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Fresh Mexican Flag Salad
Recipe from our 2014 Mill City Cooks kids cooking contest winner Vanessa Reyes-Romero.
Hot and Sour Soup with Spring Vegetables
by Market Chef Heather Hartman Serves 4 to 6 Ingredients 6 cups vegetable stock 1 thumb sized piece ginger, peeled and sliced into big rounds 1 cup mushrooms, sliced (shitake or cremini are lovely) 1 cup snow peas or sugar snap peas, sliced 2 cups fresh greens, rough chopped (spinach, kale, or chard) 1 cup… Read More →
Chilled Summer Melon Soup with Kombucha
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 →
Smoked Star Prairie Trout
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 →
Market Watch: Usher in sloppy Joe season with buns from Salty Tart
By Rick Nelson, Star Tribune October 5, 2011 Michelle Gayer wasn’t shy about giving up the secret to the sandwich buns she sells at her new Mill City Farmers Market stand. “They’re full of eggs and butter and milk,” she said with a laugh. “It’s not a classic brioche, but it’s close.” That’s good enough… Read More →
Quinoa and White Beans with Berry Dressing
by Jenny Breen, author of “Cooking up the Good Life” Quinoa is a fantastic addition to the whole grain repertoire. Although it is an ancient grain, it has recently become popular in the natural foods community. It is highly nutritious—a complete protein by itself, cooks quickly—in about 18 minutes, and is incredibly versatile—delicious with beans,… Read More →
Market watch: Finding rhubarb
by Rick Nelson, Star Tribune May 18, 2011 A recent posting on a friend’s Facebook page summed up what a lot of Minnesotans have been surely feeling during this late-arriving spring. “[I] won’t last much longer if I don’t bake something with rhubarb soon,” he wrote. That sentiment was lingering in my brain as I… Read More →