pasta with yogurt and carmelized onions

http://food52.com/recipes/24867-diane-kochilas-pasta-with-yogurt-and-caramelized-onions?utm_source=FOOD52+Subscribers+List&utm_campaign=a0e89ceaa6-Midweek_Edit_Only_1_8_2014&utm_medium=email&utm_term=0_191568346e-a0e89ceaa6-18705781

• 5 tablespoons extra-virgin olive oil
• 6 cups coarsely chopped onions
• Sea salt
• 1 pound tagliatelle or other fresh pasta
• 2 cups thick, strained Greek-style yogurt (see note)
• 1 cup coarsely grated kefalotyri cheese, or pecorino Romano

1. Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently and seasoning with salt to taste as you go, until the onions are soft and golden brown, 20 to 30 minutes.
2. Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it. Add the pasta and cook until soft, not al dente. Reserve 1/2 cup pasta water. Combine the yogurt with 1/4 cup cooking water and mix well. Add more of the reserved pasta water as needed to get the sauce to your thickness. Drain the pasta and toss with the yogurt mixture.
3. Serve the pasta immediately, sprinkled generously with cheese and topped with caramelized onions and their juices.
4. Note: If not using thick, Greek yogurt, line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours before proceeding with step 1. For a treat, seek out sheep's milk yogurt for this.

chard salad with parmesan and breadcrumbs

http://food52.com/recipes/24925-chard-salad-with-garlic-breadcrumbs-and-parmesan?utm_source=FOOD52+Subscribers+List&utm_campaign=a0e89ceaa6-Midweek_Edit_Only_1_8_2014&utm_medium=email&utm_term=0_191568346e-a0e89ceaa6-18705781

• 1 bunch Swiss chard
• 1 lemon
• 1/2 cup extra virgin olive oil
• Salt
• 1 1/2 cup fresh breadcrumbs
• 1 clove garlic, minced
• 3/4 cups grated Parmesan

1. Wash and dry the chard and remove the stems from the leaves. Set aside. Zest and juice the lemon.
2. Combine the lemon juice (you should have about 2 1/2 tablespoons), 1 teaspoon of the lemon zest and a few generous pinches of salt in a small bowl. Slowly whisk in 1/4 cup of the olive oil. Set aside.
3. Warm the remaining 1/4 cup olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic and let them toast for another minute, then remove from the heat.
4. Separate the chard leaves from their stems. Finely chop the stems. Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the chard stems and leaves into a large bowl and toss gently with the Parmesan and about 2/3 of the lemon dressing. Taste and add more dressing if you like. Toss in the toasted breadcrumbs and serve immediately.