Silverbeet

all-purpose flour (about 200 grams) • egg • cooked beet, pureed and strained (about 100 grams) • lactose-free milk (about 600 ml) • large tablespoon lactose-free butter • all-purpose flour • Salt, pepper, and nutmeg to taste • Swiss chard leaves, blanched • cooked ham (about 200 grams) • lactose-free mozzarella (about 200 grams) • Grated Parmesan or Grana Padano cheese,

chicken breast • frozen Swiss chard

farro (about 200 grams) • vegetable broth (200 ml) • Swiss chard (about 200 grams) • cooked chickpeas (about 250 grams) • onion • Seeds of your choice, to taste

pearl barley (about 300 grams) • Swiss chard leaves (about 500 grams) • small yellow onion • extra virgin olive oil • milk (30 ml) • chopped almonds (about 100 grams) • ground turmeric • Salt, to taste

Swiss chard leaves (about 70 grams) • extra-virgin olive oil • shallot • fresh rosemary • amaranth (about 60 grams) • vegetable broth (about 500 ml) • cooked borlotti beans (about 80 grams) • Salt, to taste • Freshly ground black pepper, to taste • Extra-virgin olive oil, for serving

extra-virgin olive oil • onion (about 100 grams) • carrot (about 50 grams) • celery • garlic • rosemary • tomato puree (about 150 grams) • mixed greens (spinach, Swiss chard, chicory; about 200 grams) • small pasta, like ditalini (about 30 grams)

eggs • Swiss chard • grated Parmesan cheese • turmeric • Salt and pepper

Arborio rice (80 grams) • canned borlotti beans, drained (100 grams) • canned cannellini beans, drained (100 grams) • small bunch Swiss chard • yellow onion • fresh rosemary • vegetable broth (1.5 liters) • extra-virgin olive oil • Salt, to taste • grated Parmesan cheese • extra-virgin olive oil • Black pepper, to taste

pasta (300 grams) • cherry tomatoes (200 grams) • Swiss chard, cleaned (200 grams) • garlic, crushed • Extra virgin olive oil, • Salt and pepper, • red pepper flakes • Grated Parmesan cheese (optional) • large pot (for cooking the pasta) • large skillets (for cooking the tomato sauce and the Swiss chard) • colander (for draining the pasta) • immersion blender or regular blender (for blending the tomatoes) •

cooked Swiss chard (about 200 grams) • egg • whole milk ricotta cheese (about 125 grams) • all-purpose flour (about 25 grams) • grated Parmesan cheese (about 50 grams) • Gorgonzola cheese (about 70 grams) • milk (about 60 ml) • Salt • Nutmeg

fresh spinach or Swiss chard (500 grams) • potatoes • garlic • extra virgin olive oil • Salt, to taste

Swiss chard (about 500 grams) • garlic cloves • Crispy sweet pepper powder • Crushed red pepper flakes • Extra virgin olive oil • Salt • potatoes (about 800 grams) • milk (50 ml) • water (210 ml) • large eggs • feta cheese (about 100 grams) • all-purpose flour (about 100 grams) •

Swiss chard (500 g) • whole milk ricotta cheese (250 g) • large egg • Grated Parmesan cheese, to taste • All-purpose flour, • Salt and pepper, to taste • Nutmeg, to taste • For the sauce • Butter and fresh sage,

bread • large Swiss chard leaves • Olive oil, • Fine salt, • Black pepper, • garlic powder • dry white wine (50 ml) • cutting board with knife • colander • skillet with lid • wooden spoon • parchment paper •

As needed, peanut oil for frying • all-purpose flour (about 200 grams) • Swiss chard (about 200 grams) • sparkling water (about 200 ml) • eggs • grated Parmesan cheese • Salt and pepper, to taste

Swiss chard (1 kg) • green cabbage • carrots • celery stalks with leaves • medium potatoes • cherry tomatoes • onion (I used red) • cooked cannellini beans (about 400 grams) • Salt, to taste • Black pepper, to taste • tomato puree (I didn't use it)

Swiss chard and spinach (or other vegetables), about 2.2 lbs cooked (1 kg) • eggs • heaping tablespoons grated Parmesan cheese • Olive oil, salt, pepper • fresh mozzarella (250 grams)

all-purpose flour (100 grams) • medium egg, at room temperature • all-purpose flour (100 grams) • medium egg, at room temperature • squid ink (8 grams) • Swiss chard, blanched (100 grams) • ricotta cheese (100 grams) • Butter • Sage • Sesame seeds

rainbow Swiss chard (about 500 grams) • potatoes • eggs • Grated Parmesan cheese • smoked scamorza cheese (about 100 grams) • Salt, extra-virgin olive oil

For the dough • semolina flour (about 250 grams) • eggs • Salt • Swiss chard or spinach, chopped (about 250 grams) • ricotta cheese (about 125 grams) • grated Parmesan cheese (about 50 grams) • Nutmeg • Salt, to taste

zucchini • onion • carrot • celery stalk • To taste, garlic • basil • Swiss chard (about 250 grams) • lacinato kale (about 250 grams) • a head of savoy cabbage • green beans (about 100 grams) • canned peeled tomatoes (about 200 grams) • To taste, olive oil •

Swiss chard (or beet greens) • pasta • garlic • Extra virgin olive oil • Chili pepper • Grated Pecorino cheese

Swiss chard (500 g) • whole milk ricotta (300 g) • grated Parmesan cheese (70 g) • Salt, pepper, and nutmeg to taste • Butter and sage for serving, • small piece garlic • olive oil (15 ml) • egg • All-purpose flour,

carrot • onion • celery stalk • fresh parsley • medium potatoes • canned cannellini beans (about 250 grams) • tomato purée (about 1/2 cup or 120 ml) • vegetable bouillon (about 15 grams) • fresh spinach (about 600 grams) • savoy cabbage (about 700 grams) • Swiss chard (about 700 grams) • lacinato kale (about 100 grams) •

oats (160 g) • green beans (150 g) • zucchini • Swiss chard leaves (100 g) • grated Parmesan cheese (30 g) • pine nuts (or other nuts) (30 g) • extra virgin olive oil • Salt, to taste

zucchini • squash blossoms • green beans • carrots • eggplants • celery stalks • Tender zucchini • Swiss chard • onion • (about 170 grams) borlotti beans • (about 150 grams) peas • potatoes •

Swiss chard (500 g) • ricotta cheese (300 g) • eggs • all-purpose flour (50 g) • grated Parmesan cheese (75 g) • salt • tomatoes • onions • Olive oil, • Salt, • sugar

To taste Tuscan bread (unsalted country bread) • To taste canned peeled tomatoes • To taste Swiss chard • To taste lacinato kale (Tuscan kale) • To taste green cabbage • To taste celery • To taste carrot • To taste onion • To taste potatoes • To taste cooked beans (prepared in advance) • Optional: prosciutto rind

durum wheat semolina flour (100 grams) • salt • baking powder for savory pies (2 grams) • unsweetened soy yogurt (40 grams) • unsweetened soy milk or water (30 ml) • Extra virgin olive oil, as needed, for brushing • Salt, as needed, for baking • extra virgin olive oil • small leek • diced pumpkin (100 grams) • peeled potatoes, diced (100 grams) • roasted red bell pepper strips (100 grams) •

dried cannellini beans (about 350 grams) • bay leaves • garlic • extra-virgin olive oil • fresh rosemary • water (2 liters) • Salt, to taste • Freshly ground black pepper, to taste • lacinato kale (about 300 grams) • Swiss chard (about 300 grams) • savoy cabbage (about 250 grams) • extra-virgin olive oil •