Rainbow Chard, Cannellini and Tuna Salad with Red Wine Vinaigrette

I don't know why I struggle to come up with interesting salads. I am an oddball in that I truly enjoy a plate full of leafy greens studded with sweet and savory surprises, all glistening in a light toss of dressing. Going out to restaurant and perusing the likes of Pinterest and Foodgawker, I am in awe and inspired. But then when it comes to making up my lunch, I flounder.

Thankfully, our CSA is pushing me to experiment more with leafy green such as kale and chard, which I typically do not buy the rest of the year.  I'm quickly learning that these hearty greens can stand up to much more substantial toppings. And that leads to a much more satisfying meal. Added perk? These greens don't easily become soggy in the face of dressing, making them an ideal candidate for a salad to serve at a picnic or a potluck, where food has a tendency to sit longer than we'd all like to admit.

adapted from Kitchen Riffs

serves 3-4

The Ingredients
1 bunch  (about 4 oz) rainbow chard, stems removed and leaves chopped
2-3 green onions, thinly sliced
2-3 Tbsp fresh dill, coarsely chopped
1 roma tomato, quartered lengthwise and sliced crosswise
1 - 15 oz can of cannellini beans, rinsed and drained
2 - 5 oz cans of tuna, drained
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 tsp capers
salt and pepper to taste

The Process
 In a large bowl, combine the chard, green  onion, dill, tomato, beans and tuna.

Whisk together the oil, vinegar, and capers. Season with salt and pepper to taste.

Drizzle vinaigrette over salad and gently toss to coat.

Turkey and Red Bean Soup with Rainbow Chard

The peak of summer is upon us, with all of its muggy, hot glory.  So why does my mind drift to soups and chili?  I suppose the fixation has a lot to do with a small test batch of red chili beans that found its way into our CSA box last week.  The farm included a great recipe for a radish and bean salad, but I couldn't shake that thought of chili...

This dish didn't end up nearly as thick as most chilies I prepare, and I'm okay with that.  The addition of chard makes if far more reminiscent of a minestrone anyway.  But the flavors are all tex-mex.  If you'd rather not hover over the stove on a hot summer's day, this soup can be prepared in the crock pot as well.  Just plan on adding the chopped chard leaves right before serving.

The recipe is my own

Serves 6-8

The Ingredients:
1 1/4 cup dry red chili beans
1 Tbsp oil
20 oz ground turkey
2-3 bulbs green garlic
1 small onion, diced
1 Tbsp cumin
1 Tbsp chili powder
1/2 tsp oregano
1 bay leaf
1 tsp salt
1 bunch rainbow chard, leaves and stems separated
1 - 8oz can tomato sauce
6 cups vegetable or chicken broth

The Process:
Remove any pebbles or grit from the beans.  Rinse.  Place in a large bowl and cover with cool water.  Soak overnight.

Drain the beans.  In a large saucepan set over medium heat, bring about 5 cups of water to a boil.  Add beans, reduce to a simmer and cook about 45 minutes or until beans are tender.  Drain and set aside.

Heat oil in a large heavy bottomed saucepan over medium-high heat.  Add the turkey, onion and garlic.  Cook, stirring frequently until the turkey is cooked through and crumbled.  Add the cumin, chili powder and oregano.  Stir until fragrant, about 30 seconds. Coarsely chop the chard stems and add to the pot along with the broth, beans, salt, bay leaf and tomato sauce. Reduce heat and simmer for 30 minutes.

Coarsely chop the chard leaves.  Add to the soup and simmer for an additional 2-3 minutes, or until the chard has wilted.  Remove bay leaf and serve immediately