Posts by tag: 30 minute Thursday

  • Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Posted on May 4, 2017

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.

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw |

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.

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw |

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw |

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

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Serves 2-3

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw


  • For the Chickpeas
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 tablespoon chili sauce
  • 1/4 tsp. salt

  • For the Tostadas
  • 6 sandwich size pita bread (5- to 6-inches in diameter)

  • For the Rhubarb-Radish Slaw
  • 3 medium radishes, trimmed
  • 1 stalk rhubarb, trimmed
  • 1/3 cup fresh cilantro, roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • Juice from 1/2 lime
  • 1 tsp. agave nectar

  • For the Guacamole
  • 2 avocados
  • 1/4 cup fresh cilantro, roughly chopped
  • Juice from 1/2 lime
  • 1/2 tsp. salt


  1. Pre-heat your oven to 400 degrees.
  2. Pat the chickpeas dry with a paper towel. Then toss them in a medium bowl along with the chili sauce and salt, stirring until well coated. Spread the chickpeas out onto a rimmed baking sheet and roast in your pre-heated oven for 15 minutes, stirring once halfway through. Remove and set aside.
  3. Meanwhile, place the pita breads on a second rimmed baking sheet and warm them in your pre-heated oven for about 10 minutes, or until the edges become slightly crispy. Remove and set aside.
  4. To make the slaw, first cut the radishes and rhubarb into thin matchsticks. Place them to a medium bowl along with the cilantro. In a separate small bowl, whisk together the olive oil, lime juice and agave nectar. Then pour this dressing over the slaw, tossing to coat. Set aside.
  5. To make the guacamole, slice the avocados in half and remove and discard the pits. Scoop out the flesh and add it to a bowl along with the other ingredients. Using the tines of a fork, mash everything together until well combined. Set aside.
  6. To assemble the tostadas, spread some of the guacamole onto the warmed pita breads. Top with the roasted chickpeas and some of the rhubarb-radish slaw. Serve immediately.

Easy Black Bean Soup by Pumpkin ‘n Spice

Grilled Portobello Mushroom Asparagus Fajitas by Flavor the Moments

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One Pot Sausage and Asparagus Pesto Pasta by Bake.Eat.Repeat.

30 Minute Chicken Marsala by My Kitchen Craze

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  • Savory Waffles with Roasted Broccoli and Cauliflower

Savory Waffles with Roasted Broccoli and Cauliflower

Posted on April 6, 2017

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!

Savory Waffles with Roasted Broccoli and Cauliflower |

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!

Savory Waffles with Roasted Broccoli and Cauliflower |

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

Savory Waffles with Roasted Broccoli and Cauliflower

Serves 4

Savory Waffles with Roasted Broccoli and Cauliflower


  • For the Vegetables
  • 3 cups broccoli florets
  • 3 cups cauliflower florets
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1 tablespoon fresh squeezed lemon juice

  • For the Waffles
  • 1 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup plus 1 tablespoon whole milk
  • 6 tablespoons melted butter, cooled to room temperature
  • 1/4 cup shredded cheddar cheese
  • 2 scallions, white and light green parts thinly sliced
  • 2 tablespoons fresh parsley, chopped


  1. Pre-heat your oven to 400 degrees. Toss the broccoli and cauliflower florets together on a large rimmed baking sheet with the olive oil, salt, black pepper and red pepper flakes. Transfer to your pre-heated oven and roast for 20 minutes, stirring once halfway through. Remove the baking sheet from the oven and sprinkle the lemon juice over the roasted vegetables. Cover to keep warm and set aside.
  2. Meanwhile, pre-heat your waffle iron on the medium-high setting. Spray the cooking surfaces with non-stick cooking spray.
  3. In a large bowl, whisk together the flours, baking powder and salt. Then add in the eggs, sour cream and milk, whisking until mostly incorporated. Next drizzle in the melted butter, whisking until all the ingredients are fully combined. Fold in the cheddar cheese, scallions and parsley. Scoop the batter into your pre-heated waffle iron (I used 1/3 cup of batter in each 4-inch well of my waffle maker) and close the lid. Cook for 3-4 minutes, until the waffles are crisp and golden browned. You may have to adjust the amount of batter and the cooking time, depending on the size of your waffle iron. Carefully remove the waffles and set them on a wire rack. Cover to keep warm.
  4. To serve, top waffles with some of the roasted broccoli and cauliflower mixture. Sprinkle with additional sliced scallions and chopped parsley, if desired. Enjoy immediately.


1. If you don’t have whole wheat flour on hand, you can use all-purpose flour.

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

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