Fresh Eats

Not that there’s much on deck just yet, but the bounty out front is nicely rewarding. The unusually cool spring meant a bumper crop of Swiss chard in containers usually reserved for flowery-type things.

swiss chard pastaHappily, all this chard makes for quick, cheap, and easy [well, easy for me — the chief cook now insists on making his own pasta — not that it isn’t absolutely out-of-sight delicious] vegetarian dinner.

Simply saute the chard (diced and sliced into thin ribbons, as above) in a little olive oil with a couple cloves of thinly sliced garlic. Let it get good and wilty. The stalks should crunch a little, but not taste completely raw. This takes just a touch longer than sauteing spinach. Then toss in a little lemon zest. Serve over the pasta of your choice. No, you can’t have the hubby’s pasta. Sprinkle with a hard cheese of your choice and pepper to taste.