Salmon with Roasted Potatoes and Greens

This is a whole dinner, so doesn't really fit the usual recipe paradigm. But it was so delicious, it needed to be documented.

Set oven to 400. On a baking sheet greased with olive oil, place diced yukon gold potatoes and diced sweet potatoes. Sprinkle on some kosher salt. Roast about 40 minutes until crispy on the outside and soft in the middle.

Meanwhile, cook your greens. We used swiss chard, so we tore the leaves off the stems and put them in a covered sauce pan over med heat until wilted. Dice the stems and saute with garlic and olive oil. Throw in the leaves and combine.

Put the oven up to 500 for the salmon. Put some olive oil, tarragon, and chevril in a baking pan. Place the salmon skin up into the pan. For a 1 1/2-2 inch filet, cook for 7 minutes. Then flip the salmon over, put a pat of butter on top and put it back int the oven for 4-7 minutes more depending on how you like your fish.

Chicken Saag with Fresh Greens

Use fresh spinach, mustard greens, or chard. Use only the leaves (save the stems for use in another dish). Wash the leaves and put in a saucepan on med heat. Cook about 5 minutes until totally wilted. Cuisinart along with some 2 cloves garlic and freshly grated ginger.

Meanwhile saute the chicken with some finely diced onion and tomatoes. Stir in the sauce and add lots of ground coriander, a pinch of tumeric, and a pinch of chili (or to taste). cook until chicken is done. Stir in 1/2 cup yogurt (optional) and a big scoop of garam masala.

Rainbow Chard with Beets, Raisins, and Pinenuts

Start with fresh rainbow chard and beets (ie from your garden or Whole Foods or a COOP). If you can get both golden and red beets, the dish is extra pretty.

Wash everything well! Cut off the leaves from the stems of the chard. If the beet greens are in good shape, use these along with the chard. Shred the leaves and chop up the stems (keep them separate).

Steam or boil the leaves until they are tender.

Boil or roast the beets until tender. Put immediately into cold water and rub the skins off. Cut into bite size pieces.

Saute the stems until they start to soften, then add the onion, garlic, raisins and some chopped up tomatoes. Add a jalepeno or some chili if desired. When the stems are tender, add the leaves and some lime juice.

Put the greens in a pretty dish (leave behind any liquid) and top with the beets, some more raisins, toasted pine nuts, and some goat cheese (optional).