Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

Depending on the seasonality of the year, there are several fruits that you can substitute in this Strawberry Rhubarb Crumble recipe. This strawberry and rhubarb crumble is a family favorite this time of year. Served warm with vanilla ice cream or frozen vanilla yogurt is simply delicious.

Preparation time: 20 minutes

Baking time: 30 – 35 minutes

Ingredients:

 

  • 3/4 cup (100g) rolled oats
  • 3/4 cup (125g) white whole wheat flour
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup (100g) packed brown sugar
  • 1/4 tsp salt
  • 6 Tbsp (85g) unsalted butter, melted
  • 1 1/2 cups unpeeled rhubarb, less than 2 stalks, rinsed and dried
  • 1 1/2 cups washed, hulled, and diced strawberries
  • 1/4 cup sugar (55g)
  • 1Tbsp lemon juice
  • 2 tsp water
  • 2 tsp cornstarch
  • 1/4 tsp ground ginger
Butternut Squash
Carrots-Celery-Onion
Instructions:
  • Preheat the oven to 375 degrees F (180 C) and grease an 8 by an 8-inch square baking pan.
  • Place oats, flour, coconut, brown sugar, and salt. In a bowl and mix.
  • Add the melted butter and stir until it is lumpy. Add a touch more flour if the mixture looks too wet.
  • Put 1/3 of the crumble mixture aside.
  • Put the rest of the crumble mixture into the prepared baking pan and press down evenly.
  • In a 2-quart pan, add the rhubarb, strawberries, granulated sugar, lemon juice, ginger, cornstarch, and 2 teaspoons of water and mix well. Cook. Uncovered on medium-low heat for 5 minutes.
  • Spread the fruit onto the prepared crumble base.
  • Sprinkle the reserved crumble mixture over the warm fruit and bake for 30-35 minutes.
  • Cut into squares, serve warm with frozen custard, or cool completely, and serve as a snack.
  • Store leftovers in the refrigerator in a reusable container.

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

No-Bake Energy Bars

No-Bake Energy Bars

These no-bake energy bars are so delicious and easy to make.  Whether you are going on a nature walk, hiking, biking, or on any other outdoor excursion these bars make an excellent trail snack.

Total Time: 20 minutes
Makes 8 servings

Ingredients:
  • 1/2 cup almonds, chopped
  • 1/2 cup walnuts, chopped
  • 4 dates, chopped
  • 1 1/2 cup Bob’s Red Mill Quick Cooking Whole Grain Rolled Oats, uncooked
  • 1/2 cup honey (or maple syrup or agave)
  • 1 cup natural peanut butter (or other nut butter of choice)
  • 2 Tbsp. Coconut oil, melted
  • 1/2 tsp. salt

Optional Ingredients: 

1 cup of cranberries, raisins, dried cherries, dried blueberries, dried apricots, mini chocolate chips, or other dried fruits and nuts.

Asparagus
Instructions:
  1. Combine chopped nuts, oats, and dates in a medium-size bowl.  Work the dates into the dried oat/nut mixture to incorporate them well.  
  2. Heat honey, coconut oil, and nut butter in a 2-quart saucepan over low heat until the mixture is smooth.  Pour over the oat, almond, and date mixture until well combined.  If you are adding chocolate chips, let the mixture cool down a little before adding otherwise you will have melted chocolate chips which is not a bad thing.
  3. Once everything has been mixed, transfer to an 8×8 inch baking pan and flatten into a 1-inch thickness.  Top with some extra chocolate chips pressing gently down into the bars.
  4. Cover with beeswax and refrigerate for 2-3 hours or overnight.    
  5. Cut into 8 squares and store in an airtight container in the refrigerator for up to 5 days.  Enjoy!
Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Marinated Veggie Salad with Olives

Marinated Veggie Salad with Olives

Marinated Veggie Salad with Olives is an easy side dish to take to a picnic. It also looks great on a charcuterie board and makes an excellent appetizer. Store this vegetable salad in a Mason glass jar in your refrigerator until you are ready to serve it.

