Swiss Chard with Pomegranate + Orange Yogurt

Swiss Chard with Orange Yogurt |
Swiss Chard |
Pomegranate |
Orange Zest |
Orange Honey Yogurt |

My oh my, 2014, you've outdone yourself! My heart grew three sizes this year. In approximate order of wonderfulness, highlights include:

  • Married the love of my life beneath raindrops in the place where we met and grew up
  • Welcomed a perfect child, my niece Tucker, into the world + fulfilled lifelong dream of becoming an Auntie Em
  • Stood beside three dear friends as they tied the knot
  • Serial binged
  • Started this here blog

2015 is feeling mighty intimidated right about now.

Swiss Chard with Pomegranate and Orange Honey Yogurt |

Despite my best attempts to assign some symbolic value to this swiss chard, there's really nothing about it that's representative of my year. Given the list above though, it would be a fool's errand if I tried. It is scientifically impossible to make a dish as delicious as my year has been. Instead I'll say this recipe is a nod to 2011, the year Yotam Ottolenghi's book Plenty came out and I learned how to bedazzle vegetables with pomegranate and yogurt.

Sauteed Swiss Chard with Pomegranate + Orange Yogurt

Serves 2-4 as a side dish


  • 1 bunch swiss chard
  • 2 Tbs. butter, divided
  • 1/3 cup white wine (water or stock may be substituted)
  • 1/4 cup pomegranate arils
  • 1/3 cup full fat, thick Greek yogurt (if you live in the Boston area I implore you to track down yogurt from Sophia's)
  • 1 Tbs. grated orange zest
  • 1 tsp. honey
  • S+P


  • Remove stems from chard
  • Chop chard stems into 1-2 inch pieces, set aside
  • Chop chard leaves into thin ribbons
  • Combine yogurt, orange zest, and honey; set aside
  • Heat 1 Tbs. butter in large saute pan over medium heat; add chard stems
  • Season with S+P; saute chard stems for ~3 minutes; add white wine
  • Continue to cook for 3-5 more minutes until wine has evaporated and stems are tender
  • Add remaining tablespoon of butter and chard leaves
  • Saute for 3-5 minutes until leaves are wilted and tender
  • Transfer chard to serving dish and top with pomegranate and healthy dollop of yogurt (Leftover pomegranate and yogurt? Breakfast is served.)


Truffled Cauliflower Soup

Truffled Cauliflower Soup |

Until I was 22 the only truffle I knew was composed of chocolate. The Lindt variety to be precise. (I'm looking at you gold wrapped peanut butter). The subterranean fungus namesake? Not on my radar. And even if it was, sounds weird. Then during a post-college romp around Europe to delay grown-up-hood, a friend was responsible for planning our day's adventure. It was October in northern Italy and our visit happened to coincide with the annual Alba truffle festival. "A party dedicated to a perfect chocolate confection? I'm in." My traveling companion explained that this was a fungus, not chocolate, festival before I embarrassed myself. Once we arrived it was quickly apparent that these ugly lumps were a big deal. This festival was, shall we say, a step up from the apple and pumpkin celebrations we know and love in New England. There were celebrities. There was media. The truffles had spokespeople. It was all pretty grand. We had truffles shaved on pasta and risotto, preserved in salamis, infused in honey drizzled over oozy Italian cheeses. Eight years later and back stateside I can count on two fingers the number of times I've had 'real' truffles since then. (Obviously because they're crazy 'spensive). But also because I know I've been ruined. No other truffle experience will quite compare. And that's okay. Real truffles are almost too precious to bother with. Truffle butter, truffle oil, and truffle salt on the other hand, now those I can get down with. Instant fancy? Yes, please. 

This is a lightly adapted version of Paul Bertolli's cauliflower soup on Food52. His recipe is a dream. It's pretty much two humble ingredients exalted into something deeply satisfying. It's been in heavy rotation in our household since I first discovered it a couple months ago. And today because it's Saturday night and that's as good excuse as any for something fancy, we truffled it.

Humble ingredient #1: onion.

Chopped Onion |

Humble ingredient #2: cauliflower.

Chopped Cauliflower |
Sauteing Onions |
Truffled Cauliflower Soup |
Truffled Cauliflower Soup |
Truffled Cauliflower Soup |


Truffled Cauliflower Soup

Serves 4-6
Adapted from Paul Bertolli's Cauliflower Soup


  • 1 head cauliflower, core removed, florets chopped
  • 1 large white or yellow onion, diced small
  • 3 Tbs. olive oil
  • Kosher salt
  • 5 cups water, divided
  • 1/3 c. creme fraiche
  • Truffle Salt
  • Truffle Oil
  • Black pepper


  • Chop onion and cauliflower
  • Heat olive oil in dutch oven or large sauce pan
  • Add onion and cook over medium-low heat for about 15 minutes until transparent (do not brown)
  • Add cauliflower and 1/2 cup water; season vegetables w/ kosher salt
  • Bring to a simmer, cover and cook 15-20 minutes until cauliflower is tender
  • Add 4 1/2 cups water, bring back to a simmer, and cook uncovered for 20 minutes
  • Using an immersion blender, puree thoroughly (if you don't have an immersion blender you can use a regular blender or food processor)
  • Let soup stand for 20-30 minutes to thicken
  • Stir in creme fraiche and truffle salt (I use 1/4 - 1/2 tsp. but season to your liking)
  • To serve, ladle into bowls and garnish with truffle salt, a drizzle of truffle oil and fresh black pepper (As with any soup, if you can hold your horses and wait a few hours or even a day before serving, you will be rewarded)