 CHEF TALK WITH LYNN DUGAN
This month is all about color! Spring flowers are blooming, trees are showing their leaves, and butterflies return to the air. Even the sky is bluer and the sun stays out longer! All this color is much needed after the long winter and cold, gray early spring that we all survived. Farmer's markets open for the season this month, too, and will be another place to enjoy color blooming. Green asparagus, kale and peas, red beets, rhubarb and radishes, orange carrots and white parsnips. There will be so many colors from which to choose. And nutritionally speaking, the more color in your diet, the healthier it it. Color is an indicator of the nutritional content, specifically the phytonutrients that are unique to brightly colored fruits and vegetables. Phytonutrients offer a variety of health benefits including protection from heart disease and cancer. The USDA Myplate recommends filling half our plate with fruits and vegetables at every meal. This recipe is one with lots of color to enjoy even before the Farmer's markets open for the season!
Edamame Salad with Corn & Quinoa
2 cups frozen, shelled edamame (defrosted)
1 cup corn (fresh or frozen)
1 1/2 cup cooked, cooled quinoa (leftover works well)
1 green onion, sliced
1 red sweet bell pepper, diced
1 tablespoon minced fresh cilantro
2 tablespoons olive oil
Juice of 1/2 lemon (about 1 - 1 1/2 Tbs)
Juice of 1/2 lime (about 1 Tbs)
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
Dash cayenne
In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro. In a small bowl, whisk together the olive oil, lemon and lime juices, salt, chili powder, black pepper, thyme and cayenne until combined. Drizzle over the salad and toss to coat. Cover and chill until ready to serve. Serves 4 main or 8 side dishes.
FEATURED AT MARCEL'S
Marcel's Gift Boxes
Many of you are familiar with our Holiday Gift Baskets which were offered over the Winter holiday season. We are proud to announce the arrival of our Gift Boxes! We have 10 different gift boxes to choose from, all between $40 and $70. Each box has a "theme", including two Mother's Day gift boxes, and each are filled with some of our favorite items. Send one to your friend for her birthday, bring one to the host of your getaway weekend...quick, easy and guaranteed to please. Now available at Marcel's!
MAY CLASSES
If April Showers bring May flowers, Marcel's is in full bloom! Take a look at what we've planted throughout the month!
Mom’s the star as Lynn Dugan hosts Mid Kids; Lunch with Mom (5/5) and Chef Jean hosts a Midday Mother’s Luncheon (5/8). And not to be missed, Chef Jean brings her grown up boys to work in Cooking with Mom (5/11).
Our newest class format, Twilight at Marcel’s, an evening demonstration class with wine and beer, continues with Chef Jamie’s Life is a Cabernet (5/7) and Chef Katie’s Communal Table (5/21). Answering your requests, Chef Robin is sharing Knife Skills (5/8), Chef Paul offers Techniques of Fish and Shellfish (5/16), and Lynn is going gluten-free in Cooking from the Market (5/22).
Just in time for warmer days, patio evenings, and Memorial weekend, early summer fare is front and center in Al Fresco Evening with Chef Kelly (5/23), Regional Favorites of the Pacific Northwest with Chef Robin (5/22), and Midday Light Early Summer Lunch with Chef Katie (5/29).
If one chef in the kitchen is good, imagine the benefits of two! Chef Jean and Chef Paul are hosting a Celebration Table of kitchen collaboration; two chefs, one menu, two influences. Combining French and Latin influences featuring dishes like Queso Fundido and Pork Tenderloin in Fresh Adobo and Goat Cheese Medallions with Salad of Frisee and Braised Pork Shoulder with Fennel and Lemon Thyme, now that’s a reason to Cook, Create, and Celebrate!
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 THE DISH with RITA CEVAAL
April Showers Bring May Flowers - and Rhubarb!
It's finally warming up and the yard is coming alive! I love the start of spring because it's a time to change up from winter cooking. The produce department at the grocery store now has abundant favorites such as asparagus, peas, radishes and Vidalia onions. Many local CSAs have begun deliveries and your own back yard is probably producing something edible.
The rhubarb is poking through here and for my family, that means it is time for an old family favorite to be brought out again. Rhubarb has been a staple in many Midwest gardens for years. Most of my neighbors had a few plants when I was growing up and I inherited plants at my first and current homes in Glen Ellyn. If you don't have any growing in your yard, there is still time to get some plants in the ground. It is very easy to grow and does not require much attention. The first year you will not be able to harvest the stalks since the plant needs a year to establish. You will have plenty next year and in the meantime there is plenty to be had at the grocery stores now and then at the farmer's market through the end of June.
I know that many pies and jams are made with the famous strawberry and rhubarb combination, but here at my house, we make Yummy Rhubarb Squares. It has a buttery crust, rhubarb filling, and a crumbly top. I hope you enjoy it!
YUMMY RHUBARB SQUARE
Crust:
1 cup flour
1/3 cup confectioner's sugar
6 Tbsp butter
Filling:
1/4 cup flour
1 1/4 cup sugar
1/2 tsp salt
2 eggs, lightly beaten
3 cup diced fresh rhubarb
Topping:
3/4 cup flour
1/2 cup sugar
1/2 tsp cinnamon
1/3 cup butter
Make crust by combining flour and powdered sugar and then cutting in butter until mixture is crumbly. Press in bottom of greased 9 inch square pan. Bake in preheated 350 oven for 12-13 minutes, or until lightly browned, and remove from oven. (it will not be completely baked.)
Mix filling ingredients in a large bowl and pour over partially baked crust. Set aside.
For topping, combine flour, sugar and cinnamon. Cut in butter until mixture has crumbly consistency, then sprinkle over filling. Bake another 45 minutes, or until topping is light golden brown and rhubarb is tender.
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Marcel's is happy to once again dress the tables for this year's Glen Ellyn Infant Welfare's Annual Housewalk on Friday, May 10th. The four beautiful homes that are showcased during this year's Housewalk are all different and special. Get some great decor ideas, be inspired and donate to a great cause. Tickets are available at Marcel's. Visit 
Our sign of spring at Marcel's (despite what the thermometer tells us) is the return of Tussie Mussies! 
