For our Easter dinner this year I've decided to keep things super simple with a main dish of grilled salmon and a livelier side dish, which lead me to swiss chard al forno from David Tanis' One Good Dish.
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| Our local market had rainbow chard available so I substituted that for the Swiss chard used in the recipe. |
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| The chard before the béchamel and cheese is added. The rainbow stalks add a nice depth of color with the deep green chard. |
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| Chard al Forno |
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| After dinner we enjoyed a delicious Easter Egg from Le Petit Mitron Chocolatier |
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| A surprise of dark and white chocolate and sugared candy pieces inside the Easter egg. |
