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--Ron Tydings

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In Season RECIPES  

Ravishing Rhubarb Recipes

Grilled Chicken with Rhubarb Relish

Relish:

Place all relish ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring every so often, for about 10 minutes or until mixture thickens. Cool.

Preheat the grill. Sprinkle chicken with salt and pepper. Brush with lemon juice and oil. Grill about 6 minutes per side. Serve with rhubarb relish.

Rhubarb-Apple Strudel

Filling:

Pastry:

Combine the filling ingredients, except the tapioca, with 1/2 cup water in a medium saucepan; bring to a boil. Simmer about 12 minutes. Stir in the tapioca and let cool. Set aside.

Preheat oven to 375 degrees.

Using 6 sheets of phyllo for each strudel, spread each sheet with butter, sprinkle with nuts and stack.

Spoon half the filling along the long edge of each stack. Fold the edges over to enclose the filling and roll up, jelly-roll fashion. Place on a greased baking sheet. Brush the tops with butter. With a sharp knife cut four slits in each strudel. Bake 25 minutes or until golden brown. Let cool at least 15 minutes before slicing.

Rhubarb Tea

Fresh rhubarb, honey and lemon combine to make a refreshing tea.

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

Directions

1. Place the first 4 ingredients in a large pot and bring to a boil. Lower heat and simmer 10 minutes, remove cinnamon stick, and simmer an additional 5 minutes. Remove pot from heat and let sit for 1 hour.
2. Using a fine strainer over a large pitcher, strain contents of pot (do not squeeze). Refrigerate until thoroughly chilled, at least 2 hours. Stir in lemon juice and serve over ice.

Nutrition Facts

Dietary Exchanges

Minted Berry-Cherry Rhubarb Compote

In medium saucepan combine water, wine, sugar, rhubarb, and cherries. Bring to a boil, then simmer about 10 minutes or until rhubarb is tender. Remove from heat and stir in raspberries and the 4 mint leaves. Let cool completely. Remove mint leaves and chill. Serve garnished with mint sprigs.

Rhubarb Pudding Cake

Cake Ingredients:

Topping Ingredients:

Beat the egg. Add the oil, milk, vanilla, and zest. Stir in the dry ingredients and mix well. Spread in a well-greased 9 x 13 baking dish. (You can also use an 8 or 9 inch square dish.) Place chopped rhubarb on top of the cake batter. Sprinkle the walnuts on top of the rhubarb. Then sprinkle on the sugar. Pour the whipping cream (unwhipped) or substitute over the sugar. Bake at 350 degrees F. for 40 to 50 minutes, until the cake springs back lightly when touched. The cream, sugar, and rhubarb sink to the bottom forming a custard layer.

Waldorf Salad

Recipe from Raw Transformation by Wendy Rundell

4 apples
4 celery stalks
½ cup red onion
1-½ cups chopped walnuts
¼ cup raisins (soaked for 1 hour)
Nutmeg to taste

Core and chop the apples into small pieces. Cut the celery and onions into small pieces. Combine apple, celery, onion, walnuts and raisins in a bowl and set aside. Prepare Waldorf Mayonnaise and fold into salad; sprinkle with Nutmeg.

Waldorf Mayonnaise

Recipe from Raw Transformation by Wendy Rundell

½ cup pine nuts (soaked 6 hours)
¼ cup water
2-3 tablespoons olive oil
1-2 tablespoons lemon juice
2 tablespoons agave nectar
dash of garlic powder
dash of onion powder
sea salt to taste

Place all ingredients into a Vita-Mix and blend until smooth. If too thick, add water carefully and fold into salad mixture. Serves 4 people.

For more info, call Rawjuvenation (775) 851-5070.

In Season -- Green Recipes!

By Raine Saunders

Endless possibilities exist with greens, raw and cooked. Baby greens and tender leafed-varieties like spinach are tasty on sandwiches, while tougher leafed-greens are good in soups and stews. Try quickly stir-frying chard, bok choy, or kale in a small amount of healthy cooking oil. Add seasonings such as ginger, soy sauce, garlic, onions, or even balsamic vinegar. Don't forget a bit of salt and pepper too. Here are two recipes for making mustard greens, one with meat and the second vegetarian:

Mixed Greens Salad with Warm Pecan Dressing

6 cups fresh mustard, turnip, and/or collard greens (approximately 1 pound)
2 tablespoons balsamic vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
2 teaspoons olive oil or grapeseed oil
½ cup pecans, chopped or broken

Thoroughly wash greens and dry. Remove and discard long stems from greens. Tear or chop greens into salad-size pieces and place in large bowl. In another small bowl, combine vinegar, honey, and mustard. Set aside. Heat oil in a small skillet until hot, but not smoking. Add vinegar mixture and nuts and cook, stirring continuously for 2-3 minutes. Pour over greens and serve. Eat immediately. Serves 4.

Mustard Greens with Bacon

Mustard greens possess a peppery, almost bitter flavor (like mustard). Short cooking is the best way to prepare these to preserve texture and flavor. Overcooking will cause them to become soft and mushy, and will compromise nutrient content. You can use mustard greens with various meats like bacon, ham, and turkey, as well as cheeses, curry, corn, hot sauce, garlic, lemon, and onions. This preparation is especially wonderful with mashed potatoes.

Cook 4 slices diced bacon until brown. Drain off all but 2 tablespoons of drippings; stir in 4 cups of chopped mustard greens and 2 tablespoons of beef broth. Cover and cook over medium heat, stirring occasionally, for about 10 minutes. If desired, stir in 2 tablespoons of your favorite cheese (sharp cheddar works nicely). Heat until melted. Serves 4.

Spinach is one of the most versatile and healthy leafy greens you can find this time of year. It is naturally high in calcium (important for bone health), magnesium (vital to muscle, tissue, and nerve function), and potassium (critical for brain and cell function). Spinach is also rich in Vitamins A which prevent problems with vision and the immune system; C which is an antioxidant as well as helps to lessen oxidation within cells, and folate, which is important for producing and maintaining new healthy cells in the body. Spinach also contains Vitamin K, which maintains integrity of bones and muscles.

Here is a recipe incorporating strawberries into a fabulous spinach salad. Feel free to experiment and use blackberries or raspberries or blueberries in place of or as well as the strawberries. You can make salads with all different kinds of berries and the taste will always be fantastic.

Spinach Strawberry Salad

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
½ cup vegetable oil
¼ cup white wine vinegar
½ cup white sugar
¼ teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

In a large bowl, toss together the spinach and strawberries. You can slice your berries up or leave them whole, depending on your preference. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and berries, and toss to coat.