Quinoa Puts A Nutritional Twist On Your Favorite Comfort Foods

Comfort foods are like a warm blanket fresh out of the dryer. They are hot and hearty and often remind you of your childhood. With the ability to transport you back through the years, comfort foods are the perfect way to relax and unwind.  But are they the perfect way to eat healthy?  Maybe not always.

A great way to pack in the nutrition is to incorporate quinoa into your old classics.  Quinoa will not only add nutrition, but also new flavors and textures. (Click here for a previous post on the nutritional benefits of quinoa.) Let's look at three of the most common comfort foods and how you can add quinoa to them to get a new take on some tried and true recipes.

Macaroni and Cheese

Baked macaroni and cheese. (Photo credit: Wikipedia)

This is a classic go-to comfort food, especially for hungry youngsters. They eat it up and hold their plates out for seconds (and even thirds.) But handing your kids piles of white-flour noodles and packaged cheese is probably not what you want when it comes to nutrition.  Even if you boost the nutrition with whole wheat and natural cheeses, you could do better, right? The texture of gold quinoa is perfect to hide in a batch of macaroni and cheese.  The cheese sticks to and covers up the quinoa, engulfing the tiny protein-packed seeds in a mass of melted, stringy cheesy goodness.  Younger kids may not even notice the difference!

If you bake your mac and cheese, remember to under-cook your quinoa just slightly, like you would your noodles. This helps to keep them from over cooking when you put them in the oven for thirty minutes or so. When you take your first bite, you will be amazed at the levels of crunchy texture and nutty taste that quinoa adds to your mac and cheese recipe.  Add a topping of buttery bread crumbs or toasted almond meal mixed with cooked red quinoa for even more crunch, and even more ways to hide healthy protein in this popular comfort food.

Classic Casseroles

We know you have a few favorite casseroles that you turn to over and over again. Casseroles such as the popular Green Bean Casserole, Chicken And Rice, Chicken Divan, or Scalloped Ham And Potatoes.  These are perfect dishes to add a bit of nutritious quinoa.

Since casseroles, by definition, are thick and blended, casseroles are the perfect place to add quinoa to help bind everything together. The reason quinoa works so well with casseroles is because of the slight double duty that it does.  When you take a casserole out of the oven, the first pieces to get eaten are generally the corner pieces where the crunchy crispy edges are found. By adding quinoa, you get the crunchy all throughout the casserole instead of just at the edges.

This also works for pot pies, which are pretty much casseroles, just think smaller.  Imagine taking a bite and having a crispy texture and nutty flavor at the same time.  Pot pies are the perfect place to try out a bit of quinoa and discover its unique and surprising qualities.

Meatloaf (Photo credit: Wikipedia)

Meatloaf

Meatloaf is a combination of protein and binders. I'm not sure what you remember about meatloaf when you were a kid, but they didn't always have much taste, other than the ketchup that was spread on top of it. By adding quinoa, not only do you bring in some flavor other than meat, but you are guaranteed to help bind your meatloaf together – so no more crumbly meatloaf.

For many gluten-free folks, making meat loaf is the perfect solution, but ONLY if you find a substitute for flour, crackers, and bread crumbs.  Throwing in a handful of quinoa is the perfect solution.  Quinoa offers binding qualities along with the added nutrition that make this food “additive” incredible.  Imagine if you could take a simple frugal family dinner and turn it into a nutrition powerhouse?  That's exactly what you're doing by adding quinoa!

Comfort foods are a great way to give your family nutrition and a hearty stick-to-your-ribs kind of meal. By adding quinoa to your comfort foods, not only do you build your taste profile, but you get to add a huge nutritional boost and a delightfully different texture to your favorite foods. Next time you decide to take a trip back to your childhood and enjoy those warm, fuzzy comfort foods, throw in some quinoa and give your nutrition a kick!

Recipe: Easy Spinach & Feta Mostaccioli

This super-simple recipe tastes like a fancy restaurant dish; all you need for a fabulous dinner is just 5 ingredients, and a few minutes to put it together! Serves about 4 people as a main dish, or more with salad and bread or other side dishes.  You can also stretch this further by adding meat or other protein.

