Chard Wrapped Asparagus Dumplings Recipes

WRAPPED ASPARAGUS

Steps:

• Preheat oven to 425 degrees F. Combine lemon juice, olive oil and garlic in large bowl. Add asparagus; toss to coat. Place asparagus in baking pan.
• Bake 8 minutes, or until crisp-tender. Let cool to room temperature (about 15 minutes).
• Cut each prosciutto slice in half lengthwise. Spread each piece with about 1 teaspoon goat cheese. Wrap each slice in a spiral around each asparagus spear. Serve immediately, or cover and refrigerate until ready to serve.

QUICK TASTY RED SWISS CHARD W/ASPARAGUS

Steps:

• 1. Remove leaves from stems and slice leaves coarsely. Place sliced leaves in bowl of water to soak while preparing other ingredients. Chop red stems in approximately 1/4 inch pieces.
• 2. Chop red onion coarsely. (It will reduce when cooking.) Cut asparagus in approximately 1" pieces but retain most of the flower portion.
• 3. Heat olive oil in saute pan (medium heat). Add chopped chard stems, onions and asparagus. Saute for about 3 minutes. Add chopped garlic, pine nuts and Marsala wine. Saute for additional minute or until asparagus is tender but al dente. Season to taste with salt and pepper.
• 4. Remove leaves from bowl (do not drain). Add to saute pan and cover. Cook for 3 minutes. (do not remove cover while steaming)
• 5. Uncover saute pan and stir for one more minute. (Do not cook all the juice/moisture away.
• 6. Can be served as a side dish or eaten as a main meal. I served it with quinoa and leftover sauteed pork. Enjoy.

CHARD WRAPPED VEGETARIAN DOLMADES

Steps:

• Wash and destem the chard leaves; cut into roughly 5" pieces.
• Mix veggie ground round, spices, and cheese.
• Taste and adjust as you like.
• Bear in mind the rice will soak up some flavour and the broth will add salt and acidity. When you are happy, stir in the raw rice.
• Make little logs of filling on your chard leaves about 2" by 3/4".
• Roll up like an egg roll (log goes diagonal, fold in 3 sides and roll).
• Place seam side down in a large pot, pack in tightly. Make 2 layers if needed but you don't want them rattling around and unrolling.
• Cover with broth (you may not need all the broth, you may need more), and lemon juice.
• Cover and bring just to a boil.
• Simmer gently for 20 to 30 minutes or until rice is cooked.
• Remove dolmades from liquid and serve with tzatziki.
• Serve broth on it's own or make into lemon drop soup if desired. Can also be used as the liquid for grains or frozen for future use.

CHARD-WRAPPED ASPARAGUS DUMPLINGS

Steps:

• FOR SAUCE: Boil first 5 ingredients in heavy medium saucepan until reduced to 1 cup, about 10 minutes. Add cornstarch mixture; boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Discard bay leaf. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.) FOR DUMPLINGS: Whisk first 5 ingredients in small bowl. Cover milk mixture; chill 2 hours. Cook asparagus in pot of boiling salted water 1 minute. Using slotted spoon, transfer asparagus to bowl of ice water. Drain. Return water in pot to boil. Add chard; cook until wilted, about 1 minute. Drain. Open chard leaves flat. Pat dry. Mix flour, baking powder, sugar, salt, and pepper in large bowl. Rub in butter until mixture resembles coarse meal. Add milk mixture and asparagus; fold gently until dough is moistened. Flour hands. For each dumpling, roll 1 very rounded tablespoon dough between palms into 2 1/2-inch-long oval. Place 1 dumpling in center of each chard leaf and fold leaves over dumplings to form packets. Spray steamer rack with nonstick spray. Working in batches, place dumplings, seam side down, on rack. Cover; steam dumplings until dry inside, about 10 minutes. Arrange in 13X9X2-inch baking dish. (Can be made 2 hours ahead. Set aside.) Preheat oven to 400. Pour sauce over dumplings. Sprinkle with cheese. Bake until heated through, about 15 minutes.