What To Make With Leftover Stuffing: Stuffing Latkes with Salmon, Crème Fraîche & Capers

I closed Instagram. Instagram with its beauty and inspiration and mindless scrolling. Instead, I finally braced myself for the news- those stories I had been keeping safely at my periphery, understanding the gist but not digesting the magnitude. Oh the painful symbolism of oppressed natives while the rest of us feasted on plump turkeys and ate gluttonously on potatoes and cranberries and buttered rolls and enough pies to populate a corner bakery. I was complicit. I wanted to be cocooned in the warmth and comfort of my holiday, but I couldn’t shake the nagging feeling.

What To Make With Leftover Stuffing: Stuffing Latkes with Salmon, Crème Fraîche & Capers // www.WithTheGrains.com

Then I shared a meal with one of my friends who feels closer to me than most blood relatives, a friend who has more fight in her than many brave lifetimes combined. There was a tinge of cynicism to her, the final burn at the end of a long, oiled rope. She’d been fighting and fighting against so many of the same issues facing the “water protectors” at Standing Rock, except her fight was in our backyard, and no one listened. 

What To Make With Leftover Stuffing: Stuffing Latkes with Salmon, Crème Fraîche & Capers // www.WithTheGrains.com

On the surface, this corner of the web seems like just a space for food, for recipes, for entertaining, but my interest in food has always been more than the way ingredients come together. Food is a basic right. It’s a unifier, a language, a way to commune, to learn, to share, but water, water is even more. It’s fundamental, a life source. But they are all in jeopardy, suffering attacks from every angle, usually from those who will be the last to suffer the losses. 

What To Make With Leftover Stuffing: Stuffing Latkes with Salmon, Crème Fraîche & Capers // www.WithTheGrains.com

This plate is about leftovers. I wish the narrative it inspired was cheerier, was about continuing the warm, cozy cocoon of Thanksgiving, but the thing is, the threads of that cocoon are tenuous. This story is one of picking up the pieces, of salvaging the more admirable bits and not wasting them. We, who have so much, need not waste. We need not waste our food, our riches, our power, all for the ability to oppress. We must pick up smaller pieces and build more, create sustainability. 

What To Make With Leftover Stuffing: Stuffing Latkes with Salmon, Crème Fraîche & Capers // www.WithTheGrains.com

If I were the biblical sort, I’d reread of the symbols promised to signal the end times. If I were in a poetic mood, I might turn to Victorian fears of good versus evil because these days can feel so blindingly hopeless, and yet, I have to believe in some lingering optimism, that the remnants will create something completely new and promising. When we face restraints and limits, our true creativity and possibilities must rise.

Make stuffing into latkes. Then take a stand on not just the news-glorified protests, but take a stand on those issues that creep to the edges of your backyard. Admittedly, I’m still figuring out where to direct my attentions, but in the meantime, I’ll be donating to those who are braver than me, to those who stand up for me even without knowing my name.

Here’s to remnants becoming inspiration.

Quelcy Signature 


Stuffing Latkes with Salmon, Crème Fraîche & Capers

About this Recipe: Perfect for serving brunch after a big holiday gathering. Mix in leftover mashed potatoes or sweet potatoes for variations on the leftovers theme, using 1 egg for every 2 cups leftovers. 

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Whole Grain Chocolate Hazelnut Swirl Banana Bread featuring Nocciolata

At the end of a long, dusty, country road, there was a house that could have inspired Andrew Wyeth’s painterly strokes. It belonged to Lawrence and Sedonia Wagner, hearty Czech folks who farmed and reared a full flock of kids, then spoiled their many grandkids with jokes, kolaches, firm hugs and kisses. They were my grandparents, and I unfortunately only knew them in bits and pieces, moments stolen from the year, typically in the summertime. Otherwise, I remained in Pennsylvania, while their lives continued in South Dakota. 

Whole Grain Chocolate Hazelnut Swirl Banana Bread featuring Nocciolata // www.WithTheGrains.com

Since I was on the very young end of their offspring’s offspring, our generational gap only widened with the miles between us. Though we may not have always had a lot to discuss, my way to relate to my grandparents was through their home and through their table. I remember the warmth of the sun flickering through the farm trees, the occasional appearance of Maynard, the border collie who preferred his independent adventures, and the minuscule purrs of farm kittens. Their barn was red, as a barn should be, and the old farm house creaked with the many footsteps that had traced over its bones. I attribute my love of architecture to that house, my passion for nostalgia to that house, and my fondness for stories emerged from those walls. 

