl crumble 2 pieces of bread on a box grater, (or just use 1/2 cup bread crumbs), add 1/4 to 1/2 cup leftover pesto and a splash of milk. Season with salt and pepper. Mix thoroughly with 1 lb. grass fed organic ground beef (or turkey), 1 egg, 3 large basil leaves chopped, a pinch of dried basil, 1 tsp dried parsley and the sautéed onions. Roll into balls and place on a buttered cookie sheet. Bake at 400 for 15 to 20 minutes depending on how big you made the meatballs. Once they are cooked remove the  meatballs to a plate lined with a paper towel.

    De-vein and chop Swiss chard leaves and add them to the soup. 

    Serve the meatballs in a shallow dish with the vegetable soup ladled generously over them. Yumm. Enjoy! 


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      Garlicky Swiss Chard Soup with Pesto Meatballs
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