Stuffed Collards with Bulgur Wheat

Try these “grape leaf style” collards stuffed with bulgur, scallions, parsley, dill and lemon juice for a new twist on a traditional recipe. Hearty and healthy, these are perfect for a summer evening. Healthy Waltham will be handing out samples of this yummy dish at the Waltham Fields Outreach Market on August 4 from 4:30-6:30 PM, at the intersection of Cherry and Crescent Streets, Waltham. Held on Tuesday evenings in the summer and fall, the Outreach Market is a way for low-income residents to purchase fresh local produce at a reduced cost. Learn more about the Waltham Fields Outreach Market here.

We look forward to showing customers creative new ways to prepare vegetables at the market!

Makes about 30 stuffed leaves

INGREDIENTS

  • 1½ cups whole grain bulgur wheat (such as Bob’s Red Mill, Hodgson Mill, or Arrowhead Mills)
  • 2 cups scallions, (green onions), about a dozen
  • ½ cup dill
  • ½ cup parsleystuffed collards
  • 2 Tablespoons olive oil
  • ¼ cup lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¾ teaspoon black pepper
  • 4 bunches of collard greens, about 60 leaves

INSTRUCTIONS

Combine bulgur with 3 cups of boiling water in a small bowl or container. Cover tightly with foil or lid. Meanwhile, slice scallions thinly using white and green parts and chop dill and parsley.

Uncover bulgur slightly, stir in remaining ingredients except collard greens and cover again. Let sit, stirring occasionally, until all liquid is absorbed and bulgur has expanded and is tender. Add more water if it has all absorbed and bulgur is still hard. Drain excess liquid if bulgur is tender and some liquid remains.

Remove stems of collard greens with a sharp knife cutting a V-shape along the stem so the leaf remains mostly whole.

Bring a large pot of salted water to a boil. Add leaves to the water a few at a time and cook until tender but not mushy, 3-5 minutes. You may need to stir occasionally to keep leaves under water. Stack leaves as they are cooked.

Taste the bulgur mixture once the bulgur is tender and adjust seasoning to taste.

Lay one collard leaf on a flat surface, overlapping ends where stem was removed to cover hole. Lay another leaf upside-down on top of the first leaf with ends overlapping on the opposite side.

Place roughly 3 Tablespoons of bulgur mixture on the center of collard leaves. Fold the bottom edge over the bulgur and tuck both sides in. Roll tightly away from you to make a tight cigar-shape.

Repeat with remaining collard leaves and rest of bulgur mixture.

NUTRITIONAL INFORMATION

5 rolls per serving, 1 serving contains: Calories (kcal) 177 Fat (g) 6. Saturated Fat (g) 1, Cholesterol (mg) 0, Carbohydrates (g) 29. Dietary Fiber (g) 10, Total Sugars (g) 2, Protein (g) 5, Sodium (mg) 232

Try Our Farmers’ Market Recipe

Visit us at the Waltham Farmer’s Market June 27! We’ll be handing out samples of this refreshing salad (recipe below) at the market, 119 School St., from 9:30 AM -2:00 PM. The mixture of flavors and textures – pickles and peaches – make this salad special, and the vegetables come from the Waltham Fields Community Farm. Refrigerator pickles are fun to make and can even be kept in the fridge for another use. Why not try making this at home?

Quick-Pickled Vegetable Salad with Peach Vinaigrette

serves 6

For Pickles:

  • 2 radishes, sliced thin
  • ½ beet, peeled and slices thin
    20150611_205816

    Refrigerator Pickles

  • ½ carrot, sliced thin
  • ½ spring (or other) onion, sliced thin
  • *note: about 2 cups total

For Brine:

  • 1 1” piece of ginger, peeled and chopped
  • ½ teaspoons whole black peppercorns
  • 1 bay leaf (optional)
  • ½ cup rice vinegar
  • ½ cup water
  • 1 Tablespoon sugar
  • 1 teaspoon salt

For Salad:

  • 5 cups mixed greens
  • 1 cup mixed herbs (such as parsley, cilantro, tarragon, mint, or dill), leaves only

For Dressing:

  • 2 ripe peaches, roughly chopped
  • ¼ cup of olive oil
  • 2 garlic cloves
  • ½ teaspoon smoked paprika (or sweet paprika plus a pinch of cayenne pepper)
  • juice of 1 lime (2 -3 Tablespoons) or apple cider vinegar
  • salt and pepper, to taste

Instructions:

To make pickles: combine sliced vegetables in a glass jar. Bring brine ingredients to a boil in a saucepan and pour over vegetables. Refrigerate at least ten minutes and up to overnight. Drain and discard ginger, bay leaf, peppercorns.

To make salad: Pulse dressing ingredients in blender until smooth. Combine greens, herbs, and pickles with enough dressing to coat. Refrigerate remaining dressing. Enjoy!

