The recipe for spaghetti and swiss chard with garlic chips caught our eye when we first saw it in the Thanksgiving 2008 issue of Gourmet. With a substitution of green onions for onion, it was a great means for eating out of our Local Box, since it also incorporated two weeks’ worth of Swiss chard. We also substituted Barilla Plus linguine for the spaghetti. This pasta has a bit more body – and lots more nutritive value, too.
How did you eat last week’s Local Box Swiss chard?