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.

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

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.

Combine the fruit into a large bowl.  Drizzle with orange juice. Tear purple basil leaves into half and toss with fruit.  Serve. 

Preheat oven to 350 degrees.  Combine all ingredients in a medium bowl.  Transfer mixture to 3-cup ovenproof soufflé dish or small casserole.  Bake dip until heated through, about 30 minutes.  Serve with fresh, raw vegetables or chips. 

•  2 6-ounce Jars Marinated Artichoke Hearts, drained, coarsely chopped
• 1/2 Cup Mayonnaise
• 1/2 Cup Sour Cream
• 1/2 Cup Romano Cheese 
• 3 TBS Chopped Fresh Tarragon

• 8 oz. cream cheese
• 2 cloves garlic, peeled
• 1 TBS. Fresh Dill
• 1 TBS. Fresh Thai Basil
• 1 TBS. Fresh Chives
• 6 Pitted Black Olives

Blend all ingredients, except olives, until smooth using a food processor or electric mixer.  Chop olives and stir in. 

Keep refrigerated until ready to serve with crackers.           

• 2 TBS white wine vinegar
• 2 tsp fresh basil, chopped
• 2 tsp fresh Italian parsley, chopped               
• 1 tsp fresh tarragon, chopped
• 1 tsp fresh thyme, chopped                            
• 1/2 tsp Dijon-style mustard
• 2 cloves garlic, minced                                  
• 1/8 tsp salt
• 1/8 tsp fresh ground black pepper                 
• 1/4 cup olive oil 

In a small bowl, combine the vinegar, basil, parsley, tarragon, thyme, mustard, garlic, salt and pepper.  Whisk in the olive oil. 

Put basil, garlic, salt, and pine nuts in a food processor and process until chopped, add cheese and process to combine.  With processor running, gradually add olive oil until a thick paste is formed.  Serve at room temperature over a dish of hot pasta or noodles. 

• Pre-heat oven to 350 degrees
• Trim off roots and slice tops of whole garlic heads to expose the clove tips.
• Place in a baking pan with sides and drizzle with olive oil.
• Sprinkle with fresh oregano or fresh thyme.
• Cover dish with foil and bake for 35-45 minutes.
• Allow cooling until garlic heads can be handled.
• Squeeze cloves out onto toast or crackers.

May be stored, covered, up to 5 days in the refrigerator.