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Roasted Rhubarb & Fennel Salad

Rhubarb isn't just for dessert!


· 2 cups rhubarb, sliced in ½” pieces

· 1 fennel bulb, sliced and fronds reserved

· 1 cup corn

· 1 cup quinoa

· 2 tablespoons honey

· 1 tablespoon olive oil

· 1 package micro greens, for garnish

· Pomegranate Molasses, to finish

· Salt & Pepper to taste

· Honey Mustard Dressing


  1. Preheat oven to 450 degrees.

  2. Cook quinoa as directed. Set aside to cool.

  3. Toss rhubarb, sliced fennel bulb and corn with honey, olive oil, salt and pepper. Place on lined sheet tray and roast until well browned, approx. 20 minutes.

  4. Toss quinoa with honey mustard dressing to taste. It should be lightly flavored, not heavy with dressing.

  5. Line outside of platter with reserved fennel fronds, place quinoa inside fennel fronds in a mound and top with rhubarb mixture. Garnish with micro greens.

  6. Drizzle with Pomegranate Molasses and serve.

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