by Market Chef Heather Hartman Serves 6 Ingredients 2/3 cup toasted walnuts 2 cloves garlic 3 cups spinach 1 cup basil 1⁄4 cup ground flax seed 1/2 cup extra virgin olive oil Juice of 1⁄2 lemon 1⁄2 cup grated parmesan Salt to taste 1-2 bunches Swiss chard (collard greens, large leaf kale can also be… Read More →
by Chef Heather Hartman 8 servings Ingredients 1 (about 2 pound) honeydew or cantaloupe melon, peeled, seeded, and cut into small pieces ¼ cup fresh mint 3 limes, juiced Pinch of salt 1, 16 oz. bottle of kombucha, chilled Method Combine melon, mint, fresh lime juice, and salt in a blender. Blend until smooth. … Read More →
by Market Chef Jenny Breen Serves 10 to 12 I invented this recipe because I really wanted a cool summery grain salad, but something besides quinoa tabbouleh (nothing against that wonderful dish, but there’s more to life than mint). It is a joy to cook with sesame oil–its nutty flavor stands up to cooking and… Read More →
by Chef Heather Hartman Serves 6 Ingredients 1 cup Northern Lakes Wild Rice, rinsed 2 cups almond milk, unsweetened (more may be needed) 1/3‐cup maple syrup 1/4 dried cherries 1/4 dried apricots, roughly chopped 1/2 cup sunflower seeds (you can also use toasted almonds, hazelnuts, or pumpkin seeds) Method In a medium sized saucepan, place… Read More →
This breakfast of uncooked rolled oats, fruits, seeds, and nuts has heretofore been branded as hippie food. by Stephanie March | October 9, 2012 | Minneapolis St. Paul Magazine You know, it can be very fun to say: muesli . . . myooo-zlee. Introduced in the 1900s by Swiss doctor Maximilian Bircher-Benner (also fun to… Read More →
From Northern Lakes Wild Rice Ingredients 1 pound extra-lean ground beef 2 cups wild rice cooked 2 eggs slightly beaten 1 teaspoon rosemary fresh 1 teaspoon thyme fresh Salt and pepper to taste Preparation In mixing bowl, combine all ingredients and mix well. Divide into 8 equal portions. Shape into patties. Refrigerate for 15 minutes.… Read More →
By Rick Nelson, Star Tribune May 25, 2011 Lovers of greens have an ally in farmer Mike Noreen. The owner of Burning River Farm grows an impressive array of vegetables at his Frederic, Wis., acreage, but what makes a visit to his stand at the Mill City Farmers market on Saturday morning a necessity is the… Read More →
