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Sauteed Swiss Chard with Parmesan
Sautéed Swiss Chard with Parmesan
INGREDIENTS
DIRECTIONS
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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Chicken with Onions and Garlic
Chicken with Onions and Garlic
INGREDIENTS
DIRECTIONS
Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.
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Chicken Pita Pockets with Chard and Minted Yogurt
Chickpea Pita Pockets with Chard and Minted Yogurt
INGREDIENTS
DIRECTIONS
In a large bowl whisk together the olive oil, lemon zest, lemon juice, parsley, garlic, cumin, salt, and paprika. Add the chickpeas and stir to combine. The longer the chickpeas marinate, the better they taste, so if you have time, cover and refrigerate for at least an hour and up to a couple of days.
In a separate bowl combine the yogurt and mint. Again, this is better if it sits for a while, so cover and refrigerate if not using immediately.
Cut pita breads in half. Line each half with chard or other greens, then fill with tomatoes, chickpeas, and onions. Garnish with parsley and mint, if desired. Serve with minted yogurt spooned on top.
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