One complaint about organics is that it too expensive. I'm not so sure about that...I just made an awesome organic, meal for six people under $35! I'm calling it, sweet potato wrapped chard enchiladas. And was accompanied by a lovely, green salad with slices of blood oranges. I made the dish last Friday after first having it the day before on Thursday. That's how much I loved it...I had to taste it again. and quick! It was that good!
When I handed the clerk my credit card to pay for the ingredients, I thought to myself, "A family of six probably couldn't get out of McDonald's for much cheaper at $5/person." Not only is it price comparable but it is healthier, organic and made in a kitchen hopefully with family and friends laughing and talking as the meal gets assembled. That's exactly what happened on both of my recent cooking occasions. The first occasion was with a group of kids who were learning about one of the fundamental principles to having a sustainable food system...eating seasonally and as locally as possible. The second occasion was with a group of friends that i wanted to share this culinary delight.
When I handed the clerk my credit card to pay for the ingredients, I thought to myself, "A family of six probably couldn't get out of McDonald's for much cheaper at $5/person." Not only is it price comparable but it is healthier, organic and made in a kitchen hopefully with family and friends laughing and talking as the meal gets assembled. That's exactly what happened on both of my recent cooking occasions. The first occasion was with a group of kids who were learning about one of the fundamental principles to having a sustainable food system...eating seasonally and as locally as possible. The second occasion was with a group of friends that i wanted to share this culinary delight.
The kids, were the real inspiration! They are part of a program which studies the monthly lecturers hosted by the Squaw Valley Institute. The next speaker is farmer, Joel Salatin! One of Joel's suggestions for re-normalizing society...is to get our hands on our food coming together in community to tell the story of our food and make a wonderful meal which can be shared together.
Want to make this amazing feast? First I have to give props to Aaron at New Moon Natural Foods in Truckee, CA. This incredible combination of flavors and textures is his own creation crafted on the fly when asked to participate in this worthy program. He led a group of 9 kids through the gastro-technical process each taking pride in their contribution later licking the platter clean. Had these children been fed blanched chard leaves with no connection to the meal, they would have probably snubbed their noses. But having all participated in the preparation, they wanted to savor their hard work. Not longer was it wilted green leaves but green pockets with yummy filling. Get cooking in the kitchen and brings lots of people with you!
Want to make this amazing feast? First I have to give props to Aaron at New Moon Natural Foods in Truckee, CA. This incredible combination of flavors and textures is his own creation crafted on the fly when asked to participate in this worthy program. He led a group of 9 kids through the gastro-technical process each taking pride in their contribution later licking the platter clean. Had these children been fed blanched chard leaves with no connection to the meal, they would have probably snubbed their noses. But having all participated in the preparation, they wanted to savor their hard work. Not longer was it wilted green leaves but green pockets with yummy filling. Get cooking in the kitchen and brings lots of people with you!
SWEET POTATO WRAPPED CHARD ENCHILADAS:
1 bunch rainbow chard
3 medium sweet potatoes
2 large leeks
1 small block of parmesan
1 ball fresh mozzarella
2 cans crushed tomatoes
1 head garlic
1 bunch parsley
1 cup pine nuts
1 TBSP sugar
To taste salt & pepper
Boil and mash the sweet potatoes (optional: add butter and cream). Chop and saute leeks adding them to the mashers. Grate parm into mashers adding salt & pepper to taste. In a large sauce pan, saute whole garlic cloves adding crushed tomatoes. Add in chopped ends of the rainbow chard and parsley. Finish with sugar and salt & pepper to taste. Blanch the chard leaves then wrap them with a large serving spoon full of masher filling. Place in a large casserole dish stacked tight like enchiladas. Pour the tomato sauce over top. Grate mozzarella over top and sprinkle with pine nuts. Bake for 20-30 minutes @ 350°.
1 bunch rainbow chard
3 medium sweet potatoes
2 large leeks
1 small block of parmesan
1 ball fresh mozzarella
2 cans crushed tomatoes
1 head garlic
1 bunch parsley
1 cup pine nuts
1 TBSP sugar
To taste salt & pepper
Boil and mash the sweet potatoes (optional: add butter and cream). Chop and saute leeks adding them to the mashers. Grate parm into mashers adding salt & pepper to taste. In a large sauce pan, saute whole garlic cloves adding crushed tomatoes. Add in chopped ends of the rainbow chard and parsley. Finish with sugar and salt & pepper to taste. Blanch the chard leaves then wrap them with a large serving spoon full of masher filling. Place in a large casserole dish stacked tight like enchiladas. Pour the tomato sauce over top. Grate mozzarella over top and sprinkle with pine nuts. Bake for 20-30 minutes @ 350°.
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