Warm Barley and Chard Salad, using both the leaves and the stems of Swiss chard.
Pasta with Tomatoes, Chard and White Zucchini, learning to can the French way
Last week, during our cool, rainy spell, I was in search of winter comfort food.
This time of year, with the potager in transition, we have a lot of combination dishes.
Rainbow Chard Leaves, stuffed with Roasted Peppers, Prosciutto and Tomatoes are easy to make.
This is a simple dish with just a few ingredients (as usual).
Chard Leaves Stuffed with Bacon and Mushrooms, finished with a dollop of melted goat cheese
Stuffed Rainbow Chard Leaves with Bacon and Mozzarella.