Whole Grain Chocolate Hazelnut Swirl Banana Bread featuring Nocciolata // www.WithTheGrains.com

My grandparents were laid to rest not far from that old farmhouse, in a treeless part of town, where the graves contrast the bright green grass of a gently rolling hillside. I mourned their departures and celebrated their legacies, then, from miles and miles away, I mourned the loss of the farmhouse.  

Whole Grain Chocolate Hazelnut Swirl Banana Bread featuring Nocciolata // www.WithTheGrains.com

The house was left to family members who took it for granted. They had seen the red barn beams day in and day out, and for them, the magic may never have existed. They didn’t know how miles and miles away, I bit back the rage and swallowed my sadness. How could they not preserve the walls where my grandparents’ spirits would surely return? How could they not appreciate the wallpaper Sedonia had adhered herself, surely while some homegrown feast simmered in the kitchen? How could they not know that the dusty road, the steep winding steps, the wooden shelves and toy chest were words from the language I spoke with my grandparents?

Whole Grain Chocolate Hazelnut Swirl Banana Bread featuring Nocciolata // www.WithTheGrains.com

I have a cousin who knew those magical words, and for that, we share a connection that bridges the minimal time we have spent together. It’s no coincidence that we were both drawn to cameras, to documenting and preserving moments, to traveling far and wide to see even longer, dustier roads and flickers of light. She captured the red barn recently, and despite the distance, despite the masked degradation, I felt I was there, just as she was feeling Sedonia’s spirit.

Whole Grain Chocolate Hazelnut Swirl Banana Bread featuring Nocciolata // www.WithTheGrains.com

It is no coincidence that my work is a constant pursuit to preserve what is good and true from those who came before us. It’s why I fell for a farmer/beekeeper who works to preserve the traditions encapsulated in seeds and combs. It’s why I see recipes as transcriptions of histories and mementos of times spent together. It’s why ingredients are so important. 

Whole Grain Chocolate Hazelnut Swirl Banana Bread featuring Nocciolata // www.WithTheGrains.com

This Vegan Nocciolata Chocolate Hazelnut Spread is the key ingredient in this decadent banana bread, and it represents the history of another family, a history that has been better preserved than my own. It all began 90 years ago with two brothers, Mario and Paolo Rigoni. Devoted to the natural beauty of their birthplace, Mario and Paolo started producing honey from the fragrant flowers found in the pristine meadows of Asiago, Italy (I’m ready to visit, just say the word!). Building on the success of their honey, they expanded their production to fruit spreads and jams, but they always chose to stick to natural ingredients. Their values passed from generation to generation, and Nocciolata is Rigoni’s “newest” product, born from another old family recipe and made from 100% organic goodness.

AND, if you live in Pittsburgh, like me, this chocolate goodness is now available in Whole Foods (but soon to be on Amazon for all you non-PGH’ers), which means, I’ll probably see you in the jam section real soon. 

Here’s to preserving family traditions!

Quelcy Signature

p.s: This post is sponsored by Rigoni di Asiago, but all opinions and Niccolata-covered spoons are my own. Thanks for supporting the brands that support With The Grains, but more importantly, thanks for supporting the brands that prioritize the environment. You can follow them on social media (F / I / P / T) for more organic product updates and even more recipe ideas (though simply licking the spoon is always a good option). 


Whole Grain Chocolate Hazelnut Swirl Banana Bread
featuring Nocciolata Dairy Free

Yield: 2 loaves

About This Recipe: This bread was inspired by the new Nocciolata Dairy Free (though I did use dairy in the bread, you could make some substitutions for a fully vegan option). I can stand behind this ingredient because it’s certified organic, GMO-free, free of hydrogenated fats, made with quality cocoa and environmentally responsible cold-pressed sunflower oil, so you’re about to feel really good about appeasing your sweet tooth! 

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Whole Grain Apple Butter Parmesan Biscuits with Honey Sage Syrup

I felt as though I had found fall. 

