• 2 bunches Rainbow Chard leaves or 2 bunches Red and Green Swiss Chard
• 3 tablespoons Unsalted Butter
• 2 tablespoons Extra Virgin Olive Oil
• 2 large Leeks, halved lengthwise and cut crosswise into 1/4-inch-thick slices (white and pale green parts only)
• 3/4 teaspoons fine sea salt

1. Cut stems from chard (if leaves are large, cut out course portions of rib), then cut stems crosswise into 1/4-inch-thick slices.
2. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
3. Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
4. Add chard leaves and continue to saute, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)

Source: dicentra @ Food.com  https://www.food.com/recipe/seared-rainbow-chard-with-leeks-282686

• 1 cup butter, softened
• 1 cup white sugar (or organic sugar)
• 1 cup packed brown suger
• 2 eggs
• 2 teaspoons vanilla extract
• 5 1/3 tablespoons Grand Marnier (optional)
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C)
2. Cream together the butter, white sugar, and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla and Gran Marnier.
4. Dissolve baking soda in hot water. Add to batter along with salt.
5. Stir in flour, chocolate chips, and nuts.
6. Drop by large spoonfuls onto ungreased pan.
7. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

• Preparation Time = 20 minutes
• Cook Time = 10 minutes
• Total time = 30 minutes
• Yield = 48 cookies / 4 dozen
• Compliments of Dora, Allrecipies @ https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies AND improvised by Darlene M. Smith