Rhubarb and Coconut Chia Pudding

Chia seeds and coconut make a perfect combination for a pudding. The fresh rhubarb we found at the Green City Market inspired this not too sweet dessert.

Very easy to make. Simply plan ahead as it needs resting time.

Ingredients

  • 1/3 cup chia seeds
  • 3/4 cup unsweetened organic coconut flakes “Let’s do…Organics”
  • 7oz unsweetened organic creamed coconut “Let’s do…Organics”
  • 3 stalks rhubarb
  • 1 vanilla bean
  • 2 Tbsp honey
  • Zest of 1/2 organic lemon
  • 2 cups hot water
  • Pinch of salt


Wash and trim the rhubarb stalks so there’s no green leaves. Discard the leaves it any. Cut the stalks in small even sized pieces. 


Cut the vanilla bean in half, and split each half so you can scrape the seeds. 


Place the rhubarb, honey and half a vanilla bean in a heavy saucepan on low heat and cover for about 10 minutes. 


Meanwhile place the creamed coconut in a large bowl. 


Add the hot water and the other half of the vanilla bean.


Whisk thoroughly to combine. 


Add the coconut flakes, salt and chia seeds. Mix well, cover and refrigerate about one hour or so.


Uncover the saucepan with the rhubarb and mix thoroughly with a wooden spoon. Cover and continue to cook on low heat for another ten minutes. 


Transfer to a bowl, add the lemon zest, mix well, cover and refrigerate. 


Remove the bowls from the refrigerator when the chia seeds have set in the coconut mixture. 


Fill small jars by alternating chia/coconut preparation with the cooled rhubarb/honey/lemon mixture.  Enjoy immediately or refrigerate for later tasting. 

Note: the longer you refrigerate the pudding, the  more set it will become. 

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Truffled Scrambled Eggs with Grits and Arugula

Farm fresh organic eggs from our CSA delivery, Tomato Mountain, WI, and whole grain stone milled non-GMO yellow dent corn grits from Severson Farms, IL are a perfect match for indulging in the aromas of a black truffle for a leisurely breakfast. 

 The perfectly moist texture of the scrambled eggs is achieved by continuously whisking the eggs over very low heat.   
Ingredients:

For two servings

  • 4 farm fresh organic eggs
  • 1 small black truffle
  • 1/2 cup organic non-GMO yellow corn grits
  • Organic arugula
  • Lemon juice
  • Olive oil
  • Freshly ground Himalayan pink salt and freshly ground pepper

Equipment: egg topper, truffle mandolin

 To cut a clean opening to top off the egg, the best tool is a spring egg topper. 
Sit the egg pointy side up in an egg holder.  Place the egg topper over the egg and pull the spring top, letting it snap back firmly.   The egg will have a clean cut all the way around. 

 If the sides do not come apart easily, you can insert the tip of a knife to gently separate both ends. 
   Be sure to open the egg over a bowl as the raw contents will pour out into the bowl. 
Continue the same procedure for all the eggs.  
Rinse the shells thoroughly and let dry on a towel.    Meanwhile, using the truffle mandolin, shave part of the black truffle onto the eggs. Grind some salt and pepper as well. 
  Whisk thoroughly until slightly foamy and set aside to let the truffle infuse its aromas into the egg mixture. Place corn and 1 1/2 cups of cold water into a saucepan. Add a dash of salt, bring to a boil, lower the heat and simmer about 15-20 mixing occasionally. Contrary to package instructions, I typically obtain best results, without lumps, by mixing initially with cold water rather than hot. 

 
Heat a bit of olive oil in a copper pan, pour the egg mixture and start whisking immediately.   Continuously whisk the eggs until almost settled. They should be slightly runny, as they’ll finish cooking and remain soft once served. 
 Place the egg mixture back into each egg shell. Top with extra truffle shavings and serve at once with the grits and a bit of arugula drizzled with olive oil and lemon juice. Enjoy!

