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June 2019 Local Food Cooking Class

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boiled chard leaf

Rolled Swiss Chard Leaves with Rice and Herbs

Adapted from Andrew Scrivani for The New York Times
8 rolls, serving 4 as a side dish or appetizer. Gluten-Free, Nut-Free


  • 12 large chard leaves
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • Stems from the chard leaves
  • 2 large garlic cloves, minced
  • 1 1/2 cup, tightly packed, cooked short-grain white, brown rice or black rice (1/4 added to white rice)
  • If cooking together allow 1:1 ratio for water to white rice and 2:1 ratio of water to brown or black rice
  • ¼ cup finely chopped fresh basil
  • 1 teaspoon salt (more to taste)
  • 1 teaspoon pepper (more to taste)
  • ¾ cup cheese for the filling or for topping

Nutritional information per serving: 157 calories; 7 grams total fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 21 grams carbohydrates; 2 grams dietary fiber; 126 milligrams sodium; 3 grams protein


1. Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about 1/4 inch).

frying pan with chard stems

2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat and add the onion. Cook, stirring until very soft, about 8 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat.

cooked rice, grated cheese and cooked chard stems in bowlcooked rice, grated cheese, chard stems mixed together in bowl.

3. Preheat the oven to 375 degrees. Oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the rice, onion mixture, herbs, Taste and adjust seasoning.

4. Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place 1/2 cup water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color. Top with skillet tomato sauce when serving.

boiled tomatoesskillet tomato sauce

Quick Skillet Tomato Sauce


  • 2-3 medium tomatoes
  • 3-4 basil leaves chopped
  • Salt to taste


Boil water to boil in a pot big enough to cover the tomatoes. Add the tomatoes to the pot and put on medium heat, warming the water and the tomatoes together. Cook until the skins start to wrinkle and pop a bit. Remove with a slotted spoon to another bowl. Remove the skins and the stem. Mix a little basil and salt in and serve over chard rolls. If you want to add garlic, heat some garlic in a little lemon juice in a small pan or in the microwave. Add to tomatoes.

blackberry buckle

Blackberry Buckle- Ohio recipe from Tina McGillvary


  • 1 stick butter (1/2 cup)
  • 1 1/4 cup sugar1 cup flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 cups blackberries, rinsed and dried
  • 2 tablespoons sugar


1. Method Preheat oven to 350°F. Melt the butter in a microwave-safe dish.
Whisk together the sugar, flour, baking powder, and salt in a large mixing bowl.
With a large wooden spoon, mix in the milk and melted butter, stirring until just incorporated.

2. Spray a 9-inch pie pan or 9-inch square baking dish with cooking spray and pour in the batter. Sprinkle the blackberries over the top evenly.
Sprinkle the top with 1 tablespoon of the sugar and place in the oven for 40 minutes.

3. Sprinkle with the remaining tablespoon of sugar and continue baking 15-20 minutes or until golden and bubbly.
Cooks note – the ramekins take just as long to bake due to their depth. You may easily substitute blueberries or raspberries for the blackberries.

Cold Cucumber Soup

Adapted from Mrs. Hugh Lane in Charleston Recipes


  • 2 medium-sized Irish potatoes
  • 2 medium-sized cucumbers
  • 1 cup vegetable broth
  • 2 cups milk
  • 1 cup cream
  • 1 Tablespoon grated onion
  • Salt and Pepper to taste


Peel and boil potatoes in just enough water to cover. When done, mash with the water they were cooked. Peel and grate cucumbers in a food processor not losing any of the liquid. Add broth, milk, cream, and seasonings. Chill thoroughly before serving. Serves 6