June seasonal recipe - Mediterranean chard rolls

In our series focused on cooking and baking, guest author Tanja from my creative space Every month, a new SoSUE seasonal recipe is presented. Look forward to delicious treats from her private cookbook and get inspired. Enjoy your meal!

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Swiss chard

Swiss chard has almost as much potassium as spinach and tastes very similar. However, it is a relative of beetroot and rutabaga. It also contains many vitamins and iron, making it a perfect meat substitute, especially for vegetarians. It should be prepared as soon as possible after purchase because it loses its vitamins over time. To keep it fresh longer, wrap it in a damp cloth and then place it in the refrigerator. It is grown in the Mediterranean region. The Swiss chard season is short – it is mainly harvested from June to August.

Mediterranean Swiss chard rolls with feta, rice, and tomato sauce

Ingredients:

• 1 kg Swiss chard

• 400 g chunky tomato sauce

• 200 g feta cheese

• 200 g long grain rice

• 1 jar of sun-dried tomatoes in oil

• 1 onion

• 1 clove of garlic

• 1 tsp granulated soup stock

• 1 tbsp agave syrup (alternatively sugar)

• 3 tbsp olive oil

• a little salt

• Toothpicks

- Prepare rice according to package instructions and lightly salt

- Drain the feta cheese and cut into small cubes

- Mix the cooked rice with the feta cheese

- Wash the chard and cut off the stems

- To make the chard easier to handle, it's best to blanch it briefly in hot water

- Now fill the chard leaves with the rice-feta mixture, roll them up, carefully fold the ends inward, and secure with toothpicks.

- Heat 2 tbsp oil in a pan and fry the chard rolls on all sides for about 5 minutes

Preparation of tomato sauce

- Peel the onion and garlic, finely chop both

- Drain the dried tomatoes in a sieve and then cut into small strips

- Sauté onions and garlic in a pot with 1 tbsp oil until translucent

- Add the tomato sauce and the dried tomatoes and bring to a boil

- If you like, you can cut the chard stems into small pieces and add them to the sauce

- Season with granulated soup broth and agave syrup and let simmer further

Serve

Arrange the chard rolls on a plate, add the remaining rice-feta mixture, and serve the sauce alongside.

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About the author:
There is something that connects us all: food. It can mean so much: sociability, enjoyment, conversation, home, homeland, distance, romance, etc. Everyone associates a certain dish with something, e.g., a trip, a person, or a childhood memory, etc.

Food definitely also determines our health and our appearance. You are what you eat. That's why I, especially as a mother, pay attention to healthy and balanced nutrition. Even today – despite the variety – it's not always easy to eat properly because we all lack time. That's why I (working myself) always try to create recipes that are healthy, simple, delicious, and quick. On weekends or for guests, it can be a bit more elaborate. And sweet indulgences are, of course, also on my menu.

I am Tanja, over 40, mom of a boy, married, and a native of Munich.

Feel free to check out my blog www.meinideenreich.blogpost.com past or also on Instagram @meinideenreich