Wednesday, June 27, 2007

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.

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