1.5 C old fashioned oats
1 C brown sugar
3/4 C Whole Wheat Flour
1 Tsp Cinnamon
1 Tsp Nutmeg
1/2 Tsp Baking Powder
1 C butter Softened
3/4 C Raisins
butter, raisins

1 1/2 lb Swiss chard (preferably rainbow or red; from 2 bunches)
1/2 cup pine nuts (2 1/2 oz)
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup golden raisins, finely chopped
1 cup water
swiss, chard, raisins

2 to 3 tablespoons olive oil
3 large cloves garlic, very thinly sliced
4 small-to-medium zucchini, trimmed and cut into slices about 3/8 inch thick
2 medium tomatoes, coarsely chopped
1 teaspoon anchovy paste
2 tablespoons golden raisins
1 tablespoon red wine vinegar
several good grinds black pepper
1 tablespoon pine nuts, lightly toasted
zucchini, raisins, pine