a lunch roll

She didn't have a name for it, but I'll call it a lunch roll. You can imagine, more or less, a fat tube held together with a leaf. You take the large Swiss chard leaf, stuff it, stick it in the oven. It cooks a while and then you eat it.

Use a Swiss chard leaf
millet
carrot, onion
garlic
raisins, squash seeds roasted,
turnip greens, corn
feta cheese
a Swiss chard stem, cut up

To go along with the roll she made a fritter from cohlrabi and carrots, onion, temmeric, corriender. cardinun, and a boiled egg