The fun part – well fun, if you’re into this sort of thing – about a weekly produce box is the occasional appearance of an uncommon veggie.

Last week it was swiss chard. Admittedly, I wasn’t even sure what it was at first. I knew it was some sort of “green,” but thought maybe it was kale.

Luckily the Slo Veg folks e-mail out a list of what the week’s box will contain, so I quickly figured out what I had was swiss chard.

I still didn’t know what to do with it.

So I did a little Googling and found lots of recipes. Some were simple, some were not. But most of them contained ingredients that I did not have on hand.

Then I found this one. Not only did it sound super good, but I had just about everything in my cupboards!

The golden beets, green onions and jalapeno also came in my weekly veggie box. So for the most part, it was pretty healthy and organic. It also had loads of flavor!

1. Bring large pot of water to a boil. Add beets, boil for 45 minutes, or until fork-tender. Drain beets and remove skins (they should easily peel off once the beets are cooked). Cut beets into small chunks.
2. Cut stalks off swiss chard and set aside. Coarsely chop leaves into 1-inch pieces. Cook leaves in pot of salted boiling water for about 1 minute. Drain and set aside.
3. Slice stalks thinly crosswise. Heat oil in large pot over high heat; add stalks and cook until starting to soften, about 8 minutes.
4. Add red and green onions, jalepeno and garlic; saute 3 minutes. Add canned tomatoes and raisins, reduce heat to medium and simmer, stirring occasionally, for 15 minutes.
5. Add chard leaves to pot, stir to heat through. Remove from heat and add lime or lemon juice and stir. Season to taste with salt and pepper.
6. Transfer mixture to serving bowl and top with beets and crumbled goat cheese. Add additional raisins if desired. Serve warm or at room temperature.

More tasty recipes

1. Leek and goat cheese tart
2. Goat cheese and chorizo rolls
3. Butter lettuce, peach and goat cheese salad with vanilla vinaigrette