Easy Spinach & Feta Mostaccioli

Ingredients:

Mostaccioli pasta. (Photo credit: Wikipedia)

16 oz mostaccioli or penne pasta
2 Tbsp olive oil
2 cans (15 oz size) diced tomatoes with basil, garlic, and oregano
1 box (10 oz) frozen chopped spinach, thawed, drained, and liquid squeezed out
1/2 to 1 cup crumbled feta
Salt and pepper to taste

Directions:

• Put a big pot of salted water on the stove on high to boil.
• Put another pot on the stove on medium, add the oil, and when it gets hot, add the diced tomatoes and the spinach, stir and let simmer on low, stirring occasionally.  The mixture should bubble slowly - not boil.
• When the water in the big pot comes to a boil, drop in the pasta and cook according to package directions, but be sure to not let it get soft, just al dente.
• Drain pasta well, then add to tomato-spinach mixture in pot, stir to combine, and let simmer together until heated through, 1 or 2 minutes, then add feta, stir, and remove from heat.
• Taste and season with salt and pepper if necessary.
• Serve hot.

Recipe: Amish Breakfast Casserole

I'm not exactly sure if this is really an Amish recipe or not, but it does contain simple, hearty ingredients which make a great breakfast on a cool fall morning. Be sure for the healthiest breakfast to use all-natural sausage, and eggs sourced from chickens raised on pasture, which contain the most healthy fats and proteins.

Amish Breakfast Casserole  

Ingredients:

1 onion, chopped
1 package sausage
4 cups hash brown potatoes
6 fresh eggs
2 cups cheddar cheese, shredded
1 1/4 cups Swiss cheese
1 1/2 cups cottage cheese

Directions:

• Over medium-high heat in a large skillet, cook the onion and sausage until browned. Drain the grease and set aside.

• In a medium mixing bowl, add the remaining ingredients and stir until thoroughly combined. Add the sausage and onion mixture.

• Place all this into a 9x13 inch baking dish.

• Bake at 350 degrees for 35 to 40 minutes or until bubbly. Before serving, let stand for 10 minutes.

Recipe: Gluten-Free Crispy Cheese Cracker Snacks

Your kids will be clamoring for this snack once they've tried it, and it can easily replace their favorite wheat and cheese snack crackers without a hint of complaint. Avoid the gluten and keep the kids happy - and it's super easy too!

Crispy Cheese Cracker Snacks - Gluten Free
(Makes about 6 dozen crackers.)

Ingredients:

1/3 cup unsalted butter, softened at room temperature
8 oz sharp Cheddar cheese, shredded
1 cup gluten-free flour*
1/2 tsp kosher salt

Directions: 

• Smash together the softened butter and shredded cheese in a bowl. You can use a potato masher. Continue mashing until the mixture is creamy.
• Add the flour and kosher salt, smash until you can form a dough ball with the mixture.
• Divide the dough ball into 4 equal parts, then roll each one into a log that's 1 inch in diameter. Wrap the logs in plastic food wrap, then seal in zipper bags. Put in freezer until the dough is semi-frozen.  It's easier to slice that way.
• Remove from freezer. With a sharp knife, cut logs into thin circles and place on an ungreased baking sheet.
• Preheat oven to 400 degrees.
• When oven is hot, bake the crackers for 10 to 12 minutes, or until light golden brown.
• Remove and cool before serving or storing in airtight containers.

*Try almond flour for a nice nutty taste, or try one of the gluten-free flour mixes we suggested last week.

Recipe: Crockpot Chili Beef Tamales

This new twist on a classic Southwestern dish takes the work out of the tamale. With the tasty tamale flavors of corn, beef, chili & cheese, this dish is a snap to make. Simple, delicious, and easy, this one will have everyone coming back for seconds!

Crockpot Cornmeal Chili Beef Tamales

Ingredients:

1 pound lean grass-fed ground beef
1 1/2 cups milk
3/4 cup cornmeal
1 egg, beaten
15 oz corn
15 oz tomatoes, diced
1 envelope of chili seasoning mix
1 cup Cheddar cheese, shredded

Directions:

1.  Over medium-high heat, brown the beef and then drain off the fat. 
2. Add all the ingredients to the crockpot except the cheese. 
3. Cook on HIGH for 1 hour then turn down to LOW and continue cooking for 3 more hours. 
4. Add the cheese and cook for 5 more minutes just to melt the cheese.

For more great Southwest recipes, check out The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, by Cheryl & Bill Jamison.

This collection of 300 flavorful recipes is sure to whet your appetite. From salsa, fajitas, enchiladas, and pinata pollo - just to name a few - this book provides you with delicious American Southwest border cuisine.

