Good Recipes from Friendly Eaters
Dish of the Week: Rhubarb Bruschetta
Image by http://www.flickr.com/photos/summertomato/
2-3 stalks rhubarb. 1/4” dice
2 tablespoons minced red onion
1/2 teaspoon sea salt
1/2 teaspoon fresh thyme leaves
1 tablespoon sherry vinegar
1/8 teaspoon dried mustard
2 tablespoons olive oil, plus more for brushing the toasts
12 slices baquette
Micro greens for garnish
Mix the rhubarb and red onion with the sea salt. Let sit for two minutes. Stir in the thyme, vinegar, mustard, and 2 tablespoons olive oil. Let stand for at least 10 minutes. Brush each slice of baguette with olive oil and grill or broil until the edges just turn dark brown. Leave in the warm (but turned off) oven until the toasts are crisp. To serve, top each toast with a heaping spoon of the rhubarb mixture and add a few micro greens for garnish.
From edibleSeattle, May/June 2010, by Lara Ferroni.
| Print article | This entry was posted by Danielle on May 13, 2010 at 8:00 am, and is filed under Dinner, Dish of the Week, Entrée. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
No trackbacks yet.
Sweet Harvest Pear and Carrot Soup
about 2 months ago - No comments
2 tablespoons sunflower or safflower oil 2 medium onions, chopped 6 medium carrots, peeled and chopped (or you could substitute parsnips) 6-8 cups vegetable broth 4 medium pears, cored, peeled, and chopped 2 teaspoons chopped fresh thyme leaves Pinch of grated nutmeg Salt and freshly-ground pepper, to taste Yogurt or crème fraiche for garnish (optional)
Kohlrabi and Apple Slaw
about 2 months ago - No comments
DRESSING: 1/4 cup cream 1 tablespoon fresh lemon juice 1/2 tablespoon good mustard 1/2 teaspoon sugar Salt & pepper to taste Fresh mint, chopped 1 pound fresh kohlrabi, trimmed, peeled, grated 2 apples, peeled, grated Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer. Stir
Creamy Vegan Dill Potato Salad
about 2 months ago - No comments
1 1/2 lb small potatoes, halved/quartered 1 Tbsp garlic powder 2-3 Tbsp apple cider vinegar 4 Tbsp vegan mayo (such as Veganaise) 2 Tbsp spicy/Dijon mustard 3/4 cup onion OR scallions, chopped 1 1/2 cups fresh dill, chopped (or dried, to taste) 1/4 tsp cayenne fresh black pepper and sea salt to taste garnish: fresh
Tortellini and Zucchini Soup
about 2 months ago - No comments
2 tablespoons extra-virgin olive oil 2 large carrots, finely chopped 1 large onion, diced 2 tablespoons minced garlic 1 tsp chopped fresh rosemary 2 14-ounce cans vegetable broth 2 medium zucchini, diced 2 cups fresh or frozen tortellini, preferably spinach-&-cheese 4 roma tomatoes, diced 2 tablespoons red-wine vinegar Heat oil in a Dutch oven over
Collard Greens with Tomatoes and Garlic
about 3 months ago - No comments
1/4 cup extra-virgin olive oil 6 large garlic cloves, thinly sliced 1 medium onion, finely chopped 1 jalapeño, top removed and halved lengthwise 1 pint cherry tomatoes, halved 1 bunch collard greens, tough stems discarded and leaves chopped Salt and freshly ground pepper In a large cast-iron casserole, heat the olive oil. Add the garlic,
Winter Vegetable Crumble
about 3 months ago - No comments
Crumble topping: 2/3 cup rolled oats ½ cup cashews 2 tablespoons whole wheat flour 2 tablespoons oil 1 teaspoon dried rosemary Filling: 2 pounds root vegetables (rutabagas, carrots, parsnips, turnips, potatoes) Sauce: 1 medium onion, chopped 2 tablespoons cashews 2/3 cup milk 1 ¼ cup vegetable broth 2 tablespoons flour 1 teaspoon dried rosemary Salt
Mashed Potatoes and Parsnips with Caramelized Onions and Blue Cheese
about 3 months ago - No comments
1 tablespoon olive oil 3 large onions, thinly sliced 2 tablespoons brown sugar 1/4 teaspoon salt 3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed 1 lb parsnips, peeled and cut into 1-inch pieces 1 1/2 cups low-sodium chicken broth, heated 1/4 cup crumbled blue cheese 3 tablespoons fresh thyme, chopped
Pasta with Collard Greens and Tomato Sauce
about 3 months ago - No comments
1 bunch collard greens, stripped from thick stems, washed, dried and coarsely chopped 3/4 cup sliced pancetta, or bacon, finely diced 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/8 teaspoon crushed red pepper 1 28-ounce can diced tomatoes, (not drained) 1/4 cup water 8 ounces medium pasta shells (or
Hearty Black Bean Stew with Winter Vegetables
about 3 months ago - No comments
1 C dried black beans, soaked overnight 6 C beef (or chicken or vegetable) stock 2 bay leaves 1 large onion, peeled and diced 2 cloves garlic, peeled and minced 1 medium celery root, peeled and chopped into 1 inch cubes 2 large carrots, cut into 1 inch rounds 1 large parsnip, cut into 1
Red Cabbage and Orzo Soup
about 3 months ago - No comments
3/4 cup chopped red cabbage 1 tablespoon olive oil 1 1/2 cups chicken broth 3 tablespoons orzo (rice-shaped pasta) 1 teaspoon soy sauce 4 thin lemon slices 1 tablespoon thinly sliced scallion greens In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and
about 2 years ago
looks to me like it is cherry tomato slices instead of rhubarb
about 1 year ago
You caught me! Best photo I could find