Blueberry Banana Smoothie

Servings: 2

Ingredients

1 cup Blueberries (fresh or frozen-if using fresh, add some ice)

1 Banana (fresh or frozen)

1/2 cup milk of choice (Depending on the desired thickness of the smoothie you may want to modify the amount of liquid added. Less liquid = thicker smoothie; more liquid = thinner smoothie)

Instructions

1. Add all ingredients to blender.

2. Blend until all ingredients until mixed. Approximately 30seconds. Add more liquid (either more milk or water) depending on desired thickness. Smoothies are flexible! Feel free to add what you have on hand

   *NOTE: It helps your blender if you put softer ingredients closer to the blades and hard, frozen ingredients furthest from the blade. This means if you’re using a traditional blender where the blade is on the bottom, load your smoothie with the fresh, soft ingredients on the bottom, putting ice/frozen items on the top, furthest away from the blade.

Muskmelon Strawberry Feta Salad

Ingredients

1 muskmelon, chopped

1 cup strawberries, chopped

1/2 cucumber or bell pepper, chopped

1/4 cup crumbled feta cheese

1/4 cup raw almonds

1 tablespoon canola oil

1/2 teaspoon red wine vinegar

1/2 teaspoon ground pepper

Instructions

1. Mix the muskmelon, strawberries, cucumber, feta cheese, and almonds together in a large bowl.

2. For the salad dressing, mix the canola oil, red wine vinegar, and ground pepper together thoroughly.

3. Pour the dressing onto the salad and mix.

4. This recipe is best consumed right away. Enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Roasted Cinnamon Muskmelon

Ingredients

1 muskmelon

1 tablespoon honey

1/2 teaspoon cinnamon

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.

2. Wash the muskmelon with a produce brush. Cut off the outside skin and cut the muskmelon into curved slices.

3. Combine the muskmelon, honey, and cinnamon in a medium-sized bowl.

4. Place the mixture on the baking sheet and bake for 20 minutes, flipping the muskmelon halfway. The muskmelon slices should be hard around the edges and softer on the inside.

5. Wait 5 minutes for the muskmelon to cool then serve on yogurt, ice cream, or by itself! You can eat the muskmelon cold or hot and for breakfast, a snack, or dessert.

Recipe developed and photographed by dietetic internship student Amy Campbell.

PYO Fruit & Vegetable Patch Experience

Are you looking for a family-friendly outdoor activity this summer? We have just the thing for you! This August we are hosting a pick-your-own fruit & vegetable experience where you will learn about the farm, agriculture, and food production first-hand by picking your very own fruits and vegetables. With the items you pick, you will then be making a delicious recipe right here on the farm, while also learning about the nutrients in the ingredients you picked!

This event will be one hour long, and when you are finished you can eat and take any leftovers home with you to share with your family. We will be hosting sessions throughout August:

This fun and educational activity is $15 per person. To choose an available time and pre-pay click here. See you soon!

Rhubarb Simple Syrup

Ingredients

1 bunch of rhubarb stalks, roughly chopped

1 1/2 cups water

1/4 cup sugar

Instructions

1. Roughly chop 1 bunch of rhubarb stalks: should give you approximately 2 cups.

2. Add to a small pot along with 1 1/2 cups water.

3. Sprinkle 1/4 cup of sugar overtop.

4. Cook over medium heat until rhubarb is softened and sugar is dissolved, around 5-6 minutes.

5. Strain the liquid, reserving it for your drink!

6. The rhubarb mash can be saved and eaten on top of yogurt or oatmeal.

7. Makes around 1 3/4 cups (14 oz). Mix together 2 oz. rhubarb simple syrup, 1/2 oz. lemon juice, 1/2 cup sparkling water or soda, and 1 oz. liquor of your choice

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Marketing firm.

Rhubarb Rolls

Ingredients

Dough

2 and 3/4 cups all-purpose flour (spoon & levelled)

1/4 cup granulated sugar

1/2 teaspoon salt

2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast (1 packet)

1/2 cup whole milk

1/4 cup water

3 Tablespoons unsalted butter

1 large egg

Filling

3 Tablespoons unsalted butter, softened to room temperature

4 cups rhubarb, chopped into ½ inch pieces

1/3 cup sugar1 teaspoon vanilla extractIcing

1 cup confectioners’ sugar, sifted (sift after measuring)

2 Tablespoons milk or heavy cream

1/2 teaspoon pure vanilla extract

Instructions

1. Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.

2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.

3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place ina lightly greased bowl, cover loosely, and let rest for about 10 minutes.