Recipe: Grilled Gorgonzola Fig Melts

These may be sandwiches, but there's nothing boring about them! If you're tired of the same-old, this recipe will perk up your tastebuds with an exciting combination of tangy cheese and sweet figs, all combined with the smoky flavor of the grill. This one will impress even the pickiest gourmand, and it's a great and easy way to dress up a summer dinner with company.

Grilled Gorgonzola Fig Melts
(Makes 4 sandwiches.)

Ingredients:

Gorgonzola (Photo credit: Wikipedia)

3 tbsp unsalted butter, at room temperature, divided
6 ripe but slightly firm figs, stemmed and cut in half lengthwise (the large pale green kind work well)
8 slices crusty Italian bread
4 ounces Gorgonzola cheese, at room temperature
black pepper, to taste

Directions:

1. Melt 1 tbsp of the butter over medium-high heat in a large nonstick skillet.
2. Add figs to skillet cut side down and saute about 2 minutes until golden around the edges and soft to the touch. Turn and cook for an additional minute, then transfer to a plate and let cool slightly.
3. Brush grill rack with oil and preheat the grill to medium-high.
4. Assemble sandwiches by buttering one side of each slice of bread with remaining 2 tablespoons of butter. 
5. Put 4 slices of bread on a work surface, buttered side down, and spread the cheese evenly over all slices, followed by the figs. 
6. Put the remaining 4 bread slices on top, buttered side up.
7. Put sandwiches on the grill and cook for 2 minutes, until the undersides are golden brown and the cheese begins to melt. 
8. Turn sandwiches with a spatula, pressing firmly to flatten them slightly. 
9. Cook for 1 minute, or until the undersides of bread are golden brown. 
10. Turn the sandwiches once more, press with the spatula, and cook for 30 seconds, or until the cheese melts completely. Serve immediately. Makes 4 sandwiches.

Recipe: Broccoli Ricotta Over Spinach Noodles

This is a great spring or summer meal - lovely green broccoli and spinach noodles are set off with creamy white ricotta, and with mild flavors and milk and cheese, even the kids may like this broccoli dish.

Broccoli Ricotta Over Spinach Noodles
Ingredients:

4 cups fresh broccoli florets, cut small
2 Tbsp butter
1/2 cup onion, diced fine
1 garlic clove, minced
3 Tbsp all-purpose flour
2 Tbsp parsley, chopped
1/2 tsp salt
1/2 tsp oregano leaves, crushed
3/4 cup milk
1 1/2 cups ricotta cheese
8 oz spinach noodles, any shape, cooked
Optional: Parmesan for sprinkling on top

Directions:

1. In large saucepan over medium-low heat, melt butter and add broccoli florets. Cook stirring for 5 minutes or until broccoli softens a bit.
2. Add onion and garlic and cook for 1 minute more.
3. While stirring, sprinkle in flour, stir to combine, then add parsley, salt, and oregano.
4. Turn heat down to low, and slowly pour in milk, stirring constantly; continue stirring until milk thickens.
5. Gently stir in ricotta cheese, stirring until melted.
6. Serve broccoli ricotta sauce over hot cooked spinach noodles.
7. Sprinkle with freshly grated Parmesan cheese if desired.

Recipe: Leftover Ham And Cheese Stratta

Yum - this makes a great breakfast!  Or even lunch, for that matter.... This is a great way to use up some of that leftover ham from your Easter dinner. Breakfast favorites you probably already have on hand like milk, eggs, and bread are spiced up with green onions, mustard, and cayenne pepper, while bacon adds its signature smoky flavor to the mix. Use whatever cheese you like - from fancy to simple - it will be delicious either way!

Leftover Ham And Cheese Stratta(Serves 4-6)

Ingredients:

Preparing for strata. (Photo credit: digitalprimate)

2 cups milk (preferably whole, organic, and non-homogenized)
1 cup chopped green onions
4 eggs (free range)
1 tablespoon Dijon mustard
1/8 teaspoon ground cayenne pepper
10 cups bread, cut into cubes
1 cup diced ham
1 cup (4 ounces) shredded Gruyere or any cheese you have
4 natural-cured bacon slices, cooked and crumbled

Directions:

1. Lightly spray or rub a baking dish with oil.
2. In a large bowl, combine milk, green onions, eggs, mustard, and pepper, and whisk until well blended.
3. Add bread cubes and ham to the bowl and stir to combine. 
4. Pour mixture into baking dish, then sprinkle cheese evenly over the top.
5. Cover and put in refrigerator overnight.
6. When ready to bake, remove dish from refrigerator and let sit at room temperature while you preheat oven to 350 degrees.
7. Uncover dish, and bake for 20 minutes.
8. Fry the bacon and sprinkle over the top of the dish, then put back in oven and continue baking for 15 minutes or until hot and eggs are set and cheese has started to brown. (Serves 4 to 6 and can easily be doubled.)

