I love Swiss chard. Granted, it's usually swimming in fragrant green olive oil and tart fresh lemon juice. When I was young, we would fight over the last remains floating at the bottom of the bowl and slurp them up, mouth against bowl, dressing and all.

Yet, for someone so involved in food, I admit I'm stuck in a Swiss chard rut. I tend to treat all healthy greens the same, with that same childhood olive oil and lemon dressing. But I have vowed to try some new recipe ideas, such as those below, to help break me out of my rut including techniques such as sautéing with new flavors and incorporating Swiss chard into other dishes like ravioli and lasagna. Swiss chard, more that any other green, can be added to dishes without altering the finished dish's flavor. Tender and sweet, Swiss chard should be everyone's go-to green.

For the lucky ones, Swiss chard is available year round. For others, it's a late winter-spring vegetable that can reappear in the summer, if it's not too warm. Red and green chard seem to be the norm, but baby rainbow chard often makes an appearance at farmers markets, and when it does, it's a beautiful vegetable to use raw in salads. Colors seem to fade when heat is applied so enjoy the rainbow effect of chard as bedding for proteins like chicken or fish, allowing the heat from the protein to slightly wilt the sweet little leaves.

Nutritionally, Swiss chard is packed with vitamins A and K, minerals, and antioxidants, including lutein. Recent studies have found that lutein may prevent macular degeneration, the leading cause of blindness among the elderly. The dietary rule of "the darker the green, the healthier the green" also applies to Swiss chard. That being said, green chard is a bit sweeter than red chard. Really, it's more important to pick a fresh bunch of chard, regardless of its color over an old, wilted bunch that might have lost some of its nutrients.

Prepping Swiss Chard

Large quantities of Swiss chard are best kept wrapped loose in a plastic bag, unwashed and dry. Bunches can be stored this way for up to a week in the fridge. Once you decide to clean and use the chard, give it a good bath in a tub or bowl of water, changing the water until it is free from dirt and debris. Thoroughly dry and wrap in a damp paper towel or dish towel, place in a plastic bag and store in the fridge for up to three days.

Now that your Swiss chard is clean, you can prep it further by separating the stalk from the leaves. Fold the leaf in half and cut the leaf away from the stalk. Do this with all of the larger leaves. Prep further by stacking the leaves and cutting thin strips crosswise. You can also chop the stalks and use them like you would celery in salads and soups. When it's time to add Swiss chard to any recipe or when you're looking the fridge for a last-minute vegetable to go with dinner, you'll have a lovely chiffonade of Swiss chard ready to sauté with olive oil, salt and pepper, and garlic.

Most of this month's selection of recipes uses prepped Swiss chard in fast weeknight meals. And most of those selections are timely with our wintry weather, but really should be considered any time of the year as we all try to bring Swiss chard out into the forefront.

Here are some enticing Swiss Chard recipes to try...

Appetizers and Soups

Bruschetta with Swiss Chard, Pine Nuts, and Currants takes the classic Italian approach of mixing Swiss chard with sweet and savory flavors.

Bruschetta with Swiss Chard, Pine Nuts and Currants (Bon Appétit, February, 1999) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:42 pm spm said: This takes the classic Italian approach of mixing Swiss chard with sweet and savory flavors. On February 19, 2010, 4:42 pm spm said: This takes the classic Italian approach of mixing Swiss chard with sweet and savory flavors.

Barley and Lentil Soup with Swiss Chard (Bon Appétit, February, 2005) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:42 pm spm said: This is hearty, yet very quick and easy to make. With the combination of barley, Swiss chard, and lentils, there's a large amount of protein and fiber to fill you up. On February 19, 2010, 4:42 pm spm said: This is hearty, yet very quick and easy to make. With the combination of barley, Swiss chard, and lentils, there's a large amount of protein and fiber to fill you up.

Pasta e Fagioli with Roasted Red Peppers and Swiss Chard (Food & Wine, November, 2002) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:42 pm spm said: This is part soup, part stew and super satisfying on a cold night. On February 19, 2010, 4:42 pm spm said: This is part soup, part stew and super satisfying on a cold night.

Swiss Chard And Sausage Frittata (Sunset, December, 2009) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:42 pm spm said: This is great for company or a large brunch gathering. It's also a great last-minute recipe since most of the ingredients are ones that we tend to have on hand. On February 19, 2010, 4:42 pm spm said: This is great for company or a large brunch gathering. It's also a great last-minute recipe since most of the ingredients are ones that we tend to have on hand.

Leek and Swiss Chard Tart (Bon Appétit, October, 1999) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:42 pm spm said: This looks beautiful, pairing sweet leeks with equally sweet Swiss chard. On February 19, 2010, 4:42 pm spm said: This looks beautiful, pairing sweet leeks with equally sweet Swiss chard.

