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 south shoreganics
1 head napa cabbage - julienned
1 head pac choy - julienned
green onions - diced
cilantro - chopped
carrots - grated
coconut(s) meat OR chicken
Braggs Ginger Sesame Dressing
Sesame seeds - stirred in for crunch
Prepare produce. Open coconut and scoop out meat. Slice into chunks. Marinate in Braggs Dressing. If using chicken, marinate then cook as desired.
Combine all ingredients and serve immediately.
Bok Choi, Carrots, Cilantro, Onions, Rainbow Chard, Recipes, Uncategorized
contributed by south shoreganics
baby romaine
1/3 c scallions
1 c cilantro leaves
1 c cherry tomatoes
1/2 c goat cheese, crumbled
dressing:
2T lime juice
1 garlic clove, crushed
Kaua’i sea salt
4T olive oil
Add together garlic, lime juice, olive oil, sea salt. Let sit for half an hour to allow flavors to blend. Toss dressing with remaining ingredients in a bowl and serve immediately.
Bananas, Cilantro, Onions, Rainbow Chard, Recipes, Romaine, Tomatoes
contributed by hollan hamid
2 carrots
2 radishes
2 celery stalks
2 apples - 1 fuji, 1 granny smith
1 large avocado, diced
1/2 red onion
1/4 t green pepper
1 c organic alfalfa sprouts
1 c raw almond meal left over from almond milk (see ‘almond milk’ recipe)
1 T agave or local, raw honey
1 bunch swiss/rainbow chard
Chop all ingredients fine and lightly toss, then wrap in chard leaf bite-sized pieces and serve.
First prize recipe at the Vegetarian Society Luncheon
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
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.