Butternut, chard & white bean pressure-cooker soup

Oil, olive	1 tablespoon
Onion, chopped	1 large
Carrots, chopped	3 large
Celery, chopped	3 stalks
Rosemary, fresh; minced	1 sprig + 1 teaspoon
Thyme	5 sprigs
Beans, white, dried	16 ounces
Chicken stock	8 cups
Pepper, freshly ground
Butternut squash, diced	2 cups
Garlic, sliced	8 cloves
Salt
Chard, Swiss, stems discarded, chopped	4 cups
Sour cream	½ cup
Croutons	1 cup

1. Heat oil on the Sauté setting; cook the onion, celery, and carrot until softened but not browned. 
2. Add the beans, rosemary sprig, thyme, stock, and pepper. 
3. Lock the lid, and set to high pressure, and set the timer to 35 minutes; beans should be almost soft but still have a small bite to them. 
4. Use the quick release, open the lid, and add the squash, garlic, 1-teaspoon rosemary, salt, and pepper. 
5. Lock the lid, and pressure cook for 10 minutes more; use the natural release method (let it sit until the pressure releases on its own). 
6. Stir in the chard just before serving, and adjust seasonings as needed; discard any rosemary and thyme sprigs. 
7. Serve with a dollop of sour cream and croutons. 

Recipe from Food.com.

Pork chops in sage butter with beet puree & Swiss chard

Beets, red, cut in half	1 large
Potato, Yukon Gold	1 medium
Butter, unsalted	2 tablespoons + 2 tablespoons + 2 tablespoons
Salt, kosher
Pepper, freshly ground
Pork chops, 1-inch thick	2
Oil, extra-virgin olive	2 tablespoons + 2 tablespoons
Garlic, crushed	3
Sage	1 sprig
Lemon juice, fresh	1 teaspoon
Swiss chard, stems discarded, leaves chopped	1 pound

1. In a large saucepan, combine the beet and potato. 
2. Add enough water to cover by 2-inches, and bring to a boil over high heat. 
3. Cook until the beet and potato are tender, about 35 minutes; drain well and cool. 
4. Peel and coarsely chop the beet and potato, and then transfer to a food processor. 
5. Add 2-tablespoons butter, and puree until smooth. 
6. Season with salt and pepper; keep warm. 
7. Heat a large cast-iron skillet. 
8. Rub the chops with 2-tablespoons oil; season with salt and pepper. 
9. Cook over moderately high heat until golden brown on the bottom, about 7 to 8 minutes. 
10. Turn the chops, and add the garlic, sage, and 2-tablespoons butter. 
11. Cook until the chops are golden and the thickest part registers 135F, about 7 minutes longer. 
12. Transfer the chops to a plate, and let stand for 5 minutes. 
13. Whisk the juice and 2-tablespoons butter into the skillet; season with salt. 
14. Strain the sage butter through a fine sieve over the chops; reserve the crispy sage leaves and discard the garlic. 
15. In a large skillet, melt 2-tablespoons butter with 2-tablespoons oil. 
16. Add the chard in large handfuls; let each batch wilt slightly before adding more. 
17. Cook, stirring occasionally, until all the chard is wilted, 5 minutes; season with salt and pepper. 
18. Serve the pork chops with the beet puree and Swiss chard, and garnish with the sage leaves. 

Recipe mildly adapted from Food&Wine online.

Chicken & wild rice casserole

Rice
Rice, wild	1 ½ cups
Carrot, finely chopped	1 medium
Onion, finely chopped	1 small
Celery, finely chopped	1 rib
Bay leaf	1
Thyme	1 sprig
Salt, kosher
Pepper, freshly ground
Chard
Oil, grapeseed	3 tablespoons
Shallot, minced	1 large
Garlic, minced	2 cloves
Chard, Swiss or rainbow, stems discarded, leaves coarsely chopped	3 pounds
Sauce
Oil, grapeseed	¼ cup
Mushrooms, cremini, sliced	1 ½ pounds
Butter, unsalted	2 tablespoons
Onion, finely chopped	½ small
Celery, finely chopped	1 small rib
Garlic, minced	2 cloves
Thyme	3 sprigs
Rosemary, minced	1 ½ teaspoons
Flour, all-purpose	¼ cup
Stock, chicken	4 cups
Cream, heavy	½ cup
Chicken thighs, thinly sliced, pounded to ¼-inch thickness	2 pounds
Panko	1 ½ cups
Butter, unsalted, melted	3 tablespoons
Parsley, chopped	Garnish

Rice

1. In a large saucepan, combine all of the ingredients with a generous pinch of salt and pepper. 
2. Cover with water, and bring to a boil over high heat. 
3. Simmer over moderate heat until the rice is tender, about 1 hour; drain well. 

Chard

1. Set a rack over a large rimmed baking sheet. 
2. In a pot, heat the oil. 
3. Add the shallot and garlic, and cook over moderately high heat until softened, 1 to 2 minutes. 
4. Add the chard in handfuls, letting each batch wilt slightly between additions; cook, stirring occasionally, until all the chard is wilted, 8 to 10 minutes. 
5. Spread the chard out of the rack to drain and let cool completely; squeeze out any excess water. 

Sauce

1. In a large deep skillet, heat 2 tablespoons oil until shimmering. 
2. Add half of the mushrooms, and cook over moderately high heat, undisturbed, until browned on the bottom, 5 minutes. 
3. Cook, stirring, until the mushrooms are tender and browned all over, about 5 minutes longer; transfer to a plate. 
4. Repeat with the remaining mushrooms. 
5. Wipe out the skillet, and melt 2 tablespoons butter in it. 
6. Add the onion, celery, garlic, thyme, rosemary, and a generous pinch of salt and pepper. 
7. Cook over moderate heat, stirring occasionally, until the vegetables are starting to brown, about 8 minutes. 
8. Stir in the mushrooms. 
9. Sprinkle the flour over the vegetables, and cook, stirring, until incorporated, about 2 minutes. 
10. Gradually whisk in the stock, and bring to a boil, stirring frequently. 
11. Reduce the heat to moderate and simmer, stirring occasionally, until the sauce thickens and no floury taste remains, about 7 minutes. 
12. Stir in the cream, and season with salt and pepper. 
13. Preheat the oven to 375°F. 
14. Arrange half of the chicken in the bottom of a 9-by-13-inch or 4-quart baking dish that’s at least 2 inches deep. 
15. Scatter half of the chard over the chicken, followed by half of the rice and half of the sauce; repeat the layers once more. 
16. In a medium bowl, toss the panko with 3 tablespoons melted butter, and sprinkle evenly over the casserole. 
17. Cover with foil, and bake for 35 minutes. 
18. Uncover and turn on the broiler; broil 6 inches from the heat until the panko is lightly browned, about 3 minutes. 
19. Let stand 10 minutes, garnish with parsley, and serve. 

Recipe adapted from Food&Wine Magazine, January 2016