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 →
by Chris Bundy, spoonriver restaurant Ingredients: 1 ½ cup fresh lemon juice 3 cups Extra Virgin olive oil (get the good stuff) ½ cups honey (try to use raw) 1 cups chopped fresh basil ½ cup finely chopped shallots ¼ cup finely chopped garlic 1 tsp ground mustard Directions: Whisk until a light, homogenous, even… Read More →
From May and Mhonpaj of Mhonpaj’s Garden Ingredients: 1 large bunch of kale, chopped (about ¾ lbs) 2 bacon slices (or more), chopped 3 Tablespoons olive oil (enough to cover bottom of pan) 1-2 cloves garlic, minced 2-3 teaspoon salt Directions: Heat a large stainless steel pan on medium-high heat. Pour 1 Tbsp oil into… Read More →
By Leah Zerbe, Rodale News June 1, 2011 Growers of heirloom vegetables and classic edibles are using innovative new ideas to make farmer’s markets better for shoppers seeking sustainably grown, in-season food. There’s often a throwback feel to farmer’s markets, where you can seek out the same heirloom vegetable varieties your great-grandmother adored. Old-school, heritage-breed… Read More →
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 →
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 →
By Sarah Johnson, Simple Good and Tasty June 9, 2011 Nestled between the theatrical masterpiece designed by famed architect Jean Nouvel and a museum built into the ruins of what was once the world’s largest flour mill resides the Mill City Farmer’s Market, offering Twin Citians the opportunity to connect with and support local vendors each… Read More →
From Heather Hartman Ingredients: 2, 10 oz. Wild Idea Bison Steaks ¼ cup Tamari or Soy Sauce 3 Tbsp fresh lime juice 3 green onions, thinly sliced 3 Tbsp ginger, minced 1 Tbsp honey Directions: Let bison steaks sit at room temperature for 15 minutes before cooking. Heat grill to medium-high heat. You can… Read More →
