I cooked up something sort of creative last night and let me tell you, it felt good. The hot temperatures are depleting and to be honest with you prohibit me from making anything all that notable. Our menus have consisted of mostly grilled vegetables and meat with sides of bean salads and bread.
Meanwhile, our CSA has been beautiful and the small share has satisfied our veggie needs and then some. It’s silly sort of but let me tell you, I’m very impressed with myself when I can finish the whole thing by the time the next one arrives (today!). As it always turns out, however, I end with a bag of some odd green that I am less than enthused to work with.
This week said green was Rainbow Chard. And instead of sauteing it like I always do, I made a little stuffing with a bit of this and that stuffed them, inspired by this amazing recipe and just like that a new dinner star emerged.
I really didn’t use any specific measurements, as much as I hate to say that. I just used what I had, rolled it all up like an overstuffed cigar and drizzled olive oil over top. We drank Rosé from the Vino Verde region of Portugal and it was just over the top delicious.
Stuffed Rainbow Chard
4 large chard leaves washed, stem removed and blanched (quickly toss in boiling water, remove and place in a cold water bath)
~2 1/2 c. prepared Arborio (or other short grain) rice
1 T olive oil
1/2 onion, chopped
1lb ground beef (I used 85/15)
1 pinch of red pepper flakes
2 pinches each of cumin and coriander
salt and pepper
2 T pine nuts
~1/2 c. Feta cheese
Drizzle of olive oil
Heat 1 T olive oil over medium/high heat. Saute onion and add beef, sauteing until cooked through. Add spices and pine nuts and cook an additional 2 or so minutes. Remove from heat and add rice (I kept adding until the mixture stuck together, so give or take 2 1/2 cups) and combine. Add cheese.
Lay out the leaf and add ~1/2-3/4 c. of the stuffing to the bottom of the leaf (about 2 inches up), depending on the size of the leaf. Fold in ends and roll it up, being careful not to split the leaves.
Drizzle with olive oil and serve with humus, yogurt, tomatoes and/or cucumbers.