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 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.
contributed by laura king
1 lb broccoli leaves
1 T olive oil
1 c chopped onion (fine)
2 minced garlic cloves
vegeetable broth
salt to taste
hot pepper to taste
Remove stems from broccoli greens. Wash and dry with paper towel. Stack 4-5 leaves together and roll up tightly. Cut across rolled greens, slicing thinly. Heat oil in Dutch oven. Saute garlic and onion in Dutch oven. Add broccoli greens and cook for 20 minutes or so, stirring frequently. Add additional broth if greens become dry. Add salt, peppers, cook 2 minutes.
contributed by laura king
4 beets
3T olive oil
1 lb carrot
1 lb brussel sprouts
7 large garlic cloves, unpeeled
1/2 t Kauai sea salt
1 T thyme
Preheat oven to 375F. Put beets, halved in baking dish. Rub with 1 T oil and roast for 30 minutes. Cut carrots into rounds, I inch thick. Trim brussel sprouts and cut them in half. Put garlic, sprouts and carrots in baking dish and toss with remaining oil and salt. Toss. Add large pan of vegetables to oven, next to pan of beets and cook both for an additional hour, stirring occassionally.
Remove beets from oven and transfer them to a cutting board to cool. Stir the thyme into the carrot, sprout, garlic mixture and cook for another 10 minutes while the beets are cut.
When beets are cool, cut them into 1-inch chunks. Remove veggies from oven, mix with beets and salt and serve.
contributed by hollan hamid
1 part apple cider vinegar
2 parts olive oil
2T mustard (stoneground)
2T local raw honey or agave
Kauai sea salt to taste
pepper to taste
rosemary to taste (optional)
“I marinate broccoli, zucchini in it or just have it on your great greens.”
Broccoli, Broccoli Raab (Rapini, Chinese Broccoli), Cauliflower, Recipes, Rosemary
contributed by south shoreganics
1 lb macadamia nuts
2 T tamari
2 T Kauai sea salt
1 t chili powder (optional)
little bit of raw local honey
Mix all ingredients together and let sit for 1/2 hour. Spread macadamia nuts onto dehydrator trays. Dehydrate at 110 until done (30 hours or so).
contributed by south shoreganics
4 cups almond milk (see recipe)
14 dates (1/2 that many if large dates)
3-4 T carob powder
4 frozen apple bananas, sliced
If not using a heavy-duty blender, let bananas thaw a little first. Add all ingredients and blend well. Tasty.
contributed by paula rego
1 bunch kale
1 apple
1 lemon, peeled
1/2 bunch spinach
Put all ingredients through juicer.
“After drinking this, I had energy for hours! I felt like I could run to Poipu!”
contributed by south shoreganics
5 c garbanzo beans
2-3 cloves garlic
Kauai sea salt
roasted cherry tomatoes to taste
lemon juice to taste
Soak beans overnight. Drain out soak water and cook with fresh water on low for a couple of hours. Beans are ready when they are uniform in color on the inside. Blend or process beans with garlic, tomatoes, lemon juice and salt (if blending, add garlic towards bottom of blender to avoid it staying chunky). Serve with veggies or layered with goat cheese on rice cakes.
contributed by south shoreganics
1/2 pkg organic brown rice
6 oz salad mix
10 cherry tomatoes
2 avocados
olive oil
Kauai sea salt
Cook rice as directed on package. Wash lettuce while rice cools slightly. Spread lettuce on plate, top with rice and other ingredients.