Potatoes, bacon, onions, and garlic all pair well with oregano, which inspired the changes to this dish.
Ingredients
4-6 potatoes
3 strips bacon, chopped
1 T flour
1/3 C red wine vinegar
1 1/2 t honey
2 T fresh oregano leaves, chopped
1 bell pepper, chopped
pinch cayenne
1/2 t paprika
2 T olive oil
2 T plus 2 t salt
1 lg. spring onion
3/4 C stock (chicken or veggie)
1 T plus 1 t Dijon mustard
1/2 t black pepper
1 1/2 C summer squash, chopped
2 cloves garlic, diced
1 tomato, chopped
Instructions
Place potatoes in large pan and cover with cold water and 2 T salt. Bring to a boil. Cook until tender.
Cook bacon over med heat. Remove from pan and set aside (try not to eat it all while you cook the rest of the dish!). Drain all but 2 T bacon grease.
Add onion, bell pepper, summer squash and cook 3 minutes. Add garlic, cook 1 minute. Move veggies to one side of pan, let oil come to the other. Whisk in flour (add more bacon grease if needed).
Whisk in stock, vinegar, mustard, honey, salt, pepper, cayenne, and paprika. Bring to a boil, whisking occasionally. Remove from heat.
Mix oregano leaves with 2 T olive oil.
Cut cooked and cooled potatoes into cubes or slices.
Combine vinegar mixture with potatoes and toss to coat.
Pour oregano oil over potatoes and toss.
Serve topped with bacon and tomato.
Notes
To make this recipe Gluten Free: Omit flour and add 1 T corn starch whisked with 1/4 C cold water. Mix cornstarch mixture in at the same point in the recipe.
Would be wonderful with something cooked on the BBQ!
I’ve tried something new. French Tarragon. I’d heard of it, but had never used it before today. I’m so glad to have been introduced.
I perused The Flavor Bible to find out what from this week’s Abundant Harvest Organics box would compliment this herb. Well, there were quite a few things. In the dish that I came up with, the ingredients are meant to compliment the tarragon (so if you do any substituting, do so at your own risk – do your research first, there are a few things that shouldn’t be paired with tarragon, for example: oregano, rosemary, and sage).
This dish has things like: chard (“greens”), spring onion, garlic, beef, dijon mustard, rice, and parsley.
Want to know some other things that go well with tarragon?! Asparagus (in this week’s box), broccoli (in this week’s box), cream, olive oil, pepper, tomatoes, red wine, lentils, capers, fish, chicken, cauliflower, artichokes, lemon juice, lettuce, mushrooms, pasta, potatoes, pork, spinach… These are just a few!
Let’s get excited about FRENCH TARRAGON!
There’s another dish on this week’s menu (Saturday) that goes with tarragon: Tarragon Potatoes w/ Lemon Zest. After you’ve made these dishes, if you still have some left, try the Tarragon Vinegar that’s in the AHO newsletter. I think I’m going to. 🙂
Now one last thing before you’re dismissed. TX Bar Organics is doing a cool thing with beef. I’m not just talking about amazing organic beef. That’s pretty awesome. But, above and beyond that, TX Bar Organics started a Food for a Cause program, where they donate 1 lb of ground beef to local food banks for every 20 lbs of beef purchased. The idea is to provide quality nutrition to families hit hard by the recent economic downturn. I’ve been thinking recently about food that we donate, canned goods for example, and how we usually give the things that have been sitting in the back of the pantry for years, things we know we’ll never eat, or don’t like. Why not give things that we would like to eat? I think what TX Bar Organics is doing is super! I’m glad that families in need will also get to eat wonderful organic beef.
Last modified on 2012-12-01 02:20:39 GMT. 0 comments. Top.
Chard Wraps with Beef and Tarragon
#ratingval# from #reviews# reviews
Print
Recipe Type: Main, Dinner, Wrap
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 3-4
Inspired by French Tarragon, complimented by beef, and rice. Delicious, and easier that you’d think.
Ingredients
4 large chard leaves
1 lb ground beef
1 t fresh parsley, chopped
1 t French tarragon, chopped
1 C tomato sauce
1 spring onion, chopped
1 green garlic, chopped
2 C chicken stock
1 T dijon mustard
1 1/2 C rice, cooked (I used leftovers)
1 t salt
1/4 t pepper
4 toothpicks
Instructions
Pre-heat oven to 350F. Boil water in a large oven safe pot. Add chard leaves and cook 1 minute. Remove from pot and set aside.