Walk at Stonehurst June 7

Join us for a walk at Stonehurst on Sunday, June 7, 1:00-3:00PM! We are celebrating 10 years of community walking events as part of the “Waltham Walks” series. FREE! All ages are welcome. We will meet at 1:00DSC_0797PM on the terrace at Stonehurst, the Robert Treat Paine Estate. Enjoy a guided walk around the exterior of the mansion led by the Stonehurst curator. Then, head onto the “newest” leg (built 2012) of the Western Greenway Trail for a one-mile round trip hike through the woods led by the Waltham Land Trust. The trail goes up and down some hills, return via the road is optional. Stonehurst will be OPEN for self-guided tours from 2:00-3:00PM!

Light refreshments will be provided. Please wear appropriate footwear and bring a water bottle. Program will be canceled in the event of very heavy rain. Stonehurst is located on Robert Treat Paine Drive in Waltham. Just turn at the Stonehurst sign on Beaver St. between the rotary and Bentley University. Follow the road to the end and park in the parking lot on the right.

This walk is sponsored by Healthy Waltham, the Waltham Land Trust, Stonehurst, and the City of Waltham. We hope to see you there!

Check out other places to walk in our “Waltham City Walks” brochure here.

 

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Now Hiring: Executive Director

Healthy Waltham Inc. Executive Director

Job Description, May, 2015

Position Overview:

Healthy Waltham’s Executive Director (ED) has overall responsibility for the smooth functioning of the organization, including management of staff and programs, and execution of its mission and financial objectives. The ED reports to the Board of Directors.

 Responsibilities:

In the area of Leadership, the ED will:

  • Provide leadership in developing program, organizational and financial plans with the Board of Directors and staff, and carry out plans and policies authorized by the board.
  • Assist in the development and maintenance of a strong board of directors; serve as ex-officio of each committee, seek and build board involvement with strategic direction for ongoing mission work, maintain positive relationship with board members.
  • Advocate for and promote change as related to HW mission in a diverse community.

In the areas of Management and Budget, the Executive Director will:

  • Work with the staff, Finance Committee, and the board in preparing a budget; see that the organization operates within budget guidelines.
  • Maintain official records and documents, and ensure compliance with federal, state and local regulations.
  • Jointly with the board of directors, conduct official correspondence of the organization, and jointly, with designated officers, execute legal documents.
  • Hire, supervise and evaluate staff and interns.

In the areas of Fundraising & Community Outreach, the ED will:

  • Oversee fundraising planning and implementation, including growing donor base, securing and managing grants, designing and implementing annual appeals and fundraising events, and administering fundraising records and documentation.
  • Ensure that HW, its mission and activities, are consistently presented in strong, positive images to all stakeholders, including funders, partner and other community organizations, youth, families, general community members, and the media.
  • Actively participate in regional, state, city and local level steering committees, subcommittees, coalitions and advisory boards.
  • Deepen and refine all aspects of communications—from web presence to external relations

Start Date: July 1, 2015

Salary: $40,000 – $45,000 (25 hours per week)

Benefits: Negotiable

Send resume and cover letter to Nadene Stein, NadeneStein@k12.waltham.ma.us

Healthy Ranch Dip Recipe

Healthy Waltham has been teaching kids at the Prospect Hill Terrace Learning Center about healthy snacks! The Learning Center is an after school program for kids age 5-12 who live in Waltham’s low income housing community. We’ve made fruit platters, granola, hummus, homemade microwave popcorn (just regular popcorn kernels in brown paper bags with assorted spice toppings) and veggie platters with this homemade low-calorie ranch dip. The Learning Center program is supported by Hannaford and the Vela Foundation.

This yummy recipe was a big hit with the kids! Cooking with kids is fun, and a great way to get them excited about trying new, healthy foods.

HEALTHY RANCH DRESSING & DIP

serves 8DSCN5749

 

INGREDIENTS

1 cup nonfat plain Greek yogurt

¼ cup buttermilk

¼ olive oil

2 Tablespoons lemon juice or apple cider vinegar

1 teaspoon mustard

1 clove garlic, peeled and chopped

1 scallion (green onion), chopped

1 Tablespoon dill, chopped

1 Tablespoon parsley, chopped

¼ teaspoon of pepper pinch of salt

 

INSTRUCTIONS  

1. Combine all ingredients in a blender or food processor and blend until smooth.

2. Top with more chopped herbs for garnish (optional).

3. Serve with vegetable sticks or whole grain crackers or pita chips.

 

NUTRITIONAL INFORMATION

2 tablespoons per serving, 1 serving contains: Calories (kcal) 83, Fat (g) 7 Saturated Fat (g) 1, Cholesterol (mg) 1, Carbohydrates (g) 3 Dietary Fiber (g) 0, Total Sugars (g) 3, Protein (g) 2, Sodium (mg) 40