Incredibly, lusciously edible. The soup I made on a quiet Tuesday morning. The black pepper biscuits I made on a loud Tuesday evening. Needless to say, they balanced my day out.

Chard & Potato Soup
1 quart homemade bone broth (chicken or beef)
1/2 c. onion, minced
2 medium sized potatoes, diced
leaves from 1 bunch swiss chard (de-stalked), roughly chopped
stalks from 1 bunch chard, finely chopped
2 T butter

Melt butter in heavy-bottomed large pot. Add onions and chard stalks. Sautee until very tender, 10-15 minutes over low heat. Add broth, potatoes and chard leaves. Bring soup up to a boil, then reduce to let simmer for 40 minutes. Allow to cool slightly before pureeing all the soup, in batches, in a blender. Taste, then salt and pepper to taste. Serves 2-4.

Black Pepper Biscuits
1/2 cup quinoa flour
1/2 cup oat flour
1 cup sorghum flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. guam or xantham gum
6 T cold butter, cut into small pieces
3/4 cup buttermilk or raw yogurt or raw kefir
1/4 cup heavy cream (or just use more buttermilk, yogurt or kefir)
1 T. freshly ground black pepper

Preheat oven to 450 degrees. Combine all flours, baking powder, baking soda, salt and guam or xantham gum in a bowl. Using your fingers, mix the butter into the flour mixture. Once a sandy consistency, add in buttermilk, yogurt or kefir and mix with a wooden spoon. Gently roll dough until it is 1 inch thick, then cut out biscuits into whatever shape you would like. Place biscuits on a baking sheet, then brush with the heavy cream and sprinkle liberally with black pepper. Cook in oven for 13-15 minutes. Serves 2-4.