Rainbow Chard Batons
This is my interpretation of an amazingly simple yet ingenious dish I had at El Portal de Echaurren in Rioja last fall. When I got a batch of rainbow chard from the CSA this past week, I thought I would try to recreate it.
It's pretty simple, just tempura batter and fry the ribs, which you would normally throw out! In this case, I served them with a simple arugula pesto, also made with produce from the CSA.
food, food podcast, cooking, recipe, CSA, ReMARKable Palate, Culinary Podcast Network, Gilded Fork