Every Friday in April, the Kitchen Stories editorial team will share what’s on the weekend’s shopping list and what we’ll make with it. We’ve decided to challenge ourselves by shopping hyper seasonal and diving into all the spring produce this month.
What We’re Shopping For This Weekend, Part 4
Our editors’ weekly market haul
Will you join the challenge? Take part by letting us know what’s on your shopping list in the comments!
On Devan’s shopping list: Rhubarb
Rhubarb holds a special place in my heart. My grandparents grew it in their garden, and every year the whole family would look forward to my grandmother’s famous rhubarb meringue torte. Before the time of the torte—which came later in the season and made use of the mature rhubarb—we’d pick a few thin, tender stalks and dip them in sugar for a sweet and sour snack. While I haven’t munched on it like that for many years, rhubarb season still remains one of my favorite times of year, where I look forward to seeing rhubarb all over menus and to feeling the sun’s warmth as the transition from spring to summer truly gets underway.
This weekend, I know I want to bake. Rhubarb works well in many different baked goods, so once I pick up my stalks I’ll have the freedom to spontaneously decide exactly how I’ll use it. Maybe I should make this rhubarb meringue cake as a sort of new spin on the torte I know and love?
Devan’s recipe picks:
But a crumble is always a tasty (and simple) choice as well, something as easy to throw together as it is to eat. I could go full rhubarb or even mix in another season fruit as this recipe does with raspberries.
Or what about a show-stopping galette that really puts the spotlight on the beauty of the rhubarb? The chevron placement of the stalks would be incredibly Insta-worthy—a habit I’m not proud to admit I feel the need to feed frequently. Hm, decisions, decisions…
Well, whichever baked good I go for this weekend, I’ll probably save a stalk or two and whip up a tiny batch of savory rhubarb chutney to serve with slabs of butter and warm baguette for a mid-afternoon Sunday snack.
On Julia’s shopping list: Cauliflower
Cauliflower is one of my favorite types of cabbage, and coincidentally it’s healthy too! Cauliflower contains lots of vitamin C, vitamin K, minerals, and oil that can act against free radicals. So, yes, I have to admit that my choice of vegetable for our seasonal challenge isn’t even that challenging—I’m just happy to have more reasons to eat cauliflower!
What will be a real challenge, though, is to use up a whole head of cauliflower without repeating the same dish over and over again. Even though there’s been a big hype over cauliflower and its low carb qualities in the past few years, that’s not really what I like about it. What I love is that these new ways of preparing cauliflower bring it back to contemporary cuisine. So far, cauliflower rice and a creamy alfredo sauce made with cauliflower instead of cream have already made it to my cooking repertoire. This week, the following 3 recipes will join.
If you want to cook along, make sure to check out this article to find out how to buy the perfect cauliflower and how to store it!
I’ve never tried pizza with cauliflower dough before, but this preparation seems relatively easy: Cauliflower florets are boiled and then mashed or processed to cauliflower rice. After adding cheese, egg, and spices, you’ll have a pizza dough that can be rolled out and topped with whatever comes to your mind. Since I’m vegan, I won’t use any eggs or cheese, but I can easily substitute them with flax egg and some cashew Parmesan et voilà: There goes approx. one third of my cauliflower head.
The next part of my cauliflower will be cut into a steak-like shape, then seared in a frying pan and finished off in the oven. This is a great vegan option that can be served as a starter or side dish. The orange-miso sauce adds a fruity depth to the dish.
What’s left of my cauliflower head will be turned into barbecue cauliflower bites—after all, summer and barbecue season are not far, right? Depending on the weather, you can either prepare these spicy cauliflower florets in the oven or on the grill. Whichever you choose, don’t miss out on a fresh avocado salsa to go with it—trust me, it’s a match! The grilled cauliflower will still be al dente and the marinade adds a wonderful spiciness—even the biggest skeptics will be convinced!
On Ruby’s shopping list: Endive
The bitter fruits, the bitter end, ‘don’t be bitter’—like sourness, bitterness, as a concept, or a taste, gets a bad rap. But me, I’m proudly in the bitter camp. And my favorite bitter produce has just come in season.
You might know it as endive, chicory, or Witlof—many names for one great thing. It's as juicy as iceberg, as full of flavor as radicchio, and a fantastic, bitter base for sweet, tangy, and creamy pairings. Whether you find purple-tinged varieties, or the classic, ghostly hearts grown indoors, make sure some end up in your basket!
The great thing is, they are as much effort as you make them, good enough strewn over a plate and drizzled with a honey vinaigrette (I never resist the urge to pick up a leaf-cup and munch on it) as they are sautéed or roasted. Stored in the fridge, they live far beyond the lifetime of blink-and-it-wilts arugula or baby spinach—so if you pick them up at your Saturday market, they’ll still be thriving on Thursday when you’re stuck for dinner ideas, for which I would recommend one of the following:
Cheesy gratins are enduring comfort dishes. Cut through the richness with silky endives—whose bitterness tempers a little when cooked, rendering them more bittersweet.
Citrus, endives, and your cheese of choice—bingo, you have a salad to entertain the taste buds.
I’m just posting this here while I quietly wait until the short cherry season meets the rather long endive season. This was one of my favorite dishes to come out of the test kitchen last year and shows endive in another of its best supporting roles: as a crunchy bed for protein.
Published on April 26, 2019