Yum!

The best thing about summer? All of the Sunday markets where you can pick up fresh organic produce from local growers. This week’s gem? Rainbow chard and sweet Walla Walla onions that ended up as the following dinner. It was a big hit with everyone and there aren’t many things better than having dinner that makes everyone happy.

Swiss chard, chopped finely

2-3 walla walla onions (halfway down the green)

White or brown rice

Balsamic vinegar

Olive oil

1 tablespoon butter

Miracle Blend (What? You don’t have any? Well, go get some! Seriously, you’ll thank me.)

Add 1 c. rice to 1 c. water, bring to a boil. Turn heat to low, cover and simmer for 15-20 minutes.In the meantime, heat tablespoon (or so) of oil in a pan over medium heat. Add the greens and season lightly with Miracle Blend. Saute until starting to darken and add tablespoon of Balsamic vinegar, add butter. Continue to saute until leaves are darkened and stems look a little bit transparent. By this time the rice should be ready. Toss in rice and a tiny bit more olive oil. Stir together firmly and continue to cook for a few more minutes.

Eh voila! Yummy summer food.