It’s Week 25 of Dinner Plans and it’s been a week full or recipe testing and finalizing!
It accidentally became “Rhubarb Week” for me in the kitchen as I received both a small bunch of stalks in this week’s CSA box and I had picked up a few more stalks at the local grocer. The season of early summer produce is in full swing now and I’m reveling in the return of my favorite fruits and veggies while diving in to learning about ones that are newer to me. It’s one of my favorite things about cooking; the experimentation and testing of it all to make something delicious.
Seasonal Cooking Tip: Reveling in Rhubarb
When it comes to seasonal cooking, this year I’m sharing a weekly tip here focused on preparing ingredients, preserving foods, and kitchen hacks that help you save time.
This week we’re talking about rhubarb. A hardy late spring, early summer perennial, rhubarb looks similar to celery and ranges in hues of reds, pinks, and even pale green. Known for its tart flavor, rhubarb is best enjoyed roasted, braised, or simmered. It’s popular in a variety of sweet dishes. Here’s a few ways I’m loving it now:
- In this season, I love Rhubarb Curd swirled into bowls of yogurt or used as a filling for tartlets.
- Rhubarb-Strawberry Compote is delicious for pancakes or served over vanilla bean ice cream. It’s also very freezer friendly.
- Rhubarb Tartlets make the perfect springtime dessert.
Dinner Plans for Week 25
We skipped our Riverdog Farm box once more this week as we have just a tiny amount more of vegetables and fruits that we need to enjoy as ingredients began to stack up in the fridge. I’ve appreciated the option to hold deliveries on the weeks where it can feel like a lot to balance both boxes. Nevertheless, I greatly appreciate the incredible locally grown produce we get to enjoy between the two farms.
This week, the rhubarb will be slow roasted and added to a bit of caramel for an upside down olive oil cake for afternoon snacking. Shaved Beet Salad will be on repeat this week and has been my new favorite way to enjoy this root veggie with greens and all. With the Strawberry Amazake from Micros Life, I’ve usually enjoyed it in smoothies and overnight oats, but will try my hand at popsicle making this time around with fresh strawberries. Stay tuned for the results of that fun recipe test!
Here’s what we received from our CSA share this week:
Stepping Stone Farm:
- Sugar Lode Snap Peas
- Red Italian Torpedo Onion
- Mountain Green Rhubarb
- Beas Kohlrabi
- Newham Little Gem
- Boro Red Beets
- Strawberry Amazake from MicrosLife
Our Game Plan for Dinner this Week:
Sunday: Braised Red Torpedo Onions with Calabrian Chiles, Crumbled Italian Sausage over Polenta or Risotto
Monday: Shaved Beet Salad with Marinated Corona or Lima Beans
Tuesday: Roasted Kohlrabi with Garlic, Garlic, and Ricotta Salata with Quick Kohlrabi Leaves Pesto and Roast Chicken
Wednesday: Poached Cod with Sugar Snap Pea Salad
Thursday: Ground Beef Umami Sauce Rice Bowls with Stir Fry Veggies
Friday: Baja Fish Tacos with Jalapeño Cabbage Slaw
Saturday: Pizza with Early Summer Squash, Burrata and Crispy Prosciutto
From favorite recipes to new meal ideas using a wide variety of ingredients, cooking delicious food with our CSA definitely gets us out of a dinner rut while reducing food waste. I share meal ideas for our busy weeks with our weekly newsletter. Subscribe to our weekly newsletter to be in the know when they’re live. 😉
Leave a Reply