Hot and sour soup is a favorite of mine. The broth is a nice partner to the strong flavor of the chard. This eats as a side vegetable or main course and not a soup. The broth should be simply a garnishing sauce in a deep bowl of Swiss chard. This dish is delightfully low in fat and calories.

Serves: 4

 

 

Clafoutis typically is made with sweet cherries, but the tart cherries available in markets of the upper Midwest can also be used in this comfy little dessert. This recipe calls for a little more sugar to compensate for the tartness. Serve warm straight from the oven with a dollop of whipped cream flavored with orange zest. This dish works well and looks sexy in a 9-inch cast-iron skillet, but any heavy ovenproof pan roughly 9 inches in diameter will do.

 

This is a traditional Mexican dish. It is typically made with poblano chilies, which are fairly mild, but can be made with any roasted chili. The cream tames the heat and makes this a welcome side dish or main course at any meal.

 

 

This is a great way to reclaim leftover corn. The butter and basil bring it back to life.