Photo by my one of my favorite food photographers and stylists, Andrew Scrivani, for the New York Times' Martha Rose Shulman's recipe (which is different than mine, but also delicious.)
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Sally tells me that the Glade Road Growing bag share for June 21 will include rainbow chard, broccoli, carrots, bunch onion, basil, and summer squash. I thought I'd come up with a recipe for spring rolls that uses the chard as a wrapper rather than rice paper.
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Serves 8
1 bunch rainbow chard
2/3 cup of raw quinoa
4 hard boiled chicken or duck eggs, peeled and sliced into in half lengthwise, as you would slice them for deviled eggs.
1 summer squash, cut into matchsticks
2 large carrots, cut into matchsticks
fresh basil leaves, reserve 8 for garnish
2 green onions, sliced thin, reserve some of tops for garnish
1 tablespoons miso, thinned with water
2 tablespoons rice wine vinegar
2 teaspoons minced garlic
1 tablespoon minced ginger
1. Make dipping sauce(s). You will find the ingredients and recipes for a sweet miso sauce here and/or a peanut sauce (with other nut substitutes, if you are allergic) here.
2. Cook the quinoa. You can find the directions here.
3. Wash and prep the veggies.
4. Remove the large stems from the chard. Break the spine with a fork, Blanche chard for one minute. Set aside to cool and drain.
5. Mix quinoa, garlic, ginger, vinegar and miso in a bowl. (If you have extra, you can refrigerate the excess tossed in salads.)
6. On the large end of each large end of a chard leaf, put a 2 T of the quinoa mixture in the middle of the leaf. Nest half of a hard boiled egg in the center with the white side down. Layer on matchstick veggies crosswise, green onions. Top with basil leaves. Fold in the sides and roll like a burrito.
7. Refrigerate for one hour before slicing in half, cross wise. They will look something like this. (If you prefer your veggies cooked, you could steam the rolls for six minutes and then refrigerate. If you do not have a steamer. you can use a pot of water with a colander and some foil for a lid.
