Spatula Diaries by Maggie Heyn Richardson – Swiss chard: Easy in the garden and kitchen

Our crop of Swiss chard has been coming in full-force these last couple of weeks, and it’s been fun putting the tasty green to use. On Sunday morning, it made it into omelets with feta, tomatoes and mushrooms, and later that night, into vegetable lasagna. It’s also one of my favorite pizza ingredients, especially when paired with salty ham or prosciutto and fresh mozzarella. More…