Rhubarb and Asparagus Tart

This country style tart was inspired by seeing the display of freshly picked rhubarb and purple asparagus next to each other at the farmer’s stall of the Green City Market.  

 The combination of rhubarb and asparagus is enhanced by the refreshing and fragrant tastes of lemon, thyme and cardamom with a bit of honey to sweeten the tartness of the rhubarb.

The olive oil crust, gluten free, includes lemon zest to echoe the fresh balance of flavors of the filling.  

Ingredients for the crust:

  • 2 cups gluten free flour
  • 1/4 cup + 2 Tbsp olive oil
  • 1/4 cup + 2 Tbsp hot water
  • 2 pinch sea salt
  • Zest of 1 organic lemon

For the filling:

  • 250 g/9 oz fresh rhubarb
  • 250 g/9 oz purple asparagus
  • 1 lemon zest and juice
  • 1/4 tsp ground cardamom
  • 1 1/2 Tbsp honey
  • 3 Tbsp olive oil
  • 2 Tbsp gluten free flour
  • 5 g/ 1/4 oz thyme
  • 1 pinch salt

  Preheat oven 375F 

  Start by washing the asparagus and cut the tips at an angle.  If some of the tips are larger than others, cut them in half, lengthwise. Reserve.   Cut the remaining stalks of the asparagus in small pieces.   Wash the rhubarb and cut thick slices similar in size to the asparagus. There is no need to peel the rhubarb. Be sure to discard the green leafy parts as it is toxic.   Place rhubarb and asparagus in a bowl.   Remove the thyme leaves from the stems. Discard the stems. Reserve the leaves.   When making a gluten free crust, personally I like to use Bob’s Red Mill gluten free all purpose baking flour. Here I’ll use it for the filling as well.   Add the thyme leaves, honey, salt, ground cardamom, GF flour and olive oil to the bowl.  Zest the organic lemon with a micro plane and add to the mixture.   Add the lemon juice and toss. Set aside for the flavors to infuse.   Prepare a well with the gluten free flour and add salt and lemon zest.   Then add the olive oil and hot water.   Using one hand, slowly incorporate the flour and liquid mixture.   The final crust will be crumbly.   Form it into a flattened ball.   Using s pastry rolling pin, start to roll out the dough, rolling back and forth to elongate the crust.   Using a pastry scraper, lift the crust from the surface and turn it 1/4 turn.   Continue to roll out the dough, turning it 1/4 turn as soon as it is elongated into an oval, until you have a round shape that is large enough to fit the tart dish Bottom and sides.   Line the tart dish with the crust. The nature of the gluten free crust is to break into pieces. Simply patch it back together as it is very forgiving.   Place the rhubarb-asparagus mixture on the crust.   Arange the asparagus tips on top. And place in the oven, lowering the temperature to 350F. Bake for 45 minutes.   When the tart is baked, drizzle a little olive oil and sprinkle some fleur de sel. Wait a few minutes before cutting.  Enjoy!

Cabbage and Mango Salad

Light and easy. Raw cabbage paired with fresh mango and dates in a citrus vinaigrette. Crisp, refreshing and sweet.

20130913-162719.jpg Perfect as an appetizer or side salad. The simplicity of the ingredients makes it simple to create and healthy to enjoy.

20130913-162839.jpgIngredients:
1/2 cabbage
1 mango
8 pitted dates
1 lemon
A few springs of basil
4-5 tbsp olive oil
Freshly ground salt and cracked pepper

20130913-163138.jpgSlice the cabbage thinly.

20130913-163214.jpgThen chop it roughly.

20130913-163300.jpgCut the mango horizontally by laying it flat on a board lengthwise. Slide the knife on either side of the middle pit.

20130913-163337.jpgThen slice each half.

20130913-163432.jpgAnd remove the skin on each piece.

20130913-163609.jpgCube the slices.

20130913-194901.jpgMeanwhile in a large bowl, squeeze the lemon juice, and add salt and pepper.

20130913-194938.jpgAdd the olive oil.

