Silverbeet, also known as chard, has a white stalk and tastes a bit more earthy than rainbow chard. It’s a good source of folate, fiber, and vitamins A & C. Silverbeet is often confused with rhubarb. In Provence, they prize the white stems of silverbeet like asparagus, while in Italy the stem of the silverbeet has its own name, “costa,” which is a mark of preciousness. It is not a very common ingredient in the kitchen, which makes it more interesting to cook with. You can refrigerate it for about 5-7 days in an air tight bag. Try making spanakopita or put it in a veggie quiche!

Growing up I used to cook with pork belly at least twice a week and it quickly became my favorite ingredient. It took me a while to find my favorite butcher in San Francisco to procure Berkshire Pork Belly from util I found this little mom and pop shop named Richmond New May Was Supermarket that sells everything an Asian kitchen could desire. Oh, and they also sell Tiger Beer. Clement Street, often referred to as the local Chinatown, has a ton of dim sum and Chinese BBQ spots and, before heading back to the kitchen, I can’t resist treating myself to a handful of potstickers from Good Luck Dim Sum.