Rainbow Chard Leaves, stuffed with Roasted Peppers, Prosciutto and Tomatoes are easy to make.
This past weekend, along with weeding my heart out, the kids and I decided to harvest our spinach and some of our Swiss Chard.
This time of year, with the potager in transition, we have a lot of combination dishes.
Warm Barley and Chard Salad, using both the leaves and the stems of Swiss chard.
This is a simple dish with just a few ingredients (as usual).
Stuffed Rainbow Chard Leaves with Bacon and Mozzarella.
Creamed Rainbow Chard, with a bit of hot mustard to make it interesting
Chard Leaves Stuffed with Bacon and Mushrooms, finished with a dollop of melted goat cheese