Spinach and Chard Quiche

My filling, inspired by chef Alain Ducasse, had some lambs brain in it for a bit of extra flavor. If you want to add it, a half a lamb’s brain will do, or perhaps a bit of prosciutto or some pancetta.

Ravioli à la Monégasque

Monégasque means of Monaco, and it appears that this is a variation of one of Monaco’s national dishes. A ravioli filled with chard, spinach, cheeses, and a bit of lamb’s brain (because why wouldn’t you?) is served on top of a stew of beef braised in red wine with carrots and herbs, very much like a Boeuf Bourguignon.

Homegrown Chard, Sausage and Ricotta Pizza

I have been growing a beautiful little patch of chard in my garden this year, and with my first harvest coming in, have been looking forward to turning it into a delicious dish. I wanted something flavorful and beautiful, but a little different than what I have been cooking recently. This weekend, I went to…