Swiss Chard Pilafserves 42 pounds fresh Swiss chard1/4 cup olive oil1 medium onion, chopped1 cup cooked black-eye peas1/2 cup fine bulgur or #1, soak in water until soft.salt and pepper to taste-Wash the Swiss chard and cut into 1-inch thick slices. In heavy pot, bring lightly salted water to boil. Drop the Swiss chard, bring back to boil. Stir, turn off the heat and leave the Swiss chard in the hot water for 10 minutes. Drain the water and gently squeeze extra water. Set aside.-Heat the olive oil in heavy pot and saute the onion until golden. Add the Swiss chard and the black-eye pea. Saute for five minutes. Add 1/4 cup of water, salt and pepper. Add the bulgur, stir, cover and turn off the heat. Leave the pot closed on the stove and allow to it to rest for ten minutes before serving.Potato Saladserves 43 russet potato, boiled until cooked but not mushy or over cooked1 medium red onion, chopped1 cup chopped parsley1 medium tomato, diced1/2 cup chopped red bell pepper2 tablespoons caperszest of one lemon1/4 cup lemon juice4 tablespoons olive oil1 teaspoon chopped mint6 tablespoons olive oilsalt to taste-Cut the potatoes into 1/2-inch cubes and place in a bowl. Add the rest of the vegetables and toss well.-Whisk the olive oil with the lemon juice, the lemon zest, the mint and the salt. Drizzle this dressing over the vegetables and toss gently until well coated. Serve cold or room temperature. http://www.youtube.com/watch?v=7PfVsu3IU08&feature=plcpVegetable Pasta Saladserves 4-61 cup finely chopped red cabbage1 cup finely chopped green cabbage1 red bell pepper, chopped4 scallion, chopped1 cup sun-dried tomatoes, soak in hot water for 10 minutes.1 cup diced heart of palm1/2 cup chopped kalamata olives1 teaspoon oreganozest of one lemon1/4 cup lemon juice1/4 cup olive oil1 pound elbow or any short pasta-Squeeze excess water from the sun-dried tomatoes and place in large salad bowl.-Add the rest of the vegetables and the capers to sun-dried tomatoes.-Add the olives, the lemon zest, the lemon juice, the olive oil and the salt to the vegetables and toss well.-Bring salted water to a boil. Drop the pasta, stir and bring back to boil. Boil for 6 minutes or until the pasta is al-dente--cooked but not mushy-. Drain the pasta and add right away to the vegetables and toss well. Serve the pasta cold.