Chardy like it's 1999.

[the_new_perfect]

Roast remaining beets and carrots from garden in olive oil and salt (450 degrees, over an hour, peeled and cut small).

Frizz (a lot of choppd) garlic in olive oil, add (6 or 7 frozen) basil (lumps) and one can of drained chickpeas.

Add roasted vegetables to chickpea pan.

Cut in thin ribbons of chard (central stem cut out of each leaf).

Throw in some

Comments

[mirrormargaret]

That sounds AWESOME! You are a credit to The Naked Chef.

[naomind]

So inspiring, I forgive the bad pun!

[evesknits]

that is so totally how we eat this time of the year. Between our CSA and our garden we have crazy mixes of end of season vagetables and we LOVE it.