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.
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.