Servings: 4 – 6

Ingredients:
  • 1/2 cup white vinegar (apple cider vinegar works well also)
  • 4 garlic cloves, peeled and halved
  • 2 bay leaves
  • 3 cups cauliflower florets
  • 1 1/2 cups sliced carrots (cut into 1/8 inch thick rounds)
  • 2 celery stalks, chopped
  • One 14-ounce jar of quartered artichoke hearts water-packed, drained
  • 1/2 cup assorted pitted olives
  • 1/2 cup roasted red bell pepper strips, water-packed
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon drained capers
  • Salt and freshly ground black pepper to taste
Asparagus
Instructions:
  1. In a large glass 4-quart measuring bowl, combine the vinegar, garlic, and bay leaves. Set aside.
  2. Bring a large pot of water to a boil. Add the cauliflower, carrots, and celery; cook for one minute. Drain the vegetables and transfer them to a large bowl; add the vinegar mixture and combine. 
  3. Add the quartered artichoke hearts, olives, roasted red bell pepper strips, oil, and capers. Mix well. Cover and refrigerate for 24 – 48 hours.
  4. Remove the bay leaves—season to taste with salt and pepper.
Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Easy to Make Seed Crackers

Easy to Make Seed Crackers

Crackers are so easy to make, there are so many variations and recipes.  This is a great recipe and with decorative cookie cutters, they make a beautiful presentation on your charcuterie boards and pair nicely with homemade soup.  

Servings: Makes about 30 crackers

Ingredients:
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup spelt flour
  • 1 teaspoon baking powder
  • 2 tablespoons celery seeds
  • 1 & 1/2 tablespoons fennel seeds
  • 1 tablespoon caraway seeds
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon sea salt
  • 5 tablespoons unsalted chilled butter, cut into small cubes
  • 1/2 cup iced water
Seed Cracker Dough
Instructions:
  1. Place all-purpose whole wheat and Spelt flours, baking powder, salt, and black pepper in a medium-size bowl and stir till well combined. 
  2. With two knives or a pastry cutter, cut the small cubes of butter into the flour mixture until the mixture resembles small breadcrumbs. (You can do this in a food processor and remove the mixture to a bowl to continue the process below). Mix in the seeds.
  3. Add iced water to the dry ingredients and form the dough into a small ball (depending upon humidity, you may need to add a tablespoon or two of water to the mix). Cut the dough in half and wrap it in waxed paper or sustainable food wraps. Place in the refrigerator for 30 minutes.
  4. Line 2 baking sheets with parchment paper.  
  5. Remove one ball of dough from the refrigerator, and knead till soft on a lightly floured Silpat, plastic, or wooden pastry mat. Roll the dough out to about 1/8 inch thick. Cut into shapes using lightly floured cookie cutters. Place them on one of the prepared baking sheets. Complete this process with the other half of the refrigerated dough ball. With gathered-up dough scraps, roll out again, cutting out more crackers until all the dough is used up.
  6. Refrigerate both sheets of crackers for 30 minutes.
  7. Use a fork to press holes in the center of each cracker to allow steam to escape from the dough while baking.
  8. Bake for 25-30 minutes. Crackers should be golden brown and crispy. Let crackers cool on baking sheets for 5 minutes and then transfer to a wire cooling rack to complete cooling before storing in an airtight container.  

Note: I repurpose our Holiday cookie tins throughout the year for crackers, cookies, and other baked goods that require airtightness to retain freshness.

Try these delicious crackers with our homemade Cream of Asparagus soup.

    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Sicilian Caponata Appetizer

    Sicilian Caponata Appetizer

    This sicilian caponata appetizer is so delicious especially when created from fresh garden vegetables at the end of the growing season.  I like to make extra and freeze it in batches to have as an appetizer throughout the winter when I am really craving the taste of the freshness of summer.  This appetizer can be served hot as a vegetable side dish; or cool to room temperature and served as a relish or on an antipasto/charcuterie tray. Recipe adapted from Italian Cooking Class Cookbook by Beekman House.

    Serves:  Makes about 5 cups; 8-10 servings.

    Ingredients:

     

