Tag Archives: rhubarb

Rhubarb and Green Bean Dijon Potato Salad

Posted in Appetizer, Dinner, Side Dishes by

Potato Salad (2)

 

I have to admit, this post is kind of a cheat on my part. I do not think it’s ACTUALLY rhubarb season anymore, although to be fair I did see some at the grocery store…

But I didn’t want to go the whole summer without posting this recipe, which I made awhile back, DURING rhubarb season, from farmer’s market rhubarb with the intention of making it part of my Five Days of Farmer’s Market Meals. But since I failed to do that, I figure now is better than never right? Like most things.

And what’s summer without potato salad? It’s traditional anyways, but this summer was an even bigger hit because of this amazing Kickstarter campaign that gave potato salad the attention and fame it has always deserved.

Potato Salad (1)What You Need:

 

  • 1/2 white onion, finely chopped
  • 1/2 pound green beans, sliced in half
  • 2 stalks of rhubarb, chopped
  • 1 garlic clove, chopped
  • 1 green pepper, chopped
  • 1 cup celery, chopped
  • 1 pound red potatoes, chopped into 1 1/2” cubes
  • 1 tsp salt
  • 1 tsp black pepper
  • 6-8 tbsp dijon mustard (I like the pub style with the mustard seeds)

 

What You Do:

Simultaneously boil a large pot of salted water and heat a nonstick skillet over medium.

Once the water is boiling, add the potato cubes and lower the heat so they simmer. Cook until a fork easily goes through them.

Drain and pour potatoes into a large bowl.

In the skillet,heat the rhubarb, stirring frequently, until JUST cooked. Do not leave it in the pan for too long or else the rhubarb will become very soft. You want it to remain firm.

Add onion, green beans, rhubarb, garlic, green pepper and celery to the potatoes and stir to mix well.

Add the mustard to taste and stir well. You may find you need more mustard (or less) so add gradually and see how you feel. Taste tests are the best part of cooking!

Pro Tip: Add other vegetables, or something crazy like bacon! Everyone loves bacon, right?

Potato Salad (3)

 

 

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Tomato Rhubarb Cobbler

Posted in Dinner by

There is nothing not amazing about this dish.

I know that’s a horribly-put-together sentence, grammatically speaking, but it can’t be helped because I’m still in the haze of having eaten this amazing dinner.

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A couple of years ago my friend had an awesome cooking blog that was basically my kitchen bible. One day she posted this tomato cobbler recipe and with the way she raved about how good it was, it was too tempting not to try. And ever since I too was able to partake in its amazingness, it’s never left the back of my mind as the perfect summer recipe that I crave any time of year.

But it’s almost summer and that’s good enough for me; the local farmer’s market is already full of awesome, inspirational veggies. So, armed with a fresh bundle of rhubarb and already tasting warm pinched cherry tomatoes, I delved into this recipe after work and a yoga session to cap off the day right.

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It has two parts – the filling and the topping – but despite that, it’s pretty easy to make.

Preheat oven to 375 F

What You Need for the Filling:

  • 3 pints cherry tomatoes
  • One large onion, sliced thin
  • 2 cloves garlic, peeled and minced
  • 1 cup chopped rhubarb
  • 1 tbsp olive oil
  • 3 tbsp flour

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What You Need for the Topping:

  • 1 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 4 oz blue cheese crumbles (or extra if you’re cheese-addicted like me)
  • 1 cup buttermilk
  • 1 stick butter (8 tbsp) melted

IMG_3995What You Do:

Start by prepping the filling. Heat oil on low-medium in a large skillet. Add onion slices and cover, letting them caramelize. When they’ve become softer and begin to look translucent, add the rhubarb and garlic, stirring for about 5-8 minutes until the rhubarb softens. Remove from heat before the rhubarb totally breaks down and becomes mushy.

Add cherry tomatoes and 3 tbsp of flour to the rhubarb/onion filling and mix well, making sure the tomatoes are fully coated.

Pour the filling mixture into an 8×11 baking dish and pop the filling mixture into the oven for about 20 minutes. Take them out when the tomatoes are looking hot and pinchy.

In a medium bowl, mix the whole wheat flour, the all-purpose flour, baking soda, baking powder and salt together.

In a separate, larger bowl, mix the buttermilk and melted butter, whisking well.

Slowly add the flour mixture to the buttermilk mixture, stirring well. Then add the blue cheese and mix thoroughly. It will start to become dough-y.

Once the filling is done pre-baking, spread out the dough somewhat generously over the top of the mixture to create a topping. IMG_4005

Put this whole shebang back in the oven for another 20-25 minutes (check it though – the topping will burn easy if it’s in for too long!)

Give it some time to cool, even though that will be hard, and delve in! Works great as leftovers too!

 

Pro Tip: I have 2. First, as you guessed this is not a Gluten-Free recipe. But it easily could be by substituting the flour and using any gluten-free biscuit recipe you have for the topping! My second tip is that you will likely have biscuit dough leftover so make some biscuits! #duh