Swiss Chard Rolls With Cauliflower Rice, Zucchini and Sunday Sauce

23 06 2014

I’m pretty jazzed with my creativity for tonight’s meal using Fresh Fork Market Swiss chard and zucchini from our share last week, as well as left over garlic scapes from the week before.

To save myself time during the week, I make homemade pasta sauce on the weekends, jar it up and store it in the fridge (hence the name, Sunday sauce). You could use store-bought sauce or make a quick marinara for this meal instead.

Overall this dinner is pretty easy, deliciously savory and loaded with healthy veggies – perfect for meatless Monday!

Swiss Chard Rolls With Cauliflower Rice, Zucchini and Sunday Sauce

The following serves 3-4 depending how many rolls you make (compliments of This Girl’s Gotta Eat):

  • 1 bunch Swiss chard leaves, large stem ends cut away and rinsed
  • Salt
  • 1/2 small head of cauliflower florets, riced (see below)
  • Extra-virgin olive oil
  • 1/2 red onion, finely chopped
  • 2-4 garlic scapes, finely chopped or 2 cloves of garlic, minced
  • Pinch red pepper flakes
  • 2 small zucchini, small diced
  • Couple leaves of basil, chopped
  • Pasta sauce or marinara
  • Asiago cheese, shredded
  • Parmesan cheese, grated

Preheat oven to 400.

Bring a large pot of salted water to boil. Lay kitchen towels on baking sheets near your stove. Using tongs, dip one Swiss chard leaf at a time into the boiling water and blanch for 10-20 seconds (continue to hold with the tongs for easy removal). Remove from the water and place on the kitchen towel to dry. Repeat with the remaining leaves. Once you’re done with all the leaves, lightly pat the tops with a kitchen towel. Waste not tip: if you have some smaller leaves that you can’t roll, tear them up and throw them into the filling while it cooks.

To rice the cauliflower, place the florets in a food processor and pulse until finely chopped and the cauliflower has the appearance of grains of rice.

In a large skillet, heat some olive oil over medium high heat. Add the onion and saute until beginning to soften, about 3 minutes. Add the garlic scapes and a pinch of red pepper flakes, cook until fragrant, a minute. Next add the cauliflower rice and saute a few minutes. Finally, add the zucchini, mix well and cook another 5 minutes or until the zucchini begins to soften, stirring occasionally. Season with salt to taste and add the basil. Remove from heat and allow to cool slightly.

Spray a casserole dish with some non-stick spray. Spoon some of the pasta sauce onto the bottom of the casserole.

Using a large cutting board or dry surface on your counter, work on stuffing and rolling the leaves. Carefully lay one leaf flat with the largest part facing you (be careful not to rip the leaves). Place about a 1/4 cup or more of the cauliflower-zucchini filling in the middle of the largest part of the leaf closest to you (the amount of filling depends how large your leaves are, you don’t want to over-stuff so just eyeball it). Sprinkle with a little asiago cheese and roll up like a burrito, tucking the sides in first, then rolling up. Place seam-side down in the prepared casserole and continue to stuff and roll the rest of the leaves. Note, the size of your rolls will depend upon how large your leaves are.

Top the rolls with a little more sauce and asiago cheese. Bake for 20-30 minutes until hot and bubbly. Garnish with more basil if desired and serve with parmesan cheese and a side salad.

If you have leftover filling, put it to good use! Mix it with a little pasta sauce and cheese and enjoy it for lunch the next day.

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Asiago Zucchini-Quinoa Pilaf

4 03 2014

I’ve seen cheesy zucchini rice, quinoa or a combo of both floating around pinterest lately. Decided to give my own version a whirl. This low-carb side includes an extra serving of veggies, and can be made quickly. Serve alongside a protein or salad for a simple weeknight supper.

Asiago Zucchini-Quinoa Pilaf

Asiago Zucchini-Quinoa Pilaf

The following serves 4 as a side dish (compliments of This Girl’s Gotta Eat):

  • 1 Tbsp extra-virgin olive oil
  • 2 cloves of garlic, minced
  • 1 cup quinoa (use pre-washed to save yourself time)
  • 2 cups reduced-fat, low-sodium chicken broth
  • Salt and pepper
  • 2 medium zucchini, shredded
  • 1 heaping cup asiago, shredded
  • 1 – 2 Tbsps non-fat half and half
  • Couple leaves of fresh basil, chopped
  • Handful of parsley, chopped

In a medium saucepan, heat the olive oil over medium-high heat. Add garlic and saute until fragrant, about a minute. Add quinoa and toast, 2 more minutes. Season with salt and pepper to taste. Next add the chicken broth, stir together, and bring to a boil. Reduce to simmer, cover, and cook 10-12 minutes, until most of the liquid is absorbed.

Meanwhile, shred zucchini with a box grated or food processor. If using a food processor, you may want to do this in a few batches to make sure the zucchini remains chunky and not pureed.

Once quinoa is cooked, add the zucchini, cheese and half and half, and cook over low heat for another minute or so, stirring constantly until the cheese is melted and zucchini is warmed through. You can add more half and half if needed, but the zucchini will give off some of it’s liquid as well. Taste, and season with more salt and pepper as desired.

Garnish with basil and parsley, and a little more cheese. I had a few slices of multigrain baguette that I crushed up on top for some crunch, but no worries if you don’t have any. Serve zucchini-quinoa along with a protein of your choice or a salad.