Whole Grain Apple Butter Parmesan Biscuits with Honey Sage Syrup // www.WithTheGrains.com

There she was! Peeking through the tall, green trees, her flames blazed against the bright, blue sky. I was far away from the city (as evidenced by the changes in political fervor), where the trees were still clinging to their youthful summer glow. My little red car, packed to the brim with Nordic sweaters, enamel plates and a menu fit for a cabin weekend, zipped along the winding roads to a shoot location. Yet at that moment, I inched along the road, leaning into my steering wheel and staring as high into my windshield as I could. There was fall! 

Whole Grain Apple Butter Parmesan Biscuits with Honey Sage Syrup // www.WithTheGrains.com

My “day job(s)” have taken me farther and wider this season, to that cabin in the woods, to a magical old building with chipping paint, where I tossed a scavenged collection of branches and leaves, to the beach with a rosé dipped sunset. Each time, I tried to slow down enough to enjoy at least one little moment, in which I removed my head from the time checks and just inhaled the landscape, the season and the little journeys. It’s not easy, especially when the darkness begins to cloak the creaky trees, sending my imagination wildly into scenes from Stranger Things, but I tried then too.

Whole Grain Apple Butter Parmesan Biscuits with Honey Sage Syrup // www.WithTheGrains.com

It’s a time of year when we turn to spices, and pumpkins, and lattes that pretend to include both, in order to be in this season, to savor it slowly in the first hints of crisp fall air, but arguably, we should turn to honey. 

Whole Grain Apple Butter Parmesan Biscuits with Honey Sage Syrup // www.WithTheGrains.com

Those mystifying, inspiring honey bees, who we as a society have taken for granted enough to push them to the verge of endangerment, are masters in capturing the essence of the season. From the same plot of land, their routines yield honeys so incomprehensibly different. This fall’s honey, is thicker, the sweetness intensifying as it rolls across the tongue ever so slowly, as if to say, savor the lingering golden light, the warmth and the bold colors. 

Whole Grain Apple Butter Parmesan Biscuits with Honey Sage Syrup // www.WithTheGrains.com

No matter the season, nothing puts me quite in the moment like the combination of sweet and savory, so these Honey Sage drenched Biscuits are just that- sweet, savory odes to fall.

Whole Grain Apple Butter Parmesan Biscuits with Honey Sage Syrup // www.WithTheGrains.com

If you’re feeling particularly neighborly or generous, make extra Honey Sage Syrup and give the gift of fall to someone dear. When the biscuits are but mere crumbs, add the syrup to your evening bourbon drink with a fresh sage leaf garnish and really sink into the early sunset. 

Quelcy Signature

Whole Grain Apple Butter Parmesan Biscuits
Yield: ~ 12 biscuits

About this Recipe: Sweet enough to eat with breakfast or tea, savory enough to pair with roasted root vegetables and meats or warm butternut squash soups.

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Whole Grain, Browned Butter, Zucchini Cornbread

Glasses with varying levels of optimism/pessimism litter the surfaces of our apartment, creating a steady morning routine of retrieval. The many water glasses form trails of our attempts to beat the heat, a sip here, melted ice there, a refill, a new glass… until the sink is full, and the cycle repeats. Meanwhile, our little fur-baby leaves pockets of heat on the floor, as she shifts from cool tile, to hallway darkness, to that slight office breeze. Poor little one. It’s hot. It’s humid. It’s summer, and I love it, but none of our apartment situation really makes me scream, “let’s baaaake!” 

Whole Grain Zucchini Cornbread by With The Grains // www.WithTheGrains.com

So for the most part, the oven finds itself on a summer vacation, its energies reserved for quick bursts of pizza-making on busy nights or warming weekend pancakes. However, when it comes to celebrating two years with the love of my life, I brave the heat. On these sorts of summer occasions, the oven and I really set to work! 

Whole Grain Zucchini Cornbread by With The Grains // www.WithTheGrains.com

I don’t just bake, I commit. I turn on a long playlist, I grate, beat, pour, dance, scurry… and “glisten.” I commit because two years is special and because it’s that time of year when zucchinis demand acceptance and creativity because, like the heat, they are part of summer. 

