Recipes for Cooking Chard!

Fresh Green Chutney
1 cup plain yogurt + 3 Tbsp. fresh mint, finely chopped + 1 Tbsp. fresh lemon juice
2 Tbsp. fresh cilantro or fennel leaves, finely chopped (optional) + 2 Tbsp. green onion tops, finely chopped
In a bowl, beat yogurt until smooth. Add remaining ingredients and serve. Keeps for several days in refrigerator.

FISH TACOS W/ ARUGULA, CILANTRO & CARROTS
1 lb. white flaky fish like cod, mahi mahi, or walleye or tilapia, cut into
long strips
Corn tortillas
2 carrots, grated
2 c. arugula, washed, dried, & shredded
1/2 sweet onion, thinly sliced
lime wedges for garnish
Sauce:
2/3 c. plain yogurt or sour cream
3 Tbsp. mayonnaise
1 lime, juiced
1 jalapeno pepper, minced OR 1 Tbsp. hot sauce
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. chipotle powder (optional)
3 Tbsp. cilantro, chopped (optional)
Squeeze lime juice & salt over fish.
Whisk sauce ingredients together & set aside.
Either grill or bread & deep fry. (Mix 1 c. flour, 2 Tbsp. cornstarch, 1 tsp. baking powder, 1/2 tsp. salt & quickly mix in an egg beaten with some light beer. Roll each piece of fish in flour then dip in breading & slide into a couple of inches of 375 degree oil until golden brown. Drain on paper towel.)
Warm each tortilla on a hot pan & serve topped with fish, veggies, sauce, & lime wedges.

ASIAN SLAW
This might use up more than half your box, but it’s
worth it!
Throw these ingredients in a bowl:
1 small head cabbage red or green or any combination, thinly sliced
2 or 3 carrots shredded
half a red onion thinly sliced
2 sweet peppers, thinly sliced
½ bunch of cilantro coarsely chopped
Dressing:
I like to make this in a jar so I can shake it all up.
¼ c. sunflower or olive oil
1/3 c. rice wine vinegar
2 T. soy sauce
2or3 T toasted sesame oil
3 in. piece of fresh ginger peeled and grated
½ T chili garlic paste or to taste
2 T. honey
Combine and enjoy! This is EVEN better the next day.
Be creative and use whatever you can find!

Moroccan Spinach and Lentils side dish
Adapted from Café Morocco by Anissa Helou
3/4 c. green lentils
1/2 lb spinach
1 bunch cilantro - minced
1 small onion (or your green onions) - thinly sliced
¼ c. olive oil
1 ½ t. cumin
1 t. paprika
Sea salt & black pepper to taste
Juice of 1 lemon - or to taste
Put lentils in a large saucepan and cover with 2 1/2 cups of water. Bring to a boil, reduce heat to medium high and cook covered for 15 mins. Stir in spinach, cilantro and onion. Cover again and cook until spinach has wilted. Stir in olive oil, cumin, paprika and black pepper. Continue to cook covered until lentils are tender and the dish is saucy. Be sure the dish doesn’t dry out, add water if necessary, or boil uncovered if too watery. Finish with lemon juice and salt to taste.

Cilantro & Garlic scape pesto
1 c. scapes, cut into 1” pieces (6-8 scapes)
1 bunch cilantro, coarsely chopped (leaves & stems)
1/2 c. raw pumpkin or sunflower seeds, toasted & cooled
1/3 c. oil (sunflower, olive, etc.)
1/2 tsp. salt
Combine all in food processor & pulse until smooth. Use within a week in the fridge or freeze. Makes a fantastic dip with sour cream or spread with cream cheese. Delicious tossed with pasta. Or jazz up a basic vinaigrette dressing with a couple of spoonfuls.