Wellness Wednesday: Why Swiss Chard is an Appetizer Rather than a Salad

​A few weeks ago I posted about why I like to use romaine lettuce in a different way than just a salad- and this is true of swiss chard, too. I really enjoy my weekly test kitchen because it challenges me to think about food in a different way than I usually do.

This summer I’ve used swiss chard as a topping for my burgers, in a salad, sliced up and cooked into a Vietnamese Noodle Soup, and now as a rolled appetizer, stuffed with strawberries and fresh cheese, and served with a balsamic reduction for dipping.

I know it may sound complicated to try new things. It can be scary, and maybe (like I used to be) you’re a little bit worried it won’t turn out and you’ll be wasting food by throwing it away.

While that IS a possibility, I would like to pose another perspective: trying something new is never a waste, even if you have to throw it away (and that’s a rare occasion!)

Most of the time the finished outcome will not be so bad it has to be tossed, and consider the alternate outcome- you may discover something new you love!

When testing my swiss chard appetizers, I started small, making just 2- one for my husband to try, and one for me. Both of us enjoyed them, so I plated a few and brought them to a family event so I could test them on other people too.

The overwhelming consensus was “these are really good”. And if they weren’t good? I would have known before I made a bunch and brought them to the party because I started with just 2. A few ingredients and a little time means it's not a big deal if it doesn't work out.

Here are a couple of ways to introduce something new to your cooking repertoire:

• Start with just a little. Try a spoonful of sauce or broth and add a little of whatever new flavour you’d like to try to that one spoonful. You’ll know right away if it’s any good without spoiling the whole pot.
• Ask google. If you wake up in the morning with an inspired flavour combination, google it to see if someone else has used it and what they think about it.
• Think about the taste properties used in different ethnic foods. For example, Thai food usually has flavours blended from different profiles: salty, sweet, sour, bitter, and spicy. Try to incorporate that theme into your experiments. (To read an interesting article on Thai flavours, click here)

Hopefully you’ve got some interesting ideas cooking up in your head now! Enjoy your day, friends.

​Stacy

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