Low Carb Recipe: Chicken Cheese Quesadillas

Here is another great example of how a classic, easy and tasty food can fit into your low carb diet - you won't feel like you're on a diet when you make simple and delicious recipes like this part of your regular meal plan! This will serve 4 as a full meal, or cut in half will serve 8  as a light snack or lunch. Feel free to add any other veggies you'd like, just making sure you cut them very small so they heat during the short cooking time. Fresh diced tomatoes are a great addition, and other tasty suggestions include green peppers, olives, or avocado - or come up with your own!

Easy Chicken Cheese Quesadillas
(Serves 4-8.)

 (Photo credit: Wikipedia)

Ingredients: 

1 cup shredded Monterey Jack cheese, or Pepper Jack if you like the heat
8 small low-carb tortillas
8 oz cooked free-range chicken, shredded
2 roasted red bell peppers, chopped
2 Tbsp fresh cilantro or parsley, chopped

Directions:

• Lay 4 tortillas out on work surface.
• Evenly divide the cheese and sprinkle 1/2 of each portion over the tortillas.
• Spread even amounts of the chicken, peppers (and/or other vegetables), and cilantro over the cheese, then top with the remaining cheese. 
• Set the remaining 4 tortillas over the filled tortillas, press gently to close.
• Spray a non-stick skillet with a little cooking oil.
• Put over medium heat, then set each quesadilla in skillet, cooking 2 minutes, or until browned slightly, then flip and cook another 2 minutes.
• Remove from skillet and continue with each quesadilla until finished.
• Cut each in half or in wedges and serve warm. May serve with a dollop of sour cream and stay within your low carb diet.

Recipe - Low-Carb Snack: Baked Parmesan Cracker Crisps

This delicious low-carb snack idea is both easy and tasty - kids will love this one too! Instead of flour, almond meal provides the structure for these home-made cheese crackers. Simple and flavorful, this one is sure to satisfy your cravings.

Baked Parmesan Cracker Crisps

Parmesan Crisps (Photo credit: Wikipedia)

Ingredients: 

1 cup shredded Parmesan cheese*
1/4 tsp almond flour or meal
seasonings or herbs as desired (optional)

Directions:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In a bowl, toss together the ingredients until well blended.
• Place even sized piles of mixture (size depends on how big you want the crackers) two or more inches apart on the baking sheet, flattening each pile slightly.
• Put in preheated oven for 4 to 6 minutes or until melted and starting to get golden brown.
• Remove and let cool undisturbed to keep their shape. (If you want to turn them into little bowls, you can place them, while still warm, over an inverted muffin tin or cups.)
• When cooled completely, these crackers can be used to serve dips, spreads, or as a cheesy cracker snack.

* Note: Any hard cheese will work, like Romano or Asagio. You can even use softer cheeses, like cheddar, but the result will be softer as well. Almond flour or meal helps the cheese smooth out while baking, but you can actually make these with just the cheese.

Recipe - Mock Noodles & Cheese

This tasty variation on a popular comfort food cuts down on the carbs by substituting spaghetti squash for pasta. Depending on your diet, you may wish to use half & half or even whole milk in place of the cream, but if you're on a diet that allows full-fat versions, this should be a guilt-free splurge. I've got a great big spaghetti squash sitting in my kitchen right now - I'm thinking we've now got a great use for it! :-)

Mock Noodles N Cheese

(Photo credit: famfriendsfood)

Ingredients:

1 spaghetti squash
4 Tbsp unsalted butter
2 cups heavy cream
1 garlic clove, grated
2 cups freshly grated Parmesan
1 cup cheddar cheese
2 Tbsp chopped fresh parsley

Directions:

• Preheat oven to 375 degrees.
• Cut spaghetti squash in half lengthwise and scoop out the seedy part.
• Put a little olive oil on the exposed cut part and set cut side down on a baking sheet; cook in preheated oven for 35 to 45 minutes or until fork tender.
• Remove, let cool slightly, then flip over and pull "spaghetti strands" out of squash using a fork; put spaghetti strands in a large bowl; cover to keep warm and set aside.
• Put 2 Tbsp of the butter in a saucepan over medium heat, stirring until melted.
• Slowly drizzle in the cream, whisking as you add and cook, stirring, for 2 to 3 minutes.
• Add the garlic, stir, then, while stirring, start adding the cheese, continually stirring with a big spoon in a 'figure 8' until all cheese is added and blended well. 
• Add the parsley and stir.
• Pour the cheese sauce over the warm spaghetti squash "noodles" and toss to combine.  Taste for salt and season if necessary.  Serve with a sprinkle of Parmesan cheese if desired.

