These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...
VEGGIE FILLED CHARD WRAPS
4 chard leaves
1/2 cup hummus (we suggest Crampton’s Lemon Dill)
1 cup cooked spaghetti squash
1 medium cucumber
1 field tomato
2 carrots , grated
1 avocado , sliced
1/2 cup sprouts
To cook the leaves: Fill a skillet 1" high with water. Bring the water to a boil then, one at a time, submerge the chard leaves into the water allowing them to cook for 15 - 20 seconds. Move the leaves around in the water (flip if necessary until the whole leaf has turned bright green and is cooked. Repeat with remaining leaves. Allow the leaves to cool completely.
To prepare the leaves: When ready to assemble, carefully cut the stem out of the leaf. Start towards the top, run your knife along the rib of the leaf, being careful not to cut a hole in the leaf itself. Cut all the way to the bottom of the stem and cut the stem off.
To assemble: divide all the ingredients into four. Spread the hummus into the center of each leaf, then top with spaghetti squash , cucumber, tomato, carrot, sliced avocado and finish with the sprouts.
To fold the wraps: fold in the sides. Take the edge facing you and fold it over the ingredients. Roll away from you as tightly as possible.