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Sauteed Swiss Chard with Parmesan

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• ½ small red onion, diced
• 1 bunch Swiss chard rinsed, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
• ½ cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• 1 pinch salt to taste

1. 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.
2. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes.
3. Stir in the chard leaves, and cook until wilted.
4. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

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Cubanelle Pepper Rice Pilaf

1. Melt the butter or heat the oil in a medium-sized pot over medium heat. Add the onion and cubanelle peppers and saute until tender, about five minutes.
2. Add the rice and stir to coat with butter, approximately one minute. Pour in the broth and bring to a boil. Reduce heat to medium-low and cover the pot. Simmer about 25 minutes, or until the broth is absorbed.
3. Stir in the chopped cilantro, mix to combine and serve.

 

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Asian Watermelon Radish Salad

• 1 medium watermelon radish about 2 inches in diameter, very thinly sliced
• 1 cucumber, thinly sliced into round slices
• about 1/4 cup very thinly sliced red onion more or less to taste

For the Dressing

• 1/4 cup rice vinegar
• 1/2 teaspoon sesame oil
• 2 tablespoons honey
• about 10 Thai basil leaves thinly sliced or 4 regular basil leaves will work fine
• generous pinch of salt