Discard water (you could use it for a soup, or to water your plants – when it cools). Add beef to pot. Cook 5 minutes over medium heat. Add garlic, onion, salt, and pepper; cook 3 minutes. Add tarragon, rice, tomato sauce, dijon, and parsley; cook 3-5 minutes.
Taste. Add more salt if needed.
Divide beef mixture in 4. Lay each piece of chard flat. Place 1 quarter of the mixture (more or less, depending on the size of the chard leaf) in the center. Wrap sides inward, then wrap top and bottom to overlap where sides folded in. Secure the stem with a toothpick.
Pour stock into the same pan you’ve cooked the beef in. Carefully place the wraps in the pot. Bake for 20-30 minutes.
In a pinch, pasta is a quick easy meal. Here’s a yummy and simple dinner.
Ingredients
4 T oil (I used olive, but you could try coconut)
1 package penne rice pasta (or whatever pasta you like)
2 carrots, grated
1 bunch kale, stems removed
3 T tomato paste
1 C leeks, chopped in rounds and washed
1 pkg mushrooms, sliced
1 pkg bacon
1/4 to 1/2 C balsamic vinegar
1 1/2 C parmesan cheese (1/2 C reserved for topping)
1 C pasta water
salt
pepper
1 t red pepper flakes
Instructions
Cook bacon. Drain on paper towel. Crumble when cool. Drain fat from pan, but don’t clean pan.
Cook balsamic vinegar and reduce (bring to a boil, reduce heat, simmer until thickened and syrupy – keep an eye on it, it can burn quickly!).
Cook pasta. While it cooks: Heat oil in bacon pan. Add leeks and mushrooms. Once mushrooms are partway cooked, add tomato paste, salt, pepper, red pepper flakes, carrots. Cook a couple more minutes, then add the kale.
Before draining the pasta, take 1 C pasta water and add to the mushroom mixture. Taste and add more seasoning if necessary.
Combine pasta with sauce. Mix in parmesan cheese.
Top each serving with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.
A bit of sweet, a bit of meat, makes a nice tasty treat.
Ingredients
1/2 lb ground beef (I used organic)
to taste, Tropical Pepper Sea Salt
1 t lemon juice
drizzle olive oil (I used Bari Organic Olive Oil)
1-2 leeks, cut into rounds (and washed)
4 slices pineapple, cut into thirds
2 T honey
1 C pineapple juice
6 Hawaiian sweet rolls, halved
dijon mustard, for serving
Instructions
Over medium heat, cook leeks with honey. Once they start to caramelize, add pineapple to one side of the pan. Flip pineapple once, when it starts to caramelize on one side. When the other side is caramelized, remove from pan.
Add pineapple juice to leeks. Turn heat to med-high, and reduce until it’s all absorbed.
Mix beef, salt, lemon juice and olive oil.
Heat pan, add a drizzle of olive oil. When it’s hot, add burgers. Cook over med-heat, about 5 minutes. Flip, cover, cook about 5 minutes more, or until internal temperature reaches 160F.
Serve each slider on a Hawaiian roll, topped with two pineapple slices, a spoonful of leeks, and a bit of Dijon mustard.
Leeks get caramelized in honey and added to pizza topped with Gruyere cheese.
Ingredients
1 pizza crust (I use my pizza crust recipe)
1 C Gruyere cheese, grated
1/4 C Parmesan cheese, grated
1 C leeks, chopped in rounds
1-2 T honey
1/4 C walnuts, chopped
1 clove garlic, minced
1-2 T olive oil
smoked sea salt
1 C chicken, cooked and shredded (optional)
Dipping Sauce:
1 T spicy brown mustard
1/4 C plain yogurt (Greek or regular)
1/4 C reduced balsamic vinegar
Instructions
Pre-heat oven to 475F. Cook leeks in a dry pan with honey until caramelized and golden in color. In last 2-3 minutes of cooking, add garlic. While leeks cook, bring 1/2 C balsamic vinegar to a boil. Reduce to a simmer, keeping an eye on it so it doesn’t burn, until it’s thickened and syrupy.
Roll out and bake crust for 5 minutes. Remove from oven and top with: olive oil, smoked sea salt (opt.), half the cheese, chicken (opt.), leeks, walnuts and remaining cheese. Bake an additional 6-8 minutes.
Whisk together mustard, yogurt and balsamic vinegar.
Serve pizza with sauce for dipping.
Notes
Would also be good as an appetizer, perhaps without the chicken.
Would be good (with or without the chicken) alongside a pureed soup.
