Tonight’s dinner was the dinner that I would have had last night in celebration of the season premier of Scandal. But stuff fell a part. Namely, my body decided to attack me with a MAJOR headache. So I saved my chopped ingredients and prepared everything this evening.
Just a little background on this meal. The swiss chard is a revamping of a previous recipe that I have posted. This new recipe adds farro and fresh spinach. The cauliflower is a rendition of a recipe from The Sweet Potato Soul blog. I thought Chef Jenne’s cauliflower couscous recipe was simply brilliant! I just had to try it! I didn’t have all the ingredients that the original recipes calls for, but I made it work and used her technique. (click links for more information and fun videos!)
Let’s get started!
1/2 head of fresh cauliflower florets (chopped)
2 tbsp (about two stalks) Japanese celery chopped (Regular celery will do. Just make sure you keep the leaves.)
2 tbsp (about four stems) Fresh bloom chives chopped (Chives with the bloom on them.)
1/4 cup Fresh celery leaves
1/4 cup Fresh cilantro
Juice of half fresh lime
2 tbsp sunflower oil
1/2 tsp garlic powder
Salt and pepper
1 tbsp soy sauce
In a wok, sauté chives and celery stalks in sunflower oil over medium/high heat until soft. Season with salt, pepper, and garlic. Add cauliflower. Sauté until slightly soft leaving a little crunch. Season to taste. Lower heat to medium/low, add celery leaves and cilantro. Incorporate into mixture. Add soy sauce and lime juice. Allow seasons to be well incorporated before removing from heat.
The Swiss Chard
One bunch of swiss chard
One bunch of spinach
Half of a large shallot (thinly sliced)
Garlic powder (or fresh)
1/4 cup Farro (cooked according to package instructions. Be sure to lightly season with salt.)
1 can of white kidney beans (rinsed)
2 tbsp of balsamic vinegar
2 tbsp of water
The trio (olive oil, salt, pepper)
Remove and chop center stem of swiss chard. Set aside. Chop chard. Rinse chard and spinach and set aside.
Sauté shallots and swiss chard stems in olive oil over medium high heat until soft. Season with salt, pepper, and garlic. Reduce heat to medium and add beans and farro. Toss until well coated. Season to taste. Add chard and spinach. Lightly sauté. Add balsamic vinegar and water. Continue to toss leaves, but do not allow them to wilt too much. There should still be a little crunch to the veggies.
E at well! Be well!