2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red (or white) onion (or scallions) diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/4 to 1/2 cup dry white wine (or dash or two of vinegar)  
1 tablespoon fresh lemon juice
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

PREPARATION
Melt butter and olive oil together in a large skillet over medium-high heat.
Stir in the garlic and onion, and cook for 30 seconds until fragrant.
Add the chard stems and the white wine (or dash of vinegar).
Simmer until the stems begin to soften, about 5 minutes.
Stir in the chard leaves, and cook until wilted.
Finally, stir in lemon juice and Parmesan cheese; season to taste with salt. 

Cook Time: about 15 minutes

Cook Time: 40-45 Minutes

INGREDIENTS

• Cooking Spray
• 1 pound of sliced zucchini
  
• 1 ½ cups fresh or frozen corn
• 1 ¼ pounds sliced vine-ripened tomatoes
• ½ cup panko (bread crumbs)
• ¼ finely grated parmesan cheese

PREPARATION

• Preheat oven to 400 degrees
• Coat a 2 quart shallow baking dish with cooking spray, alternately layer sliced zucchini, corn kernels, and sliced tomatoes.
• Combine panko and parmesa cheese and sprinkle on top.
• Bake uncovered in the center of oven for 30 minutes or until top is golden brown.
• Cover with foil, and bake for 10 minutes more or until vegetables are tender.
• Serve immediately.

Cook Time: about 15 Minutes

INGREDIENTS

• 1 large bunch red Swiss chard (about 10 to 12 stalks)
  
• ¼ cup pine nuts
• 2 tablespoons olive oil 1 tablespoon minced garlic
• 1/3 cup raisins
• 1/4 teaspoon salt
• Dash pepper

PREPARATION
1. Rinse Swiss chard; shake to remove excess moisture, but do not pat dry.
2. Cut leaves from stalks; discard or reserve stalks for a later use. Very coarsely chop leaves. Set aside.
3. Place pine nuts in 12-inch skillet; cook over medium heat for 2 to 4 minutes or until
lightly browned, stirring constantly. Remove from skillet; set aside.
4. Add oil to same skillet; heat over medium heat until hot. Add garlic; cook and stir
30 seconds. Add chopped chard; cover and cook 3 to 4 minutes or until chard begins
to wilt.
5. Stir in pine nuts, raisins, salt and pepper. With slotted spoon, place chard mixture
in serving bowl.