The Start of Something

Memorial Day marked the official start of the summer season. Getaways were made. Invitations were sent out by way of saying 'come on by' to whoever you happened to pass while out shopping for grill-able groceries. Work was still going on, school might not have let out yet, but a season of cold beverages and warm skin was visible on the horizon.

What strikes me about this year, aside from the many obvious differences, is how much effort folks are making to capture the things about summertime that are most important to them: time spent outdoors, kids playing on the street / grass / sand through dusk, gardening, grilling, and leaning back to watch the leaves sway in the wind.

Some are making their way to a change of scene where they can hopefully enjoy the weather safely. Many are unable or unwilling to venture out, and that's okay. We think the real magic of seasonal milestones is in the details, anyway: dreaming up things to do with what you found at the Farmers' Market, reuniting with favorite dishes you didn't crave when it was cold out, and feeling the nostalgia that rushes toward us as we step into a new part of the year. Whatever you are starting today - an herb garden, a new book, a fresh cup of tea, a conversation, a better habit - we hope you pause to enjoy the freshness.

This week's recipe inspiration comes from a craving for grilling and an abundance of rhubarb at the market. We marinated cubes of chicken in it and skewered them over the grill with asparagus and peppers, finishing with more sauce, a drizzle of honey, and some sesame seeds.

RHUBARB BBQ SAUCE

adapted from The Spruce Eats and Smitten Kitchen

INGREDIENTS

1 tablespoon extra virgin olive oil
1 medium onion
2 large cloves garlic
1 lb rhubarb
1/4 cup tomato paste
2 tablespoons water (more as needed)
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon paprika or chili powder
1 teaspoon of your favorite hot sauce (in our house it's Frank's or sriracha, in Tay's it's Mazi Piri Piri)
salt and pepper to taste

INSTRUCTIONS

Heat oil in a saucepan over medium heat.
Add onions and cook until golden, about 10 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add rhubarb, tomato paste, water, honey, vinegar, Worcestershire sauce, mustard and spices. Bring to a boil and then reduce the heat to a simmer for at least 30 minutes, stirring occasionally, until the rhubarb softens and breaks apart.
Remove from heat and puree in a blender or food processor until smooth.

NOTE // This recipe makes about two cups and can be doubled, tripled, or quadrupled so you can store the extra in the freezer for future cookouts. There are endless variations of what you can add to this sauce: spices like cumin or red pepper flakes, soy sauce, molasses or brown sugar in place of the honey...

BACK WHEN TRAVELING WAS A THING...

tidbits...