Recipe: Hummus & Feta Stuffed Grilled Eggplant

If you're following the blood type diet, this recipe will work for all the types except O (which shouldn't eat many legumes). Some say A types should not eat cheese, but according to Dr. D'Adamo's book, feta is okay.

This is a great summer recipe which incorporates some of that extra eggplant, which is delicious grilled, plus tomatoes and green onions. It's a simple recipe, but one which is sure to delight! Ingredients can easily be adjusted proportionally to serve more people.

Hummus And Feta Stuffed Grilled Eggplant
(Serves 2-3 as an appetizer; 1 as a snack.)

Ingredients:

Roasted eggplant (Photo credit: Wikipedia)

1 small eggplant
1/2 cup hummus
1/2 crumbled feta cheese
6 green onions, chopped small
1 small ripe tomato, diced
salt and pepper

Instructions:

• Wash and cut eggplant lengthwise into 1/4 thick strips. Grill, broil, or roast eggplant slices until lightly browned and softens.
• Lay eggplant slices out onto a work surface. Spread the hummus evenly over each eggplant slice.
• Sprinkle the feta cheese evenly over each slice.
• Top with the onions, sprinkling them evenly on each slice.
• Distribute the diced tomato pieces on top. Sprinkle with salt and pepper to taste.
• Start at a thin end and roll the eggplant up over the stuffing ingredients. Serve warm.

Video - How to Make Mozzarella Cheese

As a funny note on the synchronicity of life, I happened upon this video by accident this afternoon, after just this morning talking with a friend about making mozzarella!  (As we say at New Holistic Living - everything is connected....)  I got a book on cheesemaking last summer, but honestly haven't done much with it so far. Making your own cheese can be challenging, and, for some kinds, requires equipment and space I just don't have right now. I make a lot of yogurt, which I use mostly in my morning breakfast smoothies, but otherwise the only things I've made from the book are a Greek soft cheese, which was just okay, and ricotta, which was amazing, and I've made that one a couple of times since then as well.

I hadn't thought to try mozzarella - I thought it sounded complicated when I had looked at the recipe previously, but my friend this morning mentioned it was supposed to be an easy cheese to make, and judging from this video, it's really pretty simple. I actually have all of the ingredients already, so I will try this one soon for sure. Summer is a great time to make mozzarella, with all the fresh tomatoes and basil soon coming on.... Yum!  (If you need a few recipes for your fresh mozzarella, be sure to check back later this week for some tasty suggestions.)

Check out the video, and see how easy it can be to make your own fresh mozzarella from scratch. And see below the video for some other helpful resources on cheese-making, including the kit shown in the video.

 

Home Cheese-Making Resources:
   

Why Real Healthy Food Tastes So Good

Today I'm being a little introspective, as I was inspired this morning to explore something. I was sitting on my porch in the sun, eating a sourdough Wasa cracker with small slices of locally made raw milk Gouda from my CSA share - a perfect combination of crisp & creamy, salty & nutty. Each bite tasted so wholesome and complete - I could practically feel my body thanking me. I had started off with half of a container of ripe, sweet purple raspberries, and as I finished my second cracker and the last of the cheese, I realized that was all I wanted for breakfast. So that's all I had.

Lettuces (Photo credit: AlyssssylA)

As I was eating, I pondered how perfect everything tasted, and thought about how so many people think "healthy" food is bland, tasteless, or just plain tastes bad. I realized this is because what people usually think of as healthy food often really does!

The problem is that many of us have forgotten what real food is supposed to taste like. If you go by what you find on the grocery store shelves, yeah, maybe the "healthy" stuff doesn't taste so great. With the produce section filled with bland, waxed, under ripe fruits and vegetables picked who knows how long ago, and the common presumption that the "low fat" or nonfat version of everything is the healthiest, you're right - it's not so tasty.  But the difference between a grocery store tomato, and one picked ripe from your own garden in the summer sun, is (almost literally) comparing apples & oranges. The difference between the bag of chopped iceberg lettuce and shredded red cabbage (graying around the edges) from Kroger, and the salad bowl full of 7 kinds of mixed lettuce and greens picked from the garden yesterday (or this morning) that I get in my CSA share every week...well, one can't even hold a candle to the other - and it doesn't take a genius to know which one tastes better.

