Dinner DeeAs recipes: Sweet & Savory Salad, Lettuce Wraps & Garlicky Swiss Chard
We're heading out on the farm, an urban farm, to get some fresh greens and fresh inspiration with a trio of Farm to Table dishes from Alicia Geigel with St Pete's Brick Street Farms.
Click here for a printer-friendly version of this recipe. If you make it, take a picture and let us know how it turned out.
And let us know if you have a question or a recipe request! Email DinnerDeeAs@fox.com or message us on Facebook or Instagram.
See Dinner DeeAs every weekday at 1p on Fox 13 Tampa Bay and 7a on FOX 35 Plus in Orlando.
Sweet & Savory Salad
Ingredients
- kale
- apples
- dried cranberries
- pecans
- sharp cheddar (block)
- sweet potatoes
- red chili flakes
- garlic powder
- lemon
- apple cider
- maple syrup
- mustard
- olive oil
- salt & pepper, to taste
Directions
- First, cube sweet potatoes and toss in olive oil, salt, pepper, garlic powder, and red chili flakes.
- Roast at 425 °F for 30 minutes. (This can be done ahead of time if necessary)
- Next, chop apples and shave cheddar.
- Combine ingredients for dressing - apple cider, maple syrup, mustard, olive oil and salt & pepper.
- Chop kale, then pour dressing over and massage leaves.
- Remove sweet potatoes from oven and assemble salad.
Latin Lettuce Wraps with Sofrito Aioli
Ingredients
- roma tomatoes
- green bell peppers
- yellow onion
- garlic
- juice of 1 lemon
- cilantro
- culantro
- olive oil
- salt, to taste
- butter/ Bibb lettuce
- extra firm tofu
- Sazón or Adobo seasoning
- avocado
- red onion
- mayonnaise
Directions
- Make the sofrito in a food processor: blend together tomatoes, peppers, onion, garlic, lemon juice, cilantro, cilantro and olive oil to desired consistency.
- Slice and season tofu with Sazón or Adobo, depending on preference.
- Pan fry seasoned tofu for about 3 minutes each side.
- Slice avocado and red onions.
- Mix some sofrito with mayonnaise.
- Assemble your wraps: place lettuce leaf on plate then layer with tofu, avocado, onions and drizzle with sofrito sauce.
Swiss Chard with Garlicky Yogurt and a Crispy Egg
Alicia says "This might sound like breakfast, but I make it for dinner all the time! It's also great when you're cooking for one."
Ingredients
- 1 lemon
- 1 clove garlic
- ½ cup Greek yogurt
- salt & pepper, to taste
- 1 bag Swiss chard
- olive oil
- 1–2 eggs
- chili crisp
Directions
- Using a rasp or Microplace grater, zest lemon and garlic into a bowl and combine with greek yogurt. Season with salt and pepper, mix.
- Next, separate stems of Swiss chard and chop into smaller pieces. Rip leaves into bite-sized pieces.
- Cook the stem pieces in olive oil for about 2 minutes, then add leaves for an additional 2 minutes. Set aside.
- Spread your garlicky yogurt onto a plate or spoon into a bowl. Next, add cooked Swiss chard and top with salt and a small drizzle of olive oil
- Finally, top with an over easy egg and drizzle with chili crisp.
To get more recipes from Dinner DeeAs, click here.