Swiss Chard with Cream and Pasta

Swiss Chard is sweet and buttery when fresh.  Here is a recipe that is yummy, be sure to pick up the fresh Swiss chard at your Farmers’ Market. 

• 1 lb. Swiss chard
• 1/4-cup butter
• 1-cup heavy cream
• 8 oz. pasta, uncooked
• Salt and pepper to taste

Cut ribs from the greens. (Use greens in a fresh salad). Chop ribs into 1/2-inch pieces.  Blanch ribs in lightly salted boiling water for 3 minutes, drain.  Melt butter in a saucepan on medium heat.  Add drained, blanched ribs and simmer for 4 minutes.  Add heavy cream and cook until cream reduces by two-thirds.  Cook pasta according to package directions, drain well.  Mix creamed chard with pasta, season lightly with salt and pepper.

Red Onion and Tarragon Frittata

Serve this frittata often.  Perfect for a lazy summer morning! 

• 1 large red onion, halved lengthwise and sliced thin
• 1 cup chopped scallion (white and green parts)
• 2 TBS olive oil
• 1 TBS fresh tarragon, chopped
• 1 large garlic clove, minced and mashed to a paste with 1/4 tsp salt
• 6 farm fresh large eggs, beaten lightly
• Salt and pepper

In a non-stick ovenproof skillet (8 to 81/2 inches), cook onion and scallion in olive oil over moderately low heat, until softened.  Stir in tarragon, garlic paste, and salt and pepper.   Cook until garlic is fragrant, about 30 seconds.  Pour eggs into skillet and cook, without stirring, until set on bottom but still runny on top, 3 to 5 minutes.  Bake frittata in middle of 400-degree oven until top is set, 4 to 6 minutes.  Cut into wedges to serve, warm or room temperature

Grilled Chicken Sandwich with Sage Pesto

• 3/4 c fresh sage leaves, lightly packed
• 3/4 c pine nuts, toasted
• 1/4 c fresh Italian parsley leaves, lightly packed
• 1 clove garlic
• 3/4 c plus 3 TBS olive oil
• 6 TBS Parmesan cheese, grated
• 6 long French rolls, split
• 6 skinless boneless chicken breast halves
• Lettuce
• 1 c thin apple slices

Pulse sage leaves, pine nuts, parsley and garlic in processor until mixture is finely chopped.  With machine running, add 3/4 c olive oil and blend.  Place chicken between sheets of waxed paper, and pound each to 1/2-inch thickness.  Brush chicken with 3 TBS oil, sprinkle with salt and pepper and let stand 30 minutes.  Grill on medium heat grill until cooked through, about 5 minutes per side.  Spread cut side of bread with mayonnaise and lettuce leaf, top with apple slices and 1 chicken breast and drizzle with pesto.  Spread remaining pesto on cut side of bread tops.  Cut sandwiches in half and serve.