Swiss Chard, Chicken, and Leek Enchiladas with Slow Roasted Tomato Sauce

Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.

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If you've got a big pile of Swiss chard available (please note I could have written 'to use up' but opted against it because chard in this dish is something wonderful, not something to use up) read on.

Bonus if you've got some leeks.

If you prefer not to eat chicken, try Lauren at Gourmet Veggie Mama's Chard Enchilada recipe or Michael at Herbivoracious' gorgeous Chard Enchilada recipe (where I was inspired to throw cilantro and red onion on top of my finished dish).

This recipe turned a big bag of Swiss chard and two fat leeks from my Community Supported Agriculture (CSA) farm share, plus some leftover roasted chicken--hanging out like a bored teen in the summer--into a cheesy and satisfying summer supper.

It all started with this enchilada sauce recipe from Andrea of Recipes for Divine Living.  I figured I'd use some put-up slow-roasted tomatoes in place of canned, and I made a whole mess of sauce.  Half go it went into Confetti Turkey Enchiladas and the other half went into a quart jar in the freezer.  When Lauren mentioned her chard enchiladas the same day we got our CSA pick up my mind started considering my options.  I thawed the jar overnight in the fridge and corralled my bored teen to help chop, and we had a great dinner.


For more recipes using leeks, please see my Recipes Using Leeks collection. For more recipes using Swiss chard, please see my Swiss Chard Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


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Chinese Cabbage and Chicken Roll Ups

Ground chicken, Chinese cabbage, and mushrooms with hoisin sauce, rolled up Mu Shu style. This recipe can be served to vegetarians and omnivores alike because the meat is cooked separately from the vegetable filling.

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This is a good meal to fix if you're serving non-meat eaters as well as meat eaters, as the chicken is cooked separately and could even be left out altogether.


I could call this a faux Mu Shu style dish but I really don't want the Mu Shu Police on my case, so let's just go with this title.  I had a lovely Chinese cabbage, carrots, and onions from the Community Supported Agriculture (CSA) farm share.  Ground chicken was marked down, and I'd made a trip to the CAM International market because was sled hockey season.

When you have nearly all the ingredients for a Mu Shu, why not make something close to it?  To make this Fast from the Farm Share I opted to have 2 skillets going, but if you'd prefer to do fewer dishes and have more time to spend making dinner, have at it.

Greek Olive Salad Pizza

A recipe for vegetarian pizza topped with olives, sautéed mushrooms, feta and fontina cheese. Sounds gourmet but you'll make it at home!

It's pretty slick when you can take a couple of containers out of the refrigerator and produce dinner, especially a dinner that would be found on the menu of some fancy pants pizza joints. [Can you be both fancy pants and a pizza joint? I think so.] Continuing my message of how to have varied and interesting pizzas at home, let's talk about long-storing preserved veggies aka Veggies in Jars.

I started this . . . lesson? discussion? rant? soliloquy? all terms would work . . . the other week with Cheesy Garlic Scape Pesto Flatbread, suggesting you make and freeze garlic scape pesto, fresh tomato pesto, roasted garlic and even plain old ordinary pesto while these items are seasonally abundant and inexpensive.  Meghan reminded me to add caramelized onions to that list--how did I forget those?--and Angie suggested onion marmalade.  Great additions for my list!  Let's move the storage device from freezer to fridge and continue the discussion.

My love affair with olives continues [hey, if my then-deployed spouse can go to a website and fall in love with . . . well, wiener dogs . . . why can't I carry on a love affair with olives?].  I've been buying olives by the Costco vat, and that means that I've got plenty for this pizza.  Since I'm also buying feta cheese by the Costco vat--well, ♫ "put 'em together, it just makes sense"♫ *.  Just like my Very Veggie Puff Pastry Pizza Bites, fresh spinach from the Community Supported Agriculture (CSA) farm share would go nicely on this pizza.

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For more pizza recipes, broken into category because I like to organize things a heck of a lot more than I like to dust, please see my Visual Pizza Recipe Index. For more recipes using mushrooms, please see my Mushroom Recipes Collection. For more recipes using vegetables in jars (or buckets, as the case may be), please see my Veggies In Jars Recipe Collection. They are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.


I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?