On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales takes us to Thai Basil in Midtown Sacramento to learn how to make Thai curry lamb chops.

1. Strip the chard leaves from the stems and cut the stems crosswise into 1/2-inch lengths. Stack the leaves and cut them into 1-inch-wide strips, then coarsely chop them.

For this recipe you'll need: 2 cloves garlic 1 pint plum tomatoes ¼ cup olive oil Zest of 1 lemon A box of spaghetti 3 ½ cups of water Swiss chard Kale ¼ cup Parmigiano Reggiano cheese Red ...

Looking for a Swiss chard substitute? Explore our guide to find the best Swiss chard alternatives such as spinach, kale, and ...

2 - 3 bunches rainbow Swiss Chard, stemmed & chopped ¼ Red onion, sliced thin 4 strips of bacon, julienned and cooked 1 tbsp dijon mustard 1/3 cup olive oil, plus 1 tbsp 3 tbsp. red wine vinegar ...

1 bunch red or rainbow chard, leaves separated from stems and sliced into ½- to 1-inch-thick ribbons, stems chopped into ½-inch pieces 6 garlic cloves, minced 2 tablespoons capers in brine ...

Add the celery, the chard stems (not yet the leaves) and the carrot, if using, and cook for 10 more minutes, stirring. Add the garlic and cook for 1-2 minutes until it is noticeably aromatic.

Add chard stems and garlic, and cook until fragrant and golden, 2 minutes. 3. Stir in rice and 1 teaspoon salt, and cook until rice is opaque and smells slightly toasted, 3 to 5 minutes. 4.

2. Add the chicken broth, tomatoes, whole grain sorghum, thyme, oregano, basil, red pepper flakes. bay leaf, and cannellini beans, stir to combine and increase heat to high to bring to a boil ...

1 tablespoon oil, olive preferred 3/4 cup chopped onion 1/2 cup diced red bell pepper 1/2 teaspoon fresh thyme or 1Z4 teaspoon dried 1 bay leaf 2 large cloves garlic, peeled and minced 2 anchovy ...