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Grilled Bison Tataki with Wild Rice

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

“On Board” – Rick Nelson reviews Scott McGlasson’s Woodsport

By Rick Nelson, Star Tribune June 3, 2011 At his sunny St. Paul studio, woodcrafter Scott McGlasson devotes most of his considerable energy and talents to furniture making. But the Woodsport owner also deftly converts birch and walnut planks into cutting boards that mirror his furniture’s aesthetic balancing act of striking beauty and practical functionality.…  Read More

Moo Yang Nam Tok Grilled Pork Salad

From Joe Hatch-Surisook of Sen Yai Sen Lek Serves 4 Ingredients: 1 lb. pork loin, cut into ½ inch chops or quartered lengthwise 1 T. fish sauce ¼ c. shallots, thinly sliced ¼ c. green onions, chopped 1 T lemon grass, thinly sliced and lightly toasted ½ c. mint leaves ½ c. cilantro 2 T…  Read More

Star Tribune: “Rhubarb Ketchup at MCFM”

By Rick Nelson, Star Tribune June 17, 2009 With her rhubarb ketchup, Susan Dietrich has found a clever use for June’s tart red stalks. Not that she’ll take any credit for it. “You’re going to think that I don’t have an original idea in my head,” she said with a laugh. Hardly. Mill City Farmers…  Read More