Rhubarb and Rosewater Syrup

From www.101cookbooks.com This, my friends, is how you want to use that rhubarb you’ve been seeing at the market lately. It’s a syrup, sure, but I’d venture to guess it’s a syrup unlike any you’ve tasted. It has a lot going on, tartness...

Creamy Poblano Sauce

From CSA member Barbara Schneider Blend together until smooth: 3 roasted poblano peppers,  outer skin and seeds removed 1 clove garlic 1 cup chicken broth 3/4  to 1 cup milk (can substitute almond or other milk alternative) 2 T flour (wheat or rice) Melt 2 Tablespoons...