Ingredients

• 2 teaspoons fresh rosemary
• 1 cup Arborio (or risotto) rice
• ¼ cup grated Parmesan cheese
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 cups reduced-sodium chicken broth
• ⅓ cup sweet Marsala wine
• 2 tablespoons unsalted butter

Steps

1. Snip rosemary leaves finely using kitchen shears. Place in microwave-safe bowl with remaining ingredients.
2. Cover bowl and microwave on HIGH for 20–22 minutes, stirring twice, or until liquid is absorbed and rice is tender. Fluff rice with fork and serve.

Ingredients

• 1 cup frozen whipped topping
• 1 (4-serving) box vanilla instant pudding mix (3–4 oz)
• 1 (20-oz) can crushed pineapple in juice
• 1 (15-oz) Bakery round angel food cake
• 1 cup fresh mixed berries (such as strawberries, blueberries, or raspberries)

Steps

1. Measure whipped topping and set aside to soften. Combine in medium bowl: dry pudding mix and pineapple. Gently stir in whipped topping.
2. Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with ⅓ of the pudding mixture. Repeat layers two times.
3. Chill cake at least 1 hour. Top with berries just before serving.

Ingredients

• 2 lb fresh Swiss or rainbow chard, coarsely chopped
• 1 tablespoon extra-virgin olive oil
• ⅓ cup prediced red onions
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• ¼ cup raspberry (or savory-flavored) vinaigrette

Steps

1. Chop chard leaves coarsely, discarding stems. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place oil in pan; swirl to coat. Add onions; cook 2–3 minutes, stirring occasionally, or until onions begin to soften.
3. Stir in chard, salt, and pepper; cook 4–5 minutes or until leaves are wilted. Drizzle with vinaigrette and serve.