Rhubarb Coffee Cake

This has got to be one of the best rhubarb recipes I’ve tried.¬† I found it in the Canadian Living Kitchen and adapted it somewhat. My beaters weren’t working so I mixed it all by hand so I don’t know if that contributed to yumminess but here is my version:

Ingredients

  • 1/2 c. butter, softened
  • 1 c. brown sugar (scant)
  • 2 c. All purpose flour
  • 2 eggs (from Victorsfarmshares ūüėČ )
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c. plain yogurt
  • 1/2 c. water
  • 3 – 4 cups chopped rhubarb (from victorsfarmshares)

Topping:

  • 1/2 c. brown sugar
  • 1/2 c. chopped pecans
  • 1 tbsp. all-purpose flour
  • 1/2 tsp. cinnamon
  • 2 tbsp melted butter

Method:

Grease a 9″ springform pan.¬† Set aside.

Combine topping ingredients in small bowl until crumbly.  Set aside

In a large bowl, mix butter with brown sugar until creamy.  Beat in eggs one at a time. beat in vanilla.

In a¬†separate bowl, whisk together flour, baking soda, baking powder, salt. In another small bowl, mix together yogurt and water. Add flour mixture alternatively with yogurt mixture to butter mixture until just blended.¬† Fold in 3 c. chopped rhubarb.¬† Scrape into springform pan.¬† Top with remaining cup of rhubarb and then Topping mixture.¬† Bake at 350 until the cake tester inserted in centre of the cake comes out clean, about 1 1/4 hours.¬† Let cool in pan on a¬†rack for 5 min.¬† Remove side of the pan.¬† Serve with icecream for a truly decadent dessert or on it’s own as a snack with coffee.¬† Serves 8 – 10.

Roasted Veggies

Roasted veggies
  • Onions
  • Carrots
  • Potatoes
  • Beets
  • Garlic
  • Peppers
  • Zucchini
  • Chop into chunks, leaving the veggies that cook faster in larger pieces.
  • Make a dressing of oil, chopped rosemary, salt to taste, pepper, oregano and pour over veggies to coat.
  • Spread on parchment paper on a pan or wire basket and BBQ for about 45 min., stirring occasionally.
Notes:
Use whatever veggies are available but keep in mind if they are too small (like beans) they will burn.

Kale Salad with Almonds

Kale Salad with Almonds
  • 1/2 c. raisins
  • 7 tbsp. balsamic vinegar, divided
  • 1 tbsp. maple syrup or honey
  • 6 tbsp. olive oil
  • 1/4 – 1/2 tsp salt
  • about 4 c. finely chopped kale, stems removed
  • 1/2 c. almonds, lightly toasted
  • grated rind from one orange
  • orange sections
  • Place raisins in small bowl and soak overnight in 5 tbsp. balsamic vinegar. ¬†Or, if you are like me, just microwave on low for about 5 minutes.
  • Whisk together remaining 2 tbsp. vinegar and whatever drains from the raisins once they’ve soaked, oil, salt, syrup and orange rind. ¬†Pour over chopped kale and stir thoroughly. ¬†Add orange sections and nuts. ¬†Toss.
Notes:
My measurements are approximate–if you find it too dry, use a little more oil and vinegar, sticking to the 3-2-1 rule (ie. 3 parts oil, 2 parts vinegar, 1 part sweet).
It’s important to chop the kale very fine. ¬†I chop it once in fine slices and then turn the pile and chop again finely.
This is a great “make-ahead” salad as the kale actually tastes better as it marinades in the dressing. ¬†In fact, leftovers the next day are just as delicious!
For another fabulous recipe for kale, check out this Watermelon Kale Salad at Living Life With Food.  A meal in itself!

Caesar Salad

What to do with an enormous head of romaine lettuce….An enormous caesar salad!

  • One farm-share size head of romaine lettuce (or 2-3 store bought ones)
  • 8 slices of bacon
  • a few pieces of leftover bread
  • 1/2 c. freshly grated parmesan cheese (plus 2 tbsp. for the dressing)
  • fresh garlic scapes

Dressing:

  • 1/2 c. fresh garlic scapes, chopped
  • 1/2 – 3/4 c. mayonnaise
  • 2 tbsp. parmesan cheese
  • 1 tsp. worchestershire sauce
  • 1 tbsp. dijon mustard
  • 3 tbsp. fresh lemon juice
  • 1/4 c. olive oil
  • salt and pepper to taste
  • Wash and drain lettuce, tearing into bite-size pieces.
  • Fry bacon until crispy and allow to cool.
  • Put all dressing ingredients in blender and blend on high a few minutes.
  • Butter bread slices on both sides and sprinkle with salt, pepper and oregano. ¬†Then toast under broiler on both sides until brown. ¬†Cut into cubes.

Add bacon and cheese to lettuce and then dressing just before serving.  Last of all, sprinkle with croutons.

Notes: ¬†The scapes are a great early season alternative before garlic is ready. ¬†They add a lovely pale green colour to the dressing. ¬†As well, although home-made croutons are rather time-consuming, the taste pays off big time (just don’t burn them like I did–the picture is burnt side down, of course). ¬†Thanks to Dick Janssen for tips on the dressing ūüôā

Arugula Feta Cheese Salad

A couple fresh ways to serve up spicy arugula–one of the garden’s first-fruits.

  • Make a bed of fresh arugula leaves.
  • Top with fresh fruit of some sort (watermelon)
  • Onions, green onions or garlic scapes
  • Feta cheese
  • Caramelized pecans (optional)
  • Make a dressing with:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • Drizzle over top. ¬†The dressing will be enough for 2 – 3 plates.

Variation:

  • Make a bed of fresh arugula leaves.
  • Place 1/2 cup cooked rice or coucous on top.
  • Place one serving of pan fried fresh BC Snapper (or fish of choice)
  • Top with fresh basil, a few chopped radishes, or chopped garlic scapes.
  • Make a dressing with:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tsp fresh ground ginger (optional but delicious!)
  • 1/4 tsp salt
  • Drizzle over top.