Last week at La Domestique was all about oats. The only oats kept in many a home pantry are the instant variety, so I explored rolled oats, oat groats, and oat flour. This versatile grain isn’t just for breakfast. Throughout the week there were suggestions for desserts, snacks, and even savory rice pilaf style preparations for oats. Cooking in the moment, I paired oats with the freshest produce of the season. From rhubarb and fresh berries to honey and fennel seed, the week was full of fresh inspiration. This time of year when it’s not too hot but we’re all out hiking and working up our appetite in the garden is perfect for satisfying, nourishing oats. Just in case you missed anything, I’ve got a recap for you!

Weekly Recap:

• Monday: Announcing oats as the ingredient of the week.
• Tuesday: 10 Ways Tuesday! Learn 10 spring inspired ways to use oats.
• Wednesday: A recipe for Strawberry-Rhubarb Crisp.
• Thursday: Learn the story behind oats with a photo collage, flavor pairing and cooking techniques.
• Friday: A recipe for honey-oat muffins from Top Chef Spike Mendelsohn.

I hope you enjoyed this past week and can’t wait to see you Monday as we transition from spring to summer here at LaDomestique.com!