Happy Cinco De Mayo weekend! Can you believe it’s May already? Wow. We’re heading out with friends on Friday night to check out the new restaurant, Butcher and the Boar. I’m stoked. Not quite sure what we have planned for Saturday yet, but it will likely involve a Mexican feast.
If you’re searching for recipes to celebrate the holiday with friends and family, I’ve got you covered. Huevos Rancheros is on a weekly rotation for breakfast or dinner at our house. In the mood for tacos? How about grilled fish tacos, pork tacos, or ground turkey and black bean tacos. These chicken enchiladas are sure to please a crowd. Or bake up a healthier version of chimichangas. If you’re heading out as an alternative to cooking, I want to hear about that special Mexian restaurant that you’re going to over the weekend.
The beginning of May means that rhubarb is now available at markets. I love rhubarb. I still have a huge amount of frozen rhubarb to use up from last year. I was impressed with myself for baking this strawberry rhubarb pie last spring. I also discovered a sweet topping for vanilla ice cream. It’s super easy to throw together and lasts for a while. This spring, I’m hoping to make a batch of rhubarb muffins and that delicious honey rhubarb sauce again. Or maybe some strawberry rhubarb jam? Would love to hear what you’re making with your rhubarb.
So there you have it. . .Mexican food and rhubarb are on my mind! Happy spring weekend everyone!