Rhubarb Barbecue Sauce

Rhubarb BBQ

Rhubarb  is an excellent harbinger of spring! This tart, herbaceous perennial is best known for its starring role in pies and preserves, but its acidity also lends itself quite well to savory preparations. This barbecue sauce would be a great addition to any springtime garden party when you can finally fire up the grill and enjoy these longer days.

Ingredients:

1/4 onion, chopped
1 garlic clove, sliced
1 tablespoon olive oil
1/2 pound rhubarb (about 3 stalks), leaves removed, 1/2 inch slices
3 tablespoons brown sugar
1/4 cup Apple cider vinegar
1/2 cup water
1 teaspoon black pepper
1 teaspoon mustard powder
2 teaspoons Worcestershire sauce
1/2 teaspoon smoked paprika

Method:

  1. In a medium saucepot, heat olive oil over medium heat. Add onions and cook until lightly golden, stirring occasionally.
  2. Add garlic and cook another minute.
  3. Add all remaining ingredients and bring to a boil, stirring to incorporate ingredients. When sauce reaches a boil, reduce heat to a simmer and cook for 10 minutes. You will see the rhubarb break down.
  4. Remove from heat and blend with an immersion blender or in batches in a regular blender. Serve with pork or chicken and celebrate the arrival of spring!
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Spiced Apple-Pear Sauce

spiced sauceApple-pear sauce is a wonderful treat as we begin to segue from fall into winter. It makes a great snack by itself, though I like to stir some into my morning oatmeal or yoghurt. I’ve also used it in various baking recipes to make moist muffins and cakes. This recipe is easily adaptable to your personal tastes. I prefer my applesauce smooth, so I use an immersion blender, but if you like a chunkier version, a potato masher or fork works perfectly. I also don’t peel my fruit because I think it adds more body to a smooth sauce. Feel free to peel everything, if you like. Play around with the spices too – a pinch of clove or cardamom would be nice or some ground fennel seed and chili flakes would make this great with pork chops, if you want to try something more savory.

apple pear sauceIngredients:

3-4 apples, cored and cut into cubes
2-3 pears, cored and cut into cubes
1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon cinnamon or 1 cinnamon stick
1/2 teaspoon allspice
juice from half a lemon
pinch of salt
Optional: Honey to taste

Method:

  1. Combine apples, pears, water, vanilla, spices, and lemon juice in a large saucepan and bring to a simmer.
  2. Keeping your heat low, cook covered for about 30 minutes, stirring occasionally.
  3. Once the fruit is soft and there isn’t much liquid in the pot, remove from the heat.
  4. Use a potato masher or fork if you like chunkier sauce or an immersion blender for a smoother sauce to break down all the fruit. Give it a taste… If you want more sweetness, add a bit of honey. Add a pinch of salt now to give the flavor a little boost. If the sauce is still a bit too liquidy for your taste, return the pot to low heat and cook off some of that liquid.

Chimichurri

Trout with Chimichurri

Want to know what to do with all this parsley? Try making this chimichurri sauce! It’s a delicious Argentinian sauce traditionally served over steak, but would also be great over chicken, fish, lamb, or even roasted vegetables like the squash in your box this week!

Did you know? In ancient times, parsley was not used as a culinary herb. Rather, the Greeks associated it with Persephone and utilized it in funeral rites, weaving it into wreaths to decorate tombs. How appropriate for this Halloween season!

Parsley is also an excellent digestive herb. Perhaps that is why it is often included as a garnish on rich dishes!

Ingredients:
1 cup (packed) fresh parsley
1/2 cup olive oil
3 Tablespoons red wine vinegar or sherry vinegar
Juice from half a lemon
1/4 cup (packed) fresh cilantro (not a cilantro fan? Try replacing it with oregano or marjoram! If using it on fish, like I did, feel free to substitute tarragon!)
3-4 garlic cloves, peeled
1/2 shallot, minced
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander (optional, though it will add nice depth to the sauce)
1/2 teaspoon salt

Method:
Combine all ingredients in a food processor or blend and process until combined. Feel free to purée the sauce or leave it chunky! Just don’t blend it for too long or the greens may begin to discolor. If time allows, let the sauce sit for a couple hours to allow the flavors to meld together.