So much of the Swiss Chard is in the stem, so it makes sense to use it all.

1 pound chard stems, coarsely chopped (about 4 cups)

salt to taste

2-4 garlic cloves (to taste), peeled and green shoots removed

½ cup sesame tahini, stirred if the oil has separated

¼ – ½ cup freshly squeezed lemon juice (to taste)

1 TB extra-virgin olive oil

Steam the chard stalks about 15 minutes, or until tender when pierced with a fork. Drain well, and allow to cool. Place in a food processor fitted with the steel blade. Puree, stopping the machine from time to time to scrape down the sides.

Mince garlic and mash with ½ tsp. salt until you have a smooth paste. Add to the chard stalks. Process until smooth. Add the tahini, and again process until smooth. With the machine running, add the lemon juice and salt to taste. Stop the machine, taste and adjust seasonings. Transfer to bowl, drizzle on the olive oil and serve. It may seem runny at first, but it stiffens up. Keeps for about 3 days, but is best freshly made. Great with crudités or pita bread and good olives. Yumm.

1 long English cucumber, preferably just picked, and young and tender without large seeds. Alternatively, use 4 smaller Japanese cucumbers.

6 TB rice wine vinegar

2 TB mirin (sweet rice wine vinegar)

1 TB sugar

½ tsp Kosher salt

1/8 tsp dried chili flakes

Mix the rice wine vinegar, mirin, sugar, salt and chili flakes. Slice the (peeled if waxy or spiny) cucumber VERY thinly, preferably with a mandolin. I have found very inexpensive slicers at Fujiya, a Japanese food store/deli on Shelbourne) .

Add the cucumber slices to the dressing, toss and place in a covered container in the refrigerator for at least an hour, or overnight to best meld the flavours.

This recipe is originally from Rouxbe, an on-line cooking school based in Vancouver.