Silverbeet

Swiss chard • butter • to taste Salt and pepper

smoked beef sausage • chard • third cup of Chinese black vinegar • soy sauce • cornstarch for thickening • cup of chicken broth • butter • vegetable oil

rather small baguette • shelled halfened walnuts • chard for a few stems • Iranian (plain) cheese • cumin • garlic powder • raw grape juice

Chard • medium potatoes • garlic finely chopped • onion finely chopped • carrot finely chopped • Bacon cooked crumbled • Olive oil • Salt, pepper, chili powder, oregano, thyme to taste • Hard boiled eggs sliced

Swiss Chard, • Turnip greens, • Olive oil • Lemon juice • Salt

large chicken breast, butterflied in 2 halves, 1/2 pound each • minced shallots • swiss chard leaves, destemmed • thin slices of cured Parma ham (contain salt) • fresh young spinach leaves • tender green asparagus tips, sliced lengthwise in half • fresh spinach, destemmed • Bechamel sauce: 2 cups milk, 10 Tbs flour, 1 Tbs butter, 4 Tbs grated cheese

piece of grass fed beef from top round or sirloin • chopped shallot or red onion • dyon mustard • capers mixed with pinch himalayan rock seasalt • chopped fresh parsley • chopped pickle • worchester sauce • lemon juice, tsp balsamic vinegar • Tabasco sauce, 4 drops certified california or spanish olive oil • Fresh farm egg yolk (optional) • fresh swiss chard leaves,washed, destemmed, rinsed in hot water • Cost: quarter pound grass fed beef, about $2, other, 50 cents, $2.50 per dinner

grass fed beef shank or sirloin • cold water, Enough water to cover the meat • Carrot, twig of fresh parsley, slice of celeriac root, red swiss chard leaf, yellow and white chard • another 4 cups of cold water • mung bean noodles, or vermicelli, or rice noodles

Chicken thighs • Sourdough bread (for batter) • Olive oil • Garlic salt • Paprika • large Potatoes • Butter • Milk • small Beets • Swiss chard • Garlic • Salt •

extra firm tofu (or paneer) • Garam masala • Nutritional yeast • salt • Stinging nettles • Chard, stems separated • Spinach • Onion, chopped • Cumin seeds • Turmeric • Ground coriander • Green chili (or less) chopped •

petrale sole filets, 3 ounces (100 grams) each • breadcrumbs • unsalted butter • freshly cut french fries from Russet or Yukon potatoes, 1/2” thick, boiling water rinsed to remove starch, dried off • Peanut or other Vegetable oil for deep fat frying and reuse • whole fresh swiss chard leaves, red, yellow, white, in quart of boiling water with Tbs of vinegar • fresh homemade mayonnaise • wedges of salted preserved lemon • Sprinkle of pepper to individual taste

olive oil • rice vinegar • hot pepper sauce (I use sambal oelek sauce) • Small yellow onion, chopped • cooked ham, chopped • large cooked potatoes, chopped • swiss chard, chopped

eggs • Chicken breast

eggs • beet

large marrow • onion • large bell pepper • olive oil • Sea salt and freshly ground pepper • chili flakes • garlic cloves • stems rainbow chard • fresh tomatoes or 1 tin of tomatoes • tomato paste • tin of lentils • Parmesan or cheese of preference (I used goat cheddar) •

leftover bread, bread crust removed, soaked in milk, or matzo crackers • Crust of 4 slices of bread, diced into croutons • diced onion • fresh chicken livers rinsed and dried, 1 1/2 ounces each • Any other leftover frozen chicken scraps or fat • elephant garlic • butter or margarine • fresh farm egg or 2 Tbs milk or soy sauce • chopped green, like parsley, celery, cilantro, chives, onions, swiss chard, lettuce, spinach, basil • Pepper • salt • Croutons on top •

Swiss Chard 1 large head • Russet Potatoes 1 Tbsp olive oil • yellow onion diced • garbanzo beans • garlic • Red paper flakes • Nutritional yeast • Grated vegan parmagian cheese • salt

