Chard Veggie Wraps with Garlic Dijon Spread

Happy Memorial Day weekend everyone! For me, the best part about this weekend is that it signifies the beginning of summer.

And one of the many wonderful things about summer is the produce at farmer’s markets. Here’s the colorful armful with which I left my neighborhood farmer’s market this morning:

Of course, the fun part was coming up with ways to use the veggies! My solution — wrapping vegetables in vegetables and making it delicious. šŸ™‚

Ingredients

  • 1-2 leaves swiss or rainbow chard, washed
  • your choice of chopped, washed veggies (I used 1 zucchini, 2 carrots, 1/4 cup chopped onion, and 1 red bell pepper)
  • 2 tbs mayonnaise or non-dairy mayo
  • 1 tbs dijon mustard, or to taste
  • 1 large clove garlic, minced
  • 1 tsp dried onion flakes
  • salt and freshly ground black pepper to taste

Directions

Combine the mayo, mustard, garlic, onion flakes, salt and pepper. Adjust seasonings to taste.

Cut the chard into strips. At the point on the leaf when the stem gets too big, discard it and use the leaves around it.

Chop the veggies into strips.

Spread the garlic mayo on a chard leave, and pile up with about 1/4 cup chopped veggies arranged vertically.

Wrap up the chard leave, and enjoy!

You could also add a little olive oil or lemon juice to the mayo spread, to make it more liquidy, and use it as a dip!

Can you tell that they were really fun to take pictures of? šŸ˜‰

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30 responses

    • Thanks! Let me know how it goes if you do! I totally think color and presentation have a lot to do with how appealing a food is, don’t you? šŸ™‚ Thanks for stopping by! So good to have you.

  1. This looks really yummy! I’ve got a lot of chard growing, right now, in my garden. I’ll have to try this. I’m thinking about adding some hummus for a little extra protein kick, too. thanks for sharing!

    • Totally agree! I’ve heard that’s why a lot of processed food manufacturers use so much food coloring – to make people feel like its healthier! Yeah, the chard leaves held up really well! No rips and tears. šŸ™‚ Thanks! So glad you stopped by!

      • Ew! What food manufacturer’s do to food is truly horrific.

        Although, I do have to admit that I like Pringles every once in a while. I figure that if I’m going to let myself have one nasty, horrible treat once every 6-8 months, it better be something that doesn’t even make any pretense to being food! At least they’re “honest”!

  2. Yum! I recently started avoiding dairy and meat and became “plant strong”. This looks so amazing! Love all the colors. Can’t wait to hit my farmer’s market.

    • Wow, good for you! I’m sure you’ll feel so great! I definitely did when i made that change. Aren’t farmers markets just the greatest?! šŸ™‚ Thanks so much for stopping by, Annie! So good to have you.

  3. Hmm.. I never ate Chard leaves raw… How do they taste? Are they bitter? or like lettuce? Gotta try this sometime. It’s a really good idea for people who want to cut on carbs to use chard leaves as wraps! Great blog you’ve got here as well! As I continue on trying out more vegetarian dishes, I hope to get some inspirations here šŸ™‚

    • Thanks so much for stopping byt! And your kind words. šŸ™‚ so good to have you! Chard leaves do taste strongly…a little bitter and earthy. I’ve heard the fresher it is, the less bitter! It tastes pretty similar to kale, more so than lettuce. For some reason, I’m super sensitive to bitter veggies (my husband says I’m a super taster! šŸ™‚ ) but here I didn’t even notice. So try mixing raw chard with tasty spreads and veggies you like! But it did work great as a wrap! If you eat fish, I’ve heard chard wraps stuffed with smoked salmon are also delicious. Thanks again for checking me out! šŸ™‚

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