{Delicious Food}

After a few months of looking for a CSA, I finally found one thanks to a friend. Now, every week I go and pick up a large brown bag full of beautiful organic fruits and vegetables straight from some local-ish farm. I love it. Sometimes, in that bag there is something I've never tried.  I love this aspect, because I use it as an excuse to try new recipes! A couple weeks ago it contained swiss chard. I had seen it at the grocery store before, but had never bought any, so I had to scour the internet in search of a good recipe. Luckily I found one, and Franc and I both thought it was delish. (pictured above) Swiss Chard is red, and gets deeper in color as it cooks. So, this was definitely the most colorful pasta I had ever consumed! The recipe is below taken from The Food Network/ Giada as the cook

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

• 1 tablespoon olive oil
• 2 onions, thinly sliced
• 2 bunches Swiss chard, trimmed and chopped (about 14 cups)
• 3 garlic cloves, minced
• 1 (14 1/2-ounce) can diced tomatoes with juices
• 1/4 cup dry white wine
• 1/4 teaspoon dried crushed red pepper flakes
• Salt and pepper
• 8 ounces whole-wheat spaghetti
• 1/4 cup pitted kalamata olives, coarsely chopped
• 2 tablespoons freshly grated Pecorino cheese
• 2 tablespoons toasted pine nuts
• 
  
• Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
  
  
  Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
  Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.