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Grilled Trout with Chokecherry-Herb Sauce and Sauted Oyster Mushrooms
by Market Chef Heather Hartman Serves 6 Ingredients 6 whole trout filets, Star Prairie WI. 1 pint, or about 1 1⁄2 cups chokecherries (found at Prairie Hollow Farms), gooseberries, or wild blackberries can work as well. 2 tablespoons honey 1 teaspoon pectin (use Pomona’s brand, works well in low sugar/sweetener recipes) For the… Read More →
Fresh Mexican Flag Salad
Recipe from our 2014 Mill City Cooks kids cooking contest winner Vanessa Reyes-Romero.
Simple Garlic Rubbed Salmon with Vegetables and Sweet Basil Dressing
Asparagus Wild Rice Salad
by Market Chef Jenny Breen Ingredients 3 cups cooked hand harvested wild and brown rice (1/2 and 1/2) 1 bunch asparagus (if available), trimmed and cut into 2 1/2 inch pieces 1 cup peas or edamame 2 stalks rhubarb, sliced thinly 1 bunch ramps or spring onions, chopped 1 bunch spinach or arugula roughly chopped 1/2… Read More →
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 →
Glazed Carrots and Roots
By Robin Asbell, Author of Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners Ingredients 1 pound carrots 1/2 cup vegetable stock 3 tablespoons brown sugar 3 tablespoons butter 2 tablespoons whisky pinch salt Peel and quarter the carrots and parsnips, cut other roots into planks and then slice in strips of… Read More →
Wild Rice Breakfast Pudding
by Chef Heather Hartman Serves 6 Ingredients 1 cup Northern Lakes Wild Rice, rinsed 2 cups almond milk, unsweetened (more may be needed) 1/3‐cup maple syrup 1/4 dried cherries 1/4 dried apricots, roughly chopped 1/2 cup sunflower seeds (you can also use toasted almonds, hazelnuts, or pumpkin seeds) Method In a medium sized saucepan, place… Read More →
One Great Plate: Muesli
This breakfast of uncooked rolled oats, fruits, seeds, and nuts has heretofore been branded as hippie food. by Stephanie March | October 9, 2012 | Minneapolis St. Paul Magazine You know, it can be very fun to say: muesli . . . myooo-zlee. Introduced in the 1900s by Swiss doctor Maximilian Bircher-Benner (also fun to… Read More →