The colors of rainbow chard are so vibrant and look beautiful in the garden and on your dinner plate.  This recipe is quick and easy and is my favorite way to prepare chard. The red pepper flakes can be omitted if you don’t like spicy food, and the chard will taste just as good.

Ingredients:

1 Tbsp olive oil

1/2 tsp crushed red pepper

2 garlic cloves

8 cups chopped chard

1/4 cup chicken or vegetable broth

Preparation:

1. Heat olive oil in a large skillet over medium-high heat.

2.  Mince garlic cloves and add to the pan alomg with the crushed red pepper.  Sauté 30 seconds.

3.  Add chard and chicken broth, stir briefly and cover.  Cook for 8 minutes.

Arugula is spicy and flavorfull, making it a great base for this vibrant green dressing.

Ingredients:

1 cup arugula, washed

3 green onions, sliced

1 Tbsp brown or Dijon mustard

3 Tbsp olive oil

1 tsp lemon juice

1/4 tsp salt

1/3 c water

1/4 tsp garlic powder

fresh cilantro to taste

pinch sugar to cut tartness, if desired

Preparation:

1. Place all ingredients except cilantro and sugar into blender or food processor.  Blend until smooth, addin more water if needed to make desired consistency.

2. If using cilantro, roughly chop or tear leaves into dressing.

3.  Taste and see if sugar is needed to cut some of the tartness.  Pour onto any fresh salad greens.

Makes about 1/2 cup of dressing, enough for about 4 salads

Crisp coleslaw is the perfect summer side dish, and radishes give it a slightly spicy kick.  Try it on a BBQ sandwich!

Ingredients:

1 head green cabbage

7-8 radishes

1/3 cup mayo (preferably canola)

1/3 cup vinegar, such as red wine vinegar

3/4 tsp salt, or to taste

1 1/2 tsp dried dill

juice from one lemon

Preparation:

1. Slice the cabbage and radishes into thin strips

2. Combine all ingredients into a large bowl or leftover container.

3. Refrigerate for at least and hour before serving to allow flavors to combine.  Coleslaw is even better if served the next day.

Serves 9-12

Pesto has an endless variety of uses, such as:

-sandwich spread

-pizza sauce

-dip

-pasta sauce

Ingredients:

3 cups spinach leaves, washed and torn

2 cups mizuna leaves, washed and torn

1 cup chicken broth (water or vegetable broth can also be used)

1-2 cloves garlic

1/2 tsp salt

1/4 tsp pepper

juice from one lemon, about 3 Tbsp

1/3 cup whole almonds or walnuts (optional)

Preparation:

1. Combine all ingredients in a blender or food processor and blend until smooth.  Adjust seasoning to taste.

As a pasta sauce, the above recipe serves 3-4

Pesto is such a versatile sauce, feel free to play with the ingredients and come up with new variations!  Mizuna leaves give this pesto a tangy flavor, but any leafy green can be added to change the flavor.  Basil and olive oil are also good additions.  This sauce pairs especially well with aged cheeses such as Parmesan, Romano, and Asiago.