Wondering what to do with your rainbow chard? Go to RECIPE CATEGORIES on the right, click Rainbow Chard and see what other members have created with it. Want to submit a recipe? We are always looking for new ideas, tips and recipes using the produce grown here at South Shoreganics. As possible, try to include or substitute locally grown ingredients in your recipes. By the way, unless you say something your name will be published with your recipe, making you the expert on your chosen concoction. Farm shares. Expert status. Membership has its' privileges.
contributed by the keiki of southshoreganics
15 macadamia nuts
chocolate syrup
2 apple bananas
vanilla Rice Dream
First you take the mac nuts and you crunch them or chop mac nuts in half. Put the Rice Dream in a cup. Slice bananas in half and put them on the sides. Then put the chocolate syrup on and toss all the mac nuts on top. Eat it.
“I’ve never tried it, but it tastes good.”
contributed by the keiki of southshoreganics
1 pkg rice cakes
some goat cheese
a few chopped cherry tomatoes
2 avocados
2 green onions
olive oil
Take a rice cake and spread goat cheese on it. Then put on the avocados. Chop up some green onions and tomatoes and put them on top. Sprinkle olive oil.
It’s quite a meal and it tastes good and really delicious.
contributed by the keiki of southshoreganics
3 leaves cinnamon basil
3 leaves cilantro
3 cherry tomatoes
Take the cinnamon basil and stick a piece of cilantro in it. Then put in a cherry tomato and wrap it up and eat it. It tastes like a Mexican farm wrap.
“We eat these at the farm. Mom says to wash your hands before eating it.”
contributed by alys martin
beets, roasted and peeled (roast with 1 inch of greens on)
4 sprigs fresh oregano
1 garlic clove, sauteed and minced
splash white wine
goat cheese, amount depending on number of beets
Cut off greens. Slice beets about 1/8 inch thick. Small beets work best for this. If using larger beets, cut beet slices in halves or quarters after slicing.
Combine oregano, garlic, wine and goat cheese and stir until well mixed.
Arrange beet slices on serving plate and top with dollop of cheese mixture.
“These make great appetizers.”
3 or 4 medium-sized beets (we had one big and 4 or 5 inch-wide ones)
4 large handfuls of rainbow chard
1 tablespoon extra virgin olive oil
4 ounces of goat cheese, crumbled
For the dressing:
2 1/2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/4 cup extra virgin olive oil
salt and pepper
Peel the beets and either grate them on a box grater or in a food processor. You should have about two cups of shredded beets.
Separate and chop the thick stems of the chard. Heat the olive oil in a large stock pot on medium heat and cook the stems for about 5 minutes, until they are softened. Add the leaves of the chard, season with salt and pepper, and cook for 3 to 4 minutes, turning with tongs, until the leaves have wilted and cooked down. Transfer the chard to a large bowl and allow to cool to room temperature.
Make the dressing. Whisk together the balsamic vinegar and brown sugar. Season with salt and pepper, then stream in the olive oil while whisking vigorously.
Combine the chard and the beets and toss with the vinaigrette (depending on how much chard you have and how saturated you want your greens, you may have some vinaigrette left over). Top with goat cheese.
from kitchn.com
contributed by laura king
1/2 c olive oil
2 1/2 T lemon juice
1 1/2 T chopped fresh mint (leaves only)
Stir together and set aside for flavors to blend. Strain mint leaves out of dressing and replace with fresh ones. Serve over salad mix.
contributed by south shoreganics
3-4 beet greens
2 T olive oil
2 garlic cloves
salt to taste
Cut beet tops fom beets and wash well. Remove stalks from greens and slice greens into 1″ ribbons. Heat oil. Chop garlic and stir for 30 seconds. Add greens and stir until well coated. Add 1/4 cup water to pan and cover for 1-2 minutes or until greens are wilted. Add salt to taste.
contributed by kristy maligro
2 lbs. baby red potatoes, unpeeled
6 cloves garlic, cut in halves
4 T butter
1/4 c chicken stock
Kauai sea salt to taste
1/8 c chives, chopped
Gently boil potatoes and garlic until tender. On cutting board, smash each potato with back of large spoon until pieces are large and chunky. Add rest of ingredients and stir gently. Serve hot.
contributed by laura king
Saute’ rainbow chard in olive oil with salt, pepper, garlic and fresh oregano.
Saute’ with olive oil, pine nuts, garlic and goat cheese (just until it starts to melt). Add fresh dill and a squirt of lemon.
contributed by mahea hisgen
Here are not one but two versions of stuffed Swiss chard rolls, one with a hearty grain and mushroom filling, the other with a low-fat cheese filling. Once you have the knack for folding the chard leaves into little packages, the preparation is quite effortless.
When you have leftover bulgur and/or rice, remember they’re perfect for the mushroom filling. You will need 1/3 cup of raw rice and 3/8 cup of raw bulgur.
These rolls go together well.
12 large Swiss chard leaves
Mushroom Filling
1 c. finely chopped onions
4 garlic cloves, minced and pressed
1 t. olive oil
1 celery stalk, chopped
1/2 t. dried marjoram
1 c. sliced mushrooms (about 4 ounces)
1 T. dry sherry
1 T. tamari
1/2 t. dill
pinch of thyme
1 c. cooked bulgur
1 c. cooked brown rice
2 T. currants
1 T. fresh lemon juice
Cheese Filling
2 leeks, well-rinsed and minced (about 1 1/2 cups)
1 t. olive oil
dash of salt
3 scallions, minced
1 1/2 pounds 1% cottage cheese (about 3 cups)
2 T. chopped fresh basil
salt and ground black pepper to taste
1 c. tomato juice
Remove and discard the stems and any tough ribs of the Swiss chard. Blanch the leaves in boiling water for 3 or 4 minutes, until pliable. Set aside.
To prepare the mushroom filling, saute the onions and garlic in the oil for 3 minutes.
Ad the celery and marjoram, cover, and cook on medium heat from 5 to 10 minutes, until the vegetables are softened. Stir in the mushrooms, sherry, tamari, dill and thyme and simmer until the mushrooms are tender and juicy. Remove from the heat and stir in the bulgur, rice, currants and lemon juice.
To prepare the cheese filling, saute the leeks in oil for 2 minutes. Sprinkle with salt, cover and continue to cook for 5 to 10 minutes, until tender and bright green, stirring often to prevent sticking. Remove from the heat. Add the scallions, cottage cheese, basil and salt and pepper to taste and mix well.
Preheat oven to 350.
Prepare a 9 x 12-inch glass baking dish with a very light coating of oil.
Place about 1/4 cup of the filling in the center of each Swiss chard leaf. Fold the sides of each leaf toward the center, and then roll it up from the stem end to the tip to form a neat little package. Place the rolls, seam side down, in the baking dish, pour the tomato juice over them, and cover tightly with aluminum foil. Bake for 30 to 40 minutes, until heated through. Serve the rolls with some pan juices spooned over the top.