Foodtopia Moments

Zia is always joking with me about how I usually use zucchini, melanzane (eggplant), and pepperoni (peppers) when I cook verdure (veggies). So today, I made bietola (Swiss chard) with pasta. It is an old recipe my dad used to make with a little sugo di pomodoro (tomato sauce). The chard was delicate and flavorful. Fresh off the farm, it was only 60 cents a pound. The whole meal was for less than three Euros.