You may not know Swiss chard as well as, say, spinach, but this earthy green has a wonderful, meaty mouth-feel. You can cook it the same way you do spinach.
Combine it with pasta, and you have a fast and different dinner. This light tomato sauce is also a nice change from the usual heavy red sauce.
Pull some of those dried herbs from the cupboard and assemble the crusty herb bread while the sauce cooks. Serve fresh fruit for dessert, and pass a plate of cookies.