Frittata with Swiss Chard, Potatoes, and Fontina (Cooking Light, April, 2000) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comments (2) hide comments | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On December 23, 2008, 8:58 am pam said: This was one of the best Frittata's I've ever made. And a perfect use for swiss chard. I wouldn't change a thing and will definitely be making this again. On February 19, 2010, 4:43 pm spm said: This is similar to a Spanish torta with the addition of potatoes. Add a bit of cooked chorizo before putting it in the oven and you've got a complete meal On December 23, 2008, 8:58 am pam said: This was one of the best Frittata's I've ever made. And a perfect use for swiss chard. I wouldn't change a thing and will definitely be making this again. On February 19, 2010, 4:43 pm spm said: This is similar to a Spanish torta with the addition of potatoes. Add a bit of cooked chorizo before putting it in the oven and you've got a complete meal

Swiss Chard Ravioli With Quick Tomato Sauce (Gourmet, February, 1997) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:43 pm spm said: This uses Swiss chard as a stuffing ingredient with pine nuts and golden raisins. On February 19, 2010, 4:43 pm spm said: This uses Swiss chard as a stuffing ingredient with pine nuts and golden raisins.

Swiss Chard Ricotta Gnudi With Fall Mushrooms (Bon Appétit, October, 2009) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:43 pm spm said: This is basically Swiss chard gnocchi. These tender morsels can also be prepared and frozen before cooking. On February 19, 2010, 4:43 pm spm said: This is basically Swiss chard gnocchi. These tender morsels can also be prepared and frozen before cooking.

Orecchiette With Artichokes and Swiss Chard (Health, March, 2006) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:43 pm spm said: This uses canned water-packed artichokes, making it a great dish for a weeknight meal. The addition of goat cheese ties the flavor of the artichokes and Swiss chard together. On February 19, 2010, 4:43 pm spm said: This uses canned water-packed artichokes, making it a great dish for a weeknight meal. The addition of goat cheese ties the flavor of the artichokes and Swiss chard together.

Pasta With Kielbasa And Swiss Chard (Gourmet, June, 2006) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comments (2) hide comments | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:43 pm spm said: This would be great with whole wheat or whole grain pasta instead of the traditional pasta. On June 28, 2007, 10:10 pm pam said: This is a great easy recipe that we love to make when Swiss Chard is availabe at the Farmers Market. The Kielbasa goes perfectly with the Swiss Chard... Yum! On February 19, 2010, 4:43 pm spm said: This would be great with whole wheat or whole grain pasta instead of the traditional pasta. On June 28, 2007, 10:10 pm pam said: This is a great easy recipe that we love to make when Swiss Chard is availabe at the Farmers Market. The Kielbasa goes perfectly with the Swiss Chard... Yum!

Breaded Catfish Fillets With Braised Swiss Chard (Martha Stewart Living, October, 2006) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:43 pm spm said: Mild catfish gets a boost of texture from the whole-wheat breadcrumbs that coat the fish and the Swiss chard gets a jolt of flavor from a dash of vinegar. On February 19, 2010, 4:43 pm spm said: Mild catfish gets a boost of texture from the whole-wheat breadcrumbs that coat the fish and the Swiss chard gets a jolt of flavor from a dash of vinegar.

Lentils with Sausage and Swiss Chard (Bon Appétit, May, 2000) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:44 pm spm said: This is a quick one-pot dish that's satisfying and healthy. On February 19, 2010, 4:44 pm spm said: This is a quick one-pot dish that's satisfying and healthy.

Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette is a main-dish meal that uses winter's other vegetable-squash-and a medley of wild mushrooms in the vinaigrette.

Pan-Roasted Chicken, Squash, And Chard Salad With Bacon Vinaigrette (Cooking Light, October, 2008) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:44 pm spm said: This is a main-dish meal that uses winter's other vegetable-squash-and a medley of wild mushrooms in the vinaigrette. On February 19, 2010, 4:44 pm spm said: This is a main-dish meal that uses winter's other vegetable-squash-and a medley of wild mushrooms in the vinaigrette.

Paprika Pork Cutlets With Swiss Chard Egg Noodles (Every Day with Rachael Ray, March, 2008) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:46 pm spm said: A typical Rachael Ray dish, cooking several recipe components together so that the meal is done in no time. On February 19, 2010, 4:46 pm spm said: A typical Rachael Ray dish, cooking several recipe components together so that the meal is done in no time.

Rosemary Lamb Chops With Swiss Chard And Balsamic Syrup (Gourmet, September, 2005) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:47 pm spm said: This is wonderfully aromatic with rosemary in the syrup and used with the lamb. On February 19, 2010, 4:47 pm spm said: This is wonderfully aromatic with rosemary in the syrup and used with the lamb.

Swiss Chard Purses With Sausage Stuffing (Gourmet, November, 2004) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:47 pm spm said: This uses the whole Swiss chard leaf, making use of this nutritious vegetable in a fun, inventive way. On February 19, 2010, 4:47 pm spm said: This uses the whole Swiss chard leaf, making use of this nutritious vegetable in a fun, inventive way.

