Each month we bring our readers recipes that can be made from ingredients grown in the Grand Valley.
Rhubarb is in season in Colorado from May through September, so you’re bound to come across this tart veggie while visiting the farmer’s market this summer. If you’ve never cooked or baked with it before, this summer is the perfect time to start — all you need are these 3 delicious rhubarb recipes.
The tartness of the rhubarb balances out the sweetness of traditional banana bread in this unique and addicting recipe from Kim’s Cravings.
Preheat your oven to 350 degrees Fahrenheit, then prepare an 8” x 4” loaf pan with cooking spray. Note that this size pan is smaller than the 9” x 5” loaf pans that most people have in their kitchens.
While the oven heats up, whisk the flour, baking powder, baking soda, salt, and allspice in a medium bowl. Use a mixer to beat the eggs at medium speed for approximately 30 seconds. You can also beat the eggs manually. Next, mix in the vanilla, banana, and honey until everything is combined.
Add the flour mixture to the egg mixture slowly, stirring on low speed until just combined. Fold in the rhubarb, then pour the batter into your loaf pan. Bake for 50 to 55 minutes, or until the loaf is golden and an inserted toothpick comes out clean.
Beat the Western Slope’s summer heat with these refreshing and easy to make homemade yogurt pops.
Bring strawberries, juice, salt, and rhubarb to a simmer in a 4-quart saucepan. Cook until the fruit starts to break down, which should take 3 to 4 minutes.
Let the fruit cool, then transfer 1/2 cup to a bowl using a slotted spoon and set aside. Add the remaining fruit mixture to a blender, followed by yogurt and honey, then purée until smooth. Add the remaining fruit to the blender and stir, then divide the mixture into ice-pop molds.
Freeze for one hour before inserting a popsicle stick into each mold. Continue freezing until the pops are solid, then enjoy your healthy frozen treats.
Using a slow cooker will keep your house cool, and this unique twist on tacos is a great way to try new flavors.
Combine the chili powder, oregano, cumin, garlic powder, and 1 1/4 teaspoons salt in a small bowl. Sprinkle two tablespoons of the spice mixture over the beef then heat your oil in a large skillet over medium-high heat. Add beef and cook for 5 to 6 minutes or until browned on all sides.
Place the onion slices on the bottom of your 5- to 6-quart slow cooker, then add beef. Next, whisk beef broth and tomato paste into the remaining spice mixture and pour over the meat. Cover and cook on high for 4 hours or low for 8 hours.
Shred the beef and then stir it back into the liquid. To make the rhubarb salsa, combine rhubarb and sugar in a medium bowl and let the mixture sit for 10 minutes. Add bell pepper, jalapeño to taste, red onion, cilantro, lime juice, and remaining 1/4 teaspoon salt and stir to combine.Now, all that’s left is assembling the tacos — spoon the beef mixture onto a tortilla, top with rhubarb salsa, garnish with lime, and enjoy.