Garlic Scape Carbonara

INGREDIENTS:

• ½ lb campanella pasta, or shape of your choosing (can sub with gluten free pasta)

• 4 slices bacon (about 3¼ ounces), chopped

• ¼ cup garlic scapes, cut into ¼ inch coins

• 2 large eggs

• ¼ tsp kosher salt

• ¼ tsp red pepper flakes

• ½ cup freshly grated Romano cheese

PREPARATION:

1. Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).

2. While it's cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).

3. Whisk together the eggs, salt and red pepper flakes.

4. When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don't let it overcook or it will be gloppy. Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don't add it all at once or it won't mix throughout the pasta as well (since it will clump).

5. Serve immediately.

Pork & Swiss Chard Tacos with Spicy Pineapple Salsa

INGREDIENTS:

• 1 1-lb pork tenderloin, trimmed

• 2 tsp chile powder

• 1/2 tsp sea salt

• 8 6-inch corn tortillas

• 1 tbsp safflower oil

• 1/2 red onion, thinly sliced

• 1 bunch Swiss chard, stems discarded and leaves chopped

Salsa:

• 1 cup peeled and chopped pineapple

• 1/4 cup finely chopped red bell pepper

• 1/4 cup finely chopped red onion

• 1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)

• 2 tbsp fresh lemon juice

• 1/8 tsp sea salt

PREPARATION:

1. In a bowl, combine all salsa ingredients; set aside.

2. Cut pork into 1-inch-thick medallions. Cut medallions into ½-inch-thick strips. In a bowl, toss pork with chile powder and ½ tsp salt; set aside.

3. Heat a large skillet on medium-high. Add tortillas in batches and heat until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.

4. Reduce heat to medium and heat oil in skillet. Add sliced onions and sauté until beginning to soften, 3 minutes. Add pork and continue to sauté until no longer pink in center, about 4 minutes. Transfer to a plate and cover with foil. Add chard leaves to pan and sauté, tossing with tongs, until chard has wilted, about 2 minutes. Divide pork, chard and salsa among tortillas.

Double-Dutch Mac and Cheese with Chard

INGREDIENTS:

• 6 tablespoons (3/4 stick) butter, divided

• 1 cup chopped onion

• 2 garlic cloves, minced

• 1/4 cup unbleached all purpose flour

• 3 cups reduced-fat (2%) milk

• 2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (about 10 ounces total)

• 2 cups (packed) coarsely grated Edam cheese, divided

• 1/4 teaspoon cayenne pepper

• 1/8 teaspoon ground nutmeg

• 1 large bunch Swiss chard, stems and center ribs removed

• 12 ounces elbow macaroni

• 1 cup fresh breadcrumbs made from crustless sourdough bread

• 1 teaspoon cumin seeds (optional)

PREPARATION:

1. Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.

2. Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely.

3. Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.

4. Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.

5. Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.

Carrot Soup with Summer Savory

INGREDIENTS:

• 2 tsp. olive oil

• 1 large red/purple onion, diced

• Salt or substitute, to taste

• ½ tsp. freshly ground black pepper

• 4 cups chopped carrots

• 5 cups low-sodium vegetable broth

• 1 Tbsp. fresh or 1½ tsp summer savory dried

PREPARATION:

1. In a medium Dutch oven cook the onions in olive oil over medium-low heat for 5 minutes.

2. Add carrots and season with salt and substitute (if desired) and pepper. Cook for 8-10 minutes or until softened.

3. Add the broth and cook for 10 minutes.

4. Add the savory and cook for 5 more minutes.

5. Gently ladle half the soup into a standing blender and puree to desired consistency. Add the pureed soup back to Dutch oven. Stir well.

6. Serve with crusty bread.

Green Bean Salad with Summer Savory Vinaigrette

INGREDIENTS:

• Green or yellow wax beans

• 2 tablespoons fresh squeezed lemon juice

• 4 tablespoons extra virgin olive oil

• 1 to 2 tablespoons finely chopped savory leaves or other herb

• Real Salt and freshly ground pepper , as needed

• Mixed salad greens, as needed

PREPARATION:

1. Snap the tips and tails off the beans. Blanch them in boiling salted water about 5 minutes, keeping them firm to your bite but no longer raw. Drain and “shock” the beans in a bowl of ice water to stop the cooking and guard the bright color. Drain when cold.

2. Whisk together the lemon juice, olive oil and savory. Season to taste with salt and freshly ground black pepper.

3. Just before serving, toss the cold beans in some of the vinaigrette dressing.

4. Arrange on top of salad greens.