I knew it going to be a wonderful afternoon when Tom said, Domaine Serene and double magnum, in the same breath. What was even better was spending a few hours with my nieces, nephew, Tom, Jen and Maddie— their sock eating black lab.
There was dinner that night and swiss chard played a supporting roll. I wasn't entirely sure what to do with it but figured sautéing it in olive oil with onion, garlic and white wine made sense. I added some of the pepita parsley pesto (recipe here) and chopped fresh tomatoes and called it good. Beth Dooley has a great basic recipe for sautéed swiss chard, just add the pepita pesto and tomato when you add the leaves to the sauté pan and you can call it good too.