4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the rhubarb, sugar, and vanilla. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9x13 pan. Some pieces of rhubarb will fall out: don’t worry! Just pick them up and sprinkle them on top of the rolls in the pan.

5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.

6. After the rolls have sat to rise, preheat the oven to 375°F (190°C). Bake for 50-60 minutes until rhubarb has released some juices, is bubbling, and softened. The rolls should also be lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.

7. Make the icing: Whisk the confectioners’ sugar, milk, and vanilla extract together.Drizzle or spread over warm rolls.

8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Homemade Strawberry Coconut Ice Cream

Ingredients

1 can full-fat coconut milk (400mL)

½ cup crushed strawberries (5-6 large berries)

¼ cup sugar

1 tsp vanilla

Pinch of salt

Instructions

1. Combine coconut milk and crushed strawberries and whisk together until smooth.

2. Add sugar, vanilla, salt, and whisk again until combined.

3. Pour into an ice cube tray and freeze overnight.

4. The next day, transfer frozen cubes to a high-powered blender or food process, and mix for 1-2 minutes. Mixture will go from large chunks to small shavings, and eventually will become smooth.

5. You can enjoy immediately or return to the freezer for a few hours to allow it to harden more.

6. This is best enjoyed the day-of but can be eaten for several days after as well, it will just need time to thaw before it is scoop-able

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Cheesy Smashed New Potatoes & Garlic Scapes

Ingredients

12small to medium-sized new potatoes

10 garlic scapes

¼ cup water

2 teaspoons lemon juice

Salt & Pepper

½ cup cheese of choice

½ cup Greek yogurt

1 teaspoon hot sauce

Instructions

1. Place new potatoes in a pot and cover with water. Bring to a boil, then cook for8-10minutes, until they form small splits and are fork tender.

2. While they boil, preheat the oven to 425°F and make the garlic scape topping.

3. To make the scape topping, roughly chop the garlic scapes. Add to a blender along with ¼ cup water, lemon juice, salt and pepper. Blend until a rough, thick sauce forms.

4. Transfer boiled potatoes to a baking sheet lined with parchment and smash down using a flat-bottomed cup.

5. Top each potato with a dab of butter. Olive oil could work too! Next, top each potato with a teaspoon of the garlic scape sauce.

6. Finally, sprinkle the shredded cheese over top of the potatoes.

7. Place the prepared potatoes into the oven and bake for 12 minutes, until the cheese is melted and golden brown.

8. While they bake, whisk together the hot sauce & Greek yogurt. Serve the smashed potatoes with your yogurt dip and enjoy!

Note: there will be leftover garlic scape sauce. Save this and use it for mixing into pasta or scrambled eggs or topping your burgers, sandwiches, or wraps.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Boursin Asparagus Pasta

Ingredients

1 bunch asparagus, washed and trimmed into 1 ½ inch pieces

2–3 stalks green garlic, washed, trimmed, and diced

2 cups mushrooms, sliced

2 tablespoons cooking oil

Salt & pepper to taste

Red pepper flakes to taste

1block Boursin cheese

1 lb. pasta of choice

1 tablespoon olive oil

1 cup reserved pasta water

Instructions

1. Preheat oven to 425°F.

2. Place trimmed asparagus, diced green garlic, and sliced mushrooms in a 9 x 13 baking pan and drizzle with the cooking oil.

3. Stir until all vegetables are coated, then sprinkle on salt, pepper and (if using) red pepper flakes. Stir again until coated.

4. Hollow out some space in the middle of the pan and add the block of Boursin cheese.

5. Transfer the pan of vegetables and cheese to the oven and bake for 25 minutes.

6. While this bakes, work on cooking your pasta. Cook according to package directions, then drain–be sure to reserve 1 cup of the pasta water, though!

7. Drizzle the drained pasta with olive oil (to prevent noodles from sticking together). By this time the vegetables and cheese should be softened and browned.

8. Add the cooked noodles to the pan with the vegetables and cheese and stir to combine.

9. Add a bit of pasta water at a time until your desired consistency is achieved.

10. Serve with a side salad and a protein of choice.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

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Brie and Raspberry Panini

Ingredients

2 slices of bread

4 slices of Brie

1/3 cup raspberries

1 tbsp butter

1 tbsp honey

Instructions

1. Butter both slices of bread on one side.

2. Place the sliced Brie on the none buttered side of one piece of bread.

3. Top the sliced Brie with drizzled honey.

4. In a bowl mash raspberries with the back of a fork until the raspberries look similar to a jam.

5. On the other slice of bread without the Brie and honey, spread the mashed raspberries on the non buttered side.

6. Combine the two slices of bread like you would a sandwich or a panini.

7. Place the panini on a frying pan and heat to medium-high temp. Flip the panini until golden brown on each side, about 3 minutes on each side and Enjoy!

