Seasoned with maple, vinegar and red pepper flakes, these greens are hot and sweet and great with our Gouda Grilled Cheese Sandwich or alongside scrambled eggs or pork chops from Sunshine Harvest Farm. Recipe from local cookbook authors Beth Dooley and Mette Nielsen’s Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup.
Visit our Winter Market on December 1st, 8th and 15th from 10 a.m. to 1 p.m. inside the Mill City Museum for your holiday grocery AND gift shopping this year! Shopping local is not only a way to find high-quality food and unique presents for your loved ones, but it is also a way to support… Read More →
Originally published in The Journal on December 28, 2017. Steel cut oat breakfast bowls are one of the most popular trends for foodies and Instagramers right now, and it’s clear why. Flavorful combinations of seasonal ingredients are also packed with nutrients from the colorful topping down to the base: oats. Steel cut oats (often called… Read More →
Shop the Mill City Farmers Market inside the Mill City Museum to find unique, local gifts for everybody on your nice list! Look through our gift guide to see the new and much-loved products our vendors have to offer this year! FOR THE HOST UFF-DAH! Your hosts put all their energy into your comfort and entertainment so… 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 is a Market Salad in the truest sense. Only the dressing ingredients are not from the market. The idea is to use whatever is available, and not rely on lettuce as the foundation for the salad. This time of year (summer) offers hearty vegetables and proteins (legumes, meat, and there are local tofu, tempeh,… Read More →
This is a highly adaptable, waste free salad that can be changed as the growing season progresses, and new vegetables come into season. It uses the roots, stems and leaves of each vegetable, and has a slightly sweet vinaigrette to balance out the bitterness that some greens may have.
This is a recipe from Perennial Pantry. For a PBS NewsHour video tutorial of this recipe, click here.
