Menu Swap: April 20th

I’m late! I’m late! I’m late! I know, I’m so sorry for the delay in throwing the hosting up there but considering my now apparently hectic and busy schedule, I’m so tired I can barely see straight! I finally got a job that I can do without any potential health risks and I’m really content about it. I’ve also finally given in to performing genetic testing so we’ll see where that goes. Thankfully, the pain has significantly subsided and I feel generally better. I think it was either a super severe contamination due to my last attempt at working in a food ndustry. Aside from actually getting a decent job and going to get my testing, there really isn’t much else going on in my life save for wedding preparations and house hunting. I can’t wait to have my own house - yay!

One final note is that I’ve jumped back onto the pescetarian boat again. I actually think it’s the meat that caused me digestive discomfort as well, so, its nill in the food creations for me.

I’ve touched upon Rhubarb in my post here but I shall now go into a bit more detail. Essentially, Rhubarb is a vegetable of the buckwheat family with 60 extended species. The most commonly used varieties are known as the garden rhubarb and false rhubarb. It can be used in either sweet or savory dishes, adding a nice kick of lemony goodness. For hardcore in depth information about rhubarb, see The Rhubarb Compendium http://www.rhubarbinfo.com/ . Many people forget Rhubarb exists because of the decline in popularity over the years. Its rare to even go into a store and see a strawberry rhubarb pie or some baked goods containing the ingredient. Its quite low in calorie content and doesn’t have that great of a nutritional profile, but it has a decent amount of potassium which is always a good thing.

I chose this vegetable due to its lack in popularity and to create a vast space of creativity of cuisine.

Weekly Menu of April 20th
Breakfast

Lunch
Curried Tempeh Rhubarb Salad
Vivido Black Bean, Mango & Rhubarb Salad
Spicy Pumpkin Salad with Roasted Shallots

Dinner
Rotini Verde with Shrimp in Creamy Lemon Sauce
Persian Rhubarb Stew
Japanese-Style Tempeh Fricassee over mashed satoimo with a salad and pickles.

Cheryl, our GF Menu Swap sponsor, has a haphazard menu in store but I expect it to be as tasty as always! Don’t forget to look at her kitty too!

Ginger, at Fresh Ginger, actually grows rhubarb! Unfortunately, it isn’t ready for picking yet but the time shall come for her to enjoy her martini. She, like me, is trying to cut out the meat or significantly decrease the amount of consumption. Too much protein isn’t always a good thing because it can slow your metabolism. Ginger has the right idea. Keep up the good work!

Esther from The Lilac Kitchen, too, has her crop of rhubarb on its way to maturity and she seems to intend in stewing it with strawberries, of course. She has a simple yet delectable menu planned for the week so definitely check it out.

Heather at the Celiac Family is new to the rhubarb lover’s club but her intended recipe seems like a traditional winner. Along with the sweet delight, she has a great variety in store for her family with the standard simple favorites of course.

Sea, at the Book of Yum, looks glowing in her picture. She also took a road trip to visit all her favorite gluten free places and has updates on those at her blog. Even after her busy week, she still pulls a great simple yet satisfying meal plan for everyone to enjoy.

Over at Celiacs in the House, Wendy is experimenting with recipes - a fun task for every chef. She’s focusing on Modern Spice, by Monica Bhide, a fabulous Indian cookbook that I know very well. I mean, it’s not like the book is focusing on something regarding India..