Swiss chard rolls
These are a vegetarian version of cabbage roll. Using swiss chard instead of cabbage leaves takes less time and tastes great.
1 cup cooked rice, quinoa or other grain
1 cup cooked lentils
2 cloves garlic
1 bunch swiss chard (7-8 leaves with stems)
1 cup Arugula or spicy mixed or other greens chopped
1 cup Tomatoes sauce or fresh diced tomatoes
Parmesan and or mozzarella Cheese
Saute onion, garlic and lower stems of swiss card until soft. Mix with rice, lentils and arugula. Place 2 tbsp of mixture on swiss chard leaf and roll, tucking in edges. Place side by side on a shallow baking pan. Top with tomatoes/sauce and cheese. Bake for 20-30 mins.
Arugula & Caramelized onion Pizza
150g sundried tomatoes
2 tbsp oil or butter
2 onions, chopped
½ tsp salt
1 tsp brown sugar
1 tbsp balsamic vinegar
6 oz arugula leaves
4 oz chevre or (prefered cheese)
pizza crust of choice
Soak sundried tomatoes in boiling water for 30min. strain and reserve water. Saute onion with oil until translucent, then add sugar. Continue to cook, adding balsamic vinegar and reserved tomato water (about 30min) until the onions form a nice jam like texture.
Dress your pizza starting with caramelized onion spread, chopped arugula, sundried tomatoes, topped with cheese.
Bake 10-15 min (depending on crust thickness)
4 Elements Recipe Blog
We are constantly asked what is the best way to prepare this or that at market each week, so we are always sharing our recipes and receiving new ones. We decided that it would be great to share our favorites with you here, just in case you forgot all the steps before you got home to your kitchen. Most of the recipes we use on a regular bases are very simple and versatile. We often use what’s on hand making substitutions as needed.