Recipe developed and photographed by Dietetic Internship student Rae Wilcox

Zucchini Cornbread

* Serves 9

Ingredients

1 ½ cup zucchini, shredded

¼ cup granulated sugar

¼ cup light brown sugar

½ cup butter

2 eggs

1 cup buttermilk

½ tsp baking soda

1 cup cornmeal

1 cup all-purpose flour

½ tsp salt

Instructions

1. Preheat oven to 375 degrees Grease an 8-inch square pan.

2. Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well, until combined.

3. Combine buttermilk with baking soda and stir into the bowl.

4. Add cornmeal, zucchini, flour, and salt and stir until combined. Avoid over mixing the batter doesn’t need to be completely smooth.

5. Pour batter into the prepared pan. Bake at 375 degrees for 22-30 minutes, or until a toothpick inserted in the center comes out clean.

6. Cut yourself a piece of cornbread and top with a little butter and honey and enjoy!

Recipe modified from tastebetterfromscratch.com by Dietetic Intern student Rae Wilcox

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Strawberry Bruschetta

Ingredients

2 cups strawberries, chopped

1/3 cup tree nuts

½ cup feta

¼ cup olive oil

2 tablespoons basil, chopped

¾ cup balsamic vinaigrette

Instructions

1. In a bowl combine strawberries, tree nuts, feta, olive oil and basil. Let sit in fridge until balsamic vinaigrette is complete.

2. Heat balsamic vinegar in a small pot or sauce pan over medium heat. Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens (about 15-20 minutes). It should be thick enough to coat the back of a spoon. Let cool for 5 minutes.

3. Place a generous amount of the strawberry mixture on chicken or a crostini roll and top with a drizzle of the thickened balsamic vinaigrette and enjoy!

Recipe developed and photographed by Dietetic Internship student Rae Wilcox

Vegetable Fritters

Ingredients

1 1/2 pounds vegetable(s) of choice

1 large egg

1/2 cup grated or crumbled cheese

1/4 to 1/2 cup all-purpose flour (or chickpea flour, if gluten-free)

1 tablespoon finely chopped fresh herbs, or 1 teaspoon ground spices

1 clove garlic, minced

1/2 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons olive or vegetable oil

Dipping sauce (optional)

Instructions

1. Grate root vegetables like carrots, parsnips, and sweet potato on the large holes of a box grater. Grate and drain zucchini and summer squash. Chop and steam cauliflower and broccoli florets. Cut corn off the cob.

2. In a large bowl, whisk the egg thoroughly.

3. Squeeze handfuls of wet vegetables, like grated zucchini, to remove excess liquid before adding them to the bowl with the egg.

4. Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl.Use a spatula to mix everything together so that it's evenly combined.

5. Test the batter: Check to see if you can form a patty in your hands and it holds together. If not, add a little more flour to the mixture.

6. Heat the oil and add the batter: Heat the oil in a large skillet or frying pan, preferably cast iron or non-stick, over medium-high heat until shimmering. Drop 1/4 cup of batter into the pan, flatten it slightly with a flat spatula, and continue dropping more batter, leaving about 2 inches of space between the fritters and being careful not to overcrowd the pan.

7. Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.

8. Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.

9. Transfer the fritters to a plate and serve warm, at room temperature, or cold with a dipping sauce of your choice, if using.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Strawberry - Rhubarb Turnovers

Ingredients

1 sheet puff pastry, thawed

1/2cup strawberries, sliced

1/2cup rhubarb, sliced

2 tablespoons white sugar

1 tablespoon flour

¼ teaspoon lemon juice

¼ teaspoon vanilla extract

2 tablespoons whipping cream

1 teaspoon white sugar

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Slice the thawed puff pastry into quarters. Then halve each of the quarters on a diagonal, leaving you with 8 triangles. Set aside until you are ready to use.

3. Place the sliced strawberries and rhubarb in a medium-sized bowl. Sprinkle the sugar, flour, lemon juice, and vanilla overtop. Stir until thoroughly combined.

4. Add a heaping teaspoon of the strawberry rhubarb filling to the centre of each pastry triangle.

5. Fold the triangle in half, and pinch together the two open edges. Next, seal the edges with a fork.

6. Brush the tops of the turnovers with whipping cream and then sprinkle with the sugar.

7. Cut a slit into the top of each turnover.

8. Place the prepared turnovers on a baking sheet and pop into the oven.

9. Bake for 25 minutes, until pastry is browned and puffed up

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Spring Sheet Pan

Ingredients

1 bunch asparagus, washed and trimmed

3 stalks green garlic, washed, ends trimmed, and diced

1 shallot, thinly sliced

¼ cup sliced sun-dried tomatoes

Salt and pepper, to taste

¼ teaspoon red pepper flakes (optional)

2 tablespoons oil (canola, oil from sun-dried tomatoes, or olive oil)

4 pre-cooked sausages, sliced (or another protein of choice: beans or cubed tofu could work too!)

