1 yellow onion, chopped
1 teaspoon fine sea salt
1 tablespoon chopped oregano
2 cloves garlic, chopped
1 large red potato (about 3/4 pound), peeled and chopped
2 bunches chard, thick stems trimmed
Brown lamb in a large skillet over medium-high heat until cooked through, 8 to 10 minutes. Remove from heat and carefully tip the skillet to pour off all but about 1 tablespoon of the fat that has accumulated in the pan. Return to heat, add onion and salt and cook until onions are soft and golden brown, 6 to 8 minutes more. Lower heat to medium and stir in currants, oregano, garlic, potatoes and 3 tablespoons water. Cover and cook until potatoes are tender, about 20 minutes more. Remove from heat and mash potato into lamb mixture with a fork. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Working in batches, add chard leaves a few at a time, stirring gently until wilted and just tender, about 30 seconds. Carefully transfer to a paper-towel-lined baking sheet and pat dry. Spoon some of the lamb mixture into the center of each chard leaf and roll up snugly, tucking in the ends. Serve immediately or refrigerate until ready to serve.
Courtesy of Whole Foods Market Mid-Atlantic
Rolling sushi at home sounds daunting, but it doesn't have to be. This recipe is simple, straightforward, and lunchbox-friendly.
Makes: 4 servings
4 sheets toasted nori sea vegetable (seaweed, available at specialty stores and many grocery stores), cut into 5-by-8-inch pieces
3/4 cup cooked jasmine rice
1/8 cup wasabi mixed with enough water to make a paste (optional)
1/2 cup crab meat, cooked and chilled
1/2 cup shredded cucumber
4 slices avocado
4 teaspoons toasted sesame seeds
School lunches packed with flavor
It doesn't have to be the same-old PBJ; try these ethnic recipes on for size
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