let me tell you about the rainbow swiss chard!
people don't apparently know what to do with chard, so let me tell you: first you wash it well, remove the stems (take a knife and just slide it down the stem, the leaves peel right off and it makes you look all chef-like), set the leaves aside, dice, saute only the stems in a tbl of olive oil and a pinch of sea salt, when they start to turn, add the leaves that you've sliced/or ripped apart into 3 or so inch pieces. stir, add another pinch of salt, turn down the heat, cover and enjoy in 5 minutes. (i turn off the heat and let it wilt for 10 minutes but i like my vegetables on the brink of steamed and raw, personal preference.)
another variation is to skip the olive oil and use a couple of strips of diced bacon in the bottom of the pot, saute the diced stems in the bacon fat, and same as above--add the leaves after, since they cook so fast. --and what isn't good in bacon fat?
i just personally feel bad eating pork because pigs know their names, and are very dog-like.
*also, a dash of red/wine vinegar really brings out the flavor in the chard, once it's plated--my parents would make the bacon-variety chard but i didn't develop a taste for the vinegar until much later; i say use sparingly.
and low-fat buttermilk mashed potatoes. (never use black pepper on mashed potatoes, it's white, only. trust. and i was lazy or i would have added some fresh oven-roasted garlic.)
--> i cooked because 1. i can but pretend that i don't know how, and 2. we're going to the vegetable co-op tomorrow and the fridge needs to be organized <3