Rhubarb Salsa

Submitted by HayGurl on Sun, 05/24/2020 - 18:01
Single Blue Corn chip dipping into something that looks like guacamole, but is actually a sauce made from rhubarb!

It's spring! And for many Minnesota gardens that means the annual supply of fresh rhubarb. Rhubarb is a leafy perennial that holds up well in Minnesota's spring climate and in these parts is often associated with yummy springtime sweet treats. If a pile of rhubarb from your market, your CSA box, or your yard comes into your life and you're not feeling the sugar rush, this recipe is for you!

For a refreshing, savory snack to dip into this summer, read on!

Rhubarb Salsa/Chutney
Makes about 1 1/2 cups.

Ingredients

Tofu Taco Dip!

Submitted by HayGurl on Fri, 02/02/2018 - 22:31
Actual text from a friend reading "Erika! I have an emergency! I need your Taco Dip recipe for the game on Sunday. You know, the pinkish one with lettuce and black olives that everyone in WI makes."

I don’t know where it originated but my friend is right; Wisconsin is crazy about “taco dip.” If you are not from Wisconsin, it’s almost what it sounds likeyou’re your idea of a taco is closer to that of Taco Bell’s that Danny Trejo’s. Subtract any meat, substitute corn chips for the shell, and put all the fillings into neatly arranged casserole layers and you have yourself a taco dip. Perhaps an appetizer to some, but my family used to have this as a main course. I never really cared for it too much until I started making a vegan version when I was in high school.