Rhubarb Ginger Lemonade

Rhubarb Ginger Lemonade

“That’s a lot of rhubarb,” the cashier said, as he picked up the bag and placed it on the scale. I shrugged. What is "a lot" of rhubarb, anyway? Rhubarb season is only so long and the rhubarb plants in my garden are so small, buying pounds upon pounds of it is the only thing to do. 

So why so much rhubarb? Well mostly, I wanted to make this rhubarb crisp over and over again. But also, I had dreams of a pink lemonade with tart rhubarb notes, and a rhubarb ice cream. This recipe is the result of the first dream -- the ice cream is still a work in progress. 

Rhubarb Ginger Lemonade
Rhubarb Ginger Lemonade

Rhubarb is pretty tart on it's own, so honey lends natural sweetness to this drink to balance out the lemons and rhubarb juice. The addition of ginger adds a bite, making this lemonade super refreshing and rounding out it's flavor profile. 

And that color? It's totally natural! The batch of rhubarb I used to make this lemonade was super pink to start with, so if your rhubarb is a softer hue of pink, I would expect your juice to end up a softer shade of pink, too. 

Mix it up: There are a few twists you could pull on this recipe, including topping it off with sparkling water, or adding a shot of tequila for an springtime cocktail. Give them both a try! 

Rhubarb Ginger Lemonade

Rhubarb Ginger Lemonade

Published April 19, 2018 by
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Serves: 4   |    Total Time: 20 minutes



Ingredients:

  • 2 cups chopped rhubarb
  • 3-1/2 cups water, divided
  • 1-1/2 inch ginger root, minced
  • 4-5 lemons (about 1 cup lemon juice)
  • 1/3 cup honey

Directions:

  1. Add chopped rhubarb, 1/2 cup water, and ginger to a sauce pan and bring to a simmer. Simmer for 10 minutes, until rhubarb is soft.
  2. Place a strainer over a bowl. Pour rhubarb mixture through strainer, catching water and juices with bowl. Using a spatula, press all of the juice out of the rhubarb chunks. Then, discard rhubarb pulp.
  3. Juice the lemons. Strain lemon juice to remove any seeds. Pour lemon juice into the bowl with the rhubarb juice. Add honey and remaining 3 cups water, and stir until honey is dissolved. Chill before serving, and pour over ice in glasses.
  4. Note: you can also top off your glass with sparkling water or add a shot of tequila!

Spring Salmon Burgers Made with Canned Salmon

Spring Salmon Burgers Made with Canned Salmon

I loooove salmon burgers but pre-cooking a fillet and using that to make burgers -- or mincing up raw fish - is too much to ask of me on a weeknight. So, this recipe uses canned salmon instead. If you make them I think you’ll be amazed at how fancy a simple can of salmon can become with just a few extra ingredients!

Mix in fresh herbs for a burst of flavor: these burgers use parsley and fresh baby dill, which gives each bite a pop or flavor. Onion, garlic and cayenne help too!

Spring Salmon Burgers Made with Canned Salmon

Use something that will give the burgers a crispy crust. You can use almond flour or bread crumbs, but my favorite is cornmeal. It toasts up on the edges, giving the burgers a nice crispy finish. Plus, I pretty much always have a quarter cup of cornmeal laying around.

Keep it all together: Because this recipe uses canned salmon, you need something to glue everything together. For this recipe, you need to add an egg into the mix. If you were using raw salmon, you might be able to skip this, but here you need it.

Spring Salmon Burgers Made with Canned Salmon

Stir, but not too much: This is more of a personal preference. I mash the mixture with a fork, but only just enough to get the egg, cornmeal, and herbs mixed in. I try to leave some of the salmon in small chunks because it gives the final burgers a flakey texture. If you mash the fish too much, the burgers will still taste fine, they’ll just be lacking some flakiness.

Serve with a creamy, tart sauce. These are served with a lemon-yogurt and dill sauce, which brightens up the dish and compliments the herbs in the burger. Tradition tartar sauce would work too.

