Food In Many Forms

When the farm share starts in June, one of the first things we always get is lots of greens - salad greens, spinach, cabbage, kale, rainbow chard. Some of the more exotic ones are a hard sell in my house - I was enjoying rainbow chard in omelets, and sauteed in olive oil, but I couldn't inspire any enthusiasm for it. The end of the season also brings lots of greens, so I had an opportunity to try again. This recipe, inspired by Martha Stewart and the New York Times, makes Swiss chard a bit more palatable, without the elaborate assembly that lasagna normally requires. INGREDIENTS 3 tablespoons extra-virgin olive oil 1 medium red onion, coarsely chopped 1 pound Swiss chard 5-6 cloves garlic, crushed 1/2 teaspoon red pepper flakes 1 can whole-peeled tomatoes with juices (do not drain) 8 no-boil lasagna noodles 1-2 cups of fresh whole milk ricotta cheese Salt and pepper to taste DIRECTIONS Preheat oven to 375 degrees. Wash the chard and separate the leaves from the stems. Chop the onio...

When my hubby had a sore throat, this was a real treat because it was smooth going down and easy to swallow. I thought it was a little bland, but some freshly ground pepper gave it a nice little kick. Ingredients 1/3 cup olive oil, plus more for baking dishes Coarse salt and ground pepper 1 pound wide egg noodles 2 red bell peppers (ribs and seeds removed), thinly sliced 1/2 cup all-purpose flour 5 cups whole milk 4 cans (6 ounces each) tuna in olive oil, drained 1 can (14 ounces) artichoke hearts, drained and thickly sliced 5 scallions, thinly sliced 1/2 cup finely grated Parmesan Directions Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirri...