Lentil and rhubarb stew with Indian spices

Posted by on Jul 7, 2014 in

3 or 4 stalks rhubarb, strings removed, chopped 1 cup orange lentils, well washed 2-3 T minced ginger 1 T minced garlic 4 cardamom pods 1T mustard seeds 2 cloves 1 tsp cracked black pepper 1 dried ancho or other mild chili, optional salt chopped cilantro leaves for garnish Combine all ingredients except salt and […]

Grilled chicken with rhubarb relish

Posted by on Jul 7, 2014 in

Relish: 3 cups diced rhubarb 3/4 cup sugar 1 tablespoon grated orange zest 1 cup orange juice 1 or 2 jalapeno peppers, seeded and chopped 2 shallots minced Chicken: 6 boneless, skinless chicken breast halves salt and pepper 1 T fresh lemon juice Olive oil Place all relish ingredients in a medium saucepan. Bring to a boil, […]

Roasted rhubarb salad

Posted by on Jul 7, 2014 in

2 c 1/2 inch pieces fresh rhubarb 2 T sugar 2T balsamic vinegar 1T canola oil 1T minced green garlic ¼ t salt ¼ t freshly ground pepper 8 cups mixed greens ½ c crumbled goat cheese or feta ¼ c chopped walnuts, toasted ¼ c golden raisins Preheat oven to 450 degrees. Toss rhubarb […]

Rhubarb custard pie

Posted by on Jul 7, 2014 in

1 9-inch pie crust 3 cups fresh rhubarb, cut into 1/2-inch pieces (or 3 cups frozen, thawed) boiling water 3 egg yolks, beaten 2/3 cup warmed honey 3 tablespoons whole wheat pastry flour pinch of salt 3 egg whites, beaten stiff 1 tablespoon butter Place rhubarb in a deep bowl which has a tight-fitting lid. […]

Rhubarb salsa

Posted by on Jul 7, 2014 in

rhubarb ½ cup sweet red pepper, chopped ½ cup sweet yellow pepper, chopped ½ cup fresh cilantro, chopped 3 green onions, tops only, chopped 1 jalapeño pepper, finely chopped 2 T  fresh lime juice 2 tablespoons brown sugar, or to taste salt and ground black pepper to taste Blanch rhubarb in a saucepan of boiling […]

Rhubarb sauce

Posted by on Jul 7, 2014 in

2 cups rhubarb, chopped 1/4 c. sugar 2 T. water 2 teaspoons cornstarch or clear jell (opt.) Place chopped rhubarb in a saucepan and stir in water. Stir sugar and cornstarch together then stir into rhubarb. Cook over medium heat approximately 5 minutes or until tender. It may be served warm or cold. Refrigerate covered.

Rhubarb bread

Posted by on Jul 7, 2014 in

¾ cup honey ½ cup oil 1 egg 1 cup buttermilk, yogurt, or sour milk 1 T. soda 2 1/2 cups whole wheat flour 1 t. salt 1-2 cups rhubarb, diced ½ T. vanilla 1/2 cup chopped nuts Topping: 1/2 cup brown sugar, 1t.cinnamon, 1 1/2T butter Preheat oven to 325 degrees. Mix honey and […]

Sesame soy braised bok choy

Posted by on Jul 7, 2014 in

1/2 head bok choy 1 tbsp peanut oil 1/2 tbsp grated ginger 1 tbsp minced garlic 1/4 cup chicken stock 1/2 tbsp toasted sesame oil 1 tbsp soy sauce 1 tsp rice vinegar 1 tsp sugar salt and pepper 2 tbsp sesame seeds Trim the root end off the bok choy head. Slice the leafy […]

Bok choy with plum sauce

Posted by on Jul 7, 2014 in

1 pound bok choy 2 tablespoons peanut oil 1-2 tablespoons plum sauce Trim the bok choy, removing any discolored leaves and damaged stems. Tear into manageable pieces. Heat a wok until hot, add the oil and swirl it around. Add the bok choy and stir-fry for 2-3 minutes, until the greens have wilted a little. […]

Bok choy soup

Posted by on Jul 7, 2014 in

Chicken stock bok choy, chopped l tsp sugar rice noodles, cooked Measure as much chicken stock as you would like to have soup. Heat stock, add bok choy and sugar. Cook until bok choy is tender and heated through. Remove from heat, add noodles and serve.

Wilted lettuce salad

Posted by on Jul 7, 2014 in

3 slices bacon 1 1/2 Tbsp red wine vinegar 1/2 T lemon juice 1 Tbsp water 1 tsp sugar 1/4 tsp ground black pepper 4 c leaf lettuce – washed, dried and torn into bite-sized pieces 3 green onions, thinly sliced 1 hard-cooked egg (optional) Cook bacon over medium high heat until evenly brown. Remove […]

Cashew salad

Posted by on Jul 7, 2014 in

Makes about 3 servings 3 c mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces; 1/2 c cashews For dressing: 1/4 small red onion, grated 1/8 c vinegar 1/4 c sugar pinch of ground black pepper 1/2 tsp celery seed 1 tsp prepared mustard 3/8 […]

Layered salad

Posted by on Jul 7, 2014 in

Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hard boiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and […]

