Here’s another recipe inspired by my latest Green Chef delivery. These were so refreshing, and a great way to start off a week of healthy, clean eating. Click HERE if you want to give Green Chef a try and get 4 free meals!
Fingerling potatoes (enough for 2 servings minimum)
Collard Greens (about 8 leaves)
4 stems parsley
2 stems fresh mint
1/8 cup raw sunflower seeds
1/8 cup raw pepitas
1/8 cup currants
1/8 cup hemp seeds
1 stalk celery
1/2 roasted red pepper
4 Tbsp White Balsamic vinegar
1 clove garlic, minced
1 tsp Dijon mustard
Salt & Pepper to taste
Preheat oven to 425 degrees.
Bring 1 cup lightly salted water to boil in small pot. Add super grain blend to boiling water, stir. Return to boil, then reduce heat to medium-low and cover. Simmer for 16 minutes, or until water is absorbed. Let rest, covered, for about 3 minutes, then fluff with a fork.
Place sunflower seeds and pipits out in an even layer on a parchment-lined baking sheet. Roast 4 minutes. Transfer seeds to a plate.
Slice fingerling potatoes lengthwise in half or quarters, depending upon the thickness of the potato. Place on the parchment-lined baking sheet used for roasting the seeds. Drizzle potatoes with 1 Tbsp olive oil (or other cooking oil of your preference). Season with salt & pepper, and stir to coat. Roast for 20-24 minutes, until fork tender and browned, stirring halfway through.
Slice celery into 1/4 pieces (*hint* slice lengthwise in half, then chop down the stalk). Thinly slice scallions, tossing out the root ends. Chop roasted red peppers. De-stem mint & parsley. Chop leaves roughly, but keep separate.
Add white balsamic vinegar, dijon mustard, minced garlic, and salt & pepper to large bowl. Zest whole orange over bowl. Halve the orange and squeeze juice from both halves (rescue the seeds if they fall in!). Whisk to blend. Add about 1/4 cup olive oil to bowl. Whisk to blend.
Add cooked super grains to bowl with dressing. Add toasted sunflower seeds and pepitas, and hemp seeds and currants. Stir to coat. Add celery, red peppers, mint, 1/2 the scallions, and 1/2 the parsley. Toss to combine.
Remove center stems from collard greens and discard. Watch this video for a helpful "how-to" on collard wraps. Place super grain filling inside collard wrap and roll up. Cut in half if you want a beautiful presentation.
Serve remaining filling and potatoes on the side. Sprinkle remaining scallions over top, and garnish potatoes with remaining parsley.