I do believe I’ve finally hit the summer wrap jackpot. I love wraps of all kinds, and have lately been infatuated with the Alchemy Wrap using teff, but as the days get hotter and the produce gets more plentiful, I’ve been craving something lighter still. I think I’ve devised a winning combination: my California Rainbow Chard Wrap, using hummus made with avocado and a touch of coconut oil, sprouts, grated carrot, marinated artichoke hearts, and topped with toasted pine nuts.

Right there I’ve basically given you the recipe, but I’ll break it on down.

3 cups chickpeas (2 15 ounce cans)
3 cloves garlic, pressed
1 avocado, divided
2-3 tablespoons coconut oil
juice and zest of one lemon, divided
1 teaspoon salt
2-3 tablespoons rice vinegar
1 bunch rainbow or red chard, rinsed and patted dry, excess stems removed
about 1 cup sprouts of your choice (I used radish)
1 large carrot, grated
1 8 ounce jar marinated artichoke hearts
1/2 cup toasted pine nuts

Place chickpeas, garlic, half the avocado, coconut oil, half the lemon juice and all the zest, salt and rice vinegar into the a food processor and blitz until smooth – if you need more liquid, add a bit more vinegar. You could also add in a little bit of extra-virgin olive oil.

Cut the remaining avocado half  into slices. Spread out one chard leaf at a time, duller side up. Schmear the leaf with about 1/4 to 1/3 cup hummus, depending on the size of the leaf. Add a layer of sprouts, then carrot, then a few artichoke hearts and avocado slices. Top it with a squeeze of the remaining lemon half and a spoonful of the toasted pine nuts. Roll ‘er up and enjoy!

Other summery wraps:

Lavash Wrap by Gluten-Free Gobsmacked
Samosa Wraps from Fat Free Vegan
Beef and Shiitake Wraps from The Food Addict
Turkey Lettuce Wrap Tacos from Kalyn’s Kitchen
Millet-Buckwheat Wraps from Gluten-Free Goddess
Grilled Tofu Wraps from The Perfect Pantry

– posted by Anne

Fall is upon us and the end-of-summer bounty must be used! Now!!!

There are lots of great cream soup recipes out there – most of them featuring a single vegetable, like spinach. With so many green vegetables still overflowing in my garden, I decided – what the heck! – I would try throwing them together with some butter, stock and cream and see what would happen.

I sauteed the onion first, then added zucchini, peppers and garlic. I threw in a ton of chopped spinach and Swiss chard and then covered with vegetable stock and then simmered for about 20 minutes. Then, a splash of cream and a stick blender and VOILA! Creamy green goodness! Don’t you just love an experiment gone well?!

CREAM OF SUMMER SOUP

4 tablespoons unsalted butter
1 medium sweet onion (Vidalia or Walla Walla), diced
3 cloves garlic, pressed
4 medium zucchini, diced
1 bell pepper, any color, diced
16 cup chopped spinach or Swiss chard
32 ounces vegetable broth
1 cup heavy cream
Juice of one lime
A few dashes Tabasco sauce
Salt and pepper to taste

In a large stockpot, melt butter over medium high heat. Add onion and stir frequently for about 2 minutes. Add in zucchini and bell pepper. Cook for about 3 minutes, until all vegetables are softened.

Add in spinach or chard and vegetables stock. Simmer for about 20 minutes. Remove from heat and blend in blender or with a handheld immersion blender in pot until very smooth. Add in remaining ingredients.

Serve garnished with a little diced fresh vegetables for garnish.

Other fab frugal unique summer’s bounty soups by fellow bloggers:
Cream of Ratatouille Soup, The Crispy Cook
Cream of Roasted Tomato Soup, Andrea’s Recipes
Zucchini and Avocado Pear Soup, Greedy Gourmet
Chilled Red Pepper Soup, The Well-Seasoned Cook

And by ME:
Cream of Green Chile Soup, Fab Frugal Food

–posted by Donna

It’s strange. I don’t like peanut butter, but a good spicy Thai peanut sauce is one of my favorite things. I love it drizzled on just about everything. I had trouble making good peanut sauce until it finally dawned on me: to have really good Thai peanut sauce, you must start with really good peanut butter. It was one of those “Duh” moments for me! So, forget the popular brands and go for the good stuff for this recipe. It is a little more expensive, but you only use a little and it is well worth it. I like the all-natural kind that says “dark roasted” on the label, and only has two ingredients: salt and peanuts. I made this recipe with the idea of serving it cold on salads, so it is more like a vinaigrette than a sauce you would serve warm with chicken.

With a garden full our second crop of of spinach and Swiss chard, I have plenty of dark greens to spare, and they are a perfect match with peanuts, it turns out! I very lightly and briefly sauteed some rough chopped spinach for less than a minute until it just barely started to wilt. You could also blanch it quickly in boiling water. I then drained it and drizzled it with my Thai peanut sauce recipe, and sprinkled with some diced roasted peanuts. Wow! Such an explosion of flavors!

This peanut sauce is so delicious I just want to sit and eat it with a spoon!

SPICY THAI PEANUT DRESSING

1/3 cup all-natural dark roasted peanut butter
1/4 cup rice vinegar
3 tablespoons canola oil
1 teaspoon sesame oil
3 tablespoons soy sauce
3 tablespoons sweetener (honey, agave nectar or sugar substitute equivilant)
1/2 teaspoon cayenne pepper sauce
1 tablespoon grated ginger
3 cloves garlic, pressed
1/2 teaspoon kosher salt

Blend (or vigorously whisk) all ingredients until smooth.

Other  fabulous looking Thai peanut sauce recipes (for serving warm) by fellow bloggers:
Red Curry Thai Peanut Sauce, Kalyn’s Kitchen, with coconut milk and red curry
My Mom’s Thai peanut sauce recipe, She Simmers, simmered with coconut milk
Peanut Noodle Saute with sauce, Closet Cooking, also with coconut milk
Peanut Chicken Stir Fry with sauce, Karina’s Kitchen, a zesty sauce with lime juice

–posted by Donna