Fresh Chard with walnuts and raisins (serves 4)
About half a large bunch of chard
3/4 cup walnuts, chopped
3/4 cup golden raisins
1/4 cup olive oil
1/4 cup red wine
1/4 cup orange juice
2 tablespoons light brown sugar
Salt and pepper
1/3 cup fresh-grated Romano cheese
1.Wash the chard well and let dry. Fold the leaves in half and slice away the tough stalk. Discard or compost. Cut the leaves in half, lengthwise, then slice into fine ribbons. You should have about 4-6 cups of finely sliced chard.
2. Put the walnuts in a small, heavy frying pan over medium heat and toast for about five minutes, shaking to keep them from burning. Add the raisins to the pan right at the end just to warm them through.
3. Whisk the olive oil, wine, and orange juice and sugar, together and taste. Adjust to taste and add salt and pepper.
4. Toss the raisins, hot walnuts, chard and dressing all together. Sprinkle with Romano
Eggplant Japanese Style
Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
3 tablespoons Japanese sweet rice wine
2 tablespoons soy sauce
1/2 teaspoon finely grated peeled ginger (use a Microplane)
1/8 teaspoon Japanese seven-spice powder (togarashi)
3 tablespoons Canola oil
2 tablespoons finely chopped scallion
1.Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
2. Rinse eggplant under cold water and dry well, pressing out any excess moisture.
3. Stir together rice wine, soy sauce, ginger, and seven-spice powder.
4. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in rice wine mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
5.Serve hot or at room temperature, sprinkled with scallion