Thayer in the Kitchen

I tried this lasagna with Swiss chard that we got in one of our CSA boxes.  I was very pleased with the results. It is quite different than your typical lasagna but very tasty.  It is adapted from a Martha Stewart recipe. Ingredients: 3 tablespoons butter 1/4 cup flour 3 cups milk 1 cup grated Parmesan (about 4 ounces) Course salt and pepper 5 cups coarsely chopped Swiss chard (1 bunch) 1# bulk Italian sausage 1 lemon, very thinly sliced 6 no-boil lasagna noodles Directions: Melt butter and stir in flour; cook for 2 minutes. Whisk in milk and simmer until sauce begins to thicken. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard. Preheat oven to 350 degrees. Cook sausage in a skillet breaking up pieces, until no longer pink. Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Spread

I found this recipe on Chowhound and think it is the best recipe for corn chowder I've ever made.  Its thick, rich and creamy with lots of fresh corn.  I'm sure you could also make it in the winter with frozen corn. Ingredients: 2 oz. thick cut bacon diced small 1 medium onion yellow onion, chopped 3 cups fresh corn kernels (this took 5 ears of our corn) 3 cups whole milk (or mix 1% milk with some 1/2 and 1/2) 1 pound potatoes, diced (I didn't bother to peel mine) 1-2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 cup heavy cream Chopped chives Instructions: Brown the chopped bacon; then remove and set aside.  Add the onion to the bacon grease, season with salt and pepper and cook until softened--about 5 minutes.  Meanwhile place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth. Add the corn milk puree, remaining 2 cups of corn and 2 cups of milk, potatoes, and additional salt and pepper.  Stir to combine; bring to a simmer