Friday, November 10, 2006
Here is my idea of a restorative and emotionally uplifting dinner. Liver sauteed with onion, bacon, and balsamic vinegar with swiss chard sauteed with grape tomatoes and mushrooms. I think there is a lot of energy and mood enhancing elements to this dinner. The swiss chard is beautiful right now. The stems, which I slice and saute a little longer than the leaves, are in brilliant colors of scarlet and gold. the leaves are a bit chewier than spinach and slightly more bitter than spinach-the grape tomatoes sweeten it a bit, but you could also add a pinch of sugar.