My Full Circle Order – Week of June 12th “Blue Cheese and Rhubarb?”
Each Friday I receive my Fresh This Week email letting me know what’s coming in my order and that my modification period is open. I’ll share with you some ideas for meal planning with my box and a recipe or cooking tip to look forward to on Wednesday. As a member of Full Circle I know that meal planning is a crucial part of enjoying your order to the fullest and hope to help you do just that.
I’ve been thinking a lot lately about a slightly strange combination. Ever since I realized that rhubarb was a sub in this coming week’s box, it just seems to me that its sweet tart flavor might be well complimented by the salty pungent flavors of blue cheese. And really, fruit and cheese isn’t that odd a combination.
One of my favorite fall salads involves arugula, pears, candied walnuts and gorgonzola. The texture, the peppery greens, the sweet and pungent cheese all mix to create a delicious combination of tasty goodness.
So why not create a bit of the same flavors with sweet-tart rhubarb and lightly pungent blue cheese?
My brother, an amazing cook in his own right and graduate of Western Culinary suggested I pair the rhubarb with a blue cheese whipped cream, or creme frâiche, making it a little lighter but retaining its nosy tang. All I need to figure out now is the proper delivery method.
The recipe for Roasted Rhubarb Créme Brûlée in this week’s recipe archive—which you can find by clicking on Good Food & Recipes in your member pages—might be a great way to start, but something slightly crunchier needs to be in the mix.
I’ll mull that over and come to you next week with something delicious (and if you have any suggestion let me know!)
In the meantime, here’s what my box looks like:
Mixed Baby Lettuce Heads
All I switched out was pluots for rhubarb. The rest looks too delicious to mess with, especially since we’re finally getting some more Washington grown produce in the box. Thank you sunshine!
I think the cabbage is destined for either coleslaw or sauerkraut. A friend of mine that works at Boat Street Cafe is going to share with me his simple pickling strategies, which I will be sure to pass on, and which might come in handy for everything from pickled carrots and red radishes to pickled spring onions.
Anytime I see avocados and tomatoes in the same box I can’t help but think of salsa and guacamole. Perfect for a summertime fiesta or a delicious shrimp salad. The spinach could be a delicious base for that as well or bedding for a tart ceviche. If you’ve never tried your hand at a traditional shrimp, scallop or fish ceviche you should. Just add a few lemons and limes to your order, along with one bunch of cilantro and a jalapeno or two.
Served with tortilla chips, salsa roja and fresh guacamole it really makes any day a bit warmer.
So, those are a few suggestions for next week’s order. I’ll be sure to suss out my fascination with blue cheese and rhubarb and maybe even come with a quick and easy ceviche recipe.
Have a great weekend, eat well.