Here's a delicious recipie for using swiss chard. 
Dancing Winds Saute’ed Chard Threads
With Goat Cheese
Quick to prepare, this vegetarian dish can be serve atop pasta or polenta.  During the winter, leafy greens are available in abundance; experiment with substituting red or green mustard, kale, red chard or even spinach for the green chard.
1 large bunch green Swiss chard with stalks intact
3 tbsp. olive oil
2 cloves garlic, minced
¼ cup chicken or vegetable stock
½ tsp salt
½ tsp. freshly-ground black pepper
3-4 oz. low salt feta (1/2 to 2/3 cup)
To prepare the chard, cut out the white stalk, or spine, in each leaf by cutting along either side of it, creating a V shape.  Coarsely chop the stalks and set them aside.  Stack the leaves, one on top of the other, and roll them up, creating a log.  Cut the log crosswise into ½-inch wide sections.  When the sections are unfurled, they will form long, narrow strips.
Heat olive oil in a large skillet over high heat.  Add the garlic and chopped chard stalks and sauté until tender, about 5 minutes.  Add the stock and allow to cook down for 1 to 2 minutes.  Reduce the heat to medium and mix in the chard leaves, salt and pepper.  When the leaves just begin to wilt, after 1 to 2 minutes, fold in the feta cheese.  When the cheese begins to soften, after about 1 minute, remove from the heat.  Transfer to a serving dish and serve immediately.  Makes 4 servings.
From Mary Doerr, St. Paul Farmer’s Market Cookbook
Turnip Greens. 
Boil the greens first and drain off the water so they are not bitter.
Fry some bacon, saute the greens in a little of the bacon fat, add, salt and pepper.  Delicious.
You can pick up the recipie using Golden Egg summer squarh when you come to the Chanhassen market this week.
easy crisp cucumber salad recipe at                   
 Easy Crisp Cucumber Salad  
 prep time 15 min total time 15 min makes 7 servings, 1 cup each 
What You Need
4 large Cucumbers
8   Radishes,
thinly sliced 1/2 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/3 cup KRAFT Zesty Italian Dressing
1/3 cup pitted kalamata olives
1/4 cup  chopped red onions
USE vegetable peeler to cut 1 cucumber into long thin ribbons.
PEEL remaining cucumbers; cut into 1-inch cubes. Toss with remaining
SPOON cucumber mixture onto center of platter; surround with cucumber ribbons.
nutritional information  per serving
Calories  100 Total fat  6 g Saturated fat  1.5 g Cholesterol  5 mg Sodium  300
mg Carbohydrate  9 g Dietary fiber  2 g Sugars  4 g Protein  3 g Vitamin A  6
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