Buy Local Recipe

Fresh Asparagus, Tomato and Feta Salad

Ingredients

1/2 cup rice vinegar
1 tablespoon white sugar
1 teaspoon sea salt
1/2 teaspoon sesame oil
2 tablespoons olive oil
3/4 pound asparagus - cut into 1-inch pieces, cooked and drained
1 (4 ounce) container crumbled feta
1 large tomato, diced
1 green onion, diced
2 tablespoons chopped cilantro

Directions

1. Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

Rhubarb Pudding

Ingredients

1 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1 pinch salt
1 egg
1 tablespoon melted butter
1/2 cup milk
 
4 cups sliced rhubarb
2 cups white sugar
1 1/2 cups boiling water

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
2. Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
3. Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.