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Quinoa and Cucumber Salad

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 →

Deviled Eggs

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 →