Chard "Burritos"

Fantastic Taco Filling + pico de gallo + plain yogurt wrapped in steamed swiss chard leaves. I steamed the leaves over the cooking taco filling.

Pico de gallo: tomatoes, spring onions, splash of olive oil, salt, garlic, jalapeno.

Served with cornbread muffins.

Micah's rating: Loved it. Why didn't we take a picture?!

Joanna's rating: Excellent and easy (when I can find the boxed taco filling). Would also work with black beans or other vegetarian "ground beef" products. Didn't miss the tortilla.

Time rating: 10-15 minutes (plus a few more minutes for the cornbread if desired).

Spring asparagus

Adapted from 101cookbooks.com's Asparagus Stir-fry:

Pan-fried tofu until brown and then added asparagus, ginger, red pepper flakes, scallions, chard, and almonds. Added some freshly picked basil and mint as garnish. Served over brown rice with a splash of soy sauce.

Micah's rating: Definitely should make again.

Joanna's rating: I hate making stir-fry because I feel like I'm just burning everything. But it actually tasted excellent.

Time rating: 10-15 minutes after the rice cooked.

Day one

I plan to fill this space with things to share with family and friends.