Swiss Chard Rolls

Swiss Chard Rolls

Ingredients:
1 bunch swiss chard
1 lb chicken breast
3 T butter
1 cup chopped mushrooms
1/8 cup chopped parsley
3 cloves garlic chopped
1 cups shredded mozzarella cheese
1 egg
1 cup cooked rice
salt and pepper to taste

½ cup butter

1 pt heavy cream

4 oz. cream cheese

½ tsp minced garlic

1 tsp itialian seasoning

¼ tsp

¼ tsp pepper

1 cup parmesan cheese


Directions:
Rinse swiss chard thoroughly. Place in pot of boiling water and cook until bright green, about 5 minutes. Drain and let cool.
Heat 2 T butter in a pan and cook chicken until done. Let cool then shred.
Using same pan, heat remaining 1 T butter and add in garlic and mushrooms.
In a bowl, combine chicken, mushrooms and garlic, parsley, mozzarella cheese, rice and egg. Mix until well combined.
Place a swiss chard leaf down and scoop 1/8 cup of chicken mixture onto it. Roll up and place in a 9x13 dish. Repeat until all swiss chard is used.

In a medium sauce pan, add butter, cream, and cream cheese. Cook over medium heat and whisk until melted. Add the garlic, itialian seasoning, salt and pepper. Continue to whisk until smooth. Add in the parmesan cheese. Bring to a simmer and continue to cook 3-5 minutes until sauce thickens.

Pour sauce over rolls. Bake for 10-15 minutes.

Corn Dip

Ingredients:

2 T. cilantro

5 ears corn

1 clove garlic

1 jalapeno

1 lime, juiced

3 T. mayonnaise

1 tsp. chili powder

2 T. butter

2 T. goat cheese

Directions:

Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

Stir in mayonnaise, goat cheese, cilantro, chili powder, garlic and lime juice.

Serve immediately.

Red Beet Hummus

Red Beet Hummus

Ingredients:
2 medium sized beetroots, skin on
1 can (14 ounces) chickpeas, drained and rinsed
2½ tablespoons tahini
2 cloves garlic
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon cumin
water to thin
Directions:
Preheat the oven to 400 degrees F.
Wrap each beetroot in aluminum foil and roast them for 1 to 2 hours (it depends on the size of your beets) or until soft and tender.
Once the beetroots are roasted, remove them from the oven and let them cool.
Peel the skin and chop them into chunks.
Place the beetroots, chickpeas and garlic into a food processor and blend for 1 minute.
Add tahini, lemon juice, salt, cumin, 1 teaspoon of water and blend until the hummus becomes smooth and creamy.
If it's too thick add more water until the consistency is perfect.
Refrigerate or use immediately. Roasted beetroot hummus will last in the fridge for approximately 1 week.

Honey and Rosemary Roasted Carrots

Ingredients:
6-8 (1 lb) large carrots
2 tsp honey
2 tsp olive oil  
1 Tbsp fresh rosemary

1/4 tsp sea salt
1/4 tsp black pepper

Directions: 

1. Preheat oven to 400 degrees F. Wash and peel carrots. Cut off tops and slice longways in half (for thicker carrots, slice in fourths). 

2. Spray baking sheet with nonstick cooking spray, and spread carrots out on sheet. In small dish, mix together the 2 teaspoons honey and olive oil. Brush honey/oil mixture very lightly onto each carrot. Sprinkle the salt, pepper, and rosemary on top. 

3. Bake until carrots are softened, about 20-25 minutes.