Quinoa + mung bean tabbouleh

quinoa + mung bean tabbouleh

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This time of year I desperately look for any and every way to take advantage of our abundant garden, namely the tomatoes who are currently on a serious ripening rampage. It’s painful to watch an unused tomato go rotten on the counter, when in just a few months I’ll be dying to have one so juicy and fresh. Gazpacho, tomato sauce, salsa, more gazpacho, BLT’s, tomato-basil-mozzarella salads for lunch and dinner daily…… Not that I get tired of it, I just wish the tomato good-ness could be spread more evenly throughout the year!

While brainstorming other lunch-worthy uses for tomatoes, I thought of tabbouleh, and then I thought of the tabbouleh I had at a recent potluck (well, in June… Is it really August already?!) This light and refreshing herbal salad swapped out the traditional bulgur wheat for quinoa plus a good dose of mung beans, all together making one protein-packed, fiber-full, and vitamin-rich hearty salad.

Tabbouleh is easy because there’s no right and wrong ratios of herbs to grains or veggies, so it’s really just up to your taste. This recipe’s a keeper in my book, especially when it comes to putting all these summer garden veggies to use.

garden tomatoes!

parsley, mint, quinoa, mung beans.

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stuffed swiss chard marinara

Having a food blog and all, I know it’s probably assumed I’m an alright cook. But actually.. I gotta confess…. half [if not more] of my attempts in the kitchen are failures.

My creative energy goes to thinking up delicious flavor combinations and out-of-the-ordinary recipes, but not so much to the skill of making it happen. Why? Because something about me refuses to ever follow a recipe exactly. Ever. Whether I’m completely “healthifying” something, making it gluten-free, vegan, substituting ingredients for whatever I have on hand, or leaving an ingredient out completely, I can’t seem to follow anyone’s rules. I also hate using exact measurements and usually eye-ball it or adjust to taste. …Occasionally this rebelliousness works out GREAT, but most times not so much.

Anyway now that my confession is out of the way, I must share with you one of my latest pleasant surprises, a completely made up and guesstimated recipe (if you can still call it a recipe), for stuffed chard marinara, a la my mother and I. Think stuffed shells with greens acting as your shells. Fortunately it’s the kind of dish that’s totally ok for eye-balling measurements and adjusting ingredients & seasoning to your taste. So go cRaAaaazY and make it your own!

stuffed Swiss chard marinara

serves 4

  • 10 swiss chard leaves, washed + patted dry, stem chopped off
  • olive oil for sautéing
  • veggie sausage (chopped into small bits if not ground-sausage style)
  • couple cloves of garlic, minced
  • red bell pepper, chopped
  • white onion, chopped
  • shredded zucchini (optional—had some in the freezer so we threw it in)
  • marinara sauce
  • shredded mozzarella

ricotta mixture:

  • equal parts fat-free and part-skim ricotta (we used maybe 1 cup total?)
  • chopped fresh basil
  • chopped fresh oregano
  • minced fresh garlic or garlic powder
  • sea salt
  • fresh ground pepper
  • squeeze of lemon

Preheat oven to 350F. Heat olive oil in large pan, sauté sausage, peppers and onions until starting to brown. (This is when we added shredded zucchini, but you can simply leave that out!)

Meanwhile, combine ricotta, fresh basil + oregano, garlic, salt, pepper, and a squeeze of lemon in a bowl and set aside.  Spread a thin coat of marinara sauce onto a rectangular baking dish.  When sausage mixture is browned, spoon a dollop onto the end of a chard leaf, followed by a dollop of ricotta mixture. Fold in the ends of the leaf and roll up burrito-style.

Line each rolled leaf, seam-side down, on top of marinara in the baking dish in a single layer so you have 2 rows of 5 roll-ups.  Evenly spoon marinara on top, followed by a sprinkling (or a dumping—your call) of shredded mozzarella. Bake until the cheese begins to brown and the rolls are heated through, 20-30 minutes. Allow your delicious dinner to cool for 5 minutes before serving!

yummmmmmmm. Enjoy!

-mich

 

This post is linked to Slightly Indulgent Tuesdays