Recipes of the Week–June 10, 2013

Rhubarb Apple Sauce from: http://www.rhubarbinfo.com/sauce 
4-5 large sweet apples (I like golden delicious which are very sweet)
3 long, thick rhubarb stalks
1/2 pint strawberries
sweetener to taste (I use none)
water
Peel and chop rhubarb. Core, peel and chop apple. Pick stems off strawberries. Dump it all in a pot and add a little water (1/4 cup?) to prevent burning (once the apples start cooking they will release their own liquid so the water is really needed because of the first minutes of cooking.)
Cook, covered, on a medium flame until boiling then turn heat down and tilt the cover a little to let steam escape.
Stir occasionally.
Simmer until most of the apples have dissolved and the mix doesn't look too watery - around half and hour. It's best to turn off the flame while the mix is still a little watery since more water will evaporate while it is cooling down.
I prefer the texture when some apple chunks are left in the sauce. If you can't find rhubarb, try cranberries. You can also use this as a "low sugar" jam.

from: http://www.rhubarbinfo.com/sauce:
Rhubarb Compote
A stewed rhubarb, good hot or cold. Serve over soy ice cream, on a thin piece of cake, or even on your pancakes or oatmeal. The dried fruits are an excellent source of soluble fiber and are helpful in reducing blood cholesterol levels.
 
5 cups rhubarb, cut into 2" pieces
1/3 to 1/2 cup sweetener of your choice
1/2 tsp orange or lemon zest
1/4 cup water
1/4 cup currants
1 cup apple, peeled and sliced
 
Place all ingredients in a medium-sized saucepan, cover and bring to a boil. Reduce heat, cook on low for 5 minutes, until rhubarb is soft. Stir and sweeten to taste if needed. Serve hot or cold.

Rhubarb Mustard Salsa (for grilled fish)
1 tsp olive oil
1/2 lb rhubarb
1+ T sugar
1 1/2 T Dijon mustard
1/2 small red onion, chopped
1/4 tsp lime juice
1 T chopped fresh parsley
1 tsp chopped fresh basil
salt, freshly ground black pepper to taste
 
Heat oil in skillet over medium heat. add rhubarb and sugar, cook, stirring often, until rhubarb is soft, about 5 minutes. Remove from heat and stir in remaining
Rhubarb Salsa
Blanch 2 cups finely diced rhubarb in boiling water for 10 seconds. Refresh under cold water. Combine with 0.5 c each of sweet red peppers, sweet yellow peppers and cilantro. Stir in 3 finely chopped green onions and 1 or 2 minced chili peppers. Stir in 1 or 2 tablespoons fresh lime juice. Add brown sugar, salt and pepper to taste. Serve with chicken or fish.

SALMON WITH LEMON, CAPERS, AND ROSEMARY From: http://www.cookingchanneltv.com/recipes/salmon-with-lemon-capers-and-rosemary.html
 
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil
 
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Rosemary Lemonade - http://veganmiam.com/recipes/rosemary-lemonade

Pasta Made with Fresh Rosemary from: http://homecooking.about.com/od/pastarecipes/r/blpasta20.htm
 
1-3/4 cups unbleached flour
1 cup semolina flour
3 eggs, beaten
1/4 cup finely chopped fresh rosemary
1/2 teaspoon salt
1 Tablespoon water, more if needed
 
Place both flours in a bowl and form a well in the center. Add the eggs, rosemary,  salt, and water to the well. Stir together with a wooden spoon. Pinch the dough together with your hands and knead a smooth ball. Allow the dough to rest on the countertop, covered with the bowl, for 30 minutes.

Roll the dough out and cut into the desired pasta shape. While working with one portion of pasta, keep the remaining covered under the bowl.

Green Garlic Hints – you can use the stem and small bulb. Use in place of traditional bulb garlic to add a nice mild garlic flavor to any dish you would normally use garlic in. Make a pesto, stir-fry, sauté. They look like scallions but taste like garlic. Stir fry the stalky ends and the leaves may be blended in a food processor for dips & pesto.