Whole Grain Zucchini Cornbread by With The Grains // www.WithTheGrains.com

Like so many avoided activities, once I start, I just keep going, and bread leads to pie, but that’s another story. My Southern-Inspired Menu called for cornbread, but the season called for zucchini. This bread is both. It’s hearty enough to pair with fried chicken and deviled eggs but sweet enough to slather with butter and honey for breakfast.  

Whole Grain Zucchini Cornbread by With The Grains // www.WithTheGrains.com

Whole Grain Zucchini Cornbread by With The Grains // www.WithTheGrains.com

Whole Grain Zucchini Cornbread by With The Grains // www.WithTheGrains.com

Whole Grain Zucchini Cornbread by With The Grains // www.WithTheGrains.com

Here’s to summer baking!

Quelcy Signature


Whole Grain Browned Butter Zucchini Cornbread
Adapted from Bon Appétit

About this Recipe: Serve this warm with extra butter and honey. Compliments savory dishes or makes a wholesome breakfast. Can be made one day ahead. Store airtight at room temperature or in the refrigerator if you’re apartment, like mine, is hot.

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Lemon Blueberry Quinoa Waffles

Horrible grocery store General Tso’s chicken.
An unearthed stone boob (most likely a relic from an ancient South American society).
Assorted architectural tools and a wooden acoustic speaker. 

What do these three items have in common?

Lemon Blueberry Quinoa Waffles // www.WithTheGrains.com

They are all things my friends and I have stolen! Shhhh…. don’t tell our parents, border control or my graduating class. Each of us had our reasons. Arguably, only one of us really deserved the object of her crime. (Can you tell I’m a moral relativist?) Each of us “learned our lessons,” and each of the stories of our stolen conquests emerged while we stuffed our mouths with Lemon Blueberry Quinoa Waffles and heavy pours of Vermont Maple Syrup!

Sweet, sweet confessions!

Lemon Blueberry Quinoa Waffles // www.WithTheGrains.com

The addition of a Goodwill waffle iron has sweetened my life just like that Vermont maple syrup! As much as I love obsessing over the details for an elaborate brunch, there’s something so sacred about being able to walk to a dear friend’s house with batter, my waffle maker, my best girl and the Urban Farmer

Lemon Blueberry Quinoa Waffles // www.WithTheGrains.com

If I could, I’d lock the morning in a time capsule- bacon sizzling in the oven, pups playing like crazy in the yard, an espresso machine steaming, grabbing whatever plate is on top of the stack in the cupboard, filling said plate entirely too full, and making significant progress on that mason jar of syrup from Vermont. It’s when the guiltiest of stories emerge and all other responsibilities can simply fade to a very distant background.

Waffles are magic, and waffles with an ancient grain? They must surely channel some historical wisdom that conjures the best of stories. I hope you enjoy these waffles with friends worthy of your sweetest, guiltiest confessions!

Quelcy Signature


Lemon Blueberry Quinoa Waffles
Yield: 10-12 Belgian style waffles

About this Recipe: This recipe is extra incentive to cook yourself a big batch of quinoa for the week and save one cup for a weekend waffle indulgence. Or, if you have leftover of my Lemon Blueberry Breakfast Quinoa, add a cup of that to the batter. The grain blends into the batter, adding protein without adding texture. 

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Lemon Blueberry Breakfast Quinoa (Vegan & Gluten Free)

If I were to spill uncooked quinoa all over my kitchen, there’d be a trusty sidekick to lick it up, or, it would go unnoticed, blending into the dirt tracks left from those rare occasions when the Urban Farmer actually wears shoes. However, when I had a few quinoa casualties while styling on a video set, the tiny grains stood out from the impeccable, showroom-esque kitchen like a streaker at a baseball game. The eye went right to them! Yet, it seemed impossible to clean up all the minuscule grains. That’s when I realized, quinoa is like hippy glitter. 

Lemon Blueberry Breakfast Quinoa // www.WithTheGrains.com

That comparison led me to question- what is glitter anyway? I realized I had taken this sparkle bombardment material for granted my whole life. Of course there is a glimmering product that exists to make first graders feel like artists and somehow lasts for eternity. Why wouldn’t there be? 

