Swiss chard with Raisins and Pine Nuts

Serves 4-6
1 bunch ( 1lb) Swiss chard ( I like rainbow variety for it’s gorgeous colors)
2 tablespoons olive oil
3 tablespoons minced shallots
grated zest of 1 lemon
1/4 cup raisins
1/2 cup toasted pine nuts
coarse sea salt, freshly ground pepper

1. Rinse the chard and cut the ribs off the leaves. Cut the ribs into 1/2 -inch dice and set aside. Stack the leaves and cut them into 1/2 inch strips. Set leaves aside.
2. Heat olive oil over medium heat in a large, heavy pot with tight fitting lid. Add the shallots and chard ribs and cook, uncovered, until soft, about 5 minutes
3. Add the chard leaves, cook, stirring frequently, 1 minute. Add 2 tablespoons of water, most of the lemon zest, and the raisins. Cover the pot and cook, stirring occasionally, until the chard is tender and the water has almost evaporated, 4-8 minutes. Add more water if necessary.
4. Remove the pot from the heat. Stir in the pine nuts. And season the chard with salt and pepper to taste. Serve immediately garnished with remaining lemon zest.


 Garlic Scape Pesto

The Great Garlic Scape: Too many growers are composting their scapes and not enjoying one of the most delicious ways to eat this wonderfully healthful plant. Usually in mid-June, the garlic plant bursts upward with a curly seed top known as the scape. Scapes are the flower stalks found on all members of the allium family (onions, leeks, chives, and garlic). In garlic, the scapes curl as they grow, and ultimately straighten, and then grow little seed-like bulbils.

Garlic producers remove the scapes to enhance bulb development. Most farmers waste these tops, we have learned how great they can be! When the scapes are newly budded and still curled , they are tender and provide a delightfully subtle garlic flavor. After the scapes straighten and the flower top is maturing, they get tough. While coiled like pigs tails they add a tender crunchiness if added to salads and soups, or cook wonderfully in stir fries. Best of all, they can be made into Garlic Scape Pesto by blending the scapes with olive oil.

This pesto spread is delicious on pizzas or sandwiches. Since the scapes are only fresh for a few weeks, the pesto is seasonal food. The scape makes a pesto that is a pretty green in color with a rich garlic flavor, but without a hot garlic bite.


  • 1/2 LB. organic scapes put through a food processor
  • 1 cup organic olive oil
  • 2 cups grated parmesan cheese

In food processor combine the scapes and olive oil, pour mixture into a bowl and blend cheese in by hand

Enjoy !!!! We Love This!