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"I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems---- BEAUTIFUL), but you can use any chard (or try substituting other..."

Ingredients: swiss chard, pepper, eggs...

"Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced "keen-wa") was considered the "mother grain" that kept the Incan armies strong and robust. The grain was rediscovered and brought to the U.S. in the Eighties and test grown in Colorado. Today, quinoa is sold in many markets. Nutritionally..."

Ingredients: swiss chard, pepper, garlic...

"We love this casserole, easy to put together and oh so good and good for you. I found the recipe at fooddownunder.com ,and make a couple changes to our liking.
Note: This recipe can be prepared up to 24 hours in advance."

Ingredients: swiss chard, cooking spray...

"This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses.
As with all panades, you may need a little more bread, or have..."

Ingredients: fontina, gruyere...

"Got this recipe in my vegetable co-op box. I'm sure you could sub. spinach for the swiss chard. It turns out great!"

Ingredients: swiss chard, eggs, oil...

"I found this recipe in a Bon Apetit magazine, and it's since become my favourite egg dish. It's easy and delicious. I've incorporated the swiss chard mixture into other dishes with success, and I think it could be great by itself."

Ingredients: eggs, red swiss chard...

"This is a rich and delicious macaroni & cheese from Bon Appétit Magazine (May 2009). You can use any combination of good melting cheeses such as Gruyere, Emmentaler, Fontina, or cheddar. It works with kale, chard, or spinach. If you omit the greens, this also makes a great traditional mac & cheese. If you want a creamier macaroni..."

Ingredients: swiss chard, cumin seeds...

"I found this in the Relish.com newspaper supplement this week and want to try it. If you try it before I do, please review. Looks good but it also sounds like it needs more spice."

Ingredients: swiss chard, fresh coarse ground black pepper...

"Nice, light version of a torta. Substitute spinach, kale, or beet greens if you can't find (or dislike) Swiss Chard"

Ingredients: swiss chard, dried breadcrumbs...

"This is a simple and delicious springtime recipe from Debora Madison's essential cookbook, "Vegetarian Cooking For Everyone".
The traditional trouchia is a specialty of Nice, where slices of it are sold and eaten cold on the street. This is a very versatile recipe. You can substitute almost any green (kale, beet greens, mustard..."

Ingredients: salt & freshly ground black pepper, eggs...

"A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these..."

Ingredients: sorrel, eggs...

"Serve this hot, warm, or at room temperature. Serve with slices of heirloom tomatoes. The amount of garlic can be decreased (or increased) according to tastes."

Ingredients: goat cheese, fresh ground black pepper...

"Ravioli without the fuss of making the pasta shell. Perfect served with a side of spring vegetables."

Ingredients: gorgonzola, fresh swiss chard...

"Food & Wine"

Ingredients: swiss chard, dill...