Posts by tag: healthy

  • Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Posted on May 4, 2017
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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 | www.floatingkitchen.net

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 | www.floatingkitchen.net

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw | www.floatingkitchen.net

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!

Cheers,

Liz

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

Ingredients

  • 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

Instructions

  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.
http://www.floatingkitchen.net/chickpea-and-avocado-pita-tostadas-with-rhubarb-radish-slaw/

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

  • Roasted Asparagus with Sautéed Shallots and Kumquats

Roasted Asparagus with Sautéed Shallots and Kumquats

Posted on April 3, 2017

As promised (or threatened?), I’m back today with another recipe using kumquats.

I’ve been working diligently on that case that my Mom gave me a couple of weeks ago. But progress seems slow. I even tried to give some away. But people stare at you funny when you try to force a zip-closure bag full of miniature looking oranges onto them.

Oh well. I can’t really complain. Kumquats are only available around here for a short period of time, so I’m happy to indulge in them while they’re in season.

Roasted Asparagus with Sautéed Shallots and Kumquats | www.floatingkitchen.net

The other seasonal item that I’m binging on right now is asparagus. And it seems that you guys are doing the same. Because when I asked you to tell me what Spring vegetable was your favorite, the results came back loud and clear. Asparagus takes the cake.

Roasted Asparagus with Sautéed Shallots and Kumquats | www.floatingkitchen.net

Roasted Asparagus with Sautéed Shallots and Kumquats | www.floatingkitchen.net

So armed with the knowledge that you all love asparagus, and my bottomless case of kumquats, I created this easy recipe for Roasted Asparagus with Sautéed Shallots and Kumquats. You only need seven ingredients for this dish. And about 15 minutes of time. Easy peasy. It’s vegan and gluten free, too. Try it out as a side dish for Easter or Mother’s Day brunch. Or use it to top grain bowls, savory waffles, etc. It’s completely addicting. I ate the entire pan by myself in just two sittings!

Roasted Asparagus with Sautéed Shallots and Kumquats | www.floatingkitchen.net

I’m sharing this delicious recipe as part of our monthly seasonal produce round-up organized by Becky from Vintage Mixer. Check out Becky’s April Produce Guide to learn about which fruits and vegetables are best to be enjoyed this month. You’ll also find plenty of recipe ideas, too. And for additional April inspiration (say that five times fast!), click on the links below to see what new creations some of my blogging friends whipped up this month.

Cheers,

Liz

Roasted Asparagus with Sautéed Shallots and Kumquats

Serves about 6

Roasted Asparagus with Sautéed Shallots and Kumquats

Ingredients

  • 1 lb asparagus, bottom 1-inch trimmed and discarded
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 cup sliced shallots (from about 2 medium shallots)
  • 1 cup sliced kumquats
  • 1 tablespoon fresh dill, chopped

Instructions

  1. Pre-heat your oven to 400 degrees. Spread the asparagus out onto a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with the salt and black pepper. Transfer to your oven and roast for 10-12 minutes. Remove and cover to keep warm.
  2. Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the shallot and cook, stirring frequently, until softened and browned, about 5 minutes. Add the sliced kumquats and cook for 1 minute more. Remove the skillet from the heat.
  3. To serve, place the asparagus on a serving plate. Top the asparagus with the shallot-kumquat mixture. Then sprinkle with the fresh dill. Enjoy immediately.
http://www.floatingkitchen.net/roasted-asparagus-with-sauteed-shallots-and-kumquats/

April Eat Seasonal Recipes

April Eat Seasonal Recipes | www.floatingkitchen.net

Sugar Snap Pea and Bacon Salad by Completely Delicious

BBQ Cauliflower & Chickpea Veggie Burgers by She Likes Food

Asparagus Grilled Cheese by Vintage Mixer

Frittata with Ham and Asparagus by Healthy Seasonal Recipes

Easy Homemade Guacamole by Joy Food Sunshine

Sorghum Vegetable Salad with Cumin-Lime Vinaigrette by Cafe Johnsonia

Mushroom Rosemary Olive Oil Bread by Cookin’ Canuck

Roasted Asparagus with Balsamic, Gorgonzola and Walnuts by Aggie’s Kitchen

Polenta Cauliflower Torta with Roasted Asparagus by Letty’s Kitchen

Herbed Potato Rösti with Peas, Shallots, and Bacon by Food for My Family

Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble by Simple Bites

Creamy Pasta with Salmon and Asparagus by Foodie Crush

Ultimate Veggie Sandwich with Lemon Herb Cream Cheese by Flavor the Moments

Spring Mint & Papaya Batido by Suitcase Foodist

Skillet Shrimp with Lime and Green Curry Compound Butter by Kitchen Confidante

Loaded Guacamole Tacos by Mountain Mama Cooks

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