Ingredient of the Month // Rhubarb

Happy May Day everyone! And, it is also the first Thursday of the Month which means we are announcing May's Ingredient of the Month...

Rhubarb!

It didn't take me long to find a slew of pies and cakes and muffins that combine rhubarb with strawberry (another seasonal item right now) but I kept looking and found a delicious quinoa and arugula salad. We served it as a "side" dish with grilled chicken (coated quickly in tahini) but both Danny and I ate more salad than chicken!

Rhubarb will only be in season for a month at best and I plan on making this salad a few more times while I have the chance. I was also reading that it freezes really well so I might give that a shot.

Rhubarb, Quinoa and Mint Salad
(via NPR's Kitchen Window blog)

Ingredients
Quinoa Salad:
- 1 1/4 cup dried quinoa, prepared according to package directions
- 2 tbsp olive oil
- 1 tbsp honey
- 1 bunch scallions, thinly sliced, white parts only
- 5 ribs rhubarb, washed and sliced into 1/4 inch thick pieces
- 3-4 cups baby arugula
- 1 cup feta cheese
- 1/2 cup chopped fresh mint
- 1/2 cup sliced almonds, slightly toasted (optional)

Dressing:
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tsp tahini 
- salt and pepper

Process
Prepare the quinoa as directed and set aside to cool when it is finished.

In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the scallions and rhubarb and sautee for 5-7 minutes until the rhubarb is tender. Remove the pan from the heat and allow to cool to room temperature.

In a large bowl, whisk together the dressing ingredients (olive oil, apple cider vinegar, tahini, salt and pepper). Add the cooled quinoa, the scallions and rhubarb and the remaining ingredients and toss to coat in the dressing. Serve cold or at room temperature.


/// psst - don't forget to enter for a chance to win a DavidsTea Spring Collection set: http://www.colormestyled.com/2014/04/book-review-place-at-table-giveaway.html

Color Me Domestic - Smashing Peas

Inspiration comes in some strange places.  While I was paging through a recent Real Simple magazine I found a whole article on sandwiches.  I love sandwiches, but I don't make them very often.

Color Me Domestic - Pork Chops with Grape Sauce

I'm still on the Self Magazine Drop10 plan and this is another meal that blew me away. On the site it is called Sweet and Sour Pork which is definitely true but I think Pork Chops with Grape Sauce makes it sound a bit more sophisticated.

Most of my meals do not include a sauce (jarred pasta sauce excluded) so I felt super accomplished and proud to have created a meal with a proper sauce! And it was pretty easy even thought it takes a bit of time to get things together. 

This is another good one for a Saturday or Sunday night when you've got extra time but that shouldn't deter you from trying it. Seriously, so good.

Pork with Grape Sauce w Broccoli, Quinoa & Edamame (via Self Drop 10)

Ingredients (for 2 servings)

 - 2 cups grapes

 - 2 4oz portions of pork tenderloin (or 2 6oz bone-in pork chops)

 - 1/2 tsp dried thyme

 - 1/4 tsp black pepper

 - 1/4 tsp salt

 - 6 tbsp low sodium chicken broth

 - 4 tbsp white wine

 - 2 cups broccoli rabe

 - 1 cup cooked quinoa

 - 1/2 cup cooked, shelled edamame

Process

Heat oven to 425 degrees and cook quinoa per package instructions.

On a baking sheet roast the grapes for 10 minutes. Transfer grapes and any juices rendered to a bowl and set aside.

Rub pork in thyme, salt & pepper. In a medium skillet heat 2 tsp olive oil over medium-high eat and brown pork for 1 minute on each side. Place pork on same baking sheet that was used for the grapes and cook until internal temperature reaches 145 degrees.

In same skillet bring grapes, chicken broth and wine to a boil then reduce heat and cook for at least 5 minutes. 

In another small skillet saute the broccoli rabe in 1 tsp olive oil. Prep edamame according to package instructions.

Once pork is cooked and is ready to serve top it with the grape sauce and serve with broccoli rabe, quinoa and edamame.

THE SKINNY (from Self.com)

• 465 calories, 13 g fat, 46 g carbs, 7 g fiber, 35 g protein

Color Me Domestic - Kitchen Sink Quinoa

Quinoa Fried Rice - image via Damn Delicious

Sometimes cooking in winter is a lot less exciting than other times of the year. Spring and summer bring fresh fruit and vegetables, grilling and patios. But if you find yourself tiring of casseroles, pastas and soups quinoa might be just the thing you need. 

This super grain packs a punch of flavor while also delivering protein and is so easy to prepare.

Every package will have instructions but in summary it is one part quinoa to one part liquid (water or stock) and it is simmered until all the liquid has been absorbed.

Then the dish you make is up to you!

In January we've made buffalo chicken quinoa, pesto quinoa and fried rice quinoa which was my favorite.

Fried Rice Quinoa (adapted from this recipe)

Ingredients

 - 2 large eggs

 - 2 cloves of garlic, minced

 - 1 small onion, diced

 - 8 oz mushrooms, diced

 - 1 head broccoli, chopped

 - 1 zucchini, chopped

 - 1/2 cup frozen corn

 - 1/2 cup frozen peas

 - 2 carrots, peeled and grated

 - 3 cups cooked quinoa

 - 1 tbsp grated fresh ginger

 - 3 tbsp soy sauce

 - 2 green onions, chopped

Process

Fry flat or scramble eggs in a small frying pan, set aside and let cool before chopping into small pieces.

Heat 1 tbsp of olive oil in a large frying pan or wok over medium high heat. Add garlic and onion and cook, stirring often until onions become translucent, about 4-5 minutes. 

Add mushrooms, broccoli and zucchini and cook, stirring frequently until veggies are tender, about 3-4 minutes.

Add corn, peas, carrots and quinoa. Cook stirring constantly, until heated through, about 2-3 minutes.

Add ginger and soy sauce and toss to combine and let it heat through for another 2 minutes. 

Stir in green onions and eggs and serve.