2 cups pasta of choice, cooked according to package instructions (could also serve with roasted potatoes, rice, or crusty bread)

2 tablespoons salted butter

¼ cup Parmesan cheese

Balsamic glaze, for serving

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2. Fill a large pot with water and salt generously. Place over medium-heat, and slowly bring to a boil.

3. Add prepared asparagus, green garlic, shallot, and sun-dried tomatoes to the baking sheet.

4. Drizzle oil over top, and season with salt, pepper, and red pepper flakes (if using).

5. Add sliced sausages to the baking sheet as well, mixing evenly with the vegetables.

6. Place the baking sheet in the pre-heated oven and bake for 20 minutes.

7. While the veggies and sausages bake, prepare the pasta. About halfway through the baking time, add the pasta and bake according to the package directions.

8. Once finished, drain the pasta, and add the butter. Stir until melted, then add the Parmesan cheese.

9. Remove the sheet pan from the oven and serve roasted vegetables and sausage on top of a bed of pasta. Drizzle with balsamic glaze and enjoy!

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Rhubarb Vanilla Cheesecake Bars

Ingredients

Crust

2/3 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

1 tablespoon white sugar

Cheesecake Filling

1 8-ounce block full-fat cream cheese, softened

¼ cup white sugar

¼ cup sour cream, at room temperature

½ teaspoon vanilla extract

1 teaspoon lemon juice

1 egg, at room temperature

Rhubarb Topping

4 stems rhubarb, very thinly sliced on a diagonal (~ ¼ inch thick)

¼ cup white sugar

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper. Set aside.

2. Combine all crust ingredients in a medium bowl. Firmly press the mixture into the bottom of the prepared baking dish. Place in the oven and pre-bake for 5 minutes.

3. Combine sliced rhubarb with white sugar and vanilla and mix until pieces of rhubarb are fully coated.Allow to sit while you complete the rest of the recipe.

4. Next, place the cream cheese and white sugar in a large bowl and beat with a hand mixer on medium-high speed until smooth and creamy, about 1 minute.

5. Add the sour cream, vanilla extract, and lemon juice, then beat again until fully combined.

6. Next, add the egg and beat until just combined. Batter will be thick!

7. Pour half of the batter into the pan and carefully spread to cover the crust.

8. Add slices of rhubarb on top of the batter, until the entire pan is covered.

9. Pour the remaining batter into the pan, smooth again to cover the first layer of rhubarb.

10. Add a second layer of rhubarb to the top.

11. By now the sugar and vanilla that coated the rhubarb will be liquefied. Pour the remaining sugar liquid overtop of the rhubarb and cheesecake.

12. Place the prepared pan in the oven and bake for 25 minutes, until the cheesecake is set and the rhubarb slices are softened.

13. Transfer the pan to a wire rack on the counter and let cool at room temperature for 30 minutes.

14. Transfer to the refrigerator and chill for at least 2 hours.

15. Once chilled, use a sharp knife to slice the cheesecake into bars or squares.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Asparagus & Green Garlic Ricotta Pasta

Ingredients

1 lb asparagus, washed and snapped

1 tablespoon olive oil

Spices of choice: garlic powder & paprika

4 stalks green garlic, greens trimmed slightly, diced

2 cups mushrooms, sliced

1 tablespoon butter

½teaspoon red pepper flakes

1 tablespoon balsamic vinegar

2 cups pasta of choice (I used whole wheat rotini)

1 cup ricotta

¼ cup milk

¼ cup parmesan cheese

Salt & Pepper to taste

1 cup cooked & shredded chicken (optional or use protein of choice!)

Instructions

1. Preheat oven to 375°.

2. Toss asparagus in oil, then season generously with spices of choice. I went with salt, pepper, paprika, and garlic powder.

3. Arrange on a baking sheet lined with parchment paper. When the oven is preheated, transfer the asparagus to the oven and set a timer for 20 minutes.

4. Next, put a large pot of salted water on the stove and bring to a boil.

5. While the asparagus bakes, melt the butter in a large saucepan. Add the garlic and mushrooms and cook until mushrooms are softened and browned, and moisture is evaporated. Try to keep the mushrooms spread out and avoid over-stirring. Season with salt and pepper and add the red pepper flakes.

