Recipe Of The Week: Swiss Chard and Zucchini

Sauteed Chard

5-6 cups chopped chard

2 Tablespoons butter

1 Tablespoon oil

salt and pepper to taste

Cut stems off chard.  heat butter and oil in skillet.  Add stems and saute for one minute.  Add leaves, toss to coat, then cover and simmer 3-4 minutes or more.

Zucchini Omelet

2 cups thinly sliced zucchini

1 onion

2-3 Tablespoons of butter

6 eggs

1 teaspoon salt or to taste

1/8 teaspoon pepper 1/2 c shredded cheese (optional)

Quarter zucchini lenghtwise then slice thin.  Chop onions fine.  Sautee zucchini and onion in butter for 4 minutes, stirring occasionally.  Meanwhile, beat eggs and add salt and pepper.  Pour over zucchini and onions and stir quickly to mix.  Cook, lifting cooked eggs around the edge of the pan so the uncooked portion runs underneath.  Slide pan back and forth to prevent sticking.  Cook until mixture is set, but top is creamy.  Sprinkle half with cheese and fold in half.  Slide onto serving dish.