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Garbanzo Beans with Chard and Tomatoes from the St. Lydia’s Enough for Everyone Garden, with Corn on the Cob on the side

Ingredients from Garden:

from Fresh Direct:
green onions

Directions (each item is a separate task that can be delegated):


  1. Boil a big pot of water for corn
  2. Put bread in: turn oven on to “350 convect bake”, take bread out of plastic, put bread directly on rack in oven, set timer on oven for 30 mins
  3. Chop shallots and green onions
  4. Drain and rinse garbanzo beans
  5. Wash and roughly chop chard
  6. Slice tomatoes (in half for small ones, quarters for bigger ones)
  7. Slice and juice lemons
  8. Shuck corn and break each cob in half.


  1. Heat ¼ cup olive oil in a large pot. Stir in shallot and green onions; cook until soft and fragrant.
  2. When shallots/onions are soft, stir in garbanzo beans, and season with salt and pepper; heat through.
  3. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through.
  4. Boil corn for 5 mins, in batches if pot is too small.


-Cut butter sticks in half and put out on small plates on tables.
-Serve beans in a big bowl on island–have one person from each table bring plates and serve after we sit down.
-Have two volunteers bring corn around tables to serve.

Prepared with our help by Wendy and Melissa and Maria on September 2, 2012

Posted in: Recipes

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