Spring Salmon Burgers Made with Canned Salmon

In these pictures, I served the burgers over baby greens with radishes and sprouts, but they'd also be fantastic over Green Machine Slaw, or Roasted Asparagus and Raw Radish Salad. Plus, a glass of rosé, which really made my canned salmon meal feel extra fancy 😉

Spring Salmon Burgers Made with Canned Salmon

Published April 17, 2018 by
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Serves: 3   |    Total Time: 20 minutes



Ingredients:

    For the Salmon Burgers:
  • 1 six ounce can of salmon, juices drained
  • 1 egg
  • 1/4 cup cornmeal or almond meal
  • 1 tablespoon minced parsley
  • 1 teaspoon minced dill or 1/4 teaspoon dried dill 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon ground cayenne
  • 1 garlic clove, minced
  • 2 tablespoon minced onion
  • 1 tablespoon coconut oil

  • For the Yougurt Sauce:
  • 3 tablespoons greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon fresh dill, minced, OR 1/4 teaspoon dried dill
  • 1/16 teaspoon each salt & ground cayenne

Directions:

  1. In a medium sized mixing bowl, combine salmon, egg, cornmeal, parsley, dill, salt, cayenne, and minced garlic & onion. Using a fork, mash just enough to incorporate the ingredients, leaving the fish flakey still.
  2. Heat a skillet over medium heat. Add 1 tablespoon of coconut oil. When the oil glistens, shape salmon mixture into three equally-sized patties, about 1/2 to 3/4 of an inch thick, and place in skillet. Cook on the first side for about 7 minutes, then, use a spatula to flip to second side. Outside should be crispy and golden.
  3. While the salmon burgers cook, make the yogurt sauce: combine ingredients in small bowl and stir until smooth.
  4. Serve salmon burgers as desired — on buns, over greens, etc - with a smear of yogurt sauce on top, and extra dill or cayenne if desired.

Roasted Asparagus with Lemon Zest & Cheese

Roasted Asparagus with Lemon Zest & Cheese

"Love at first bite" is not how I would describe my relationship with asparagus. It was on my list of least favorite foods for years on years. Despite childhood my complaints, my dad put it on the dinner table it relentlessly. Maybe he was on to something, because I'll load my plate with seconds and thirds when it comes to asparagus now. 

Then again, way back then, I hadn't tried asparagus like this: drizzled with extra virgin olive oil, sprinkled with fresh lemon zest, and dusted with shredded cheese. Oh no -- back then it was always steamed. But steamed asparagus and oven-roasted asparagus can not be compared. They are a world apart. 

Roasted Asparagus with Lemon Zest & Cheese
Roasted Asparagus with Lemon Zest & Cheese

Use thinner asparagus for this recipe. It cooks quickly and gets crispy (the crispy bits are the best). Plus, the cheese to asparagus ratio is ideal on the skinnier stalks! 

Speaking of cheese, let's talk about the cheese: you could really use what ever type of hard cheese you want for this recipe. Parmesan would work great. I used a 3-year Gouda I splurged on at Whole Foods that is equally as hard as parmesan for these photos. Robusto would probably also be great! 

Roasted Asparagus with Lemon Zest & Cheese

Roasted asparagus is the perfect side to grilled fish or this Walnut & Herb Crusted Salmon.

Roasted Asparagus with Lemon Zest & Cheese

Published April 12, 2018 by
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Serves: 4   |    Total Time: 20 minutes



Ingredients:

  • 1 pound asparagus (I prefer the skinnier ones for this recipe)
  • 1 tablespoon extra virgin olive oil or avocado oil
  • 1-2 tablespoons finely grated hard cheese, such as 3-year gouda or parmesan
  • 1 tablespoon lemon zest, plus lemon slices for garnish
  • Salt & pepper to taste

Directions:

  1. Preheat oven to 450°F. Fit a baking sheet with a Silpat (affiliate link!) or parchment paper.
  2. Cut the last inch from each stalk of asparagus and discard. Spread stalks out on prepared baking sheet. Drizzle with olive oil, using a pastry brush to coat each stalk, or simply turning the stalks over with a fork until they are well coated. Sprinkle with cheese and lemon zest, and then season with salt & pepper.
  3. Bake for 10-13 minutes, until tops of the asparagus start to turn crisp and stalks are bright green. They should be tender through. Serve hot, with lemon slices for garnish.