Rainbow Chard & Leek Saute with?.

I’m really diggin’ our CSA box delivery service. So far the produce has been great and in order to use it all we’ve had to use our noggins and think outside the box a bit, so to speak! Who said you can’t have looks and brains?

This week our box contained organic Fuji apples, spinach, leeks, rainbow chard, broccoli, Valencia oranges & mixed peppers. I turned to old faithfuls for some of these—I used the oranges for Jerk sauce and the mixed peppers went into a pot o’chili.

Each week when our box arrives there’s a newsletter inside from the farm talking about what’s in season and giving tips and such about the fruit n’ veg. They also give a recipe highlighting one of the veggies. I was intrigued by this particular chard recipe not only because I really like leafy greens but also because it used the entire bunch of chard, stems & all. Usually one would remove the stems and either put them in the stock pot as I do or into the compost heap. Either way they’re getting used but I’d much prefer to eat them. They have a lovely peppery flavour and they add brilliant colour to the sauteed chard. I can’t take any credit for this but it did turn out great and I combined it with a rice recipe (below) which uses up some of the apples. Usin’ my noggin!

CHARD & LEEK SAUTE

RECIPE

Serves 4

2 tbsp olive oil

1 1/2 cup sliced leeks – white part only, washed & drained

4 minced garlic cloves

1/4 cup low sodium chicken or veg broth

1 bunch rainbow chard – washed

salt

freshly ground pepper

DIRECTIONS:

Pull the leaves from the stalks and chop finely. Set aside. Chop the leaves coarsely and rinse thoroughly in cold water. Drain.

Preheat large skillet on medium heat for 1 minute. Add 1 tbsp olive oil. Saute leeks for 3 minutes approx, stirring.

Add garlic and chard stems to leeks and saute for additional 3-4 minutes until softened. Add broth and chard leaves and saute for 4-5 minutes until tender and stock reduced.

Taste and season with S&P.

RICE WITH LEEKS & FUJI APPLE:

RECIPE:

Serves 6-8

2 cups uncooked Brown & Red Rice Mix (I like the Texmati Royal Blend)

2 cups Fuji apple – small dice

1 cup leek – white only – chopped

2 cloves garlic – minced

3 cups low-sodium chicken/veg  broth

2 cups water

1 tsp fresh thyme – chopped

1/3 cup walnuts -toasted & chopped

3/4 chopped walnuts – toasted

1 tsp olive oil

S&P to taste

Directions:

Preheat large saute for 30 seconds on medium heat. Drizzle 1 tbsp olive and saute diced apples for 6-7 minutes until soft. Once softened, remove from pan and add another tbsp olive oil. Saute leeks for 5 minutes, stirring occasionally.

Add garlic and continue cooking for another 30 seconds. Add broth, water, thyme and rice.  Stir and cover with lid. Bring to a boil. Once boiling reduce heat to a simmer and cook for 45 minutes approx or until rice is cooked through.

NOTE: If additional liquid is needed add 1/2 cup at a time.

Once cooked, drain any excess liquid and return rice to pan. Fold in apple and walnuts.

Taste and season with S&P.

SERVING SUGGESTION:

Cajun Catfish or Grilled Organic Chicken Breast

I was able to purchase pre-seasoned cajun catfish at Whole Foods and it was damn tasty! (Even headdaball enjoyed it.) Definitely a meal worth trying!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.