I think it is time for another muffin recipe, wouldn't you say? By now, you probably know I am a big fan of muffins. Scones and pastries are nice, but there is nothing like a good, hearty muffin. This seasonal muffin celebrates rhubarb. One of my favorite combinations is strawberry rhubarb, whether it be pie, crisp, or muffin. So I was excited to pick up some strawberries and rhubarb at the farmers market last weekend.

I planted rhubarb in my yard, and it is already poking its leafy greens through the soil, with a bit of red stalk starting to appear. If you ever grow rhubarb, beware of the leaves, which are mildly poisonous.

The recipe comes from Simply in Season, a Mennonite cookbook that groups its recipes according to the seasons. The original recipe is for just rhubarb muffins, which I would like to try someday, but this time I cut down on the rhubarb and added strawberries. I also used a blend of spelt and white whole wheat flours. I like my muffins less sweet, so I cut back on the sugar. With the crumble topping, there is just enough sweetness to balance out the less sugary muffin.

Beet Pasta

Ok, I know beets are sooo last winter, along with other root vegetables, but I had to share this recipe with you. Besides, beets are growing now. They are winter vegetables because they can be stored for long periods of time. But you can get them fresh this time of year as well.

Just look at the fuschia pasta! I love it. My taste buds love it too. The sauce is a pesto made from roasted beets, toasted walnuts, sun dried tomatoes, and olive oil. It is so easy to make and it tastes really nice. A welcome change from traditional spaghetti and red sauce.

The first time I made this, I used homemade ricotta to top the pasta. The second time, I used store bought, and I could definitely tell a difference. The homemade ricotta was smooth and creamy. The store bought was a little gritty. If you don't want to go to all the trouble of making your own ricotta, then I recommend using store bought creme fraiche. However, if you do want to take the time to make your own ricotta, I recommend this recipe from Smitten Kitchen.

Radish Tea Sandwiches

My French Breakfast radishes are always dependable. It doesn't matter how nourished the soil is or how much or little it rains, they always seem to come up -- fast. Just a few weeks, and they're ready to eat. Radishes make me think of the brief time my dad had a garden when I was a kid. The radishes were dependable then, too, and I remember being on the back deck and eating them raw with salt on them.

Another way to eat them that I discovered last year is with creamy butter and salt, including the leaves. Just plop them on the table with coarse salt and butter, and slice it on your plate. The most recent Bon Appetit issue suggested putting them on a sandwich with herbed anchovy butter. I had to try it, immediately.

It was quite nice. The sandwich was not too heavy in spite of all the butter, and the radishes tasted really fresh. I ended up adding more anchovies straight to my sandwich because I like them so much. I had this with green beans, and it was a filling meal.

Radish Tea Sandwiches
Makes enough for about 4-5 smallish sandwiches
From Bon Appetit May 2012

1/2 cup room-temperature salted butter
5 (or more) mashed drained anchovies
1 clove garlic, mashed
3 tablespoons minced chives
3 tablespoons minced tarragon
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
Coarse sea salt
Fresh ground black pepper
Mix together in bowl

1 loaf whole grain bread
12 radishes, thinly sliced, with leaves
Extra anchovies (optional)
Spread herb butter on each slice of bread. Fill with sliced radishes and greens. Add extra anchovies if you like.

Printable Recipe

Other posts you might like:

Sugar Snap Pea Salad

Pantry Sandwich

Spinach Dip

Spinach Dip

Hello friends. I am a bit embarrassed that it's been over a month since my last post. I don't have much defense, aside from busy-ness. My business class has been challenging and helpful, and my huge binder of work has certainly been taking up some time, along with recipe testing, pricing, and marketing research.

My in-laws came a couple of weeks ago, and we had a great time doing house projects, working on the yard, and going hiking. My mother-in-law helped me paint the arbor over the chicken coop. Justin put the finishing touches on a new raised bed we built, and my father-in-law built planters to hold alpine strawberries (they're starting to sprout!). It was a fun visit.

Then, we went to visit my family for Easter. We had a lovely time, met the newest member of the family (my two month old niece), played ping pong, ate a lot of food, made a lot of messes in the kitchen, and then ate some more food. I even went shopping with my mom, complete with, "how does this look on me?" I don't think we had ever done that before, and it was nice.

So how have you been? Enjoying Spring? I love it. Everything comes alive. The birds are excited. The flowers start their parade: first the yellows, then the pinks, then the purples. Gardens grow and layers come off.

I have for you a spinach dip today. I was trying to think of healthy sides for lunches that are different than the standard apple or carrot sticks. I came accross this recipe in Whole Living magazine and changed it based on what I had on hand. You can make a single batch that will give you 4-5 servings for lunches, or you can double it and set it out at a party with raw vegetables and crackers. It's rather addictive, so I hope you enjoy it.

Spinach Dip
Adapted from Whole Living Magazine
Makes 2 cups, or 4-5 servings

1 tablespoon extra virgin olive oil
1 garlic clove
4 cups spinach (or kale)
salt
Saute the garlic in olive oil, and add in the spinach and salt. Cook until tender, about 3-4 minutes. Let cool a bit.

1 cup greek yogurt or cottage cheese
pinch red pepper flakes
1 tablespoon lemon juice
2 ounces Havarti cheese, diced
Transfer spinach mixture to food processor, and add in remaining ingredients. Puree until smooth.

Serve with assorted veggies such as carrots, snap peas, celery, red peppers, and cucumbers.

Printable recipe

Other recipes you might like:

Cottage Cheese with Lemon

Sugar Snap Pea Salad

Banana Bread

I have to say, this is the best banana bread I have ever made. And it's so perfect, because today is Banana Bread Day.

Five years ago, after having dated Justin for 3 1/2 weeks, I discovered that he loved banana bread. I baked some banana bread and made a card reading something like, "I hereby declare March 8th to be National Banana Bread Day..." And we lived happily ever after.

Chicken Ginger Soup

Feeling a little down? Chicken soup. Have a cold coming on? Chicken soup. Need some comfort food? Chicken soup. Just want something light? Chicken soup. It’s so versatile, right? Meets your (almost) every need. It’s also something I rarely make.

The chicken soup I grew up on had carrots, celery, and onions, sometimes rice, and good chunks of chicken. The stock did not stand out in my memory, but of course it was there, supporting the ingredients floating in it. I always liked chicken soup, but never gave it much thought.

I had dog-eared a ginger chicken broth recipe in Bon Appetit a couple of months ago, then forgot about it until a friend mentioned he had made it and it was excellent. Determined to give it a try, I gathered up the simple ingredients: onions, celery, carrots, lots of ginger, a small chicken. It simmered happily on the stove and smelled wonderful. When I tried it, it tasted healthy and pleasant and full of all things wholesome.

Honey Squares

These homemade energy bites always make me think of my mother-in-law. She brings them whenever she visits, and sends me home with a bunch whenever I visit her. The flavors of peanut butter, carob, and honey are complemented by crunchy nuts and seeds. Raisins add a little sweetness.

This recipe makes about 16-18 little bars that are quite filling. If you want to double the recipe, you can either make bigger bars or twice as many. They keep well in the fridge for about a month, so it is definitely worth the effort to individually wrap them and then pull them out for a snack. They are good to take hiking, eat as an afternoon snack, or eat after a good workout. You can use any mixture of nuts and seeds that you like, or use all seeds for a nut-free version.