Savory Rhubarb Goodness!

Itasca Meal Planning 101: High Protein Breakfast, Lunch & Supper Guide #8

Before rhubarb season wraps up, we wanted to share with you two amazing rhubarb recipes that the Oppitz household tried recently.  Dr. O discovered these finds in the Park Rapids Enterprise and clipped them out.   Despite some skepticism all three family members were willing to give them a try—several years ago they had tried a different savory rhubarb recipe that was a dud.  Unfortunately, both recipes do contain small amounts of sugar but compared to most rhubarb recipes it is minimal. 

Breakfast Tacos

We love all kinds of tacos! 

Breakfast tacos were a staple and in abundance when Jaclyn lived in Austin, Texas.  They’re super easy to make at home and fun to assemble.  Tacos are Jaclyn’s all time favorite meal! 

When Dr. O was pregnant 24 years ago, she constantly craved tacos.  Cascade loves tacos almost as much as Jaclyn.

Ingredients:

·       Tortillas (corn or Siete)

·       Sausage, bacon, chorizo, tofu, or tempeh

·       Peppers (bell, poblano, jalapeno, etc.), diced

·       Onion, diced

·       Tomato, diced

·       Eggs

·       Olive or avocado oil

Toppings:

·       Black beans (rinsed & drained) or refried beans

·       Cheese, shredded

·       Salsa or pico de gallo

·       Fresh cilantro, chopped

·       Hot sauce

Instructions:

1.)    Heat tortillas in the oven wrapped in foil or toast in a skillet and wrap in towel or foil.

2.)    Sauté peppers and onion.

3.)    Prepare meat of choice. 

4.)    Scramble eggs. 

5.)    Assemble the breakfast tacos—fill your tortillas with eggs, meat, and your favorite toppings.

Roasted Rhubarb Salad

This concoction is a perfect early summer salad for northern MN as both rhubarb and lettuce are in season.  Dr. O purchased exquisite mixed spring greens at the local Farmers Market. 

The 1914 colonial home that Chris and Dr. O purchased 4 years ago came with a large garden and two mature rhubarb plants which they had not done much with since most rhubarb recipes are for desserts with way too much sugar. 

The family consensus after trying this recipe was that it is an absolute keeper.  We cannot wait to make it again!

Ingredients:

·     2 c fresh rhubarb, diced

·     2 Tbsp sugar

·     2 Tbsp balsamic vinegar

·     1 Tbsp olive oil

·     1 Tbsp shallot, minced

·     1/4 tsp sea salt

·     1/4 tsp pepper

·     8 c mixed baby greens

·     4 oz crumbled goat cheese or feta

·     1/4 c walnuts, chopped and toasted*

·     1/4 c golden raisins

Instructions:

1.)  Preheat oven to 450 degrees

2.)  Toss rhubarb with sugar in a medium bowl; allow to "marinate" for 10 minutes

3.)  Spread on a rimmed baking sheet and cover with aluminum foil

4.)  Roast until beginning to soften, about 10 minutes; remove from oven, allow to cool for at least 10 minutes

5.)  While rhubarb is roasting, put vinegar, oil, shallot, salt, and pepper in a pint jar; lid and shake.

6.)  Place greens in large mixing/serving bowl; add dressing, rhubarb, cheese, walnuts, and raisins; toss.

7.)  Divide onto 3-4 plates/bowls and serve.

*Toast chopped nuts by placing in a small dry skillet (we use cast iron) and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, about 2-4 minutes.

Slow Cooker Beef Tacos with Rhubarb Salsa

These rhubarb tacos were so delectable we had them for supper two nights in a row!

Ingredients:

·       2 Tbsp chili powder

·       1 Tbsp oregano

·       1 Tbsp cumin

·       1/2 tsp garlic powder

·       1 + 1/4 tsp salt, divided

·       3# beef chuck, trimmed and cut into 1" cubes

·       1 Tbsp olive or avocado oil

·       1 onion, sliced

·       1 c bone broth (or you can use Better Than Bouillon)

·       3 Tbsp tomato paste (purchasing tomato paste in glass jars with a lid is handy for recipes like this as you can put the unused portion in the freezer)

·       1 c rhubarb, chopped

·       1 tsp sugar

·       1 bell pepper, chopped

·       1-2 jalapenos, seeded and chopped

·       1 red onion, chopped

·       1 bunch cilantro, chopped

·       1 Tbsp lime juice

·       Corn or Siete tortillas

·       1+ lime, quartered for serving

Instructions:

1.)  Combine spices with 1 tsp salt in small glass bowl

2.)  Sprinkle beef with 2 Tbsp of mixture

3.)  Heat oil in large skillet over medium-high heat.  Add beef and cook, stir occasionally, until browned on all sides, about 5 minutes.

4.)  Place onion slices in a 5-6 quart slow cooker.  Add beef.

5.)  Whisk broth, tomato paste, and remaining spices and salt and pour over beef.

6.)  Cover and cook on high for 4 hours or on low for 8 hours.

7.)  Shred beef with 2 forks. 

8.)  Toss rhubarb and sugar together in medium mixing bowl.  Allow to "marinate" for 10 minutes.  Add bell pepper, jalapeno, red onion, cilantro, lime juice, and 1/4 tsp salt.  Stir to combine.

9.)  Serve beef with tortillas, rhubarb salsa, and lime wedges.

Bon Appetit!

Rachel Oppitz, ND

&

Jaclyn Rebekah Roberts, NBC-HWC, CIHC