Green Beans with Chard

This recipe is a nice variation on steamed green beans. The beans look pretty mingled with the chopped chard, and it makes a great side dish for dinner parties.

Ingredients:
1 generous bunch Swiss chard (about 1 1/2 pounds)
3-4 generous handfuls of green beans
2-3 shallots, outer skin removed and chopped
olive oil, butter
kosher salt & freshly ground pepper
lemon juice or vinegar
toasted pine nuts (optional)

Directions:
1. Bring a large pot of generously salted water to a boil while you prepare the chard. Fill a bowl with ice water. Tear the leaves from the stems and wash thoroughly in two changes of water. Discard the stems or set aside for another purpose.

2. When the water comes to a boil, add the Swiss chard leaves. Boil 1 minutes (from the time the water comes back to a boil) until tender but still bright green, then remove from the water with a slotted spoon or skimmer and transfer to the ice water. Drain and squeeze out excess water. Chop coarsely and set aside.

3. Wash green beans, cut off ends and cut into 1 1/2 inch pieces.

4. Steam green beans until bright green and slightly softened, about 4-6 minutes.

5. Heat 1 T olive oil and 2 T butter in saucepan, about 30 seconds. Saute shallots, ~1-2 minutes.

6. Toss chard, beans and butter/shallot mix. Season generously with salt and pepper. Toss with juice from 1/2 lemon. Add toasted pine nuts if desired.

(Alternative addition if in season: toss in 1 heirloom tomato, chopped.)

Fudgy Flourless Chocolate Cake

I recently had company over for dinner and two guests had gluten allergies. My mom clued me in to this great flourless cake recipe. It’s so good, I would make it gluten allergies or no! I recommend using high quality chocolate, such as Ghirardelli’s. If strawberries aren’t in season, try making a simple, raspberry sauce, detailed below.
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This cake is a chocolaty confection that’s a cross between fudge and cake.  You can make it ahead and freeze until you need it.  It’s good with ice cream, but can also be covered with sweetened whipped cream and fresh strawberries.
Serves 10.

Ingredients:
Cooking spray
1 tablespoon cocoa powder
1/2 cup butter, softened
1 cup, plus 2 tablespoons sugar, divided
1 cup ground almonds
8 ounces semisweet chocolate, melted (1 1/3 cup)
4 eggs, separated
1 cup whipping cream
1 teaspoon vanilla extract
2 cups strawberries (or 1 cup frozen raspberries, defrosted)

Directions:
1.  Preheat oven to 350°.  Coat a 9-inch springform pan with cooking spray or butter and cocoa; shake off the excess cocoa.

2.  Beat butter until smooth.  Add 1 cup sugar and beat until creamy. Add ground nuts, chocolate and egg yolks;  beat thoroughly.

3.  Beat egg whites until soft peaks form. Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.

4.  Scrape batter into prepared pan.  Bake 35-45 minutes, until a toothpick inserted in center comes out nearly clean.  Let cool in the pan 30 minutes, then release sides and slide onto a serving plate.

5.  Combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form. Top cake with cream and strawberries or raspberry sauce.

[To make the raspberry sauce. Simply blend 1 frozen raspberries with 1 tablespoon water and 1 tablespoon of sugar. Drizzle over cake and top with cream.]