by Market Chef Heather Hartman Serves 4 This is a great recipe for using chickpeas and day old bread. Leftover chickpeas can be frozen, and used for hummus, put into salads, or baked with spices for a fun, protein packed snack. You can also use black eyed peas, or soybeans. Check out Rosemount Fresh Market’s… Read More →
From: Cooking up the Good Life, By Jenny Breen Serves 8 to 10 This recipe highlights the colors and flavors of autumn. Fresh tarragon adds a piney and aromatic taste that is mellowed by the sweetness of the cider. Quality whole grain pasta is hearty enough to handle the density of the squash, the depth… Read More →
by Chef Heather Hartman Ingredients 4 cups red cabbage, thinly sliced 3/4 teaspoon caraway seeds 1/2 teaspoon salt 2 apples, cut into half-moons, tossed with the juice of half a lemon 2 green onions, sliced 2 tablespoons red-wine vinegar 1 tablespoon grainy mustard 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 1/2 teaspoon freshly, ground pepper ½… Read More →
from Deborah Madison’s cookbook Vegetable Literacy For 4 I love this approach to cauliflower. In fact, I’d say it’s my favorite way to cook it. It’s golden, aromatic, and lively in the mouth. It’s good alone and very good spooned over pasta shells, which catch the smaller bits of the vegetable. Even a small cauliflower… Read More →
by Mary Jane Miller, Sustainable Farming Association of MN Serves 8 Perfect Hard Cooked Eggs Arrange eggs in a single layer in a saucepan. Cover with at least 2 inches of cold water. Bring to a boil. Remove from heat, cover and let stand for 15 minutes. Drain and cool in ice water of under… Read More →
by Chef Marshall Paulsen, Birchwood Cafe To cure: Trim the trout if desired – remove fins & heads, reserve for fumet. Lay the trout out on wire racks. Coat the tops of the trout with 2:1 salt:brown sugar, plus spice mix. Allow to sit in the walk-in under cure for 1 hour. Rinse the cure… Read More →
