During the summer, many women and families try to find new and creative ways to enjoy local CSA or Farmers Market produce. Like many of the "mystery vegetables in the CSA boxes, Chard is one that a of people don’t cook it, because they don’t know what to do with it. The leaves are basically interchangeable with spinach.
Chard is the next kale......
From a nutritional perspective, it’s not a stretch.” Chard contains 13 different antioxidants,” raves Manhattan-based nutritionist, Amy Shapiro, RD. It’s full of detoxing elements, helps fight inflammation, and even has calcium.
Enjoy a Fresh Summer Chard Recipe!
Curried Chickpea Salad Swiss Chard Wraps
Andrea Bemis, the farmer-foodie behind popular blog Dishing Up The Dirt, likes these chard and chickpea wraps because they’re simple, healthy, and can be whipped up in less than 10 minutes, so you can snap out of your sandwich rut in a flash.
Serve with a simple salad for lunch, or serve as a main course for dinner with a glass of chardonnay.
2 cups cooked chickpeas (if canned, rinsed, and drained)
2 celery sticks, diced
1 cup carrots, sliced into thin matchsticks
1/2 cup parsley, minced
1/2 cup raisins
1/2 cup sunflower seeds
4–6 large rainbow chard leaves
For the curry dressing:
1/4 cup tahini
1/4 cup water
2 tbsp fresh lemon juice
2 tsp pure maple syrup
1/2 tbsp curry powder (start with this amount and add more if you like the heat)
Salt and pepper, to taste
Prepare the chard leaves by shaving down the thick stalk. Set aside.
Combine all the ingredients for the curry sauce together and whisk until smooth. This works best with an immersion blender. Taste test and adjust seasonings if necessary.
In a large bowl, combine the chickpeas, celery, carrots, parsley, raisins, and sunflower seeds. Stir in curry dressing and place an even amount of the salad on each Swiss chard leaf and wrap up like a burrito.
With LOVE & Beautiful Health.....