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GoFarm Blog

Recipes: Week of June 14, 2021

Swiss Chard Taco Wraps

Cumin Lime Sauce

  • 3 Tbsp fresh lime juice (from 1 to 2 large limes)

  • 1 tsp lime zest

  • 1/4 cup extra virgin olive oil

  • 2 scallions, minced - white and light green parts only

  • 1 tsp ground cumin

  • 1/8 tsp crushed red pepper flakes

  • 1 tsp honey

  • 1/2 tsp sea salt


  • 1 Tbsp olive oil

  • 1 (15-ounce) can black beans, rinsed and drained

  • 2 cups fresh or frozen corn kernels

  • 2 cups cherry tomatoes, sliced in half

  • 1 small red onion or shallot, diced

  • 1 cup kale, stalks removed and finely chopped

  • 1 cup salad turnips, sliced thinly

  • 3 cups cooked brown rice

  • 2 cups fresh cilantro, finely chopped

  • 12 Swiss chard leaves, tough stems removed

Optional extras:

  • Favorite hot sauce

  • Diced avocado

  • Favorite shredded cheese

  • A few pickled jalapeño peppers


  1. Combine all of the ingredients for the dressing in a mason jar and secure it with a lid. Shake vigorously until the dressing is well combined. Taste test and adjust seasonings if necessary.

  2. Heat the olive oil in a large skillet over medium heat. Add the black beans, corn, tomatoes, onion/shallot, and kale. Cook until just heated through. About 5-8 minutes. Toss in cooked rice, turnips, and fresh cilantro, and then toss with the dressing. Season with a little salt and stir until well combined.

  3. To assemble the tacos, scoop a healthy portion of the veggie mixture into each chard leaf and either wrap like a burrito or hold like a corn tortilla. Add a few pickled jalapeños, avocado, shredded cheese and a small dash of hot sauce, if desired.

Picture and recipe adapted from:


Radish and Cucumber Salad


  • 1 cucumber (about 2 cups), thinly sliced and cut in half

  • 1 bunch radishes (about 2 cups), thinly sliced and cut in half

  • ¼ cup red onion or shallot, diced

  • 3 Tbsp fresh dill

  • 1 can (14oz) chickpeas, drained and rinsed

  • 1 – 2 Tbsp olive oil

  • 4 Tbsp apple cider vinegar

  • ½ tsp salt

  • black pepper, to taste


  1. Wash the cucumber and radishes, then thinly slice. Dice the onion/shallot, and drain and rinse the chickpeas.

  2. In a large mixing bowl, add the cucumber, radish, chickpea, dill, apple cider vinegar, oil, salt and pepper, toss well to coat. Season with more dill, salt and pepper to taste.

Recipe and image adapted from:


Fennel-Arugula Salad with Oranges


  • 2 oranges, peel and pith removed

  • 1 Tbsp white-wine vinegar

  • 1 Tbsp Dijon mustard

  • 3 Tbsp extra-virgin olive oil

  • Coarse salt and ground pepper

  • 1 fennel bulb, cored and very thinly sliced (reserve the fronds and chop finely)

  • 2 oz baby arugula

  • 2 oz kale (washed and massaged to remove bitterness)

  • Sliced almonds


  1. Cut out small orange segments and place in a medium salad bowl.

  2. In a jar or small bowl, squeeze 2 tablespoons juice from orange and combine with vinegar, mustard, and oil; season with salt and pepper. Shake/whisk to combine.

  3. Add the fennel, fronds, kale, and arugula to the bowl with the oranges. Drizzle with dressing and toss to combine. Top with sliced almonds and enjoy!

Recipe and image adapted from:



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