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 joan shaw (m.s. living, 3/09)
1/2 lb. pasta
1/2 c roughly chopped mixed herbs, like parsley, dill, basil, chervil
2 T olive oil
2 t finely grated lemon zest
1 T fresh lemon juice
Kaua’i sea salt
1/8 t freshly ground pepper
1/2 c grated parmesan cheese
Cook pasta according to package directions. Drain, then toss with all ingredients, except 1/4 c cheese. Serve remaining 1/4 cup cheese on the side.
by chef teresa wilson of aquarelle
2 fresh beets
1 t finely minced garlic
1 t minced shallot
4 T extra virgin olive oil
4 t rice wine or white wine vinegar
Kaua’i sea salt and pepper to taste
Peel and thinly slice the beets (you want a thin sheet like pasta dough, highly recommend using a mandoline or the slicing blade on a food processor to get a nice thin sheet). Cut beets into squares (or each sheet into fours). Mix all ingredients together in a bowl and set aside.
Sauce
1 pint yellow cherry tomatoes - diced
2 1/2 t finely chopped chives
1/2 c extra virgin olive oil
1 t sherry vinegar
Kaua’i sea salt and pepper to taste
2 t basil, cut in chiffonade
Mix all ingredients and set aside.
2 8 oz packages of goat cheese - mix in Italian seasoning or minced jalapenos and cilantro.
Assemble the Ravioli
Remove beets from the liquid. Place 1 T of cheese in center of beet slice and press along edges to seal. Finish assembling all beet slices. Makes about 20 raviolis.
Place large spoonful of yellow tomato mixture in center of plate and top with 4-5 raviolis. Garnish with fresh basil.
Basil, Beets, Chives, Cilantro, Peppers, Hot, Peppers, Mild, Recipes, Tomatoes
contributed by south shoreganics
1 pint tomatoes
1 medium sized red onion
1/4 c fresh basil leaves, torn in halves
Hollan’s marinade (see recipes)
Cut tomatoes into wedges. Slice onion thinly. Place together in bowl with Hollan’s marinade and toss. Add basil.
contributed by alys martin
4-5 cherry tomatoes
1 jar artichoke hearts (about a cup)
6 oz baby arugula
2 T red wine vinegar
3 T basil pesto (see recipes under pesto)
Wash arugula and arrange on plate with tomatoes and artichoke hearts. Combine pesto and vinegar and pour over the top.
contributed by alys martin
3-4 zucchini
Kauai sea salt to taste
1.5 oz goat cheese
1.5 T olive oil
1 T fresh parsley, chopped fine
1/2 t fresh lemon juice
2 cups spinach leaves
1/2 cup fresh basil leaves
Cut zucchini lengthwise into slices that are 1/4 inch thick. Leaving off the “heel” slices of the zucchini, brush the rest of the pieces with olive oil (both sides). Grill until the zucchini is tender, a couple minutes on each side. In a small bowl, combine parsley, lemon juice, goat cheese and salt. Put 1/2 t of the cheese mixture on the zucchini slice, about 1/2 inch from the end. Place a couple of spinach leaves and a basil leaf on top and then roll up the zucchini. These can be stored in the refrigerator for up to a day.
These make great appetizers or dressy salad toppers.
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 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.
contributed by kristy maligro
12-15 very ripe tomatoes
2 sweet potatoes
6 carrots
Kauai sea salt
2-4 t natural vegetable stock
basil
olive oil, to taste
1 c organic double thick cream
Chop vegetables coarsely and simmer on low. Blend until smooth and serve with a swirl of olive oil.
contributed by kristy maligro
3 avocados, peeled and pitted
5 cherry tomatoes
handful of fresh basil leaves
water
Place all ingredients into blender. Add water until desired consistency. Use as a dip for just about anything.
contributed by kristy maligro
1 cup roasted tomatoes (see recipe under tomatoes)
1/2 c cold pressed extra virgin olive oil
1 handful basil leaves
1 T fresh oregano (or 1 t dried)
1 c tomato puree
Blend all ingredients together. Add salt as desired.