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Rhubarb is stretching out of the ground around the country and this week I am taking it out of the typical pie and using it’s tanginess to create a medley of dishes. The tart stalks take peas to a new level in the Rhubarb Minted Peas while sweet snap peas balance the tang perfectly with a a bit of salty feta in the Rhubarb Snap Peas. Rhubarb Beets are braised with the stalks and then a vegan salad of mung beans or lentils are tossed in the Rhubarb Mung Beans & Sweet Potatoes. One of the most unique pairings is in a tangy sauce coating strands in the Rhubarb Barbecue Pullled Pork Sliders.
While Rhubarb is gaining new fame this week as the star attraction we wouldn’t want to keep it far from its favorite playmate: strawberries. Try out this Strawberry Rhubarb Oatmeal Loaf for a wheat-free (gluten-free if you can handle oatmeal) breakfast delight, this is a crazy cross between coffee cake and baked oatmeal with a layer of tangy sweetness from the two BFF’s strawberries & rhubarb.
Of course, I completely understand that not everyone is getting love from those long ruby stalks, but no worries there are more recipes this week without rhubarb than there are with it. Don’t miss the creamy Avocado & Pea Enchiladas with the easy to toss together Fiesta Spring Salad. They each are merely inspired by Mexican cuisine and very kid-friendly too.
Another simple vegetarian meal are the Mushroom Stuffed Artichokes with the Broccoli-Riccota Pasta. Leftover broccoli can be tossed with greens in the Broccoli-Chard Scramble for breakfast.
An elegant dish of lightly seared Ginger Coconut Calamari pairs beautifully with a Coconut Kale Salad and a Jamaican Sweet Potato Salad. Take leftovers of these two salads for lunch along with an easy to toss together Curry Tofu Salad.
In case you didn’t hear, on Cinco de Mayo, along with Ruchikala and produce from Sleeping Frog Farms I cooked up a dish to reign supreme at the Watershed Management Group’s Local Food Iron Chef. Click here for more information on the event and the dish.
As we continue to celebrate spring, may your dishes be full of delights whether they have rhubarb, strawberries, snap peas or greens in them.
Cook seasonally. Eat consciously. Live well,
