Cannellini Beans w/ Fennel & Chard

2 Tbsp olive oil

1 small fennel bulb, base removed, chopped into 1/4"-size pieces

1/2 yellow onion, chopped into 1/4"-size pieces

1 tsp dried thyme

salt / pepper

3 garlic cloves, diced

red pepper flakes

1/2 bunch chard, stems removed, leaves chopped coarsely

1 [15-oz] can cannellini beans, rinsed / drained

3 Tbsp capers

1 1/3 cup broth

3 Tbsp lemon juice

3 Tbsp grated grana padano

in large skillet on medium, heat olive oil

add fennel / onion / thyme / salt / pepper

cook 4-6 minutes until tender

add garlic / red-pepper flakes

cook 1 minute

add chard

cook / stir until leaves wilt

add white beans / capers / broth

stir, bring to a boil, simmer 6-8 minutes

off heat

add lemon juice & cheese

Brussels Sprouts a la Saor

1/4 cup golden raisins

1/4 cup white wine

1.5 lb Brussels sprouts, halved [or quartered if large]

olive oil

salt

1 yellow onion, thinly sliced

1/4 cup walnuts or pistachios

1 Tbsp plus 1 tsp vinegar

pepper

1/2 lemon

combine raisins with wine

heat oven to 400

toss Brussels in roasting pan w/ 2 Tbsp olive oil plus salt

roast about 25 minutes until tender & golden brown

warm 1 Tbsp olive oil @ medium heat in skillet

add onions / salt

cook, stirring, until onions are tender & somewhat brown

add nuts during last few minutes

add raisins / vinegar / pepper / salt / brussels

stir till brussels are dressed

off heat

squeeze lemon over all