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
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.
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.
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!
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.
April Eat Seasonal Recipes
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