back to work

 

 

 

 

 

After a most lovely time spent at home with my son, this week I am venturing off to the outside workforce. I am determined to stay away from the candy bowls full of bling adorning many desks, so I’m going to have to maintain a high level of creativity when packing brown bag snacks. I was proud of the lunch I packed on Sunday night, and I was even happier eating it Monday.

Sweet pepper and tomato dolmas:

1/2 C pinenuts
1/2 C sundried tomatoes (soaked 1 hr)
1/2 C chopped yellow bell pepper
1/8 C fresh parsley
3 T chopped onion
1/2 clove garlic
juice of 1/2 lemon

Combine all ingredients in food processor and pulse until combined, but some texture remaining.

For assembly: Place swiss chard leaf outside side down. Trim to 6 inches in length and remove any tough ribs. Spoon 1/4 mixture in center. Wrap burrito style. Roll three more leaves. Pack tightly into dish. Squeeze remaining 1/2 lemon over top. Drizzle with olive oil. Sprinkle with sea salt. Can serve immediately, but those that marinated overnight were extra yummy and the swiss chard more closely resembled brine-cured grape leaves used in traditional dolmas.

I’m excited to experiment more with dolmas. Next time I’m going for a less tangy, more herbal roll. As always, back to work…in the kitchen!