It is rhubarb season, once again. The seasons seem to be flying by. It was around Thanksgiving time the last time that we connected. What have I been up to in winter and spring? I would love to sit with a nice cup of tea and hear about your world. This winter I have been clearing out my living space and virtual world of things that no longer serve me so I could make space for my soul calling: to blog about food on a regular basis. Once the loud items left the apartment – the ones that say “you should be doing this, you really don’t want to but your Aunt Mary thinks you should” the way was cleared for my blogging intentions. Just One Dish is an amazing concept and one I use frequently when cooking and yet it does not give room to explore other aspects of cooking as much. So another food blog has been born Finding My Way In the Kitchen.
At my new blog we will be delving deeper into questions about food and the hows and whys. There are also some great recipes thrown in there that do not fit the just one dish concept. I will continue to be posting great dishes here. I have several lined up, so stay tuned. As you can see, this site got a little face lift: a logo and some new updated pictures of myself. There are new ones in the about section. This blog is here to stay. I am ready to bloom and follow my soul calling of recipe development. How about you? What is your soul calling you to do? Are you making space for it on a daily/weekly basis?
Today I bring to you a dense, flavorful salad using sauteed rhubarb. Rhubarb is known for being a dessert vegetable, which overshadows its savory potential. Sometimes I wonder if I misnamed this blog and should have called it Salad for Dinner or something along those lines.
It is good to be back. I look forward to sharing one dish meals on a more regular basis with you.
BLACK BEAN, CAULIFLOWER, RHUBARB SALAD
The lime zest and lime dressing really make the flavors pop in this salad. Just a reminder that this recipe is just a template. The quantity does not have to be precised. Maybe you want a little more of one ingredient than another. Feel free to play around. It is the magic of all these ingredients that hang together in this salad that I want to convey. This salad is tasty both warm and cold. Great served with some tortilla chips to use as a pusher.
Serving Size-4 main dish
1 Small Head of Cauliflower-thin floret slices
1 Stalk of Rhubarb-sliced
1 Can of Black Beans
1 Chicken Breast
1 16 Ounce Bag of Spinach
5 Red Onion Slices
2 Ounces of Crumbled Feta Cheese (A little less than half a square of feta)
Cook the chicken breast.
Once the chicken breast has finished cooking let it rest for ten minutes.
Get your the plates, bowl or serving dish you plan to serve in. Place the amount of spinach you want. You could do that on individual plates which I recommend. The spinach is the bed where all your skillet items will rest.
Slice the red onion and put it on the spinach.
Get a large skillet/pan out and heat on medium with oil covering the bottom. Once it warm, add the thinly sliced cauliflower to it. Once the cauliflower is brown, add the sliced rhubarb.
Once the rhubarb has soften just a little, put in the rinsed, drained black beans along with the chicken breast which is now sliced. Heat til warm.
Spoon the ingredients onto the spinach. Add the dressing. Top with the feta cheese.
I used this recipe for Citrus Lime Vinaigrette. I halved the recipe and added the zest of a lime.