Watercress Salad

My husband made this yummy summer dinner salad with fresh watercress.

Add parmesan cheese, avocado, hard boiled eggs, walnuts, lemon juice, olive oil and freshly ground pepper. It's refreshing and filling at the same time and is quick to prepare!

Rhubarb Muffins for Little Ones

I have lots of rhubarb in the garden and wanted to use some of it up. I modified a rhubarb muffins/loaves recipe from Canadian Living to make these muffins more baby friendly.

They turned out moist and delicious! Especially on the first day. I froze most of them a few hours after I made them so that I can pop one out in the morning to send with Jane to daycare.

18 muffins or 2 loaves

Ingredients

2-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/3 cup packed brown sugar
1/2 cup melted butter
1/4 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
1 mashed banana
2 cups chopped rhubarb

Topping

3 tbsp packed brown sugar
3 tbsp dry oatmeal
1 tbsp butter, melted
1/2 tsp cinnamon

Preparation

In large bowl, combine flour, baking soda and salt. In separate bowl, blend sugar with melted butter and oil; whisk in egg, buttermilk, vanilla and mashed banana. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8- x 4-inch (1.5 L) loaf pans.
Topping: Combine sugar, butter, oatmeal and cinnamon; sprinkle over batter. Bake in 350°F (180°C) oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean. Let cool in pans for 10 minutes before removing to let cool completely.

The original version of this recipe (not modified to be more suitable for small children) can be found at http://www.canadianliving.com/food/baking_and_desserts/rhubarb_muffins_or_loaves.php

Asparagus & beet salad with hazelnuts and orange-raspberry vinaigrette

We made this salad the other night to go with lasagna and loved it!

Recipe is from the Rebar cookbook

Serves 4

Vinaigrette

1 cup fresh orange juice

zest of 1 orange

1 shallot minced

2 tbsp raspberry vinegar (balsamic works as well)

½ tsp salt

½ cup hazelnut oil or vegetable oil

Salad

6 oz assorted salad greens

4 smalls beets, roasted*

1 lb asparagus

2 tbsp chopped hazelnuts, roasted and skins removed

1. Pour orange juice into a small non-reactive pot and bring to a simmer over medium-high heat. Continue to simmer until the liquid is reduced to measure ½ cup. Cool to room temperature. Combine reduction with the next four ingredients and whisk while slowly drizzling in the oil. Set aside while preparing the vegetables.

2. Peel and slice the roasted beets into rounds or wedges. Steam or blanch asparagus until just tender. Shock in a bowl of ice water, drain and spread out on a clean kitchen towel to dry.

3. Divide greens evenly among individual salad plates. Arrange beet slices and asparagus spears among the greens, drizzle with vinaigrette and garnish with chopped hazelnuts.

*Roasting beets is a great way to preserve their sweet flavour and gorgeous colour. Wash, dry, and securely wrap each beet individually in foil. Roast in a 375 degree over for 40 minutes to an hour, depending on size. Cool, unwrap and slop off the skins before using.