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