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Simple Swiss Chard

Reviewed: Aug. 26, 2010
I've recently tried Swiss Chard for the first time and thought this to be O.K. for a green leafy vegetable. I decided to try this particular way of cooking it and found it very pleasing to my palate. Reading other comments regarding the balsamic vinegar I decided to use white balsamic and only added a couple of tablespoons and a bit of sugar to counter balance the acidity. I cut up the stems and used them also just saute'd them first, then added the greens. The Swiss Chard came out really delicious! Thanks for the recipe - I would of never thought of using the balsamic vinegar.
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Reviewed: Dec. 5, 2010
Great Recipe - almost exactly like my mom's except she added lemon zest to her batter. I know someone expressed "whats up with ricotta" well, zeppole's are made with ricotta if following an Italian recipe and do not have a filling in them as someone else posted. Thank you for the recipe - they were delicious and reminded me of my childhood!
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Baked Falafel

Reviewed: Mar. 28, 2011
I've tried this recipe and it was good, slightly dry but tasty. Also, as far as adding crumbled bacon - I've never had a falafel that had bacon but you might want to give it a try and let us know if it was good. I'm rating this 4 stars and thank you for posting the recipe Bette.
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