Karen Weaver's Fight for Clean Water November 2017 | Page 31

RECIPES
CHARD STALK HUMMUS
•Chard stalks from 1 pound whole chard,
trimmed and chopped
•1whole clove garlic, peeled
•1/4 cup tahini
•1/4cup extra-virgin olive oil, plus more for
drizzling
•2 tablespoons fresh lemon juice
•1/2teaspoon kosher salt
Bring a large pot of water to boil and cook the stalks until very tender, 18 to
20 minutes. Drain. Place garlic in a food processor and pulse until chopped. Add chard
stalks, puree and remaining ingredients. Process until very smooth.Transfer to a shallow
bowl, drizzle with olive oil, and serve at room temperature. The hummus also can be
stored in the refrigerator for up to 3 days. Return to room temperature before serving.
PICKLED WATERMELON RINDS
•Rind from a watermelon 5 pound watermelon,
approximately 2 pounds
•1 cup apple cider vinegar
•1 cup water
•3/4 cup sugar
•2 ounces candied or crystalized ginger chunks
•4 teaspoons kosher salt
•1 teaspoon red pepper flake
•1 teaspoon allspice berries
•1 star anise pod
Scoop out melon leaving about 1/4-1/2 inch of red flesh. Peel off outer green with vegetable
peeler and cut into 1-inch cubes. Bring the apple cider vinegar, water, sugar, ginger, salt and
spices to a boil over medium-high heat. Boil for 60 seconds then add the watermelon.
Return to a boil and turn off the heat. Cool for 30 minutes. Move the pickles to a 2-quart jar
using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover
and leave at room temperature for another one and half hours. Refrigerate overnight and
consume within a month. These pickles must be refrigerated.
FOR MORE AMAZING RECIPES
FOOD RECOVERY WORKING GROUP