1 bunch swiss chard, stemmed chopped and leaves sliced
1 onion, chopped
1 carrot, chopped
2 tablespoons olive oil
1 clove garlic, chopped
Juice and zest of 1/2 lemon
1 cup white wine
4 cups chicken or vegetable broth
6 tomatoes chopped, or one 28 ounce can chopped tomatoes in juices
1 cup black lentils
1/2 cup fresh basil, sliced
salt and pepper
This recipe was a dinner party experiment that went very, very right. I used chard from the local farm we joined and black lentils I had in the pantry. Chard leaves are similar to spinach, and the stems are a more beautiful version of celery.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
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