Leaf lettuce and mandarin salad

Posted by on Jul 7, 2014 in

Salad: 1 bunch leaf lettuce, washed and torn into bite-size pieces 2 cups thinly sliced celery 2 tablespoons minced fresh parsley 4 green onions, thinly sliced, including some greens 2 11-ounce cans mandarin oranges, drained Garnish: 1/2 cup toasted slivered almonds Dressing: 2 tablespoons sugar 2 tablespoons tarragon vinegar 1/4 cup vegetable oil 1/2 teaspoon […]

Bok choy salad

Posted by on Jul 7, 2014 in

1/2 c red wine vinegar 1/2 c olive oil 1/2 c sugar 1 T soy sauce 1/4 c butter 1/4 c slivered almonds 1/4 c sesame seeds 2 (3 ounce) packages ramen noodles 1 medium head bok choy 3 green onions In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until […]

Crunchy Bok Choy Ginger Salad

Posted by on Jul 7, 2014 in

1 medium bunch bok choy 1-inch knob of gingerroot, grated 1 cup shredded radish 2 tablespoons each chopped mint and cilantro 1 tablespoon salt 3 tablespoons rice vinegar 1/2 cup slivered sweet orange, red, or yellow peppers 2 teaspoons honey 1/4 cup finely chopped green onions pepper to taste Thin-slice the bok choy leaves. Thinly […]

Spring orzo salad

Posted by on Mar 16, 2014 in

8 oz. orzo pasta 1/2 cup bunching onions, finely chopped 8 oz. mushrooms, quartered 1 lb. asparagus, tips trimmed, stems cut into 1/2-inch pieces 1 cup frozen peas 1/2 cup finely chopped toasted walnuts, optional Vinaigrette 3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar Cook […]

Spear-it sticks

Posted by on Mar 16, 2014 in

8 asparagus tips, aprx. 5 inch cooked or raw 8 oz cream cheese 1 cup chopped walnuts Thoroughly dry asparagus. Coat each spear with cream cheese. Roll in walnuts. Refrigerate. Serve cold. Serve 8

Spanish asparagus and orange salad

Posted by on Mar 16, 2014 in

8 ounces asparagus, trimmed and cut into 2-inch pieces 2 large oranges 3-4 romaine lettuce leaves, shredded (2 ounces) 2 tablespoons olive oil 1/2 teaspoon sherry vinegar salt and freshly ground black pepper Cook the asparagus in boiling salted water for 3-4 minutes, until just tender. Drain and refresh under cold water. Grate the zest […]

Roast pork or tofu stir-fried with green & white vegetables

Posted by on Mar 16, 2014 in

1 or more tsp bottled garlic chile paste 3 tbsp soy sauce 3 tbsp bottled oyster sauce 1 tbsp sherry 1/2 pound lean roasted boneless pork or baked tofu, sliced 1-2 tbsp peanut oil 1/2 pound asparagus 1/2 pound Swiss chard 1/2 pound spring onions and or scapes cooked brown rice Combine chile paste, soy […]

Rich Ibarra’s sloppy ‘gras

Posted by on Mar 16, 2014 in

1 lb. ground beef 1/4 lb. sliced mushrooms 1 10 0Z. can cream of mushroom soup 1/2 tsp. basil 3/4 lb. thinly sliced cooked asparagus 4-5 thinly sliced green onions 1/4 cup milk Brown the ground beef and mushrooms in medium skillet. Drain fat. Add mushroom soup, basil, asparagus, green onions, and milk. Lower temperature […]

Pickled asparagus

Posted by on Mar 16, 2014 in

Fresh asparagus Garlic cloves, peeled Fresh dill 8 cups distilled water 2 cups white vinegar 1/2 cup sugar 3 Tbsp. pickling salt lit tsp. Alum Bring above ingredients to a boil. Meanwhile place garlic cloves at the bottom of your jars, add clean raw asparagus and a sprig of dill. When syrup has boiled, pour […]

Pan-roasted asparagus

Posted by on Mar 16, 2014 in

1 T. olive oil or 1/2 T. oil and 1/2 T. butter 1 pound asparagus spears salt and pepper to taste Heat oil and/or butter over medium-high heat until melted. Roll asparagus in oil until they are well coated. Cover and cook for 5 minutes until asparagus is bright green and still crisp. Uncover and […]

Open-face asparagus and egg sandwiches

Posted by on Mar 16, 2014 in

2 tbsp butter or margarine 2 tbsp flour 1/2 cups milk 1/2 cups chicken broth 3 hard-cooked eggs, sliced 1/2 tbsp minced onion 1/2 tsp salt 1/8 tsp pepper 2 cups cooked asparagus, cut in 1 1/2″ pieces 3 hamburger buns, split and toasted 4 slices bacon, chopped, fried crisp and drained Melt butter in […]

Jackie’s ‘gras with class

Posted by on Mar 16, 2014 in

Dressing: 1 lemon 2 Tbsp. white vinegar 1/3 cup sugar 1 Tbsp. vegetable oil 2 tsp. poppy seeds Salad: 1/4 cup sliced almonds 1 pkg. spinach 8 oz. raw or lightly steamed asparagus, thinly sliced * 1/4 small red onion, thinly sliced Zest lemon to yield 1/2 teaspoon zest. Juice lemon to extract 2 tablespoons […]