Tunisian Spiced Lamb with Chard

One word...DELICIOUS!  And honestly, really easy as well.  This is a great weeknight meal and I think it may be the best Chard that we’ve ever made...the shallots, dates and toasted pine nuts just compliment the chard so perfectly that I was actually sad when we we’re out.  I seriously would encourage you to double the chard part of the recipe...it’s that good.
Chocolate Fondue

Christian is a true choc-aholic, so every Christmas Eve when we have our little family Fondue Party he is kind of just tolerating the cheese & meat fondue courses so that he can get to the chocolate course!  I think a lot of people assume that fondue is complicated or super messy, but really it's quite quick and easy.  It's also the perfect dessert for a party since it allows you to converse and have fun while playing with your food and indulging your sweet tooth!

The recipe below uses dark chocolate since that's our favorite, but you could also use milk or white if that's your preference.  Depending on how big your sweet tooth is, this should serve about 6.
Cheese Fondue

We are fondue lovers in our household...so much so that we even had our rehearsal dinner for our wedding at a fondue restaurant!  I love anything that slows down a meal and let's you play with your food while you have good conversation and fun.  Christian loves it for those reasons too...but I think he also has a lot of fond family memories of fondue since he grew up having fondue with family and friends every Christmas Eve, a tradition we've continued together.  So Christmas Eve is really our one time of year when we make fondue...and when we do it it's a full meal so this cheese fondue is followed by a meat/seafood fondue and a chocolate fondue.  But to be honest, the appetizer cheese course has always been my favorite!

When it comes to cheese fondue, I'm a traditionalist.  There are lots of recipes out there for Mexican cheese fondue or other versions but I absolutley love the traditional European style fondue which is what the recipe is for below.  This is another one of those recipes that I'm sure I got from somewhere, but I've been making it for so long that I'm not sure what the original source was and I think I've modified it a bit over the years.  Enjoy!