Swiss chard rolls stuffed with farro, sun-dried tomatoes, and feta from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 195) by Sarah Grueneberg and Kate Heddings

  • dill
  • mint
  • Show all ingredients...
  • Serves : 4-8

  • EYB Comments

    Can substitute white Swiss chard or rainbow Swiss chard for red Swiss chard, feta cheese for sheep feta cheese, herbs of your choice for mint, red radishes or green radishes for black radishes, and Greek yogurt or labneh for the book's "Jaime's radish tzatziki". See recipe for pickled peppers suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white Swiss chard or rainbow Swiss chard for red Swiss chard, feta cheese for sheep feta cheese, herbs of your choice for mint, red radishes or green radishes for black radishes, and Greek yogurt or labneh for the book's "Jaime's radish tzatziki". See recipe for pickled peppers suggestions.

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