6. Once the mushrooms are browned, add the balsamic vinegar. Cook until evaporated. Reduce heat to low and keep warm.

7. By now the water should be boiling. Transfer your pasta to the water and cook according to package instructions.

8. Now, make your sauce! Whisk together ricotta, milk, and parmesan cheese in a small saucepan until steaming, but don’t bring to a boil. Season with salt and pepper.

9. Once pasta is cooked, drain and pour in the sauce, stirring until coated.

10. Top with roasted asparagus and shredded chicken (and a little more parmesan for good measure) and enjoy!

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Rhubarb Lemon Curd

Ingredients

½ cup lemon juice

4 cups rhubarb, roughly chopped

2 cups water

Zest from one lemon

1 large egg

2 large egg yolks

1/4 cup granulated sugar

4 tablespoons unsalted butter, cubed

Pinch of salt

Instructions

1. Begin by making the rhubarb juice: place chopped rhubarb and water in a medium-sized pan over medium heat. Cook until the rhubarb is softened, and juices are released. Strain the mixture into a small bowl. Keep the pulp for use in muffins or mix with honey for a perfect yogurt topping!

2. Transfer the rhubarb juice to a measuring cup to cool and stir in the lemon juice and zest.

3. In a separate bowl, whisk together the egg, yolks, and sugar. When the juice has cooled to room temperature, whisk it into the egg mixture in a steady stream.

4. Set a clean bowl with a strainer over the top next to the stove.

5. Pour the egg and juice mixture back into your small saucepan and set it over medium heat. Stir slowly but constantly until the mixture has thickened to a pudding-like consistency — about 8 to 10 minutes, or until the mixture is 180°F.

6. Strain the mixture into the clean bowl to remove the zest and any bits of cooked egg. Stir in the butter and the pinch of salt while the curd is still warm. Mix until smooth. Store in the refrigerator for up to 5 days. Freeze for up to 3 months.

7. Use this curd on top of French toast, as a filling for crepes or a tart, stirred into yogurt, and more!  There are so many options.

Recipe modified from thekitchn.com by Alex Chesney, RD

Sauteed Shrimp with Green Garlic

Ingredients

1 lb. raw shrimp, peeled

3-4 stalks green garlic, minced

2 tablespoons olive oil

1 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon sea salt

Instructions

1. Combine the shrimp with garlic, oil, and spices. Let sit for 10 minutes or so.

2. Heat an additional dollop of olive oil in a pan over medium heat.

3. Add the seasoned shrimp (be sure to scrape in all the bits of garlic) and cook, stirring frequently, for 10-15 minutes.

4. The green garlic will soften and caramelize (that’s when you know it’s ready!).

5. Serve with noodles of your choice, and a side of asparagus. Voila!

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Roasted Rhubarb Ricotta Toast

This recipe is like cheesecake on toast: tangy, sweet, and delicious! The ricotta give you a dose of protein, and rhubarb and whole grain toast offer up fibre, making for a super satisfying breakfast or snack. Roasting the rhubarb adds a unique depth to its flavour, especially when paired with flavours from honey, vanilla, and orange zest. We used our very own Melon Blossom Honey of course, but whatever you have on hand would work! Alternatively, you could swap it out for maple syrup. Give it a try and let me know what you think!

*Serves 3-4

Ingredients

2 cups rhubarb, cut into 2-inch long pieces

1/3 – 1/2 cup honey, depending how sweet you like it!

1 teaspoon vanilla extract

1 teaspoon orange zest

1 cup ricotta cheese

3-4 thick slices of bread of choice

1 tablespoon sliced or chopped almonds

Instructions

1. Preheat oven to 400°.

2. Wash, trim, and chop rhubarb. Cut them diagonally for an extra pretty presentation!

3. Whisk vanilla into honey.

4. Toss rhubarb pieces with honey in a medium-sized bowl until they are evenly coated.

5. Sprinkle with orange zest.

6. Transfer prepared rhubarb pieces to a baking pan lined with parchment paper. There will be some extra honey in the bowl, so be sure to scrape that out on top of the rhubarb pieces!

7. Roast for 15 minutes or so. Rhubarb should be tender but still holding its shape.

8. While rhubarb roasts, toast your bread.

9. Spread approximately ¼ cup of ricotta cheese on each piece of toast.

10. When rhubarb is ready, lay atop your ricotta toast.

11. Spoon some of the liquid (it’s so good!) from the pan on top of the rhubarb pieces.

12. Sprinkle with almonds and enjoy!

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Learn more about veggie box delivery from TRM.