It's a shame that the recipes from the old forum weren't transferred here. There were so many really good ones. Some of them were quite different, but, all had great ways to use our wonderful fresh produce. Here is a link to one I remembered was from Food & Wine that is a great way to use the abundance of Swiss Chard. I usually add a little minced garlic and lemon juice to the chard, and the pork is great with a little Cajun seasoning when you want to change it up a bit.
http://www.foodandwine.com/recipes/baked-pork-chops-swiss-chardIf anyone else has managed to salvage any of the other recipes please share!
Sue
