Swiss Chard with Raisins and Pine Nuts

A unique dish that makes wonderful side dish! Swiss chard is a great green to start adding more of into your diet.

You’ll Need
  • 1 ½ pounds Swiss chard (preferably rainbow or red)
  • 1/4 cup pine nuts (2 ½ ounces)
  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • ¼ cup golden raisins
  • 1 cup water
  • Tear chard leaves from stems, then coarsely chop stem and leaves separately.
  • Toast pine nuts in oil in a wide 6- to 8-quart heavy pot over moderated heat, stirring constantly, until golden, 1 ½ to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
  • Cook onion in  remaining oil in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes.
  • Add raisins and ½ cup water and simmer, covered, until stems are softened, about 3 minutes.
  • Add chard leaves and remaining ½ cup water and simmer, partially covered, stirring occasionally, until leave are tender, about 3 minutes.
  • Season with salt and pepper. Serve sprinkled with pine nuts.




Vegetable Frittata

Enjoy this recipe with ingredients of your choice. That is the wonderful thing about making a Frittata they are very flexible and can be changed based on what veggies, meats and cheeses you choose to use.

You’ll Need

  • 2 Tablespoons olive oil
  • 1 small yellow onion finely chopped
  • 1 clove garlic crushed
  • 1 medium zucchini, chopped (or other vegetable of choice)
  • 6 eggs
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup grated parmesan cheese
  • ¼ teaspoon dried oregano


  • In a frying pan, heat the oil over medium heat.
  • Add onion, garlic, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).
  • Remove from heat and let cool slightly.
  • Beat eggs lightly with, salt, pepper, and oregano.
  • Stir in vegetables and cheese
  • Pour into a greased 9-inch pie pan.
  • Bake in a 350 F degree oven for 25 to 30 minutes or until puffed and brown.
  • Serve hot or at room temperature.



Vegetable and Garbanzo Bean Couscous

Couscous is a featured grain in many regions of the Mediterranean. Enjoy this side dish as a complement to some fish.

You’ll Need

  • 1 ¼ cups water or chicken broth
  • 2 Tablespoons butter
  • 1 cup couscous
  • Salt
  • Freshly ground pepper
  • 1 cup cooked garbanzo beans
  • 2 small zucchinis, thinly sliced


  • Bring the water to a boil.
  • Add the butter, couscous, salt and pepper, garbanzo beans and zucchini.
  • Stir.
  • Cover.
  • Remove it from the heat and allow to stand 5 minutes.
  • Stir with a fork to fluff up and season with salt and pepper to taste.


Ginger Snaps

One of the most perfect holiday cookies, but really it can work at any time of year. Give this ginger snap recipe a try.

Yields: Approximately 3 dozen cookies

You’ll Need:

  • ¼ cup softened, butter
  • 1 cup granulated sugar (you can leave out 1 to 2 Tablespoons) 
  • ¼ cup dark molasses
  • 1 egg
  • 2 cups flour
  • ½ teaspoon ground cloves
  • ½ teaspoon ginger
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1/3 cup crystallized ginger


  • Preheat to 375 degrees F. 
  • Combine butter, sugar, molasses, and egg. Beat well. 
  • Sift all dry ingredients together. Add the dry to the wet mixture. Mix well. Add ginger chips and mix throughout. 
  • Chill mixture for one hour. 
  • Form 1-inch balls.
  • Roll balls in granulated sugar (this is optional).
  • Place on a greased cookie sheet, approximately 2- inches apart. 
  • Bake 8-10 minutes.

Basil Carrots

Try this colorful dish, it is an easy side to complement your holiday feast.

You’ll Need

  • 6 medium carrots
  • 1 Tablespoon butter, melted (or olive oil)
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped


  • Slice carrots into half inch slices.
  • Simmer, covered, in water until tender, about 10 to 15 minutes; drain.
  • Combine remaining ingredients, toss with carrots.


Baked Pineapple Stuffing

Submitted by Kristy at Eckert Seamans. Thank you Kristy! This sounds like a delectable side dish for a holiday feast.

You’ll Need

  • 1/2 cup butter
  • 1 cup sugar
  • 6 slices bread (I use white bread) – cubed & cut tops off (only the tops – leave the remaining crust on bread)
  • 4 eggs
  • 14 ounces (fresh or canned pineapple) crushed


Cream butter and sugar, beat in 1 egg at a time (not all eggs at once!).
Add pineapple and bread.
Mix and turn into a square baking dish (if doubling, a 9×13 rectangle baking dish).
Bake approximately 45 minutes at 350 degrees until lightly browned on top.

Serves 8 – May double, but baking time may take 1 hour
This side dish goes great with ham – a “keeper” for the holidays!


Baked Halibut with Lemon Paprika Butter

It’s a great idea to try out some recipes that you might want to serve at holiday gatherings. Give this one a try that was submitted by Linda B. Thank you, Linda!

You’ll Need:
  • 3 tbsp. Butter at room temperature
  • 2 tbsp. Sweet Paprika
  • 2 tbsp. Fresh Italian Parsley Chopped
  • 1 tbsp. Fresh Lemon Juice
  • 1 tsp. Grated lemon Peel
  • ½ tsp. Salt
  • ½ tsp. Ground Black Pepper
  • 4 (5 oz) Halibut Fillets
  • Lemon Wedges
  • Preheat oven to 400°F.
  • Butter 13 x 9 x 2 inch glass baking dish.
  • Combine butter, sweet paprika, 1-tablespoon parsley, lemon juice, lemon peel, salt and ground pepper in a small bowl and stir to blend.
  • Spread seasoned butter mixture over both sides of the fish fillets.
  • Sprinkle each with additional salt and pepper.
  • Transfer fish to prepared baking dish.
  • Bake fish until just opaque in the center about 10 minutes.
  • Transfer fish to a platter and sprinkle with the remaining 1 tablespoon of parsley.
  • Garnish platter with lemon wedges and serve.



Curried Turkey Soup

Turkey, turkey, turkey… what to do with the extra turkey? Give this turkey recipe a try.

You’ll Need

  • 6 cups turkey stock
  • 1 cup peeled apples, chopped
  • 1 large onion, chopped
  • ½ teaspoon salt
  • 2 teaspoons curry powder
  • ¼ teaspoon garlic powder
  • 1 cup buttermilk
  • 1 cup cooked turkey, diced



  • Simmer stock, apples, onion, salt and curry for 30 minutes.
  • Puree in blender. Return to pot.
  • Add garlic powder, buttermilk and turkey to the stock.
  • Heat just to the boiling point, but do not allow to come to a full boil.