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I still remember the first time I decided to grill salad. Still in culinary school and just learning about layering flavors, my class was focusing on a duck confit salad, and that dish seemed very heavy for traditional greens. Yet I didn't want to go down the familiar path of a frisee salad. So, I wondered: what if I grilled some romaine? My thought was that the smoky, charred flavor would really complement the duck but not overpower it. Using duck fat and sherry vinaigrette as dressing, I gave it a shot, and it turned out to be a huge hit. I've been grilling salad ever since.

Whenever I make up a batch of quick pickles, I think about my grandmother, who had such a lush, amazing garden, and the food preservation skills to match. She had little in the way of finances, so she was always very frugal about using whatever was on hand so we could enjoy the tastes of her garden throughout the long, cold Minnesota winter months. I remember zucchini, squash, tomato salsas, even fruit pickling. If she grew it, she canned it.

When I grew up and became a chef, I never forgot the way my grandmother would make sure to use produce wisely so that there wasn't any waste, and of course, I never forgot her quick pickles. 

I went to the farmers market last weekend for the first time this year with three things in mind: tomato plants, rhubarb, and donuts.  I came home with two out of the three.  The tomato plants and rhubarb were a breeze to find, but sadly the donuts were all sold out.  

Despite my donut fail, I was excited about my other two finds. I’ve been dying to get my hands on some fresh rhubarb, and there was plenty to be found at the farmers market. Since I returned home sans donut, I was pretty hungry for breakfast.  I decided to put my rhubarb to use and whip up an oatmeal bake.

I absolutely love oatmeal bakes because oatmeal is amazing, and you get breakfast for the rest of the week! What is easier than heating up some leftover oatmeal bake and drizzling it with some milk to “rehydrate” it, and calling it breakfast? Not much, friends.