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Creamy goat cheese, black beans, and brown rice wrapped in Swiss chard leaves and baked in marinara sauce.
1. Preheat the oven to 400°F. Lightly grease a 13 by 9-inch baking dish. Fill a bowl (big enough to fit the chard leaves into) with ice water and set aside.
2. Bring a large pot of water to a boil. Cut each Swiss chard leaf in half lengthwise. Add the chard leaves to the boiling water and cook for 10 seconds. Remove them from the water using a slotted spoon or spider. Transfer the chard leaves to the bowl of ice water for a few seconds, then remove them from the ice water and pat dry with paper towels. Set aside.
3. Stir together the brown rice, black beans, spinach, goat cheese, cilantro, olive oil, garlic, salt, and pepper in a medium bowl. Spoon 1 cup of marinara sauce over the bottom of the prepared pan.
4. Spoon about 1/3 cup of filling onto the end of each chard leaf, fold over the sides and roll up the leaf. Arrange the chard rolls, seam side down, in the pan. Spoon the remaining cup of marinara sauce over the top. Bake for about 20 minutes, until the rolls are warmed through.
This recipe is adapted from Giada de Laurentiis.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!