This week I ended up with a LOT more tomatoes than I usually get. I wanted to find a dish that would allow me to utilize them and not have them go to waste. I substituted them for the canned diced tomatoes in the recipe (link below).
First I cleaned and prepped my ingredients. I am a big fan of “Worst Cooks of America” on Food Network. Not only does it bring up my self-esteem when compared to the contestants during the first week or so of the show, but the chefs show them some techniques to slicing, dicing and mise en place.
First, I wilted the chard in a saucepan. Once that was done, I drained the water, squeezing as much of it out of the leaves.
Then, in another saucepan, I heated up the oil. Once it was warmed, I added the garlic, red pepper, and sautéed them until the garlic was browned. Next, I added my tomatoes, followed by the beans. After letting the mixture stew for several minutes, I put in the cooked chard and mixed them together. Season to taste.
Next, I started on the wraps. Of course, I got my ingredients ready.
I forgot about the cucumbers for the recipe, but I did get my hands on some pea shoots, so I used those instead. Start with the tortilla and smear it with cream cheese. Next, add the smoked salmon. For the herbs, I used sliced shallots and dill. Lastly, I added the pea shoots.
It reminds me of a pizza!
Roll it up and slice it into fourths.
I packaged them separately as I plan to reheat the stew, and the wrap is intended to stay cold.
Smoked Salmon Wraps: http://ohmydish.com/recipe/smoked-salmon-wraps/