I really like rhubarb. Like really. Like probably way more than is considered normal for a human being to like a vegetable (<— yes, that’s true!).
As a kid, I would pick those tart, fibrous stalks straight from the warm soil and dip them into brown paper lunch bags filled with sugar. Instant gratification: farm style.
These days, my rhubarb preparation has gotten a little bit more sophisticated. I’m baking it into pies, mixing it into cocktails and freezing it into popsicles. You name it. I’ve probably tried it. Rhubarb knows no boundaries for me.
Unless of course, we’re talking about savory rhubarb applications. Because there, I’m a total novice. Well, until now.
The idea of a savory rhubarb recipe hadn’t even really crossed my mind until about a month ago. I’ve had a few rhubarb chutneys in the past (and maybe even made one myself at some point), but they were still much more on the sweet side of the equation. A full-fledged savory rhubarb recipe had escaped me. That is, of course, until I spotted this rhubarb and radish salad on Bon Appétit. I immediately started experimenting with a slightly modified version of that recipe. And it’s been on constant rotation in my kitchen ever since.
This rhubarb-radish slaw is a wonderful side dish that celebrates Spring produce. I find it pairs particularly well with flavorful meats, like ribs or brisket. But I also love it as a topping for sandwiches, tacos and these vegan tostadas which I’m sharing here today.
These Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw are such a breeze to prepare. Seriously. 20 minutes is all you need to make these perfect little pitas. Try them some night when you’re in need of a low fuss vegetarian dinner. Or make them for Cinco de Mayo tomorrow! Which is like the best food holiday ever because it involves all of my favorite foods and beverages (hello tequila!).
Because these tostadas are so quick and easy, I’m sharing them as part of our monthly 30 Minute Thursday series. Just scroll down below to find links to other creative (and fast!) dinner recipes. As you might except, there are a couple of other Mexican-themed dishes in this months installment. I hope you find some inspiration for Cinco de Mayo. Or for any night when you need food in a hurry!
Recipe adapted from my Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole
Easy Black Bean Soup by Pumpkin ‘n Spice
Grilled Portobello Mushroom Asparagus Fajitas by Flavor the Moments
10 Minute BBQ Ham Sandwiches by The Recipe Rebel
One Pot Sausage and Asparagus Pesto Pasta by Bake.Eat.Repeat.
30 Minute Chicken Marsala by My Kitchen Craze
One Pot Teriyaki Beef Zoodles by Life Made Sweeter
One Pot Black Bean Enchilada Pasta by Savory Nothings
I am SO excited about today’s savory waffle recipe. In my eyes, it’s a real winner for brinner!
That was a terrible rhyme. I’m sorry.
But more importantly, I want to know if you’re excited about it. Because when I put a teaser photo up on Facebook last week, a lot of people were like “what have you done to waffles?” or “waffles are vehicles for maple syrup, not vegetables.”, etc.
This was not the response I was expecting to get. I definitely thought savory waffles were kind of a thing now. Am I wrong?
So tell me. Are you into the idea of savory waffles? Or not? Be honest (but polite, please!). Your input will help me to plan out my future cooking endeavors. Thanks in advance!
For now, we’re going to proceed with today’s recipe for Savory Waffles with Roasted Broccoli and Cauliflower as initially planned. So if you’re grossed out by the idea of a savory waffle, then I guess just look away for the time being. Sorry about that.
I don’t do breakfast for dinner (= brinner) very often, but when I do I typically go savory (I like to reserve my sweet tooth for things like ice cream and chocolate mousse!). And these savory sour cream waffles with cheddar cheese, scallions and fresh parsley really hit the spot. I topped mine with a mixture of roasted broccoli and cauliflower (both in season right now), but asparagus would also be an excellent choice. And if you wanted to add an egg, a dollop of ricotta cheese or a few shakes of hot sauce, those would all be good options as well. The waffle is really just a blank canvas for your favorite toppings!
For me, two waffles topped with about 1 1/2 cups of the roasted vegetables is a perfect serving size for dinner. But you could certainly add a side salad (or additional vegetables) if you’re feeling extra hungry. Since I’m a single lady, I inevitably end up with leftover waffles. But lucky for me, they freeze beautifully. All you have to do is place them in a single layer on a baking sheet in your freezer to freeze. Once the waffles are frozen, transfer them to a zip-closure bag for longer storage. Then when a craving strikes, just pop one in the toaster or your oven to thaw. Easy peasy!
This whole meal comes together in under 30 minutes, which makes it perfect for this months addition of 30 Minute Thursday. Hooray! For more quick and easy dinner ideas, scroll down below and check out the recipes that some of my blogging friends whipped up this month. I know you’ll find lots of inspiration for those busy weeknights!
Recipe adapted from my Peaches and Cream Waffles
One Pot Teriyaki Chicken and Rice from The Recipe Rebel
30 Minute Pad Thai from Bake.Eat.Repeat.
Arugula and Prosciutto Puff Pastry Pizza from Pumpkin ‘N Spice
30 Minute Shrimp Scampi from My Kitchen Craze
Crispy Black Bean and Sweet Potato Tacos from She Likes Food
20 Minute Healthy Taco Salad from Kristine’s Kitchen
30 Minute Skillet Pasta Primavera from Flavor the Moments