Individual Swiss chard gratins with breadcrumbs

Swiss chard is one of my favorite leafy greens, because it’s so easy to prepare and it always tastes delicious – and in these gratins, the Swiss chard is absolutely succulent!

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Escarole pizza with cave-aged Gruyère and walnuts

Escarole, a member of the endive family, has a characteristic wild bitterness which is most discernable (and best relished!) when eaten raw. When sautéed, however, this bitterness mellows out a bit and the leaves become tender, acquiring an earthy flavor that I simply adore.

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Soupe au Pistou-Provençal vegetable soup with basil sauce

Soupe au pistou is the Provençal version of minestrone. And like its Italian cousin, it looks (and tastes) like an entire vegetable patch landed in your bowl! Indeed, there are very few dishes with such exuberant aromas and colors – every spoonful infused with the flavors of the sun-drenched Provençal country side.

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Whole wheat grilled cheese with broccoli rabe and cave-aged Gruyère

Grilled cheese sandwiches are simply addictive—even when they’re as basic as a slab of cheese melted between two pieces of bread. But I love to play with the classic recipe and give it an unusual twist or two.

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Leek tart with cured olives and aged Gruyère
Making savory tarts requires a bit of patience and an unhurried stint in the kitchen, but they are well worth the effort. To me tarts are a sophisticated comfort food that’s totally irresistible and one that I love spending time crafting.

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