Vancouver Magazine
Care to travel the world, one plate at time? Visit Kamloops.
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
The Best Gelato in Canada Was Made in a Hotel Room (and You Can Get it Now in Kitsilano)
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
5 Things to Do in Vancouver This Week (March 20-26)
5 Things to Do in Vancouver This Week (March 13-19)
Looking for a Hobby? Here’s 8 Places in Vancouver You Can Pick Up a New Skill
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
On the Rise: Adhere To’s Puffer Jackets Are Designed With the Future in Mind
Swiss chard (or just plain chard) is known for its edible stalks and leaves rich in vitamins and minerals. Choose chard that is firm and unblemished with crisp, evenly-colored leaves. It can be eaten raw or cooked; when small and tender, the raw leaves are delicious in salads. In cooked dishes, chard leaves are prepared much like spinach. This recipe uses unique yet simple ingredients to create an irresistible, sumptuous dish.
• Preheat oven to 375°F (190°C).• Wash the chard and spinach carefully to remove sand, then roughly chop and set aside.• In a skillet on medium, heat the oil. Sauté the onions until softened. Add the garlic and sauté for an additional 3 minutes. • Add the spinach and chard, reduce heat to low, and sauté until the greens become wilted and the liquid evaporates, about 7 minutes. Set aside to cool.• In a large mixing bowl, combine the three cheeses, basil, nutmeg, salt, and pepper. Add the cooked spinach and chard and mix well.• Place mixture into a tipless piping bag or a zip-lock plastic bag with one corner cut off. Lay out the pasta sheets on the counter and pipe a line of the mixture along the two longest outside edges of each sheet.• Roll each side toward the middle. Cut in half lengthwise and then cut each tube in half so each sheet produces four evenly-rolled tubes. Repeat until all the mixture has been used.• Grease a 14 × 9 × 2-inch (33 × 23 × 5-cm) baking dish. Place a thin layer of tomato sauce in bottom of the dish. Arrange cannelloni, seam sides down, in the sauce. Ladle remaining sauce over top and sprinkle with grated mozzarella. Bake, uncovered, for 25 to 30 minutes, or until warmed through and the cheese has melted and tomato sauce starts to bubble.
Cookbook available at Barbara Jo’s Books to Cooks.