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Stuffed Chard Leafs with Baba Ghanoush
What You Need
• 1lb Ground Beef, raw
• 1 Cup Jasmine Rice, Cooked according to instructions
• 1 Sprig Rosemary, finely chopped
• 1lb leeks, sautéed with a little salt
• 2 bunches Rainbow Chard, de-stemmed (see video for instructions) and dunked for 30 seconds in boiling water, drained and cooled
• 1 Cup Beef Broth
• 1 Teaspoon Sea Salt
• 1 Teaspoon Freshly Ground Black Pepper
• ¼ Teaspoon White Pepper
• Olive Oil
• Butter

• 1 Medium sized Eggplant, roasted whole, 45 minutes in oven, until very soft, cool
• ½ lemon, juiced
• 2 Cloves Garlic
• 2 Tablespoons Tahini
• 3 Tablespoons Olive Oil
• ¼- tsp Salt, or to taste
• 2 sprigs Parsley chopped

Mix the raw ground beef with the cooked rice, sautéed leeks, rosemary, salt and peppers, until well incorporated. Roll about 1 Heaping Tablespoon of the meat mixture in the pre-cooked Chard leaves. Repeat until done. In a medium hot pan add a little butter and olive oil to pan and add the Chard leaves, until almost charred (pun intended!) and turn once. Add the broth until it covers half the rolls (do not fully immerse). Cover with lid and let SIMMER until done, around 10 minutes. Uncover and let cool down. Baba Ghanoush: Scoop out eggplant into a blender. Add garlic cloves, Tahini, salt and lemon juice. Blend until smooth. Scrape out into a bowl and incorporate the olive oil. Season to taste, adding more olive oil and salt if necessary. You can add the parsley into BabaG, or use it to garnish, as I did. The dish will be quite tangy, and it pairs perfectly with the Savory Chard Rolls.


  

  
 
 
 
 
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