Swiss chard leaves • big onions • sumac • salt • or 1/2 a cup of pomegranate molasses • olive oil • raisins • walnuts • sesame (optional) • flour • salt • sugar •

cured beef carpaccio sliced 1/8th inch thin • aged white Tillamook Cheddar cheese sliced 1/8th inch thin • shredded swiss chard • sliced sweet green peppers, sliced 1/16th inch thin on the mandolin • chopped shallots • capers • chopped fresh parsley • olive oil • balsamic vinegar • lemon Juice • brined Sevillano black or green olives

fresh spinach, steamed • fresh swiss chard, steamed • fresh parsley, steamed • diced shallot • elephant garlic bulb, minced • breadcrumbs • large fresh farm egg • fresh or tsp dried sage • single piece liver from pork or lamb • pork or lamb loin • pork or lamb shoulder • California Brandy or Grand Marnier •

small bunches of swiss chard. ( almost 5 cups of minced swiss • black eyed peas • olive oil • garlic gloves (minced) • diced onions • Salt • chilli powder (optional) • green fresh coriander • juice of one lemon

sliced leftover beef, pork, lamb, turkey, chicken • sweet peppers, yellow, orange, red, destemmed and core removed • young unpeeled miniature potatoes • green vegetable like beans, cabbage, swiss chard • rice vinegar • water • palm sugar • chopped onion • garlic cloves • ground pepper • butter or olive oil • Sprinkle of flaked seasalt

Jasmine rice cooked with chicken broth • Add carrots, onion, garlic, salt and pepper with ground coriand • Finish with parmesan cheese • Separate the ribs off the swiss chard and tare into 1in pieces • Mix in a bowl with Julianne red onions and 2T of capers • Dress with minced garlic and olive oil • Season with sea salt and cracked black pepper

chicken stock (I use low sodium stock) • diced tomatoes (28 oz each) • medium sized sweet onions, cut into 3/4” chunks • Celery, cut into 1/2” thick slices. Use the leaves, too • Carrots, cut into 1/2” thick slices • medium-sized Potatoes, cut into 3/4” cubes (or you can use a combination of potatoes and parsnips) • Leek, thinly sliced • small zucchini, cut into slices ~1/2” thick, then cut each slice in half • small yellow squash, cut into slices ~1/2” thick, then cut each slice in half • garlic, chopped (or cut to your personal taste) • of a green Cabbage, sliced thinly • Fresh thyme or sage (or both, if you like). I used 6 leaves of sage and about 8 sprigs of thyme •

high grade flour • reduced aquafaba (chickpea liquid) • virgin olive oil • hard tofu crumbled • onion, finely chopped • garlic, crushed • lemon juice • olive oil • soaked cashews • nutritional yeast • coconut yogurt • salt •

chickpeas (canned) • mushrooms, sliced • large yellow onion, halved and sliced • large Swiss chard leaves • Oil for frying • lemon juice • Chili powder (to taste) • Black pepper (to taste) • Cumin (a dash or two) • Garlic or garlic powder (to taste) • spaghetti • salt

dried chickpeas, soaked overnight (19 oz can) • olive oil • onion finely chopped • garlic cloves finely chopped • swiss chard trimmed and finely sliced • fresh rosemary sprigs • can chopped tomatoes • Salt and pepper • toasted bread, to serve

whole cooked crab yields up to 1 pound fresh crab meat, or use 1 pound imitation crab meat, called surimi • Juice of large ripe Meyer Lemon • warm freshly baked sour dough french rolls, 6” long, opened lengthwise • fresh butter lettuce or swiss chard • unsalted butter to toast breadrolls • hot molten unsalted butter to drizzle over crabmeat on roll • homemade mayo • finely chopped mild white onion • horse radish • Red Tabasco pepper sauce: 4 drops for mild, 8 for tangy, 16 for spicy • garlic, tsp oregano, tsp dill weed