Chipotle Cheddar Chard

Ingredients

• 2 teaspoons canola oil
• 1 small onion, halved and thinly sliced
• 1 pound chard, stems and leaves separated, chopped (see Note)
• 1 medium tomato, chopped
• 1/4 cup reduced-sodium chicken broth or water
• 1/4-1 teaspoon ground chipotle pepper
• 1/4 teaspoon salt
• 2/3 cup shredded sharp Cheddar cheese

Cooking Instructions

Heat oil in a large skillet over medium heat. Add onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add chard leaves and cook, covered, stirring once, until just tender, about 2 minutes. Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more. Serve immediately.

Note: After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

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Barbecued Chicken Sandwiches

Ingredients

• 1 loaf (11 3/4 ounces) Pepperidge Farm® Mozzarella & Garlic Bread
• 4 skinless, boneless chicken breasts (about 1 pound)
• 1 large onion , cut into 1/4-inch thick slices
• 1/2 cup barbecue sauce

Cooking Instructions

Preheat oven to 350°F. Cut bread bag at one end. Place on baking sheet in center of oven. Bake 25 min. or until hot.

Place chicken and onion on lightly oiled grill rack over medium-hot coals. Grill chicken uncovered 15 min. or until chicken is no longer pink, turning and brushing often with barbecue sauce. Grill onion 10 min. turning once and brushing with barbecue sauce.

Remove bread from bag. Separate bread halves. Top bottom bread half with chicken, onion and remaining bread half. Cut into quarters. Serve with additional barbecue sauce. Makes 4 sandwiches.

TIP: Do not peel onion. Slices will hold together during grilling and onion peel will burn off.

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A Guide to the Bubbly Stuff

Ingredients

• 4 bunches fresh young collard greens (about 3 pounds) stems removed and bruised or discolored leaves discarded
• 3 tablespoons olive oil
• 1 onion (thinly sliced)
• 2 cloves garlic (minced)
• 2 bay leaves
• 6 cups low-sodium chicken broth
• 1/4 cup apple cider vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon dried red pepper flakes
• salt to taste

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Bargain Bubbly

Trying to sate Champagne tastes when you're stuck with a beer budget can be a problem, but, say wine experts, there is frugal fizz to be had.

Champagne, to be precise, generally is considered only sparkling wine from the region of France of the same name. And quaffing bottles that bear that name comes at a premium.

But there are lower-priced options, including U.S. and Australian sparkling wines, Spanish cavas and Italian proseccos.

"As the years go on, they're getting better and better because the technology and the skill of making these products is increasing," says Wilfred Wong, cellar master for the Beverages & More chain with stores in California and Arizona.

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