My garden’s harvesting is coming to an end soon, with the exception of some tomato plants that I started pretty late in the season, and overall it’s been pretty successful! Even though these Summer wraps are a simple dish in execution and ingredients, I am extremely proud of them. Four of the main ingredients came from my garden, and that is something that I wouldn’t have been able to say just a couple of years ago.
Even though the corn stalks I had didn’t produce much, and the cobs are pretty miniature, they tasted great and had some excellent kernels. If my zucchini plant hadn’t fully succumbed to powdery mildew this wouldn’t have been my last homegrown zucchini of the season; but, you gotta take the good with the bad. I’ve never grown carrots before this year, and that was a very cool, patience-testing experience. Pulling a grand-looking, orange root from the earth was definitely a highlight for me. Then there’s the chard, which was started a little late but continues to grow and is quite the sight to see with its multi-colored stalks and deep green leaves.
With the addition of some red onion, tomatoes and mushrooms, these Summer Garden Wraps have an array of colors and are not only delicious, but easy on the eyes. Salt and pepper are the only tools used for seasoning other than fresh Farmers Market basil, keeping it basic by letting the fresh produce shine through. Being wrapped in chard makes these wraps healthy and great to serve as an appetizer at a Summer dinner party.
One Year Ago: Curried Lentil Soup
- 1 tsp . Coconut Oil
- 1 Cup Red Onion Diced
- 1 Cup Carrots Grated
- 1 1/4 Cup Zucchini Diced
- 1 Cup Corn Kernels Sliced off of a Fresh Cob
- 1 1/4 Cup Button Mushrooms Sliced
- 1 Cup Tomato Diced
- 2 Tbsp . Fresh Basil Chiffonade Cut
- 1/4 tsp . Salt or to taste
- 1/4 tsp . Black Pepper
- 8 Leaves Small Chard or 4 Large Chard Leaves
- In a large pan, melt the coconut oil over medium heat. Once hot, place the red onions in the pan and saute for 3 minutes.
- Next, add the carrots and zucchini to the onions, stir together the ingredients and saute for 3-5 minutes over low-medium heat, or until the zucchini starts to soften.
- Add the corn, mushrooms and tomatoes to the pan, mixing them in thoroughly and cooking together until the mushrooms reduce in size.
- Season the vegetable mixture with the basil, salt and pepper.
- Take the clean chard leaves and chop off the stem, and if the center rib is thick, skim some of the top off to make it more flexible. If you are using large chard leaves, slice them the center and cut the rib out.
- Place the sautéed veggie mixture, in a small line, a little off-center on the chard pieces and roll up. Use a toothpick to keep them from unraveling if need be.
- Serve while the fillings are still warm.
Okay, so the wraps are a little messy to eat if you don’t get a good handle on it, much like any homemade taco/burrito. 😉 If you don’t feel like bothering with the chard, serve it as a side! Or, try it out on some toasted sourdough bread like I did, Mmmm…