Turkey Roulade With Swiss Chard (Food Network Magazine, November, 2009) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (1) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments: On February 19, 2010, 4:47 pm spm said: This is a great stuffed meat recipe for a special occasion or dinner party. The stuffing is full of fresh herbs, pancetta, and rice. On February 19, 2010, 4:47 pm spm said: This is a great stuffed meat recipe for a special occasion or dinner party. The stuffing is full of fresh herbs, pancetta, and rice.

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Looking for ways to cut back on the grocery bill doesn’t just apply to those of us with families or those who like to entertain often.  Even when planning an intimate dinner for two there are ways to make your sweetie feel as if they are enjoying a five star meal in the comfort of your own home.  This Valentine’s Day show the one, or ones, you love just how special they are with an extra-special homemade meal.

I’m going to focus on a three course dinner for two, but most of the recipes I’ve suggested can easily be doubled for a larger group.  When planning your Valentine’s Day menu don’t forget some of our Frugal Foodie rules. Number one, keep it simple. Boeuf Bourguignon is one of my favorite dishes, but a special occasion meal doesn’t mean you have to spend hours in the kitchen - unless you want to that is.  Number two, keep it seasonal. Roll your eyes if you must, but tomatoes in February are going to cost you and they may not taste all that great either. And finally number three, keep it homemade, which simply means no processed food.

Let’s start with drinks, which is technically not a course, but it should be.  Use what you already have on hand and get creative.  Take a little vodka, add some pomegranate juice and a splash of fresh lime. Blood oranges are in season, squeeze a few of those and add a splash of Gin and tonic water to it. For me, there’s nothing sexier than a single malt scotch on the rocks, but unfortunately that’s not always the most frugal choice - unless you already have it on hand. A cocktail is a great way to prep your palate for the meal that lies ahead.  But if it's wine you are after there is a plethora of good drinking wines for around ten bucks. Check with your local wine shop for tips on brands.

When it comes to first courses most people instantly think of a salad. Boring! I’m thinking a more traditional passed hors d’oeuvres, finger foods, and small bites - something that’s perfect for hand feeding one another. Bacon wrapped dates, mixing something salty and sweet, are always nice.

When it comes to the entré, this is where you will spend the majority of your dollars so think big. But not too big, if you’re doing seafood think fish, Arctic Char or Cod, rather then the more expensive shrimp or scallops. Instead of filet mignon try the less expensive flat iron steak or a tri-tip roast. All of these can be served with a medley of seasonal vegetables, oven roasted then tossed with a flavorful vinaigrette.  Add a healthy grain like couscous or quinoa and your dish will not only be good looking on the plate but also good for you.  

Dessert is probably the most important part of this meal and it gives you an opportunity to really show off your culinary prowess. I have only one word for you: Chocolate, nothing else will do.  Save the fruit tarts and layer cakes for a family dinner. On Valentine's Day have something more decadent.  I know molten chocolate cakes are on practically every chain restaurant menu in America, but with good reason.  The dessert is a bona fide winner, with a dollop of fresh whipped cream you can’t go wrong.  Or think about trying your hand at a little chocolate making. Homemade truffles are well worth the time as is a perfectly executed chocolate soufflé with raspberry sauce (using frozen raspberries of course).  

Whatever menu you put together just remember to cook from the heart, you want that special person to feel all the love and effort that you put in to creating such a memorable meal. 

Here are some of the recipes I discussed above along with a few additional possibilities.

Happy Valentine's Day!

First Course (Appetizer)

Parmesan-Stuffed Dates Wrapped In Bacon (Gourmet, October, 2005) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Cheese Puffs (Washington Post, March, 2006) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Chickpea Pesto-Stuffed Mushrooms (Vegetarian Times, August, 1998) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Pan-Seared Arctic Char with Olives and Potatoes (Fine Cooking, October/November, 2009) My Rating: 1 2 3 4 5 View: finding recipe... *Some Fine Cooking recipes require an on-line subscription to view recipes More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Seared Arctic Char With Broccolini, Olives, And Garlic (Bon Appétit, February, 2008) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Flat Iron Steak with Herb Butter (Saveur, April, 2009) The herb butter for these steaks (from Brooklyn’s Marlow & Sons) is an adaptation of a classic accompaniment called maître’d butter. My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Harissa-Crusted Tri-Tip Roast (Bon Appétit, June, 2006) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Aromatic Couscous (Boston Globe, March, 2008) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Bacon Quinoa With Almonds And Herbs (Food & Wine, November, 2009) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Dessert

Molten Chocolate-Caramel Cake (Sunset, February, 2003) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Caramel-Dark Chocolate Truffles with Fleur De Sel (Bon Appétit, January, 2004) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Chocolate Soufflé (Saveur, January/February, 1997) Light, fluffy, and decadently chocolaty, this dessert is a little taste of heaven. My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

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If my memory serves me right, my dad routinely served up grapefruit, halved and segmented with skill, the tender pieces of pulp cradled in their membrane with a glass waiting to squeeze every drop of juice from its shell. B