Recipes of the Week–June 29, 2015

Strawberry-Rhubarb Salad with Mint, Walnuts & Arugula
http://food52.com/recipes/28254-strawberry-rhubarb-salad-with-mint-walnuts-arugula

• 1/2 cup walnut pieces
• 2 rhubarb stalks, thinly sliced on the diagonal
• 2 tablespoons sugar
• 1 orange, juice & zest
• 1/2 lemon, juice & zest
• 1 pound strawberries, hulled, quartered
• 1/4 cup mint leaves, torn or julienned
• 1 cup baby arugula

In a dry skillet over low heat toast walnut pieces, occasionally tossing until you begin to smell them toasting. Remove from heat. Let cool & then chop. Toss strawberries, rhubarb, sugar, citrus zest & juices in a medium bowl. Let sit until the rhubarb slightly softens, about 30 minutes.  Toss with mint, arugula & walnuts. Serve immediately.

Honey Roasted Rhubarb Salad with Fennel and Mint
www.nutritiousamerica.com/recipe/blog/honey-roasted-rhubarb-salad-with-fennel-and-mint/

With a bright citrus and slightly tart note, rhubarb is naturally, and traditionally, paired with sweet flavors like strawberry. I, however, love pairing it with savory and salty. Feta cheese, pine nuts, fennel, and mint simply fall in love with tart rhubarb. This salad is spring on a dish. Roasting the rhubarb in honey tames the tart punch just enough while increasing it's depth of flavor.

• 2 stalks of rhubarb, cut into 1 inch pieces
• 1/4 cup of honey
• 1/2 cup of fennel, thinly sliced
• 2 tablespoons of fresh mint, chopped
• 4-6 cups of butter lettuce leaves
• 2 tablespoons of pine nuts, toasted
• 2 tablespoons of feta cheese
• 2 tablespoons of extra virgin olive oil
• sea salt
• lemon juice
• lemon zest

Preheat oven to 450 F. Toss rhubarb with honey and allow to sit for 5 minutes Roast in oven for 5-8 minutes, until just tender. Allow to cool In the meantime toast pine nuts in oven until slightly brown.  In a large bowl toss fennel, mint, and lettuce with olive oil, salt, and lemon juice Arrange greens on 4 plates. To each plate add a few slices of rhubarb, pine nuts, feta, fennel fronds, and lemon zest. Drizzle some of the honey liquid from roasted rhubarb over top.

 

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.

More Rhubarb Ideas:

Rhubarb Mint Sorbet http://mjskitchen.com/2011/06/rhubarb-mint-sorbet/

Strawberry Rhubarb Mint Simple Syrup http://www.theroastedroot.net/strawberry-rhubarb-mint-simple-syrup/

Smokey Mustard Greens from: http://cheaphealthygood.blogspot.com/2011/03/veggie-might-love-your-vegetables.html

1 lb washed, woody stems removed, and torn
2 teaspoon olive oil
1 small onion
6 cloves garlic *use your garlic curls instead*
1/8 to 1/4 cup water
1 teaspoons smoked paprika
1 teaspoons salt
1 tablespoon black pepper

In a large heavy bottomed skillet, like cast iron, sauté onion in oil for two minutes until soft. Add garlic, paprika, salt, and pepper. Stir and cook for one more minute. Add mustard greens by the handful, stirring until they are coated with spices and begin to wilt. Once all greens have been added to the pan, add water, cover, and simmer for about five minutes. Remove cover and cook one or two more minutes. Serve alongside any entree, but don’t be surprised if the greens are the star of the meal.

5 Tasty Ways to Cook with Fresh Oregano from: http://www.thekitchn.com/5-ways-to-use-fresh-oregano-from-your-garden-ingredient-spotlight-191094
Fresh oregano has a robust, woodsy flavor that makes it one of our go-to herbs in the kitchen — particularly in the summer when we can buy big bundles at the farmers market or step out on the porch to gather our own! Here are five of my favorite ways to use it right now.

1.     Oregano + Chicken: Roasted, baked, poached or grilled — any way you want to cook your chicken, oregano can make it taste even better. Whisk minced oregano into a marinade or stuff whole sprigs inside the chicken before roasting.

2.     Herbed Dinner Rolls: I love the flavor (and aroma!) of this herb when baked into a soft yeasted roll, either by itself or with other fresh herbs. Finely mince a few tablespoons and knead them right into the bread dough.

3.     Burger Seasoning: You'll get a brighter, fresher flavor if you use oregano from the garden instead of from the spice jar when making your burgers. A tablespoon or two worked into the ground meat will have your party guests wondering what your secret ingredient might be.

4.     Oregano + Beans: This is a match made in heaven. Chop up a few tablespoons of fresh oregano and add it to a pot of home-cooked beans in the last fifteen minutes or so of cooking. Your entire pot will be infused with that earthy oregano flavor.

5.     Oregano Pesto: Basil isn't the only herb in the garden when it comes to pesto! Oregano makes a particularly robust and savory pesto. Try drizzling it over a salad, tossing it with roasted vegetables, or brushing it over flatbreads.