2 pounds Swiss chard (2 generous bunches)

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 stalks celery, finely diced

Salt to taste

4 garlic cloves, minced

2 quarts soup stock of choice

Bouquet garni with bay leaf, parsley and thyme

½ cup basmati rice

Freshly ground pepper

Freshly squeezed lemon juice (optional)

Freshly grated Parmesan for serving (optional)

rim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into ¼-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.

Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.

Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.

2 pounds Swiss chard (2 generous bunches)

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 stalks celery, finely diced

Salt to taste

4 garlic cloves, minced

2 quarts soup stock of choice

Bouquet garni with bay leaf, parsley and thyme

½ cup basmati rice

Freshly ground pepper

Freshly squeezed lemon juice (optional)

Freshly grated Parmesan for serving (optional)

rim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into ¼-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.

Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.

Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.

4 Serving | Prep Time 10 minutes | Cook time 45 mins

2 -3 fuji apples

½ medium-size kohlrabi bulb, peeled,

12 brussels sprouts

⅓ cup shaved Parmigiano-Reggiano

½ cup toasted walnuts

1 tablespoon lemon juice

Salt and ground black pepper

6 ounces fresh ricotta

6 slices serrano ham (optional)

Make the dressing: Combine shallot and vinegar in a small bowl, add chili flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.

Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.

Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonful of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.