Lemon Blueberry Breakfast Quinoa // www.WithTheGrains.com

For every rathole of curiosity, there is a google search waiting with answers. So my friends, let me tell you, glitter has been around for a long damn time- it’s older than quinoa- an ancient grain! Way back in the period of 40,000 to 200 B.C, ancient  civilizations were using flakes of the mineral mica in cave paintings for their sparkly, light-catching quality. Fast forward to New Jersey in 1934, when machinist Henry Ruschmann invented a way to grind up plastics to make large quantities of glitter. He founded Meadowbrook Inventions, still a major supplier of the substance. Its slogan: “Our glitter covers the world.” (They forgot to add “whether you want it to or not.”

Lemon Blueberry Breakfast Quinoa // www.WithTheGrains.com

I guess we humans (and cats) are inherently suckers for glimmering objects, and I’m a sucker for grains. Glitter and quinoa have both stood the test of time, so make yourself a big bowl of this Lemon Blueberry Breakfast Quinoa, and dive into your own early morning internet ratholes. Tell me what curiosities you discover. 

Cheers,

Quelcy Signature

p.s: This is not a sponsored post, but I did work as a stylist for a truRoots video shoot, which is what inspired me to share this recipe. You can see more of my professional styling work here

Lemon Blueberry Breakfast Quinoa (Vegan & Gluten Free)

Recipe adapted from truRoots | yield: 2 servings

About this Recipe: Cooking the quinoa in vanilla almond milk yields a rich vanilla flavor to every bite. Avoid a vanilla almond milk with a high sugar content, since maple is the main sweetener. Serve warm or cold. Works well as a topping for Greek yogurt also. Trust your tastebuds on the maple syrup, lemon zest and blueberries. The quantities below are just starting points. I like to make a large batch of this, so I have an easy, healthy breakfast option all ready for me.

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Whole Grain Banana Turmeric Muffins Just for Mom

Last fall, the Urban Farmer and I made a Westward Wander, or what I dubbed #KyleMeetsTheKogels2015, since this was their official meet and greet. My parents toured us around their icy town in Iowa, where they had begun to settle after moving nearly one year prior. My dad pointed out the expanse of farms, the loss of the smaller family farms, the surplus of corn and of course, the donut shop. My mom’s additions to the tour included the trails where she walked with her new friends and the home of an older woman she helped with cleaning.  

Whole Grain Banana Turmeric Muffins // www.WithTheGrains.com

She mentioned that last detail so nonchalantly, so humbly. Yet that little detail speaks volumes about my mom. She is a giver, a selfless helper, a patient listener and a constant doer. She sends birthday and anniversary cards to everyone, including my dog! She sends care packages with little recipe clippings and encouraging notes, affirming that no matter my crazy pursuit, my mom believes I can not only do it, but do it well. 

Whole Grain Banana Turmeric Muffins // www.WithTheGrains.com

I could tell you there is no sweeter woman, and you might say, “that’s what everyone says about their moms,” but in my case, it may be true. After attending a church service with my parents, an older woman approached me, so pleased to meet Regina’s daughter. “Your mother has been such a blessing to this community. She has really made a difference, and we are so blessed to have her.” I bit my lip to stifle the tears my sappiness ejects against my will and thanked this woman for sharing that tidbit with me. 

Whole Grain Banana Turmeric Muffins // www.WithTheGrains.com

Having barely been in that small town for a year, my mom’s presence had already been felt and appreciated. In that moment, in that wash of gratitude, I felt so lucky to be Regina’s daughter, to have grown up with her as my example, to have the parenting bar set by her devotion and sacrifice. Unfortunately, we were nearly 1,000 miles away on Mother’s Day, but my humble mother, was just so grateful to hear my voice on the phone.  

Whole Grain Banana Turmeric Muffins // www.WithTheGrains.com

Though I couldn’t spend the day with my mom, I was lucky enough to spend it with some other inspiring moms. The Urban Farmer’s mama, grandmother and sister-in-law have always impressed me with their dedication to their families and the way they welcomed me into them. For all their sharing, they deserved a little indulgence to be savored just by them. 

Happy Belated Mother’s Day to all you moms, expecting moms and women who mother everyone around them! You may not know it yet, but you’re making a difference!

