Swiss Chard Sauteed in Balsamic Vinegar and Olive Oil

This is a quick and simple way to cook Swiss Chard. Make sure that you soak the chard in a bowl of cold water and then rinse it well under running water before you cook it---there tends to be a lot of gritty sand in it otherwise. It is a delicious leafy green vegetable that goes well as a side to chicken or fish. This recipe serves 4 people as a side dish.

Ingredients:

-2 tbsp extra virgin olive oil
-2 cloves garlic, crushed (or 1 tsp garlic powder)
-1 bunch of Swiss Chard (it looks like a lot, but it reduces down quite a bit). Remove the stalks, right up to the thick stalks in the greenery. Cut the chard crossways into large strips.
-1/4 cup balsamic vinegar
-salt and freshly ground black pepper to taste
-dash of hot picante sauce to taste (optional)

Directions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and stir until tender, about 1 minute.
2. Add the chard and balsamic vinegar. Cook, stirring occasionally until the chard is wilted, about 5 minutes. In the 30 seconds of cooking stir in the salt and pepper and hot sauce (if using).

Fish Chowder with Tomato Broth

I had a number of sole fillets that I wanted to use up as they don't really work on their own, so I decided to use them in a chowder. Delicious! This recipes serves about 4 people. Have some fresh bread with it to sop up the juices.

Ingredients:

4 sole fillets (or other white fish), cut into 2 inch chunks
1 tbsp olive oil
1/2 large sweet (vidalia) onion, diced
1 red sweet bell pepper, chopped
1 14 oz can diced tomatoes
1/2 cup of fish or chicken broth (low fat/no sodium)
1/8 cup dry red wine
2 garlic cloves, crushed (or one tsp garlic powder)
2 tbsp fresh basil, chopped
1 tbsp dried oregano
1 tbsp chopped parsley
1/4 cup kalamata olives, sliced
1 15 oz can red kidney beans or navy beans, drained and rinsed
1 tsp fennel seeds, lightly crushed
freshly ground black pepper to taste
1/4 cup parmesan cheese (optional)

Directions:

1. In a large pot, saute onion and red pepper. Stir in broth, diced tomatoes, wine, garlic, herbs and olives. Simmer 20 minutes.
2. Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes.  Ladle into bowls; sprinkle with cheese.