swiss chard and carmelized onion tacos

 http://notwithoutsalt.com/2009/08/24/swiss-chard-and-caramelized-onion-tacos/

Swiss Chard and Caramelized Onion Tacos
from Mexican Everyday, by Rick Bayless
Serves 4

12 oz. bunch of Swiss chard, thick lower stems removed (10 oz. cleaned spinach can be used instead)
1 1/2 tbl. oil
1 large onion, thinly sliced
3 garlic cloves, finely chopped
1 tsp. red pepper flakes (add more or less depending on how spicy you like it)
1/2 cup vegetable broth (water works too)
Salt
12 warm corn tortillas
1 cup (4 ounces) Queso Fresco or other fresh cheese such as feta or goat cheese
Smoky Chipotle Salsa for serving

Slice the chard into 1/2-inch ribbons. Heat the oil in a large skillet over medium-high heat. Add the onion then cook until golden brown, about 4-5 minutes. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until you are hit with the aroma of the garlic then immediately add the broth or water, 1/2 teaspoon salt and the greens. Adjust the heat to medium-low then cover the skillet. Cook until the greens are almost tender. For Swiss chard this will be about 5 minutes. Spinach only takes about 2 minutes.

Uncover the pan, adjust the heat to medium-high then cook until the juices have reduced significantly and merely glaze the greens. Taste and add salt if you think it needs it.

Serve with the corn tortillas, crumbled fresh cheese and Chipotle salsa.

quinoa salad with zucchini and black beans.

 http://notwithoutsalt.com/2010/05/13/quinoa-the-perfect-picnic-grain/

A delightful little salad that consists of 1 1/2 cups quinoa, 1 can black beans, 2 small zucchinis that were sliced then grilled with olive oil and salt and pepper. I tossed in some roasted pepper, finely minced garlic (one healthy size clove), a handful of chopped cilantro and a good amount of fresh feta (cotija would have also been a lovely choice). A squeeze of fresh lime juice and lime wedges served along the side...

black rice pudding

the dutch via tasting table

ok, i dont think we will ever make this... but we love black rice.

INGREDIENTS

½ cup forbidden rice or black glutinous rice ⅓ cup short grain arborio rice 1½ cups water 1 tablespoon plus 1 teaspoon raw sugar ½ teaspoon kosher salt ¾ cup full-fat coconut milk ¼ cup plus 2 tablespoons cream of coconut (such as Coco Lopez) 1 mango, sliced 1 passion fruit, seeds and pulp removed 1. Combine the black and arborio rice and rinse in a fine-mesh strainer until the water runs clear. Drain the rice and place in a small saucepan set over high heat. Add the water and bring to a rolling boil, then turn down the heat and cover the rice. Simmer until the water has been absorbed almost completely and the rice is chewy, about 25 minutes. If the rice is still hard, continue to cook, covered, 5 to 10 minutes more. 2. Remove the cooked rice from the heat and stir in the sugar and salt. Wait a minute for the sugar to dissolve, then stir in the coconut milk and cream of coconut. Garnish with mango and passion fruit. Serve immediately.