Quelcy Signature

Whole Grain Banana Turmeric Muffins

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A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles

Ah brunch, society’s way of justifying lazing about, eating too much, doing too little and marrying salty, sweet and saucy (mimosas anyone?). 

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

Brunch is my favorite meal of the day, but as farm duties kick into full swing, it’s a meal that no longer fits the schedule (not that the Urban Farmer is the 6 am sort by any means). To indulge in brunch while we still could, I whipped up a little celebration of spring to be enjoyed in the mid-morning hours.

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

I first shared this brunch with the fine, fashionable folks at ModCloth, who asked me for some tips on supporting local agriculture, a topic I love to bring to the table! Since not everyone has the luxury of a fine fella who digs in the dirt all day and then comes home with fresh, flavorful greens, I’ll share some of those same tips here too. (This is also a good time to tell you I’m a ginger now!)

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

What’s your favorite part about farmers markets and other local food spaces?

Conversation + flavor. When people plant, grow, and harvest a vegetable, or milk a cow or goat to make cheese, they tend to be very enthusiastic about that product! Whether it be the quirky name of the heirloom seed or the temperament of the baby goats, this dialogue is such a far cry from asking the produce clerk at the grocery store for more details on the fennel. Plus, local purveyors can pick when the produce is ripe, since they aren’t shipping their product across the globe.

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

Do you have any tips on how to get the most out of a farmers market experience?

Shop with your taste buds and an open mind! Many farmers will give out samples, or offer up herbs and fruits to smell. Think of the farmers market like a cooking show challenge. Here’s what is available and flavorful at the moment, now be creative and turn it into tonight’s dinner! Also, don’t be afraid to stick to your food values! Ask the farmers if they grow organically or pesticide-free (even if they aren’t certified, which is often too expensive for small-scale producers). They risk more for their sustainable approach and should be rewarded accordingly.

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

Okay, so you’ve scored big at the farmers market…now what? Any tips for using your finds in a way that minimizes potential food waste?

Wasting less is a huge priority of mine, so much so that I added a “Waste Not, Want Not” category to my blog to share my experiments and pursuits. One of the biggest ways to mitigate food waste is to compost, so at least waste and scraps won’t be taking up space in a landfill, where they present a slew of problems. Some cities pick up compost with trash and recycling, but unfortunately, Pittsburgh is not yet one of those cities.

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

If you don’t have your own yard, talk to a neighbor about sharing a bin or contact the managers of a local community garden to see if you can drop off a bin of approved compostables. Or, talk to my farmer and me!

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

As far as consuming food to waste less, it comes down to kitchen creativity and experimentation! Try a version of my Turnip Chips & Turnip Greens Dip as a way to use the entire vegetable. Use the end cuts of vegetables like carrots and celery to make a Homemade Stock. The homemade version is usually more flavorful, cheaper and healthier than even the organic store-bought varieties. Juicing is a great way to clean out the refrigerator, and there are quick pickling methods that are not intimidating at all.

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

In the spirit of “Waste Not, Want Not,” I shared a recipe for a Rhubarb Simple Syrup with ModCloth readers. Rhubarb is so nostalgic, since my mom was one of the few neighbors who knew what to do with the stalky vegetable when most people thought it was a weed. This Simple Syrup is perfect for easy brunch cocktails or an afternoon homemade soda (just add sparkling water). 

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

Rather than strain and pitch the fruit from the simple syrup infusion, use it to make a sweet and tart topping for waffles, which I made with local cornmeal and fresh, homegrown basil. I topped it off with Rose Water Whipped Cream for a truly fresh, spring flavor.

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

And if you truly want to eat brunch like this part-time farmer, you DRENCH everything in PURE maple syrup! 

A Spring Brunch featuring Rhubarb Simple Syrup, Rhubarb Compote & Cornmeal Basil Waffles // www.WithTheGrains.com

Happy Brunching!

Quelcy Signature

p.s: Be sure to scroll to the bottom to see the #BTS with my trusty sidekick. 
p.p.s: This post was presented in collaboration with ModCloth, but all opinions are my own. 

Whole-Grain, Cornmeal, Basil Belgian Waffles with Strawberry Rhubarb Compote & Rose Water Whipped Cream

Yield: about 5 8-inch Belgian style waffles.

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