This recipe is so simple it barely needs directions. We have lots of chard in the garden at the moment so Chef Valerie Augustine made vegetable wraps for lunch using blanched chard and rice paper. It doesn’t get easier. (It does take a little bit of time, however.) Just roll up your favorite julienned vegetables — blanched carrots, daikon radish, celery, red pepper — with julienned pieces of marinated tofu and watercress leaves. We served ours at room temperature with our miso soup that everyone loves regardless of the season, and a cucumber salad.