20130913-195033.jpgWhisk all ingredients together until completely homogenized.

20130913-195114.jpgSlice the dates into small pieces.

20130913-195156.jpgChop the basil by laying one leave on top of another and thinly slicing.

20130913-195245.jpgAdd the cabbage to the bowl containing the citrus vinaigrette.

20130913-195327.jpgAdd all other ingredients.

20130913-195405.jpgCarefully mix well. Enjoy!

Lemon Basil Broccoli Soup | Vegan

A fragrant and light soup, very simple and quick to make.

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This soup is a favorite for the simplicity of its ingredients and of making it. It is best eaten immediately, to preserve the freshness of its taste.

20130427-213330.jpg Ingredients:
2 heads broccoli
1/2 yellow onion
4 cups water
3 cloves garlic
1 1/2 once fresh basil leaves
3 Tbsp olive oil
Salt to taste

20130428-154941.jpg Cut the broccoli in small pieces and roughly chop the half onion.

20130428-155216.jpgPlace the olive oil in the bottom of the pot on medium heat. When the oil is hot, add the onions and gently cook over medium-low heat for a few minutes.

20130428-155253.jpgAdd the broccoli, water, salt and cover.

20130428-155630.jpgBring to a boil and simmer for about 8-10 minutes, with the cover on.

20130428-155943.jpgMeanwhile, prepare the garlic. Peel the cloves, cut in half and remove the inner stems.

20130428-160101.jpgPlace the basil leaves and garlic in a food processor fitted with a steel blade. Reserve a few of the smaller leaves for decoration.

20130428-161021.jpgProcess until the garlic and basil form a rough paste.

Add the cooked soup and continue to process in batches.

20130428-161405.jpgAdd the lemon juice at this time.

20130428-161514.jpgThe soup should have a slightly rough consistency. Adjust seasoning by adding salt if needed.

20130428-170602.jpgServe in bowls, decorating with lemon zests and a few basil leaves. Enjoy!

Poached Pears with Citrus, Ginger and Cardamon

Refreshing and simple, a perfect way to end a meal on a light note, with the ginger contributing to help digestion.

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Poached pears are a classic, yet can be interpreted in so many different ways. Here the cardamon and ginger bring a refreshing twist. You might use ground cinnamon and cinnamon stick instead of the cardamon.

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Ingredients:
4 pears – either d’Anjou for softer texture or Bosc for firmer texture
1 orange
4 mandarins
1 lemon
1/2 tsp ground cardamon
1 Tbsp grated fresh ginger
12 cardamon pods
2 cups water
1/2 cup agave syrup

20130224-115618.jpg
Prepping the ingredients. Wash the fruits. Cut the citrus into relatively thick slices. Peel and half the pears. Core the center to remove the hard part and seeds. Using a melon baller is a useful tool for this task. Set aside.

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Grating the ginger. I recently learned a tip for keeping fresh ginger on hand at all times in the kitchen: store it in the freezer and grate it frozen as needed.
When it comes to peeling or scraping ginger, this is a matter of personal preference. Once washed and scrubbed, you might peel it with a peeler or scrape it with a spoon in its intricate shapes. Although, I have to admit that since seeing my friends from Japan leaving the skin on the root, I have been doing the same.

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Place the water, agave syrup, cut citrus, grated ginger, cardamon in a large pot and bring to a boil. Lower the heat and simmer for about 10 minutes to infuse all the flavors of the poaching liquid.

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Add the pears and return to a boil. Lower the heat again and simmer for about 20-30 minutes, until the pears are soft. Depending on whether the pears were hard initially, this might take a little longer. Just check with the tip of a sharp knife. You should not feel any resistance when the blade cuts through the pear.

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Once the pears are ready, turn off the heat and let cool. When the pot reaches room temperature, transfer to a bowl, cover, and refrigerate until serving time. This dish is best eaten cold.

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Serve by itself in its own juice, or accompanied by ginger cookies, ‘Pain d’Epice’, or a chocolate ganache. Enjoy!