If you have eggs and leafy greens on hand, you have the beginnings of an easy and quick supper. Take for example, this rainbow chard frittata. Seasoned simply, with aromatic onions and garlic, plus salt and pepper, frittatas like this are a protein rich last minute meal, one I fall back on time and time again.

Nutritious rainbow chard is the leafy green in this frittata. The best thing about using chard is that you can–you should–you must–use the colorful stalks as well as the leaves. The stalks add bonus flavor and color plus more vegetable volume to whatever you’re using it in, like frittatas!

Click here to save this Rainbow Chard Frittata recipe to cook later.

All the colors and flavors of autumn! You will love everything about this vegan butternut squash and soba noodle dish–the brown earthy noodles, the sweet orange squash, the ginger, tamari, and sesame oil seasoning, the eye-catching black squiggly seaweed, and the lucious protein-rich lentils. 

Tender pinto beans, toothsome hominy corn, golden potatoes and a tangle of leafy greens, this hearty greens and potato soup is comfort food at its best. With just the right accent of green chile and cumin, it becomes a wonderfully fragrant and bountiful meal!

In cooler weather, our evening meal is often a bowl of hearty soup paired with a big tossed green salad. Blessed soup and salad—dinner’s savior.

Click here to PIN Greens and Potato Soup

with Hominy and Pinto Beans!