STUFFED SWISS CHARD ROLLS INGREDIENTS 24 medium Swiss chard leaves, stems and ribs removed 1 cup coarse bulgur (about 6 ounces) 2 cups boiling water 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium red onion, finely chopped 1 roasted red pepper, finely chopped 1 tablespoon hot sauce of choice 1 plum tomato, cut into 1/4-inch dice 1/2 cup mixed chopped herbs, such as parsley, dill and mint 4 tablespoons fresh lemon juice 1 tablespoon Middle Eastern mixed spice (optional) Salt and Freshly ground pepper to taste
DIRECTIONS Step 1 In a large pot of boiling salted water, blanch the chard leaves by dipping the leaves separately in and out of the boiling. Drain the leaves and pat the leaves dry with paper towels. Step 2 Cover bulgar in a heatproof bowl with boiling water and let stand until the water has been absorbed and the bulgur is tender, about 15 minutes. Step 3 Add all ingredients to the bulgar. Step 4 Spread a chard leaf out on a work surface; overlap the leaf to fill the space where the rib was. Mound 3 tablespoons of the filling on the lower third of the leaf. Bring the lower end of the leaf up and over the filling and roll up tightly, folding in the sides as you go. Repeat with the remaining chard leaves and filling. Arrange the stuffed leaves on a platter. Drizzle with oil, season with salt and serve.
3 tablespoons walnuts, chopped (optional)
Adapted from a recipe by Semsa Denizsel Recipes by Nadine Nelson, owner, chef, and lead educator of Global Local Gourmet. For information on cooking classes, kids cooking and gardening steam summer kitchen lab, culinary tours, and experiential food events, please contact us at globallocalgourmet.com
WHITE BEANS WITH SWISS CHARD INGREDIENTS 1 bunch (about 1 lb.) red, white or rainbow Swiss chard 1/4 cup olive oil 1 yellow onion, chopped 1 celery stalk, chopped 1 carrot, chopped 3 garlic cloves, roughly chopped 1 can (14 1/2 oz.) chopped tomatoes or 1 1/2 cup tomato sauce 1/2 teaspoon. red pepper flakes 1 tablespoon Italian seasoning 1 can (15 oz.) cannellini beans, drained and rinsed Kosher salt and freshly ground pepper, to taste 2 tablespoons parsley, finely minced
DIRECTIONS Trim the stems and center ribs off the chard and reserve for another use. Rinse the leaves, shake off the excess water and stack the leaves on a cutting board. Thinly slice crosswise. Set aside. In a wide sauté pan or 5- to 7-quart Dutch oven over medium-high heat, warm the olive oil and add the onion, celery and carrot. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then stir in the tomatoes and red pepper flakes. Reduce the heat and simmer, uncovered, until the tomatoes break down and the sauce thickens a bit, about 10 minutes. Stir in the chard by the handful, letting each addition cook down a bit before adding the next. Stir in the beans. Cover the pan and simmer until the greens are very soft, 10 to 15 minutes more. Season with salt and pepper. Serves 6. Adapted from Braises & Stews, by Tori Ritchie (Chronicle Books, 2007). Recipes by Nadine Nelson, owner, chef, and lead educator of Global Local Gourmet. For information on cooking classes, kids cooking and gardening steam summer kitchen lab, culinary tours, and experiential food events, please contact us at globallocalgourmet.com
BLACK BEAN AND SALSA VERDE SALSA INGREDIENTS 2 small shallots (1 bulbs), finely chopped 5 cloves garlic, minced 2 jalapeños, seeded and minced 1 cup cilantro, chopped 2 small limes, juiced 1 15 ounce can cooked black beans, rinsed and drained 1 cup salsa verde 2 tables olive oil Salt and black pepper, to taste
DIRECTIONS To make the salsa: In a medium bowl, combine all of the prepared ingredients. Taste and adjust the seasoning if necessary (more lime juice, salt and pepper, etc.). Cover the salsa and let it rest for at least 30 minutes in order for the flavors to meld and the beans to soak up the surrounding flavors.
Recipes by Nadine Nelson, owner, chef, and lead educator of Global Local Gourmet. For information on cooking classes, kids cooking and gardening steam summer kitchen lab, culinary tours, and experiential food events, please contact us at globallocalgourmet.com