Rhubarb Walnut Muffins

This is by far my favorite spring rhubarb recipe. Its a perfect blend of tart rhubarb, sweet brown sugar, and a hint of cinnamon. I found it a few years ago in my Van Zante family cookbook. The Van Zantes are on the maternal side of my family tree, and a few years ago my cousin gathered together recipes from my grandmother's kitchen as well as my aunt's and lots of cousins. She bound them together in a cookbook, and it is such a special heirloom, a living heirloom really because many of these recipes wind up on my kitchen table again and again.

This recipe for Rhubarb Walnut Muffins comes from my cousin Jenny Van Zante (she's the one who worked so hard to put the whole cookbook together!). She has an adorable blog about raising her 4 children on the farm in Iowa.

I've made a few minor changes to this recipe over the years; I've swapped some of the white flour for whole wheat flour, added a little extra rhubarb, and I like to fill my muffin tins all the way to the top for a big, rounded muffin.

When I see rhubarb appear in the store in May (someday I swear I'll have my own rhubarb patch) I buy it up because it doesn't stay on the shelves long in the city. I make a batch or two of these muffins, maybe make some compote, and dice and freeze the rest for making pies or jam late spring/early summer.

Rhubarb Walnut Muffins
makes 8 muffins

1 cup all purpose flour
1/2 cup whole wheat flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk*
1 teaspoon vanilla
1 heaping cup diced rhubarb
1/2 cup chopped walnuts

Topping:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon

In a large bowl, combine flour, brown sugar, baking soda and salt. In a separate bowl, whisk together oil, egg, buttermilk and vanilla. Stir wet ingredients into the dry ingredients just until moistened (do not overmix). Fold in rhubarb and chopped walnuts. Line your muffin tin with paper cases or parchment paper cut into squares and tucked into the cups. Fill paper-lined muffin cups full to the top. Combine topping ingredients and sprinkle over the muffins. Bake at 375F for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean. Cool 10 minutes in the tin before moving to a wire rack.

*Buttermilk in a pinch tip from Martha Stewart: Add 1 tbsp of lemon juice or white vinegar to one cup of milk, stir and let sit for 5 minutes to make you're own buttermilk.

I'm on the lookout for a rhubarb cake recipe, if you know a good one please send it my way!

xx Cara

Weekly Menu April 8-14

Whew! I just returned from a stock the pantry grocery trip.  I thought the store would be quiet on Easter morning, but I was wrong.  I had run out of several pantry items so had a lot to bring home (cans of beans, tomato products, walnuts... ).  Now all is back in order.  Here's the weekly menu.  That just happens to be all vegetarian.  Bon Appetit!

Cara's kale and walnut pesto that was recently included on Food Gawker and saw a huge spike in views last week.  Have to try this one out!!

The ever delicious black bean and sweet potato burrito.  Still not tired of this gem, also from Cara.  Have you tried this yet? Do. It. Now!

New recipe from Mark Bittman's blog: curried chickpea salad... with pita bread for a light and easy dinner.

New recipe from Fresh from the Vegetarian Slow Cooker...  creamy tomato soup with Israeli couscous this will probably be paired with a grilled mozzarella sandwich.  MM!

Homemade pizza.  Gotta use that second Bon Appetit no-knead crust.  Toppings: fresh mozzarella, basil and red peppers. I kind of want to eat that right now!!

Have a great week.  What's for dinner where you live?

-Allison 

Kale & Walnut Pesto

I do love eating foods that are in season to my area, New England has such wonderful fresh produce spring, summer and fall. But by this time of year I've just about had it with root vegetables, squashes and oatmeal. I want something fresh-picked, tasty and local! It doesn't help that only a few weeks ago I was in India munching on ripe papayas and fresh tomatoes. Allison, do you remember last year when we started called this month 'Blaaarch' because we were feeling Blah? The birds are chirping, the clocks have changed, yesterday I went out without a jacket, but still, spring is teasing us! Because I know its still well over a month away, and I won't be springing around the kitchen with fresh asparagus and baby lettuce any time soon.

In the meantime, I'm craving something green. I read somewhere an idea for kale pesto bruschetta. Kale is a cool-season crop, an excellent cooking green and I always keep a bunch on hand in the crisper drawer for adding to winter soups and stews, or whipping up in a green juice.

Let's talk about Kale!

Over the weekend, I thought I'd try mixing up my own version of kale pesto using walnuts (pesto traditionally calls for pine nuts, but I rarely ever keep these in my pantry.) I served the kale pesto with fusilli pasta and freshly grated parmesan cheese over top and it was wonderful. The pesto had a really nice, earthy flavor and kept well in the fridge for several days after. Here's the recipe I came up with:

Kale and Walnut Pesto

1 bunch kale, thick stems removed, leaves roughly chopped

1/3 cup walnuts, toasted

1 clove garlic, roughly chopped

2 Tbsp extra-virgin olive oil

2 Tbsp lemon juice

In a food processor, pulse kale, walnuts and garlic until finely chopped. With motor running, drizzle in olive oil and lemon juice. 

Serve with:

Whole wheat Fusilli style pasta (the pesto sticks well to this corkscrew shape, but any pasta will do in a pinch.)

Freshly grated parmesan cheese.

Salt and freshly ground pepper.

An extra drizzle of olive oil if you like!

Kale and Walnut Pesto