Fresh Collard Wraps

An excellent way to cut down on the carbs that often accompany tasty wraps! There is a world of wraps beyond the tortilla!

Young Collards are more tender and the best option for using raw. However, even larger somewhat tougher leaves can be used here, as the different textures of the leaf and ingredients provide variety and balance. Collards are a great source of calcium, iron, and vitamin A and C, as well as being potent anti-carcinogens.

Remove stem from leaf, as well as bottom 1'' of stem from the lower part of leaf but cutting a small "V" into bottom of leaf.

Cover leaf with your favourite spread (hummus, tahini, baba ghanoush, garlic pesto, nut butter, pate etc.)

top with sprouts, grated carrots, zucchini, cilantro, cheese, or even a herring or two!

Roll tightly into a cucoon shape, folding the ends in if you prefer.

A fun and LOCAL sushi alternative!

Swiss Chard Torta

A delightful, and filling way to spice up your use of this healthy, colourful veggie!

1-2 bunches fresh Swiss Chard (any colour)
1 lrg Onion
1/2 cup Parmigiano Reggianno (or another grated cheese you have)
2-4 Eggs
Spices to taste (Cayenne, thyme etc.)

Sautee roughly chopped chard and onion in a large skillet until Chard is wilted and bright green. You can 'steam-fry' it by adding just a little oil at first, and then following up with enough water to create lots of steam. Covering with a lid will speed up the process. Beat Eggs in a separate bowl and add any desired spices. Pour Eggs over the Greens and place skillet in 350 degree F oven for 15 to 20 minutes!

Enjoy as a hearty main for lunch or dinner!

Garlic Scape Pesto

This strange yet versatile vegetable looks more like Medusssa's hair than a pesto ingredient at first glance! Don't be fooled though- Garlic Scapes, which need to be clipped off of the Garlic plant before they flower and take energy away from the developing bulb- are a fantastic veggie to cook like a green bean. To maintain their strong, garlic flavour, this recipe makes use of them raw.

1 cup fresh Garlic Scapes (remove round flowery part, and cut into 1/4" slices)
1/3 cup walnuts and/or pine nuts
1/2 to 3/4 cup Olive Oil
1/4 to 1/2 cup parmigiano - grated
1/2 tsp sea salt
black papper to taste
Juice of 1 organic lemon

Process ingredients in a food processor, adding oil as needed until Pesto reaches desired texture. It will keep in a covered glass container in the fridge for about 1 week.

Enjoy it on crackers, with Brie, on Eggs or anywhere else you want to add the intensity and health of Garlic!