This year was the first time I added the cheese option to my CSA share, and although I almost didn't do it (it was pretty expensive), I was almost instantly addicted. The rich, tangy, flavorful variety of cheeses I got to experience bore no resemblance to the uniform orange shrink-wrapped rectangular blocks from the supermarket (and don't get me wrong - I  love cheese, of almost all kinds). Plus, they were made locally, using fresh milk from local farms, and contained no preservatives, artificial coloring, or any such junk. Each variety contained only milk (goat, cow, or a combination), salt, enzymes, and cultures. And each was totally different from the other. From salty, dry Feta, with a fresh taste never experienced with store-bought Feta (which I usually love), to soft goat cheese gently smoked and rolled in spicebush berries, to creamy, mild Gouda, each week was a new taste sensation to experience.

Not to mention the wide variety of fresh vegetables that fill my refrigerator - all grown and harvested within a couple of hours from me, usually the day before. Swiss chard (which, by the way, can be bitter after being refrigerated a few days, so if you tried chard from the store and didn't like it, this may be why), salad mix, mushrooms, sprouts, spinach, carrots, sweet potatoes, garlic, radishes, herbs, the list goes on - all of these much fresher, sweeter, and downright tastier than anything you'll find in the grocery store produce section.

CSA Box - Week of April 30 - May 6 (Photo credit: Suzies Farm)

This is real food - whole, natural, unadulterated - grown organically in good, natural soil, picked recently, and delivered to me within hours. And boy does it ever taste good!! And the health and nutrition factor also just can't compare. Vitamins don't survive long after harvesting. Most grocery store vegetables (especially those that are cut) have lost the majority of their nutrients by the time you put them in your cart.

The same is true with other foods too - though. Fresh milk - lightly pasteurized (or raw, if you can get it) tastes nothing like the watery stuff in the plastic jugs sitting in rows in the refrigerator cases at Giant Eagle. Fresh bread, warm from the oven (even the plain old Walmart kind) has no resemblance to the bland uniform slices in the packaged bread aisle. Or try whole grain sprouted bread for a real taste (and nutrition) treat!

And I don't guess I need to even mention the proverbial apples and oranges, as nowhere is the sad lack of flavor more evident than in mass-produced supermarket fruit.

All that said, maybe I couldn't pay you enough to eat a Wasa cracker. And I do admit they are pretty bland and tasteless. I just love them for some reason! But in general, real, whole, fresh foods are not only the healthiest, but also the best tasting foods you'll find anywhere. If you're trying to eat healthier, try joining a local CSA and see just how good healthy can really taste. Or for the ultimate in fresh, grow (or cook) your own!

For some helpful resources, just visit the links below.

Finding a CSA: http://www.newholisticliving.com/csa.html
Growing your own food: http://www.newholisticliving.com/sustainablegardening.html
Cooking from scratch: http://www.newholisticliving.com/cookingfromscratch.html

Recipe - Mozzarella Swiss Chard Snack Wraps

Here is an interesting one to try, especially if, like me, you get a lot of Swiss Chard in your CSA share, and are wondering what to do with it! The cheese makes these a great way to get your kids to eat some vegetables, and you can add your own creative touches as well - try different kinds of cheese, add red pepper flakes if you want a little kick, or add other vegetables as well.

Try it, and see what you think!

Image via WikipediaMozzarella Swiss Chard Snack Wraps
(Makes 8 snack wraps)

Ingredients:
8 large Swiss chard leaves
1 large (or 2 medium) ripe tomato, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp onion flakes
salt and pepper
1/2 cup grated Mozzarella cheese

Instructions:

1. Preheat oven to 400 degrees and lightly oil a large baking sheet.
2. Put big pot of water on stove and bring to a boil; drop Swiss chard leaves in for about 30 seconds, just long enough to soften, remove and drain on rack.
3. Lay leaves out on prepared baking pan and brush each with olive oil lightly.
4. Place a tomato wedge in the center of each leaf, sprinkle with a little onion flakes, season with salt and pepper, then divide the mozzarella cheese evenly on top of each leaf. 
5. Roll the leaves up and over the tomato and cheese, tucking under to close.
6. Place in preheated oven at 400 degrees and cook for 10 to 15 minutes or until cheese is melted and Swiss chard is starting to brown around the edges.
7. Serve hot.