June 20, 2018

Salmon burgers with lemon-chipotle mayo

Today I'm sharing these salmon burgers as part of June's Fantastical Food Fight hosted by Fantastical Sharing of Recipes. This month's theme is seafood! I love to make salmon patties with canned salmon. I think they are delicious and salmon is so healthy for you (and canned salmon is an economical seafood choice). I was inspired by those patties to make them into something like a burger. Also, I'm so very excited to report that both of my kids ate them (I put ranch on theirs instead of the chipotle mayo). I made the burgers mild because we were feeding two toddlers as well, but otherwise I would have added more chiptole to the burgers themselves (feel free to add a pepper if you like). Making burgers from canned salmon is also a time-saver! They salmon is already cooked and there are no bones - all you need to do is add flavor, form the patties, and give them a quick fry in a skillet. This recipe will make four burgers. I topped ours with lettuce and tomato and served them on a kaiser roll with a side of sliced pickles and roasted local asparagus.

June 15, 2018

June 12, 2018

Rhubarb oatmeal bread

Rhubarb season will be winding down in our region soon, but it's not too late to enjoy it! This quick bread has just a hint of spice which combines nicely with all the tangy rhubarb. This recipe is a spin-off of my blueberry oatmeal muffins, but this time baked into loaf form (to allow the rhubarb a bit more time to break down). It is loaded with rhubarb, and it's crumbly, moist, and best eaten within a couple of days of baking (which is never an issue in our house). One of my kids absolutely goes wild for muffins/quick breads. But, thankfully, he's also been gobbling up asparagus spears, too. So far he seem to have inherited his parents' love of food!

For my local readers, I've created a new Facebook group - WNY Seasonal Living & Cooking. It's a group for all of us in the western NY region who enjoy local and seasonal food. So please join us in you are interested in learning and sharing all that our region has to offer.

June 8, 2018

June 7, 2018

Old-fashioned rhubarb crumble

Sometimes simple is the best in my book. This dessert combines humble, tart rhubarb with sugar, a little bit of spice, and a delicious buttery crumb topping for a classic family favorite. Rhubarb is often combined with strawberries or other fruits, but for this dessert, it's rhubarb all the way. I've shared quite a few rhubarb recipes in the past, including this rhubarb recipe round-up. Rhubarb is something we grew up with - there was always a giant plant growing in our backyard and backyards of pretty much everyone in our area. Strawberry rhubarb pies were the most common way I ate it as a kid, but now I'm using it all different ways, even in savory recipes. The best part of this rhubarb crumble? That my kids gobbled it up and then another bowl the next night, too. I guess I'm not too surprised since they do like other tart things like cranberries, but I wasn't sure if they'd handle the potent sourness of the rhubarb - but they made a few funny faces and devoured it! This recipe makes enough for about 6 or so people. Serve it as is or topped with a scoop of vanilla ice cream or whipped cream, if desired (I really like it with a little ice cream, especially when still warm from the oven).