Delicious devil'd eggs

Pork chops with baked beans, chard, and home made picked jalapenos

Richness of the pork + sweetness of the beans + seasonal earthy touch of chard + refreshing acid of picked peppers + zap of heat = nostalgia

Beautiful rainbow chard less stems

So versatile and easy to cook. Saute some garlic/ onions with some oil until translucent. Then add stems with your liquid of choice (chicken stock, pork stock, water with lemon or white wine, or plain water, a light beer could even work). Simmer stems for 5 then add leaf. I like to add a little sweetness and acidity to counter bitterness (sugar, honey, beets would be nice)+(vinegar or citrus juice). Don't forget to season (salt and pepper). Cook until desired texture achieved.

Stems of rainbow chard

Very good with the leaf. They just need a little more time to soften.

Chinese Bun with scrambled egg and kimchi

Pan Roasted Salmon w/ Orange Mojo, Kale Spaetzle, and Seared Brussel Sprouts

Fettucine w/ Chard, Goat Cheese, Sausage, and Garlic Infused Oil

I used whole wheat pasta, but you don't have to. I think it adds a little texture and a slight nutty flavor to the dish. The pairing of the tangy goat cheese and earthy swiss chard was surprisingly good, you can use rainbow chard or swiss chard. I experiment a lot with different flavors, and this one is a winner. Definitely will be made again.

Ingredients
1 package whole wheat fettucine
1/2 bunch swiss chard (separate stems from leaves)
4 links hot Italian sausage
6 oz goat cheese, cut into 1/4" cubes
1 clove garlic, slice into paper thin slices
1/4 cup extra virgin olive oil
salt, pepper

1. Heat 8 cups water over high heat and add 1 teaspoon salt. In a separate large bowl add water and ice to 3/4 full.
   
2. Prepare swiss chard by separating stems and leaves. Rinse under cold water. Slice stems very thinly. Cut leaves into 2" x 1" pieces.
3. When water is boiling, blanch chard for 2-3 minutes. Then remove chard and place in an ice bath.
4. Next turn blanching water on high until boiling, then add the pasta. Cook according to the directions.
   
5. Thinly slice garlic, almost paper thin. Then place in a small sauce pan and cover with olive oil and some salt and pepper to taste. Turn heat to low for about 10 minutes, but don't let the garlic brown or crisp.
6. Cook sausage by boiling for 8-10 minutes, then dump water and saute for another 5 minutes or until browned.
   
7. When pasta is done, drain and add to plates. Top with chard stems, chard leaves, scatter goat cheese and sliced sausage on top, then pour 1-2 tablespoons of garlic oil over everything.
8. Enjoy!