Shiny Cooking is all about delicious, mostly vegetarian recipes that use whole grains, natural foods, local foods, and fresh food from the garden, with an emphasis on heirloom (non-hybrid) variety seed stock. Check the "about" page for more about me, and subscribe now to the RSS feed to get automatic updates.
May 25, 2010 in PIE, vegetarian • 2 comments
It’s asparagus season, it’s baseball season, it’s school music program season, it’s kitten season.
All of these pale, though, compared to the One Season to Rule Them All.
Pie season. Read more on annnnd…it’s PIE season…
April 26, 2010 in 24x24, appetizers, condiments, gluten-free, main course, sides, soup / chili, vegan, vegetarian • 14 comments
Rhubarb with caramelized onions? Rhubarb salsa? Rhubarb and lentil potage? I can hear you now, the ornery ones of you that is: What the hell, woman…rhubarb’s for pie. Crisps. Crunches.
For April’s Foodbuzz 24, 24, 24 event, I decided to explore the savory side of rhubarb, since there’s a ton of it growing about 50 feet from my front door. As rhubarb is technically a vegetable/herb, why not try some recipes that utilize rhubarb as a vegetable?
Hey, salsa has a tangy bite. I bet rhubarb could work in salsa. So I tracked down a viable candidate in The Joy of Rhubarb: The Versatile Summer Delight
Dad’s verdict? “It would be great on hamburgers. By the way, we’re having hamburgers tonight….” Subtle hint there, Dad. 
Yeah, he went home with some rhubarb salsa. Linda thought it had a bit of a bitter rhubarb taste to it and suggested more sweetener. I loved it. Fresh, crisp, clean salsa taste with the rhubarb adding uniqueness without overpowering it.
Overall verdict for rhubarb salsa: Two snaps up. Read more on foodbuzz 24, 24, 24: rhubarb — it’s not just for pie anymore…
