Serves 4

1 head Salad Savoy® (white variety)
2 red bell peppers
1/2 cup blue cheese chunks
1/2 cup blueberries, washed

All-American Vinaigrette
1/3 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

1. In a small bowl, whisk together all the ingredients for the All-American Vinaigrette; stir until well combined and set aside.

2. Gently tear the Salad Savoy® into 1-inch pieces, discarding the thicker stems, and arrange on a large platter or 4 individual salad plates.

3. Cut the bell peppers in half and remove the seeds and the white membrane. Using a 1- to 1-1/2-inch star-shaped cookie cutter, cut stars from the peppers. (If you don’t have a cookie cutter, you can cut these free-hand using a paring knife).

4. Arrange the stars over the torn Salad Savoy® and evenly top with blue cheese and blueberries. Drizzle with vinaigrette and enjoy.

Tip: For a fun change-of-pace, feel free to swap out some thin slices of watermelon for the peppers. Cut them into stars, as directed above, and you’ll have a fruitier twist that we’re sure Yankee Doodle would love.

Yields 2 (16-ounce jars)

24 Bright Lights® Swiss chard stems, cut into 4-inch pieces, leaves reserved
1/2 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 jalapeño, sliced
4 cloves garlic, thinly sliced
for another use
2-1/2 cups water
1-1/2 cups white vinegar
1-1/2 cups sugar
1 teaspoon salt

1. Place chard stems in jars. (They should be cut 1/2-inch shorter than the jars.) Divide celery seed, mustard seed, jalapeño, and garlic evenly into 2 (16-ounce) mason jars.
2. In a medium saucepan over high heat, bring water, vinegar, sugar, and salt to a boil. Pour mixture into jars and let cool.
3. Cover with lid and refrigerate a minimum of 2 days before serving.

Serves 4

4 to 5 stalks Bright Lights® Swiss chard
3 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained
1/2 cup crumbled feta cheese
1 tablespoon chopped fresh parsley
4 eggs

1. Remove stems from Swiss chard, chop and set aside. Chop leaves; set aside.

2. In a large skillet over medium heat, heat oil until hot. Add chopped stems and onion, and sauté 6 to 8 minutes or until soft. Stir in garlic, cumin, paprika, cayenne pepper, salt, and black pepper; cook 1 minute. Add tomatoes and chopped leaves, and cook 5 minutes or until sauce is slightly thickened. Stir in feta and parsley.

3. Using a spoon, make 4 indentations in tomato mixture and crack 1 egg into each. Cook 8 to 10 minutes or until eggs are set.

Serving Suggestion: Make sure you serve this with some bread or pita wedges, so you can get every last bit of the tasty sauce!

Makes 10

3 cups Salad Savoy®, finely chopped
1/4 cup finely chopped onion
1/4 cup crumbled cooked bacon
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 eggs, lightly beaten
1/4 cup vegetable oil

In a large bowl, combine all ingredients except oil; mix well.

In a large skillet over medium heat, heat oil. Drop heaping tablespoons of batter into skillet, making sure not to overcrowd. Cook 2 to 3 minutes per side or until golden.

Remove to a paper towel-lined platter; repeat with remaining batter. Serve immediately.

Serves 4

1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, finely minced or 1/2 teaspoon ground ginger
5 cups chicken or vegetable broth
3 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package ramen noodles, reserve seasoning packets for another use
1-1/2 cups Bright Lights® Swiss chard
3 scallions, chopped

In a large pot over medium heat, add oil, garlic, and ginger, and cook 1 minute. Add broth, soy sauce, salt, and pepper; bring to a boil.

Add noodles and Swiss chard, and cook 4 to 5 minutes or until tender. Stir in scallions and serve.

Serves 6

1/4 cup water
2 cups small Carnival® Multi-Color Cauliflower florets
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped Tasty Tuscany™
8 eggs, beaten
1-1/2 cups refrigerated diced potatoes
1/2 cup coarsely chopped roasted red peppers
1/2 cup crumbled goat cheese

In a 10-inch non-stick skillet over medium heat, bring water to a boil, add cauliflower, cover, and cook 5 to 6 minutes or until tender, and liquid is absorbed. Add oil, garlic powder, onion powder, salt, black pepper, and Tasty Tuscany. Cook 2 to 3 minutes, stirring occasionally or until the Tasty Tuscany is wilted.

In the same skillet over medium-low heat, add the potatoes and roasted peppers to the skillet.

Pour in beaten eggs, stir and top with cheese. Cover and cook 10 to 15 minutes or until edges are brown and center is set.

Serves 10

2 (10-1/2 ounce) cans condensed chicken broth
1 (10-1/2 ounce) can cream of chicken soup
3 eggs, lightly beaten
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon poultry seasoning
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 (16-ounce) loaf corn bread or 6 corn bread muffins, crumbled
8 slices bread, toasted and cubed
4 cups coarsely chopped Salad Savoy (purple and white)
3 tablespoons butter, cut into chunks

In a large bowl, combine broth, soup, eggs, celery, onion, poultry seasoning, sugar, salt and pepper; mix well. Stir in corn bread, day-old bread and Salad Savoy. Spoon into 4-quart or larger slow cooker, place butter on top and cover.

Cook on high 2 to 2-1/2 hours or on low 4 to 4-1/2 hours, or until firm and browned around edges.

Serving Suggestion: If you want to add bit more color and crunch to your stuffing, stir in an additional cup or two of chopped Salad Savoy right before serving.

Serves 3

1 (9-ounce) package refrigerated fettuccine pasta
6 tablespoons butter
1 tablespoon olive oil
3 large stalks rainbow Swiss chard, cut into 1-inch pieces
3 cloves garlic, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shaved Parmesan cheese

Fill a medium saucepan halfway with water and bring to a boil over high heat. Add pasta and cook 3 to 4 minutes or until tender; drain.

Meanwhile, in a large skillet over medium-high heat, melt butter with oil; sauté Swiss chard, garlic, salt, and pepper 4 to 5 minutes or until Swiss chard is tender.

Add pasta to skillet and cook 1 to 2 minutes or until heated through. Toss until evenly coated and top with Parmesan cheese. Serve immediately.

Note: Can’t find refrigerated fettuccine pasta? Dried fettuccine pasta from a box will also work. Just make sure it’s cooked according to package directions first.

Serves 6

1 tablespoon olive oil
3 cups coarsely chopped Salad Savoy
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 (1-ounce) packet ranch dressing mix
1 large French baguette
1 cup shredded mozzarella cheese
Parmesan cheese for sprinkling

Preheat oven to 375 degrees F.

In a large skillet over medium heat, heat oil until hot; add Salad Savoy, garlic, salt, and pepper, and sauté 4 to 5 minutes or until tender, stirring occasionally. Set aside.

In a medium bowl, combine cream cheese, mayonnaise, and dressing mix; mix well. Cut bread in half lengthwise and place both halves cut-side up on a baking sheet. Spread cream cheese mixture evenly over both cut sides. Place Salad Savoy evenly over cream cheese mixture and sprinkle with mozzarella and Parmesan cheeses.

Right before serving, bake 15 to 18 minutes or until heated through. Serve immediately.