These are easier than you think, and quite delicious! I decided to do the calzones first because I didn’t want to keep the pizza dough too long. This recipe uses a bunch of the greens, and it is a good idea to prioritise use of greens first.
I asked my driver to deliver my order to my home on Friday, and I brought it inside later in the day when I got home. I did this because I wanted ‘the customer experience’. These greens have been sitting in my fridge since Friday. One of the reasons they keep their freshness is because they are stored in Vejibags. Greens in plastic bags never work, but wrapped in soft, organic, wet cotton toweling they will keep for at least ten days.
1lb sweet potatoes
1 bunch swiss chard
1 head lettuce
1/2 pint cherry tomatoes
1 green pepper
2 cloves garlic
1 teaspoon dried oregano
1lb pizza dough
4oz Atwells Gold cheese
8oz Poblano Farm pasta sauce
4 tablespoons olive oil
Step 1 – Prepare Vegetables (10 minutes)
Before you begin, preheat oven to 475 degrees
Peel and dice sweet potatoes
De-stem and chop up chard
Slice cherry tomatoes in half
Shred lettuce by hand
Cut half a lemon into wedges
Core and dice pepper
Step 2 – Sauté (15 minutes)
Add 1 tablespoon of olive oil to a large pan over medium heat
Add sweet potato and garlic, sauté for ten minutes
Add swiss chard, keep over heat until wilted
Add 1/5 the jar of pasta sauce and remove from heat
Step 3 – Assemble Calzones (10 minutes)
Dust flat surface with flour, divide dough into four balls
Roll ball out flat until it is about the size of a side plate
Dust baking sheet with flour, lay out flat dough
Spoon sweet potato and chard onto one side, add blocks of diced cheese
Fold over, and press edges closed with a fork
Tip: I assembled these on the baking sheet so that I wouldn’t have to move them once assembled because they are soft
Step 4 – Bake Calzones, Assemble Salad (18 minutes)
Bake calzones in heated oven for 16 to 18 minutes
Add tomatoes and green peppers to lettuce (I had some left over cheese, so added that as well)
For the dressing, mix 3 tablespoons of olive oil with juice from lemon wedges and season with salt and pepper
I had enough time to clean up, stack the dishwasher and wipe down the counters once the salad was made so the kitchen was clean before plating the food
Step 5 – Plating The Food (2 minutes)
Four plates – each get their own calzone and dressed salad
Divide the remaining pasta sauce between the four plates for dipping
Assessment: Terrific Meatless Monday meal. It was very filling, everybody cleaned their plate. The dipping sauce was nice to have because the parts of the calzone without filling were very dry. I barely tasted the chard which is a plus if you have fussy kids like me. I loved the salad dressing, but then lemon, olive oil, and pepper are one my go-to favorites.
Total time: 55 minutes
Mess factor: one large pan and a baking sheet (and lots of bowls if you are photographing the process LOL)
Waste: I saved the chard stems, garlic peels, pepper core and stem, and the sweet potato peels for a veggie stock later in the week.
I composted the cardboard pint container, lemon tips, and outer lettuce leaves.
I put the elastics from the chard and the tomatoes in my office drawer to reuse.
Not featured is the glass jar from the pasta sauce – it was in the dishwasher!
It was just the plastic the cheese was wrapped in, and the bag the dough came in that needed to be recycled.
What’s Left Over for the Week?
1 spaghetti squash
4 ears corn
1 bunch radishes
2lb sweet potatoes 1lb sweet potatoes
1 bunch brussel sprout leaves
1lb sweet peppers 2 sweet peppers
1lb green beans
1 fennel bulb
1/2 pint cherry tomatoes 1 green leaf lettuce 1/2 a green leaf lettuce
1 bunch swiss chard
1.2lb chicken thighs from Feather Brook Farm
8oz Atwells Gold cheese from Narragansett Creamery 4oz cheese
16oz pasta sauce from Poblano Farms 1 lemon 1/2 a lemon
8oz of garlic 6oz garlic
1 bunch of cilantro
1lb pizza dough
1 can organic garbanzo beans (chickpeas)
10oz GMO-free lo mein egg noodles
1 can organic coconut milk