    • 1 1/2 pounds (675g) eggplant (about 1 large or 2 small)
    • 1 tablespoon (15ml) salt
    • 2 large red bell peppers
    • 1 large onion
    • 1 large stalk celery
    • 1/4 cup (60ml) extra virgin olive oil
    • 1/8 to 1/4 teaspoon (0.5 to 1ml) dried hot red pepper flakes
    • 1 can (14 1/2 ounces or 415g) whole peeled tomatoes or fresh tomatoes with skins removed* (see recipe below for an easy way to remove tomato peels)
    • 1-2 large garlic cloves
    • 2 tablespoons (30ml) red wine vinegar
    • 1 tablespoon (15ml) sugar
    • 8 Italian or Greek style black olives
    • 1 tablespoon (15ml) drained capers
    Sicilian Caponata Ingredients
    Instructions:
    1. Rinse eggplant; cut into 3/4 inch (2cm) cubes.  Place in a large colander; sprinkle with salt and toss.  Let stand and drain in the sink or bowl, tossing occasionally, 1 hour
    2. Rinse eggplant and drain well; squeeze in a clean kitchen towel to extract moisture. Reserve.
    3. Core and seed bell peppers; cut into 3/4 inch (2cm) chunks.  Chop onion coarsely.  Cut celery diagonally into 1/4 inch (0.5 cm) thick slices.
    4. Heat oil in a 10-inch (25 cm) non-corrosive skillet over medium-high heat.  Add bell peppers, onion, celery, and pepper flakes; sauté 5 minutes.  Add reserved eggplant, cook over medium heat, stirring occasionally, 5 minutes longer.  Remove from heat.
    5. Press tomatoes and their liquid through a sieve into vegetables in a skillet;
    6. discard seeds.  Mince garlic; add garlic to skillet.  Stir in vinegar and sugar.  Cook and stir over medium-high heat for 3 minutes.  Remove from heat.
    7. Pit and chop olives.  Add olives and capers to the skillet.  Cook over medium-low heat, stirring occasionally; until most of the liquid has evaporated and sauce is thickened, about 10 minutes.

    *How to Peel Fresh tomatoes

    I like to focus my plant-based eating habits on what is in season and what is grown locally. When I have time at the end of the growing season, I will preserve through canning or freezing the fruits and vegetables that I love the most which I can enjoy in other seasons.  Currently there are so many varieties of tomatoes available. In the recipe provided above, I chose to use freshly peeled tomatoes.  There have been times when I do not peel the tomatoes however; it does make for creamier sauces to take the shortened amount of time to do so.  If you decide to peel the tomatoes and not add them to your compost you can dry them in the oven and then pulse them in a mini food processor for a delicious tomato sprinkle which can be added to your favorite recipes.

    Total Prep and Cook time: 11 minutes cook time

    Cooking tools required; a cutting board, a large bowl for cut tomatoes, a large bowl of ice water, and 3-6 quart pot for processing the tomatoes.

    Instructions:

    1. Set a large pot of water on the stove to boil while you prepare the tomatoes.
    2. Turn tomatoes over to the bottom and, using a paring knife, cut a shallow X in the bottom of each tomato. Core tomatoes, if you like.
    3. Carefully lower tomatoes into the boiling water, in batches. Remove after about 30 seconds, once skins start to crack.  Be careful to not boil too long, otherwise the tomatoes will start to cook and get too soft to handle easily.
    4. Immediately put tomatoes into the bowl of ice water.  Heating and then shocking the tomatoes in this way makes the skins peel right off!
    5. Once tomatoes are cool enough to handle, peel skins from tomatoes and use in your favorite recipe.
    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Nature Infused Water Recipes

    Nature Infused Water Recipes

    Nature infused water tastes fresh and delicious and is a low calorie beverage.  Simply add your special blend of fruits, herbs, berries, and vegetables to fresh water and let it infuse! 

    Makes 24-32 ounces of infused water.

    Here are some of our favorite Infused Water blends.

    Ingredients:

    Begin with the following;

    • 24 – 32 ounces Ball jar, glass pitcher or bottle
    • 24 – 32 ounces of filtered water (or mineral water)

    Try these three infused water blends:

    Lemon, Cucumber, and Thai Basil

    • 2 fresh lemon slices
    • 5 fresh unpeeled mini cucumbers slices
    • 2 – 3  large sprig of fresh Thai Basil leaves (optional)

    Orange, Blueberry, and Spearmint

    • 3 fresh orange slices
    • 2 large tablespoons fresh blueberries
    • 2 – 3 sprigs of fresh spearmint

    Diva Water*

    • 1/2 cup fresh red or black raspberries or a combination of both
    • 2 – 3 sprigs fresh mint (or you can substitute with apple, pineapple, peppermint, lavender, or chocolate)
    • 2 fresh Lemon or Lime slices

    *Diva water was named after my neighbor’s English bulldog, Diva.  She loved this water as much as I do!

    Infused Water Ingredients
    Instructions:
    1. Add fruit, herbs, berries, and vegetables to the fresh water in your selected pitcher or jar.
    2. Let the flavors infuse for 1-4 hours. The longer you let the water infuse, the stronger the taste will be.
    3. Serve over ice with a fresh sprig of mint and garnish with sliced fruit on the rim of the glass.
    4. Refrigerated infused water is best enjoyed drinking within 24 hours.
    5. Discard herbs and fruit after 24 hours.
    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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