from Ames Farm A simple hearty stew that only requires a large cooking pot. Serve it hot over rice, barley, couscous or pasta. Serves 4-6 Ingredients I large onion, chopped 1 clove garlic, chopped 1 stalk celery, chopped 1 carrot, sliced into rounds 2 Tbsp vegetable oil 3 cups water 1.5 cups dry lentils 3… Read More →
From Ellie’s Whole Grains Ingredients: 6 cups fresh sliced apples 1 tablespoon fresh lemon juice 2 tablespoons plus 2 teaspoons white sugar 1 tablespoon cornstarch 1/2 teaspoons ground cinnamon 1/3 cup ground flaxseed 1/4 cup brown sugar, packed 1/3 cup quick cooking oats Preparation: Preheat oven to 350-degrees. Combine apples and lemon juice in… 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 Heather Hartman This is a great recipe for late summer, when the Farmer’s Market has a bumper crop of melons! Use two different kinds for more color and texture contrast. The addition of mango or pineapple can be a good winter addition when ripe local melons are harder to find. This goes great with… Read More →
by Heather Hartman Makes 4-6 burgers Ingredients: 1-pound Wild Idea Bison (ground) 1/2 cup Northern Lakes wild rice, cooked (hand harvested) 2 tsp. Dijon mustard 1 Tbsp. shallot, minced 1/2 tsp. salt 2 Tbsp. olive oil Directions: Preheat grill to medium. Place all ingredients in a large bowl. Gently combine without over mixing, until evenly incorporated. Form… Read More →
