This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
1 Tbsp. Driftless Sunflower Oil
½ c. soy sauce
½ c. chicken broth
1 Tbsp. Non-GMO Cornstarch
1 Tbsp. Honey
1 tsp. Sesame seed oil
1 tsp. Rice wine vinegar
2” piece of ginger – grated into paste
2 cloves garlic – minced or grated
Mix sauce up, set aside.
If choosing to put meat in, cook meat of choice and set aside.
Chop up veggies.
Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
1½ cups Asian Sweet Chili Sauce Salt & pepper to taste
Mix all of the wrap fillings together well.
Chop the stalk off of the chard leaves from the base of the leaf. Steam the leaves for 5 minutes. Make sure not to over steam them or the leaves themselves will fall apart as you try to roll them. Carefully, cut the bottom 2 inches of backbone out of the leaf. You don’t need to remove the entire stalk. Just the part which gives it most of its strength.
Place a scoop of your filling towards the butt of the leaf where you chopped off the stalk. This is where you will start to roll it. Also make sure the leaf is face down, stalk up.
Top your filling with 2 Tbsp of sauce.
Fold the sides over your fillings. Wrap over the end, slightly squeezing and folding the leaf under the fillings, then wrap the sides up and roll it.
1 c. cheese, grated (Swiss, Gruyere, Cheddar, Gouda, etc.)
1 Tbsp. fresh herbs (parsley, dill, thyme, etc.)
salt & pepper to taste
Preheat oven to 400 degrees.
Saute onion/garlic in oil for a minute.
Add chard stems & saute for a few minutes, until softened.
Add chard leaves & saute while stirring until just wilted.
Remove from heat. Beat eggs, milk, salt, & herbs.
Spread chard mixture on bottom of crust. Top with grated cheese.
Pour egg mixture over the top.
Bake for 30-40 minutes until top is slightly browned & center is firm.
Serve hot or cold.
Check out other great recipes from Driftless Organics.
Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.