Ingredients:

• 1 good-sized bunch Swiss chard (about 10 ounces)
• 10 to 12 ounces penne pasta
• 2 tablespoons extra-virgin olive oil
• 1 large organic onion, quartered and thinly sliced
• 3 to 4 cloves garlic, minced
• 1/4 cup dry white wine or water
• 1 1/ 2 to 2 pounds diced ripe tomatoes (substitute 1 28-ounce can diced tomatoes if good, fresh tomatoes are unavailable)
• 16-ounce can large white beans (cannellini), drained and rinsed
• 1/4 cup raisins or currants
• Salt and freshly ground black pepper to taste
• Grated fresh Parmesan cheese for topping, optional

Direction:

Remove the stems from the Swiss chard and rinse it well. Drain lightly and chop the leaves coarsely. Bring water to a boil in a large pot. Cook the pasta in rapidly simmering water for 10 to 12 minutes (or according to package directions), until al dente, then drain.

In the meantime, heat the oil in an extra-large saucepan or steep-sided stir-fry pan. Add the onions and garlic and saute over medium heat until the onion is golden, about 5 minutes.

Add the wine or water and the chard. Cover and cook just until the chard wilts down, stirring once or twice, about 3 minutes.

Stir in the tomatoes, beans, and raisins or currants. Cook just until everything is well heated through, another 4 to 5 minutes.

Combine the cooked pasta with the sauce in a large serving bowl. Toss well, then season to taste with salt and pepper, and toss again.Serve at once. Pass around some fresh Grated Parmesan cheese for topping, if desired.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 large potatoes, peeled and cut into 3/4-inch chunks
• 2 medium zucchinis, sliced lengthwise, then into 1/2 inch-thick chunks
• 1-pound bag frozen green beans, thawed
• 28-ounce can diced tomatoes, with liquid
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh parsley, or a combination of parsley and chopped fresh dill
• Salt and freshly ground pepper to taste
• 8 ounces feta cheese

Direction:

Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté until it is golden, about 5 minutes. Add the potatoes and 1/2 cup of water. Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done.

 
Add the zucchini, green beans, tomatoes, and oregano. Simmer over low heat for about 20 minutes, or until the vegetables are just tender.

Stir in the parsley or parsley/dill combination, then season to taste with salt and pepper.

Ladle the stew into shallow bowls. Cut the feta cheese into chunks and let everyone crumble some over the top.

Ingredients:

• 2 large pita breads
• 4 ripe flavorful plum tomatoes, or 3 medium tomatoes
• 1 medium organic cucumber, peeled, quartered lengthwise, and sliced
• 3 to 4 organic scallions, minced
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• Juice of 1 lemon
• 1/2 small head organic dark green lettuce, torn, optional
• Salt and freshly ground pepper to taste

Direction:

Toast the pita breads in a 375-degree oven or toaster oven until golden and just beginning to become crisp, about 8 minutes. When cool enough to handle, tear into bite-sized pieces or cut into 1-inch squares with kitchen shears or a sharp knife.

Combine the remaining ingredients in a serving bowl. Add the cut pita and toss again. Serve at once.

Ingredients:

• 2 tablespoons olive oil
• 2 large onions, chopped
• 3 large celery stalks, diced
• 2 cloves garlic, minced
• 6 cups water
• 3/4 cup dried lentils, rinsed and sorted
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon grated fresh ginger, or 1/4 teaspoon dried
• 1/2 teaspoon cinnamon
• 2 cups diced ripe tomatoes
• 16-ounce can chickpeas, drained and rinsed
• Juice of 1/2 lemon (slice the remainder thinly for garnish)
• 1/2 cup chopped fresh cilantro
• Salt to taste

Direction:

Heat the oil in a soup pot. Add the onions and saute over medium heat until translucent, about 5 minutes. Add the celery and garlic and saute until the onions are golden, another 5 to 7 minutes.

Add the water, lentils, and spices. Bring to a simmer, then cover and simmer gently until the lentils are just tender, about 30 to 35 minutes.

Add tomatoes and chickpeas. Adjust the consistency with more water if needed, and adjust the spices to taste. Simmer for another 10 to 15 minutes over very low heat. Stir in the lemon juice and cilantro and season to taste with salt. Serve hot or just warm, garnishing each serving with one or two thin lemon slices.