Jon planted a row of rainbow Swiss chard in the garden. It has been unbelievably prolific this summer. It’s great sautéed with some garlic or on the bottom of a quiche.
I decided, however, to layer some sautéed leeks as well as some of the sautéed chard between macaroni noodles and cheese. PastureLand Summer Gold butter as well as PastureLand Gouda and Sharp Cheddar cheeses are the star of the show in this updated yet recognizably classic dish. Check out the recipe at PastureLand Co-op .