Swiss Chard Frittata

• 1 bunch Swiss chard (chopped into quarter inch pieces)
• 4 tbsp Oil of choice (olive recommended)
• 2 Spring onions (thinly sliced)
• 6 Eggs (beaten)
• 3 cloves of garlic
• 1/4 cup grated hard cheese (parmesan recommended)
• Salt & pepper to taste

Preheat oven to 350

In a large frying pan, saute onion and garlic in 2 tbsp oil for about 5 minutes, or until tender. Add  chard and cook for another 4 minutes. Strain liquid from the chard before pouring in eggs and cook until the edges are set.

Transfer pan to the oven and cook 7-10 minutes longer, or until set.

Top with cheese and let cool briefly before serving.

Roasted Beet Salad

• 1 bunch Beets (chopped into 1/2 inch pieces)
• 1 bunch Cilantro (chopped)
• 1tbsp Lemon juice
• 1 1/2 tbsp Oil of choice (olive recommended)
• 1 tsp Honey
• 1/4 cup Soft cheese of choice (goat chevre recommended)
• Salt & pepper to taste

Preheat oven to 375

In a baking pan toss together 1tbsp oil and beets. Roast for 20-30 minutes or until tender. Let cool completely.

While beets are cooking, whisk together lemon juice, remaining oil, honey, cilantro, salt and pepper. Set aside.

In a large bowl, combine dressing and beets. Top with cheese and serve.